Dough tossing graced our September 2007 cover. Trying to get this cover shot was pretty insane. Creative director Rick Daughtery had a heck of a time getting the hands just right, but this cover is one of our favorites.
The story was written by the late Pat Bruno, who was not only a food critic in Chicago but also a renowned speaker at Pizza Expo and the former owner of an Italian cooking school. Pat believed dough tossing was more for show than function, but when used in an open kitchen can provide valuable “oomph” for your restaurant.
Tony Gemignani built a name for himself and his business by spinning dough –– and getting the awards and press to back him up. Gemignani owns Tony’s Pizza Napoletana and Pizza Rock in California and is an international dough spinner. He has won so many international awards and television and public appearances that he finally retired and now runs a highly successful series of pizzerias. Tony authored an article for us on using dough-tossing as a publicity tool, and we heard from several PT readers that they do just this –– and with great success.
Check out these videos from the Pizza Today archives. Do you have a great dough spinner in house? Send us a video and we might feature you on PizzaToday.com!