Tag Archives: Tony Gemignani

Tony Gemignani Tips for Home Pizza Maker

Tony Gemignani always has some great pizza tips. In the following video, I caught up with him at Pizza Expo. Tony was tired and exhausted. He had just finished completing a pizza demo and pizza seminar. Tony discussed his flagship pizza concept, Pizza Rock, The plan is to open 20 new locations in the next five years. […]

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101 Best Pizza 2017 from the Daily Meal

The Daily Meal did it again. They created a listing of the 101 Best Pizzas in America 2017. The call went out to 58 pizza experts, including Chefs, bloggers writers and pizza influencers. And yes I was asked to cast my vote…. Here are some of the judges: So who says the 101 pizzas on […]

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The Baking Steel Story with Andris Lagsdin

Andris Lagsdin has an incredible story of how he developed the Baking Steel. I’ve had conversations with both Tony Gemignani and Peter Reinhart who explained it is one of the best ways to cook pizza. Andris has an extensive food background. He learned the craft of cooking and ended up working with noted chef Todd English. He […]

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World’s Longest Pizza Attempt

This post is about an attempt to create the longest pizza in the World. The Italians claim the current record. No one in the pizza industry this record could ever be broken.   The current record was set in Naples, Italy, on 18 May 2016. The longest pizza measures 1,853.88 m (6,082 ft 3.40 in) […]

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How to Make The Best Pizza Sauce

What is the best pizza sauce to use for pizza? I get asked this question frequently.  How do you make pizza sauce as well as what is the best pizza sauce for pizza? Edward writes: “I just checked out Tony Gemignani’s Pizza Bible to see how he makes his pizza sauces & it seems that […]

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Tony Gemignani Explains How Caputo Americana Flour Was Developed

Claim Caputo Americana right here.   Caputo Flour “00” is known for making some of the finest pizza flour in the world. The only problem is that this flour is ideal for classic Neapolitan Pizza in wood fired oven, gas or electric ovens and requires a very high temperature. Great for Neapolitan Pizza, not so […]

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