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.

February 20, 2018 |

Profit Off the Customers You Already Have

For years, I have been trying to make our slower times busier. Of course this makes sense to any restaurant owner — so let’s have a meeting with management and come up with some ideas. Direct mailers, promotions, and specials to get people in the door between 2pm-5pm sometimes work and often times do not….Read More

agave, basil, pesto

February 1, 2018 |

Tony’s Trending Recipe: Agave Nectar

    I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in…Read More

Pizza 'Nduja, trending, pizza topping, spreadable salami

January 1, 2018 |

Tony’s Trending Recipe

Pizza ‘Nduja For the last five years, ‘nduja has been becoming more and more popular in the pizza industry. There is almost a cult following. You may have not have even heard of it, but it’s become a trendy ingredient. If you don’t know what it is, ‘nduja is a spreadable salami. While that may…Read More

Williamsburg, brooklyn, pizza, slices

December 1, 2017 |

Respecting the Craft: New York Slices

I ask some other pros for their take on the quintessential slice “How many slices should my New York slice pie be cut into, and what size should this pie actually be?” I get questions about this all the time. Can it be an 18-inch cut into six slices? Or should it be a 20-inch…Read More

pizza peel

November 1, 2017 |

Respecting the Craft: Pizza Peels, Part III

The final chapter of Tony’s discussion on pizza peels In the September issue, I began a discussion on pizza peels and how I use them in my pizzeria. I followed up last month by taking a look at a few different types of peels. This month I’ll complete the discussion by offering snapshots of a…Read More

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