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.

October 1, 2017 |

Respecting the Craft: Peel Off

Part II of Tony’s discussion on pizza peels Last month, I began a discussion on peels and how I use them in my pizzeria. Let’s continue by taking a look at some different types of peels (I covered out peels and perforated in peels last month). • Epicurean peel or natural pressed composite peel: These…Read More

September 1, 2017 |

Respecting the Craft: Tools of the Trade

Which pizza peel is right for your pizzeria? First off, peels are often referred to as paddles. And based on their look, I get that. However, the reason they are called ‘peels’ is because they help you peel the pizzas off of the stones in your ovens or off your workstations and into your ovens….Read More

prosciutto and balsamic pizza

August 1, 2017 |

Respecting the Craft: Reduce to Seduce

A reduction can surprise guests by amplifying your pizza’s flavor profile Last month I talked about liquors, aperitifs and Amaros. I mentioned that this month I’d add digestives to the mix and then tell you how you can use all of these in a surprising way to improve your pizza. So let’s pick up where…Read More

old forge style pizza, old forge, pennsylvania

June 1, 2017 |

Respecting the Craft: Old Forge Style

Last month I told you about my introduction to the little-known “Old Forge” style of pizza that originated in Pennsylvania. After my first stop at a homey establishment that really tempted my taste buds, we headed to a pizzeria called Arcaro & Gennell. Let me tell you — this place was also really amazing. The…Read More

Tony Gemignani, Mary Lou, old forge, pizza style

April 30, 2017 |

Respecting the Craft: Old Forge

I was on an East Coast book tour and headed to Old Forge, Pennsylvania, with fellow pizzeria owner Scott Anthony. I told Scott that Old Forge was the pizza capital of the world and we were going! Old Forge has a rich history of Italian immigrants who settled there. They mined anthracite, which is coal…Read More

April 1, 2017 |

Respecting the Craft: Slump Buster

Creativity can help bring in new customers I received an e-mail from a pizzeria operator in Arkansas recently. He reached out and asked me a simple, but disturbing, question: do you ever lose your inspiration? This operator disclosed to me that business has “been in the dumps” and he didn’t know why. He’d been racking…Read More

Tony's Slice House, San Francisco, California

March 1, 2017 |

Respecting the Craft: Hated on Haight, Part II

Adapting to your environment pays dividends Last month I talked about our effort to succeed with a Tony’s Slice House on quirky Haight St. in San Francisco, where the clientele will either embrace you or quickly run you off. This month I’ll finish the two-part series. One of the most important components is that we…Read More

slice house san francisco

February 1, 2017 |

Respecting the Craft: Hated on Haight?

Opening a new restaurant in an iconic area can be tricky Here I was in a new remodel for a Slice House right on Haight Asbury in San Francisco. If you don’t know Haight Ashbury, it’s an iconic corner that became historic in the 60s (and it’s still very popular today). It’s where the hippie…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2017 |

Respecting the Craft: Multi-Faceted Approached

In my various pizzerias I actually use three to four different sausages instead of sticking with just one. Many pizzerias just have one type, which is fine. But, for me, sausage is such an important ingredient and one of the most popular in our industry. There are so many flavor combinations, so why settle for…Read More