Tony Gemignani

Tony Gemignani is a San Francisco restaurateur and founder of the Tony’s Pizza Napoletana, Capo’s and Pizza Rock brands, among others. He is a founding member of the World Pizza Champions and the International School of Pizza, a speaker and presenter at International Pizza Expo and travels around the world speaking about the craftsmanship of pizza.



Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2016 |

Respecting the Craft: Raw or Pre-Cooked Sausage?

It seems to me that most operators are scared of putting raw sausage on a pizza. I hear it all the time. Sometimes they blame it on the health department. Or they say that if raw sausage is not handled properly it can be a big problem. Of course that could be true. But as…Read More


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November 1, 2016 |

Respecting the Craft: Are You Ready for Some Football?

I can’t tell you how exciting it is for football season to be underway.  It’s not just because I love the sport, but also because the sport and its fans love pizza! What’s better than watching your favorite football team and eating a delicious pizza, breadsticks and wings? Pizzerias everywhere rev up and revamp specials…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

October 1, 2016 |

Respecting the Craft: Thin Skin

Part II of Tony’s tips for making the perfect thin-crust pizza Last month I gave some pointers for making a great thin-crust pizza. But since there’s so much to the subject, we broke it up into two parts. Without further adieu, here is the second installment! • Saucing your thin-crust pizza. If you sauce your…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

September 1, 2016 |

Respecting the Craft: Thin is In

Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most popular thin-crust pizzas is my Chicago cracker thin. The dough has…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

July 1, 2016 |

Respecting the Craft: Why Expo Never Gets Old

Always learn something new at the International Pizza Expo In March, I attended my 23rd International Pizza Expo, and every year I learn something new.  It’s not just about products and equipment, either. I believe attendees tend to learn something new about themselves and others, as well. For example, I had a gentleman come up…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

June 1, 2016 |

Respecting the Craft: We’re Not in Naples, Part III

The final chapter detailing why what works in one climate may not work in another In the April issue, I discussed how I left a student perplexed when I explained to him that I had several different dough recipes for Neapolitan pizza dough. Last month, I talked about some of the ways refrigeration, dough temperature…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

May 1, 2016 |

Respecting the Craft: We’re Not in Naples, Part II

What works in one climate may not work in another Last month I discussed how I left a student perplexed when I explained to him that I had several different recipes for Neapolitan pizza dough. And I brought to light the fact that we simply are not in Naples… we’re in different parts of the…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

April 1, 2016 |

Respecting the Craft: We’re not in Naples

Location makes all the difference when it comes to Neapolitan dough recipe I had a student come and ask me for a Neapolitan dough recipe and I told him I had several. I explained that it really depends on where you are making it, what conditions you are in and what flour you are using….Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

March 1, 2016 |

Respecting the Craft: Brewed to Perfection

Beer Dough — Hopping up your dough adds color and flavor For years I have experimented with beer in my dough. A pioneer in this style is a long-time friend from Canada, and amazing pizzaiolo, Diana Cline. Sometime around 2006 I met her at a show in Italy, and she was carrying a six-pack of…Read More


Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2016 |

Respecting the Craft: Staffing and Retention

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has skyrocketed hasn’t helped employees at all. In fact, more potential employees have moved…Read More