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.



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


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


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