Podcast appearances and mentions of Tony Gemignani

Welcome back to Pizza Quest!Kyle Ahlgren returns with some great news regarding the online baking courses he has created for Central Milling's Artisan Baking Center. He's also offering a special discount code for any Pizza Quest viewers and listeners (and your friends). In our conversation, Kyle takes us behind the scenes regarding what it involves to create these terrific baking courses with a number of the best teachers/bakers in the world, including Tony Gemignani, Craig Ponsford, and others. And, hey, Kyle even let it slip that our Pizza Quest course, which we filmed about two years ago, is one of his best sellers so, of course, the discount code can be used for that one too. Enjoy -- and thanks to Kyle for your generous offer!!Here's the deal:  You can view and purchase the classes at artisanbakingcenter.com where you will get 40% off your initial class purchase by using the coupon code:  PQ40   (As the saying goes, use it or lose it, though I believe this offer will be good for a couple of months)

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Al and Gemini recorded this week's show at P.O.P.S. Philly Steak, and talked with second-generation owner Christina Walton. But she's not the only guest. You'll also hear from Stubborn Seed's Jeremy Ford, pizza makers Sam Faccini and Tony Gemignani, Slice Out Hunger's Scott Wiener, Prime Steak's Sean Griffin and a Clark County rep telling us about the Tacos and Tamales festival. All that, plus news and restaurant reports.

This is Derek Miller of the Salt Lake Chamber with your Utah Business Report. Slice House by Tony Gemignani (Gem-ee-gn-jani), the highly successful fast-casual pizza franchise by world renowned pizzaiolo (pizza-i-olo) Tony Gemignani, is now open in Salt Lake City. Located at 1318 Foothill Drive, Slice House Salt Lake City welcomes guests to experience award-winning pizza by the 13-time world champion in a fast casual setting. Known for its diverse menu, Slice House offers a variety of pizzas, calzones, pastas and salads, all crafted with high-quality ingredients and Tony's signature touch. With its roots in San Francisco, Slice House has earned a reputation for blending tradition with innovation to create unforgettable flavors. The new Salt Lake City location continues this legacy by providing a welcoming space for families and pizza lovers alike. Whether you're craving a classic slice or something new, Slice House Salt Lake City offers a world-class pizza experience right here in Utah. To learn more, visit the Slice House website. The Salt Lake Chamber. We Stand as the Voice of Business. Originally aired: 1/17/25

In this episode hear from Tony Gemignani, the mastermind behind Tony's Pizza Napoletana and several other pizza concepts. Tony shares his journey from a single pizzeria to an expansive empire, including fast-casual spots, and franchises. Discover how Tony maintains exceptional customer service across different concepts using strong systems, communication, and leadership. Reviewer Dominic B. provides valuable insights into the power of review responses, and digital marketing. Tony's Pizza Napoletana More about the episode Theme Music by Ali Schwartz and Meserole Sound

In this episode hear from Tony Gemignani, the mastermind behind Tony's Pizza Napoletana and several other pizza concepts. Tony shares his journey from a single pizzeria to an expansive empire, including fast-casual spots, and franchises. Discover how Tony maintains exceptional customer service across different concepts using strong systems, communication, and leadership. Reviewer Dominic B. provides valuable insights into the power of review responses, and digital marketing. Theme Music by and

Siler Chapman, owner of King of Fire Pizza in Charlotte, NC, was already a world champion long before he went to Naples this year. Nevertheless, he earned the title back when he was a 20-something kid obsessed with acrobatic dough tossing and showmanship as part of the US Pizza Champions Team. Now, twenty-two years later, he's a serious business operator and a mentor to a new generation of up and comers, and he wants to be known for his pizzas and not just his acrobatic skills. Hear all about how he added a new gold medal to his trophy case at this year's Caputo Cup Championship, and how he's teaching new operators the secrets for running a successful pizza business via the Perfecting Pizza training program that he and Tony Gemignani and other mentors have created.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week on Special Sauce you'll meet 13 time world pizza champion Tony Gemignani, who is determined to spread his good pizza gospel to every corner of the U.S. 

In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ingredients and equipment, offering insights into the evolving world of pizza. The conversation also touches on the importance of community within the pizza industry and the benefits of being open-minded to new ideas and products. Highlights: - Chapman's Journey: Starts young, inspired by 9/11 to be his own boss, learns from the best (Tony Gemignani), and builds a successful business. - Success Tips:     - Customer-centric: Prioritize their happiness, be a "yes" company, and fix problems.     - Quality & Consistency: Respect the craft, use scales, and constant testing/improvement.     - Pricing: Charge per head, not per pizza, adjust every 6 months, use add-ons.     - Staff: Pay well, educate them on the "why", and foster pride in their work.     - Production: Master high-volume output, and learn the art of the wood-fired oven.     - Marketing: Start small, build relationships with venues, and make your food memorable.     - Open-Mindedness: Embrace new ingredients/techniques, industry is evolving. - Hot Takes:     - Automatic gratuity: Tack it on, it's big money for staff, and no one complains.     - Dough: High hydration, long fermentation, and gentle handling is key.     - Ingredient trends: Mixing flours, and unique toppings are the future. Check out Siler Chapman here: https://silerchapman.com/ Follow Siler Chapman here: https://www.instagram.com/silerchapman/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #worldpizzachampionship #mobilecatering #pizza  #cateringbusiness  #catering 

Una Pizza Napoletana, a New York si riconferma la migliore pizzeria degli Stati Uniti d'America. Questo il risultato secondo 50 Top Pizza annunciato ieri 25 giugno alle 18 - orario di New York - al West Edge, all'interno del Chelsea Market, durante una seguitissima cerimonia presentata da Scott Wiener e trasmessa in diretta sui canali social del network.Una riconferma importante per Una Pizza Napoletana di Anthony Mangieri, visibilmente emozionato durante la cerimonia, per la terza volta di fila migliore pizzeria negli USA. Al secondo posto Tony's Pizza Napoletana a San Francisco, di Tony Gemignani. Sul terzo gradino del podio Pizzeria Beddia a Philadelphia, di Joe Beddia.

In this enlightening episode, Alex Koons sits down with pizza consultant, Alastair Hannmann, known aka The Pizza Buddha. Alastair shares his extraordinary journey from humble beginnings in Guam to becoming a renowned pizza consultant and sought-after prophet in the pizza world. He discusses the triumphs and tribulations of his career, including his time as a pizzeria owner in Hawaii, his transformative experience at Zoom Pizza in the bay area, and his invaluable mentorship under the legendary Tony Gemignani.   Alastair's infectious energy, raw honesty, and doughy revelations make this an episode that every pizzeria owner and pizza enthusiast needs to hear.   The Pizza Buddha dispenses wisdom on the crucial roles of data, processes, and the human element in running a profitable pizzeria. He dives deep into the importance of automation, equipment, and shares his unique insights on the future of the restaurant industry. https://www.instagram.com/althepizzabuddha/     This Episode's Sponsors→

In this episode of Pie 2 Pie, Alex Koons sits down with Audrey Kelly, owner of Audrey Jane's Pizza Garage located in Boulder, Colorado. Audrey discusses what it was like growing up in the family's thriving bagel business, as well as her journey into pizza making when she began working for pizza legend Tony Gemignani in San Francisco.   She opens up about her experience with baker's lung and how it has impacted her involvement in her pizzeria. Audrey also shares her stories about being featured on Diners, Drive-Ins and Dives with the one and only, Guy Fieri.   The conversation covers Audrey's marketing approach, future expansion plans, reflections on operating during the pandemic, as well as what it's like as a member of the prestigious, World Pizza Champions. As usual, this episode is filled with plenty of laughs and pizza wisdom. We hope you're inspired by Audrey's story and experiencing the passion she has for her craft. https://www.instagram.com/audreyjanespizza/     This Episode's Sponsors→

The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.Who is your wish list guest that you would like for us to have on the show? Let us know. If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com. Now let's explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:Meet the Pizza Today Podcast Team: Episode 1 S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talkS3E2 Jeff Smokevitch on Detroit-Style PizzaS3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WAS4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza72. Science of Pizza Dough and Positivity with Derek Sanchez108. On Deck with Chris Decker113. Tony Gemignani on Pizzeria of the Year116. Pizza Today Mail Bag118. The Creative and Entertaining John Gutekanst129: A 3-Month Waitlist on Pizza Orders! How?137. The Brilliant Sarah Minnick of Lovely's Fifty Fifty142. A Pizza Destination on Route 66173. Catching Up with Pizza Man Dan Collier

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina's Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year's International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title.  See Joe's reaction speech to being named Pizza Maker of the Year on Pizza Today's Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world's highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe's World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina's Pizzeria & Wine Bar opened in 2020. Valentina's is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina's staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world's best pizza makers and thousands of dollars in cash prizes.

In this week's episode of Branching Out, producer David Lopez is joined by Mychael Margott. The president of Thousand Oaks' newest pizzeria, Slice House by Tony Gemignani, chats with Lopez about how the shop has found early success in a crowded pizza market.   Support the show

Lamont & Tonelli interviewed Tony Gemignani. Listen to Lamont & Tonelli Monday through Friday, 6-10am, on 107.7 The Bone in the San Francisco Bay Area. Follow Lamont & Tonelli:Website: http://www.landtradio.com/Facebook: http://www.facebook.com/lamontandtonelliTwitter: http://www.twitter.com/landtshowInstagram: http://www.instagram.com/landtshowSee omnystudio.com/listener for privacy information.

Lamont & Tonelli interviewed Tony Gemignani. Listen to Lamont & Tonelli Monday through Friday, 6-10am, on 107.7 The Bone in the San Francisco Bay Area. Follow Lamont & Tonelli:Website: http://www.landtradio.com/Facebook: http://www.facebook.com/lamontandtonelliTwitter: http://www.twitter.com/landtshowInstagram: http://www.instagram.com/landtshowSee omnystudio.com/listener for privacy information.

On this episode of Pizza Quest, we catch up with the biggest rock star in the pizza universe, multi-world pizza champion Tony Gemignani. Tony is the owner of Tony's Pizza Napoletana and Pizza Rock, along with many other restaurants, bakeries, pizza schools, and even a new bagel shop in San Francisco called Dago Bagel. He tells us about his biggest project ever, the launch of dozens of Slice Shops by Tony Gemignani franchises across the country.Despite all that, the main focus of today's conversation is to tell everyone about the upcoming San Francisco Pizza, Beer, and Bagel Festival on August 19th in North Beach, the "Little Italy" of San Francisco. There are only a few tickets left for this day long blow-out, so if you are planning to attend or want more details, the event page can be found here: https://www.eventbrite.com/e/sf-pizza-bagel-and-beer-festival-tickets-643914444437Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso's Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.The couple opened Pedroso's in the middle of the pandemic in a much smaller food trailer than their current trailer.Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa's backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carrout and delivery out of their commissary kitchen. It's a move that takes the stress off Thiago, Alissa, their team and their customers.Listen to more of their story.Follow Pedroso's Pizza at https://www.pedrosospizza.com/and on Instagram at https://www.instagram.com/pedrosospizza/ 

That Girl is actually the founder of "Girls Can Grill," Christie Vanover. Her longtime Vegas presence gets some big-time national exposure, as she's a contestant on the new season of Discovery's "Barbecue Brawl." Al and Gemini recorded this episode at Little Avalon, the coastal cuisine casual joint in Village Square, the shopping complex at West Sahara & Fort Apache. Also: Gemini shares her trips to Urth Caffe, Garagiste and and Carson Kitchen. Al gets us up to speed on more places at The Sundry, the new food hall in the southwest valley. In the news: The Summer of Sangria arrives at Jaleo and yet another honor for Pizza Rock's Tony Gemignani. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tony Gemignani, chef and acclaimed pizza acrobat, joins John Landecker to talk about the art of pizza acrobatics, what it is and how Tony got involved in the pizza acrobat scene.

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina's Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year's International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title.  See Joe's reaction speech to being named Pizza Maker of the Year on Pizza Today's Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world's highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe's World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina's Pizzeria & Wine Bar opened in 2020. Valentina's is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina's staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world's best pizza makers and thousands of dollars in cash prizes.

Brian Nittayo is the founder of Rose City Pizza in Rosemead and most recently, Covina.Brian graduated from Cal Poly Pomona with a degree in Hotel and Restaurant Management. While still in school, he worked in a variety of restaurants from a sushi place to Outback Steakhouse and first experienced a love for serving and meeting people. After graduating, he gained experience as a front desk agent at the Ritz Carlton Hotel where he learned valuable customer service skills. His father was retired and “itching to get back into business,” in the early 2000s so they opened their first Cold Stone Creamery  location in San Dimas. For the next 7 years they opened and operated Cold Stone Creamery franchises. During that time, they felt a strong desire to open a restaurant which would allow them the freedom to create a concept and menu. In 2009, they opened Rose City Pizza, only three doors down from one of their original Cold Stone Creamery locations in Rosemead.On a whim, Brian's Dad and he decided to go to the Pizza Expo held once a year in Las Vegas. While there, they heard about Tony Gemignani and his pizza classes. Brian became one of his first students and graduated from the program in North Beach, San Francisco- a satellite of the main campus located in Italy. Though he was now certified, Brian felt that he was not ready to start his pizzeria until he apprenticed with Tony's friend Bruno, who owned multiple pizzerias in New York. Over the summer Brian learned to make true authentic New York style pizzas.While Rose City is a well known and loved establishment now, this was not always the case. The first few years of business were slow, and when customers did come in they would tell him that he should have opened in Los Angeles to charge more or get more attention from foodies. Brian knew that people generally gravitated towards traditional pizzerias with their wood fired ovens and heirloom recipes. Brian had to think out of the box and create something new. And he did exactly that. Rose City produces pizzas unlike any other with flavors like Elote, Al Pastor, Birria, Char Siu, and Taiwanese Popcorn Chicken Pizza. Brian draws his inspiration from the diverse group of cooks and staff he works with. Most of the time new pizza creations are created by them talking about what they are craving. They have had great success with their fusion pizzas. Rose City Pizza is more of a modern pizza concept with roots in traditional Italian and New York style pizza preparation.Despite what people said about opening in the SGV, Brian could not be happier to be in the area, because according to Brian, “The SGV is a destination for authentic Asian, Mexican, and innovative food creations. The community means everything to me.” Operating Rose City during the pandemic has been the most challenging obstacle Brian has encountered thus far, and he is extremely grateful to all the community members who have kept his business afloat. In addition to receiving love and support from customers, Brian also does his part to give back to the community through hosting fundraisers and donations and hosting monthly art shows to support local artists. Brian has now opened his second location in Covina.Instagram: @rosecitypizzaWebsite: rosecitypizza.com__________________SGV Master Key Podcast:www.sgvmasterkey.cominfo@sgvmasterkey.com

We sit down with Tony Gemignani to discuss his upcoming opening keynote address at Pizza Expo in Las Vegas. While we have him on the line we also dish on pizza styles, the ups and downs of pizzeria ownership and who has had the most influence on his career in pizza. 

Reigning World Champion and original member of the World Pizza Champions, Joe Carlucci, returns to the Podcast for milestone episode 50! Joe catches us up on the progress of the new store that will open in the summer, which requires tripling his staff and adding a Bourbon room, lessons and instruction from his mentor, handling frustrated customers and implementing quality control measures, raising a daughter in 2023, and the behind the scenes of what took place during his appearance on Hulu's "Best In Dough". Joe is always entertaining but also very thoughtful and drops some great nuggets of wisdom that you will not want to miss. Episode Timeline: 00:00 Start 01:45 EP 22 Recap 03:00 Impact of Bucee's on Business 05:45 Summary of Joe's Story 08:08 Influence of Tony Gemignani 12:43 Building a Team/Life Coach 18:40 Plans for New Valentina's Store 23:50 Amazing Staff 29:43 Adding a Bourbon Room/ New Commercial 33:15 Delivery and Pickup 39:00 Handling Frustrated Customers/Quality Controls 46:55 Joe's Dad 55:50 Raising Valentina 59:11 Appearance on Hulu's "Best in Dough" 01:15:00 Prayer Group/YT Channel for Valentina 01:19:30 Trends in Pizza Style 01:22:00 Educating Staff to Differentitate 01:28:57 The Quick 6/Empathy & Sympathy for Others 01:37:05 Surrounding Yourself with Positive Influence 01:44:45 Using Analogies to Teach 01:50:55 Valentina Dating 01:56:10 Projection for Move-In/Plan for Murals 02:06:00 Conclusion For more information on Valentina's Pizzeria and Famous Joe, visit: https://www.valentinaspizzeria.com Instagram: valentinaspizzeria Facebook: Valentina's Pizzeria & Wine Bar orJoseph Carlucci Host/Interviewer: M. Troy Bye, Owner, Our Town Podcast Website: www.ourtownpodcast.net YouTube Channel: https://bit.ly/3HJWfe9 Audio available on all platforms. Just search for "Our Town Podcast" Follow us on social media: LinkedIn: https://www.linkedin.com/in/our-town-podcast-50033a234/ Facebook: https://bit.ly/ourtownpodcast Instagram: https://www.instagram.com/ourtownpodcast/ TikTok: https://www.tiktok.com/@UCP5NjTsQ72k00C5n7ghLapA

Happy Thanksgiving! Kick back and lounge after all that turkey and stuffing with a replay of a favorite episode with our 2022 Pizzeria of the Year owner and world-renowned pizza restaurateur Tony Gemignani. We talk about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

Tony's Pizza Napoletana has been named Pizza Today's Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.Read the Pizzeria of the Year feature at https://pizzatoday.com/topics/2022-pizzeria-of-the-year-tonys-pizzeria-napoletana-san-francisco-ca/Don't forget to BE COUNTED!If you are a Pizzeria Owner or Operation, do these two things:Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Three years ago, Eidref Laxa started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "What's Good Dough" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Ad aggiudicarsi il titolo è stato il proprietario Anthony Mangieri, al secondo posto c'è Tony's Pizza Napoletana di Tony Gemignani a SanFrancisco, mentre sull'ultimo gradino del podio c'è Ribalta NYC.

Abbiamo incontrato Tony Gemignani al Campionato Mondiale della Pizza di Parma, e non potevamo non cogliere l'occasione di parlare con un ex campione come lui di cosa rappresentasse un evento del genere per i pizzaioli di tutto il mondo, soprattutto dopo uno stop di due anni.Tony Gemignani è un pizzaiolo, ma anche un imprenditore con all'attivo una trentina di locali negli Stati Uniti. A lui si deve la popolarizzazione di molti stili di pizza italiana proprio nel mercato nordamericano.Con Tony abbiamo parlato delle differenze tra eventi come quello di Parma e l'Expo di Las Vegas, di cosa significhi lavorare in team, di come gli americani vedono la pizza italiana (e viceversa) e di cosa ci prospetta il futuro della pizza.Clicca qui per iscriverti al nostro canale Telegram! - contenuti esclusivi, anteprime e molto altro!In questa puntata parliamo di:Tony GemignaniCampionato della Pizza di ParmaLas Vegas Pizza ExpoLaura MeyerDomino'sPizza HutPapa John'sOoni Pizza OvensBrevilleGabriele BonciLe nostre previsioni di inizio annoLa nostra attrezzatura:Microfoni: Samson Q2URegistratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)

We're back for another bonus episode, again centered on pizza. But not completely. James Trees joins us with all the details of the upcoming expansion and move of Esther's Kitchen - and what will occupy the current Esther's space. Pizza Rock owner Tony Gemignani has much more to say about the first full-participation Pizza Expo in about two years. Metro Pizza's Chris Decker is very, very happy to see all his old pizza friends. And the Pittsburgh pizza scene is explained by Mercurio's Pizza owner Michael Mercurio. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is the embodiment of the old adage: Think globally, but act locally. By that, I mean that Siler Chapman is a world pizza champion, a protege of Tony Gemignani, and is known well beyond the borders of this city, my city, our city, Charlotte, NC, where we both live. As you will learn in this fun conversation, I have been a fan of Siler's since I moved here 19 years ago, when he was was already a local 20 year old wonder-kid, and have watched him grow and navigate through the joys and challenges of his pizza (and life) journey, including his work as the co-founder of Perfecting Pizza, a consulting service that helps other operators build their own successful pizzerias. For the past few years he has reinvented himself, yet again, as a successful mobile pizza operator called The King of Fire, where he is making the best pizza in town, popping up in new locations every day while simultaneously expanding his fleet. Join us as Siler shares his long and winding journey and gives us a tour of us his moveable feast of a pizza truck, The King of Fire.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Jeder liebt Pizza! Von der luftigen sizilianischen Pizza bis zur klassischen neapolitanischen Margherita – das Pizzaspektrum ist breit und wunderbar. Warum sollte man sich bei so vielen fabelhaften Pizzasorten auf nur einen Stil festlegen? Die Pizza-Bibel ist ein kompletter Meisterkurs für die Herstellung von köstlicher, perfekter Pizza im Pizzeria-Stil zu Hause. Mit mehr als 75 Rezepten, die Sie kennen und lieben, aber auch solche, in die Sie sich noch verlieben werden. Der 13-fache Pizza-Weltmeister Tony Gemignani verrät all seine Insider-Geheimnisse rund um Teigverarbeitung, Gehzeit, Belag und Technik und gibt Tipps und Tricks, die das Pizzabacken zu Hause zum echten Handwerk machen.

Patrick shares interviews from the recent 2021 International Pizza Expo. The largest Pizza Show in the World features pizza workshops, competitions, demonstrations and a whole lot of PIZZA! Exhibitors came to present their products and innovations. Attendees came to see and learn traditional and new and innovative pizza from some of the best pizzaiolos in the world - Who came to share their deep knowledge and love of pizza! :51 - Clayton Wood - CEO - Picnic - https://www.instagram.com/picnicnews/ 4:38 - Tony Gemignani - 13 Time Pizza World Champion - https://www.instagram.com/capopizza/ 11:29 - Will Grant, Owner Sour Dough Willy's Pizzeria https://www.instagram.com/will.lawrencegrant/ 13:32 - Fred Danser and Darrell Clark - Puratos Corporation - https://www.instagram.com/freddanser/ https://www.instagram.com/nwbb1963/ 16:55 - Nicolas Nayener- Eurogerm USA - https://www.instagram.com/nicolas.nayener/

This is not included in the original convo, so please enjoy!

In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk about how a racist encounter with a jerk lead to finding the name of his new Bagel Shop, Dago Bagel. Follow Tony on IG - @capopizza instagram.com/capopizza Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper

A student of Tony Gemignani, a lover of many styles, Tony Scardino also known as professor pizza educates us on the thing we all love- pizza. We start by talking about dough and we get real scientific with it Tony educates us on his time at a New York Style Pizza Shop including breaking down a system that works well in case serving slices is something you want to do in the pizza industry. We then go on to his lessons from Tony Gemignani's pizza school. His time there ultimately lead him to fall in love with the Grandma style and we find out why a "session-able" pizza such as this is "just right" Professor Pizza then finally breaks down his branding and identity and why any of this even matters. Finally we round it off with some rapid fire questions and the last two questions I always end the show with. Follow Tony on IG@professorpizza https://www.instagram.com/professorpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch this interview on Youtube! https://youtu.be/Y6QfdO4qxpo Listen to this interview in podcast form https://anchor.fm/dashboard/episode/e14ha4i Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper

Tony Gemignani is the reigning rock star of the pizza universe, having won every major competition award, helmed a number of hot-ticket pizza restaurants, and mentored and coached dozens of the rising pizza stars at his pizza school in San Francisco, and on his World Pizza Champions team. Tony is a master of every style of pizza in much the way that Mozart was a master of every form of music. In the world of sports, he would be referred to as a generational talent. Plus, he's a great guy too.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

This was such great episode that we brought it back for a replay. Listen to World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White. Tony and Laura talk: How COVID-19 has changed the business - The pizza school Pizza Styles Next big trend in pizza What they have planned for the Pizza Expo 365 platform Pizza as a continual learning process --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Patrick interviews 13-time Pizza World Champion and Author of The Pizza Bible, Tony Gemignani! As Chef and Owner, Tony has numerous successful pizzerias in California, as well as pizzerias in Las Vegas and Henderson, Nevada. Tony also owns Giovanni Italian Specialties, which offers a variety of domestic and imported products, including some of the signature ingredients used in his popular dishes! Source

Patrick interviews 13-time Pizza World Champion and Author of The Pizza Bible, Tony Gemignani! As Chef and Owner, Tony has numerous successful pizzerias in California, as well as pizzerias in Las Vegas and Henderson, Nevada. Tony also owns Giovanni Italian Specialties, which offers a variety of domestic and imported products, including some of the signature … Continued

Mike Bausch finds that there are things that still translate from Day One of his business, Andolini's Pizzeria, based in Tulsa, Oklahoma. I brought Mike on to the show to understand his approach to growing a restaurant business through his very authentic manner – and how he makes such delicious pizzas. Mike started the pizzeria with his brother at the age of 22 – 6 months after graduating from college. 15 years later, it’s the leading pizzeria that’s turned into a true success during the pandemic. So much so, they’ve been able to run at full capacity. Mike’s enthusiasm is infectious. Tune in as we talk about getting mentors, POS system failures, key questions to ask yourself as an entrepreneur, and the art of not fitting in. As Mike says in the interview, “there’s always a better way”, so let’s keep on learning as business leaders. Links: ‘Unsliced’ by Mike Bausch: https://www.amazon.co.uk/Unsliced-Stay-Whole-Pizzeria-Industry/dp/1544516657/ (https://www.amazon.co.uk/Unsliced-Stay-Whole-Pizzeria-Industry/dp/1544516657/)  ‘Good To Great’ by Jim Collins: https://www.amazon.co.uk/Good-Great-Jim-Collins/dp/0712676090/ (https://www.amazon.co.uk/Good-Great-Jim-Collins/dp/0712676090/)  Tony Gemignani: https://www.tonygemignani.com/ (https://www.tonygemignani.com/) ‘The Pizza Bible’ by Tony Gemignani: https://www.amazon.com/gp/product/1607746050/ (https://www.amazon.com/gp/product/1607746050/)  Pizza World Championship: https://campionatomondialedellapizza.it/en/home (https://campionatomondialedellapizza.it/en/home)  Jiro Dreams of Sushi: https://www.imdb.com/title/tt1772925/ (https://www.imdb.com/title/tt1772925/) UnslicedBook.com: https://unslicedbook.com/ (https://unslicedbook.com/)  Mike’s Instagram: https://www.instagram.com/mikeybausch/ (https://www.instagram.com/mikeybausch/) #95 Ally Gordon, Coach and Mentor, on Your Belief System: https://www.hospitalitymavericks.com/podcast/episode/30ec427b/95-ally-gordon-coach-and-mentor-on-your-belief-system (https://www.hospitalitymavericks.com/podcast/episode/30ec427b/95-ally-gordon-coach-and-mentor-on-your-belief-system)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   https://www.facebook.com/groups/hospitalitygamechangers (Join the GameChanger Facebook Group): https://www.facebook.com/groups/hospitalitygamechangers (https://bit.ly/2GAvr2W) Please help us getting better by filling out the feedback survey on the podcast show here: https://bit.ly/37aIm5n (https://bit.ly/37aIm5n)  A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Is pizza simple? We find out along with a short version of the history of pizza. Who was Tony Gemignani as a child? The how, when, and who helped him become a pizza acrobat, tossing dough with the famous Harlem Globetrotters, in addition to odd places and celebrities he has taught how to toss pizza dough. Tony tells us the A-Ha moment when he decided he wanted to learn it all. The difficulty from being a pizza tossing world champion to being known as a master pizza maker and how he went about building his brand. He traveled the world for 16 years learning different pizza styles which he elaborates on and gives us the true style of a Neapolitan Pizza (Tony is one of only 3 people in the world to be an Official US Ambassador of Neapolitan Pizza.In 2005, he started the World Pizza Champions and we hear how one becomes a member and a story on how he was received as an American that won three first place titles in one competition in Leece, Italy. He has several restaurants/concepts and what the original plan was when thought about owning a restaurant. Get the insight into how Pizza Rock came to Vegas and what it is about. (You MUST try this place!). Tony gives the at home chefs tips on making pizza in your own kitchen and how you can connect with him. Links:Tony Gemignani Website: https://www.tonygemignani.com/Purchase The Pizza Bible:https://www.barnesandnoble.com/w/the-pizza-bible-tony-gemignani/1118889699?ean=9781607746058Pizza Rock Downtown Las Vegas: https://pizzarocklasvegas.com/Tony Gemignani Flour: http://www.giovannispecialties.com/shop/Follow us on Instagram: https://www.instagram.com/beforethelightspodcast/Reflection Bay Golf Club: https://reflectionbaygolf.com/Join Patreon: https://www.patreon.com/beforethelightsBefore the Lights Merchandise: https://www.beforethelightspod.com/merch Extra 5Learn about Tony Gemignani's own flour Hear about all the Guinness Book of World records and which ones he is most proud ofThe inside to the 2004 Pizza! The MovieSupport the show (https://www.beforethelightspod.com/member-areas)

Is pizza simple? We find out along with a short version of the history of pizza. Who was Tony Gemignani as a child? The how, when, and who helped him become a pizza acrobat, tossing dough with the famous Harlem Globetrotters, in addition to odd places and celebrities he has taught how to toss pizza dough. Tony tells us the A-Ha moment when he decided he wanted to learn it all. The difficulty from being a pizza tossing world champion to being known as a master pizza maker and how he went about building his brand. He traveled the world for 16 years learning different pizza styles which he elaborates on and gives us the true style of a Neapolitan Pizza (Tony is one of only 3 people in the world to be an Official US Ambassador of Neapolitan Pizza.In 2005, he started the World Pizza Champions and we hear how one becomes a member and a story on how he was received as an American that won three first place titles in one competition in Leece, Italy. He has several restaurants/concepts and what the original plan was when thought about owning a restaurant. Get the insight into how Pizza Rock came to Vegas and what it is about. (You MUST try this place!). Tony gives the at home chefs tips on making pizza in your own kitchen and how you can connect with him. Links:Tony Gemignani Website: https://www.tonygemignani.com/Purchase The Pizza Bible:https://www.barnesandnoble.com/w/the-pizza-bible-tony-gemignani/1118889699?ean=9781607746058Pizza Rock Downtown Las Vegas: https://pizzarocklasvegas.com/Tony Gemignani Flour: http://www.giovannispecialties.com/shop/Follow us on Instagram: https://www.instagram.com/beforethelightspodcast/Reflection Bay Golf Club: https://reflectionbaygolf.com/Join Patreon: https://www.patreon.com/beforethelightsBefore the Lights Merchandise: https://www.beforethelightspod.com/merch

We brought World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together to talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White. Tony and Laura talk: -How COVID-19 has changed the business -The pizza school -Pizza Styles -Next big trend in pizza -What they have planned for the Pizza Expo 365 platform -Pizza as a continual learning process Show Notes: The Trending Recipe Tony and Knead to Know dough article written by Laura referred to in the episode will publish in the February issue of Pizza Today and can be found at http://pizzatoday.com then. --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots of pizza knowledge! Follow her on IG @eccomicupi #whatsgooddough #pizza

"Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. Tony talks: COVID-19 Response Revamping a Concept Entirely Employee Safety Business Strategic Planning Building Out a Concept Adapting Concepts to Neighborhood An understanding of Commercial Rent Tony’s Commitment to Help Other Operators Check out trending recipes from Tony at https://www.pizzatoday.com/our-experts/tony-gemignani/ Visit Tony’s restaurants at https://tonyspizzanapoletana.com/ and on Instagram @capopizza --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani's International School of Pizza. In this episode we talk about how he created his menu of hip hop inspired pizza and talk about his delicious, infamously spicy Szechuan pizza

Neal DeNardi spent years working for various heavy hitters in San Francisco's pizza world: Pizza Hacker, Tony Gemignani, Del Popolo among them. His hard work led to the birth of his own place - Long Bridge Pizza - located in the Dogpatch neighborhood just south of downtown. If you miss the large, semi-greasy NYC-style slices from back East, you'll want to spend some time eating your way through his menu, which takes a more artisan approach to the standard slice.

In this episode, we interview Tony Gemignani, one of America’s most influential pizza restaurateurs, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Tony Gemignani shares his amazing history and journey, from his childhood growing up on the family farm in Fremont, his passion at an early age for making pizza and his decision to take pizza to the next level! Tony describes his pivotal trip to Naples, Italy in the year 2000, that inspired his motto: “Respect … Continued

Tony Gemignani shares his amazing history and journey, from his childhood growing up on the family farm in Fremont, his passion at an early age for making pizza and his decision to take pizza to the next level! Tony describes his pivotal trip to Naples, Italy in the year 2000, that inspired his motto: “Respect the Craft”. Today, Tony enjoys a World Class status in pizza making and throwing around... Source

Tony Gemignani is a 13 time world champion Pizzaiolo from San Francisco.  He is the chef and owner of 28 locations in Northern California and Las Vegas.  Tony has been perfecting his craft for more than 2 decades and holds an impressive set of awards for his pizza making and tossing skills.  He is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, Italy.  Tony has also been inducted four times into the Guinness World Book of Records.  Tony has appeared on several popular shows including Good Morning America, The Today Show, The Tonight Show with Jay Leno, and is a regular on Food Network Channel.  He is the author of PIZZA, Tony and the Pizza Champions, and The Pizza Bible, the definitive book on Pizza.  In this interview he talks of building a strong team and always striving to learn and grow.

"At The The Table With Tony" Livestream Show Ep. 25: Interview with Master Pizzaiolo Tony Gemignani Anthony "Tony Mangia" Scillia is joined by Master Pizzaiolo, Chef, Restaurateur, & Cookbook Author Tony Gemignani from San Francisco, California. They will discuss Tony's legendary career & his love for every style of pizza. In fact, he's a 13-time World Pizza Champion. They will also talk about Tony's restaurants & his International School of Pizza. Pizza Lovers, you're not going to want to miss this show!! Guest: Tony Gemignani: http://www.tonygemignani.com (https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.tonygemignani.com%2F%3Ffbclid%3DIwAR0hYURdAt9J3tmMVtxxEkXJbzL8h7kFNMa-rMRrgNlWkoCSYISYFV65LC4&h=AT03T9rCfFS9rENu9s3V6wVsLnaIgFj1wovY-JLMJE6p1J2-H6lVylhK2TqB0w-JdoAzINKaf1ifjWSiq24toSIhvsTImL-j8E4NFF5A1DSif_1oHZuTdObjiaZyL_6-6w&__tn__=-UK-R) http://tonyspizzanapoletana.com (https://l.facebook.com/l.php?u=http%3A%2F%2Ftonyspizzanapoletana.com%2F%3Ffbclid%3DIwAR2IixeU95rdNr563q8B2U-0LfXvnT2WcDUZrPN-VegvWkuBrMqN1H8879A&h=AT3KgvyFQgtNuKQS5Xh6rJqN_m1H_Led8NaHpdeOFXBQpcbE3VB_4Qu0c5zPB-XsodsGh8RBYP2hbFdU5a1I8QsT6BymeuReISV0N_H7DGkmqS4vGhbTTrqckMvGlCPfpw&__tn__=-UK-R) http://internationalschoolofpizza.com (https://l.facebook.com/l.php?u=http%3A%2F%2Finternationalschoolofpizza.com%2F%3Ffbclid%3DIwAR22p7Sdx4bTJatIUWFmlzcWen2RgSAOCqrciFdMw3B3UN9IN365U34uOxc&h=AT1l3S2QyaQpSxWwedkxFalKZm6Vl60jP1jr6FJVFVfSJtndPuutvoCYAm4x6vj9Rjqy4wY8H42PENa5xl5m1oQmOChH_O9gY-yxcthXqV2zZwmvyWtjHAFgyvyQBccCTg&__tn__=-UK-R) http://www.giovannispecialties.com (https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.giovannispecialties.com%2F%3Ffbclid%3DIwAR3ZCJuPR1ueGboW1t_rNlxkvxv5yuugROX-Q6usAYf_AW92RtsF9BY1JAM&h=AT3xx90F0NUV2IdUlnp-F4TVGQhJxh7SVVYid1v-RQECKKwqI5cSZk3PBzh0ijg5NNLwszhMuwo4UQZtsSa02LsCQjuF9POT_V5gtb9OX9UyaEtEmhqRq8xaw34vJJtDHA&__tn__=-UK-R)

Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." This week, Maria interviews 13-time world pizza champion, Tony Gemignani. Learn more about Tony on his website: https://www.tonygemignani.com/ ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Tony Gemignani has won multiple championships in Italy for his pizza making prowess, but he's also authored books on the subject, teaches would-be pizzaiolos how to make various styles (and certifies them) all while overseeing a pair of San Francisco pizzerias that produce upwards of 17 styles of regional pizza between them. Steve spent an afternoon talking (and eating) pizza with the man many refer to as the ultimate Pizza Ambassador.

In this episode, Tony Scardino shares his journey to becoming Professor Pizza. From going to Columbia for music business to working alongside his dad in commercial real estate, Tony had many pivots in life before fully realizing his love for pizza. We also talk about his favorite mentors like Scott Manley from Table, Donkey, and Stick and Tony Gemignani who’s the Michael Jordan of the Pizza World. Be on the lookout this late spring/early summer for a pizzeria concept at the wells street market by Tony and Jimmy Bannos Jr. You can find him on instagram as @professorpizza. Please enjoy my conversation with Tony Scardino.

Laura Meyer works with Tony Gemignani and shares how she got started in the pizza business. Mentioned In This Episode: Rev on Instagram Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

Brian Nittayo grew up in Arcadia, California, a suburb 5 miles east of Pasadena. After graduating from Arcadia High School in 1996, he decided to study Hotel Management at Cal Poly Pomona to get a foothold on a budding interest. While in school, Brian was first drawn to the food business, working at an Outback Steakhouse for 5 years, but yearned for something more. Once he graduated from Cal Poly Pomona, Brian worked at one of the finest hotels in the country, the Ritz Carlton in Pasadena, California. The world would change tremendously, however, with the tragic events of 9/11 so Brian knew having a business of his own would someday be his greatest adventure. Brian's father, who was in retirement at the time, wanted to start a new business with Brian so the 2 of them opened a Cold Stone Creamery from 2002-2009, hoping that being a part of a well established franchise would teach them more about the food business. Brian's dad and he chose the location because they saw that it was in a busy strip mall with a lot of foot traffic. People working nearby and families frequented the area often for ice cream, but Brian's real passion was in pizza. He decided it was time to learn the craft from one of the best in the business so he traveled to San Francisco to study the art of Napolitano Pizza from 13 time world pizza champion, Tony Gemignani. Once he came back to his hometown, Brian knew it was time for him to open up his own pizza restaurant that was conceptually designed around New York's "pizza by the slice" dynamic. Thus, Rose City Pizza was born and opened in July of 2009, around the corner from their old ice cream shop and in the same shopping plaza. Brian saw an opportunity to open a pizza shop with slices as the focal point, but as a result, it has evolved a lot since then. They still offer slices but just for lunch these days because Rose City Pizza has become known for their whole pizza creations. Their Mexican fusion pizzas such as the Elote and Al Pastor have become some of the most popular pies on the menu. Brian decided to make unique pizza creations because he was tired of Rose City Pizza being compared to other local pizzerias that offered similar pies. Creating their signature menu has been a lot of fun and is always ever changing. Check out their latest dish, a Grilled Cheese Lasagna, along with Dog Friendly Pizzas as well as Game of Thrones inspired pizzas and wings. At Rose City Pizza, all of your pizza dreams can now become a reality! rosecitypizza.com facebook.com/RoseCityPizza instagram.com/rosecitypizza

Restaurants are a brutal business. It’s worth studying those that succeed.   Nick Bogacz is the Founder of Caliente Pizza & Draft House. He opened his first location in fall of 2012 and has grown quickly to open four more locations.   Prior to that, he spent over a decade in the industry, starting as a delivery driver in 1996. He went on to lead sales at multiple corporate pizza chains and learn the pizza business inside and out.   His company now employs more than 185 people and has been recognized at the World Championships at the Las Vegas Pizza Expo.   In this conversation, Aaron and Nick discuss how Nick earned his education in the pizza business, why Caliente also serves numerous craft beers, and the critical importance of experience.   Never miss one of our best episodes by subscribing to the newsletter.   Nick’s Challenge; Make a pizza in your home.   Connect with Nick Facebook Twitter Instagram thepizzaequation.com pizzadrafthouse@gmail.com   If you liked this interview, check out episode 365 with Jordan Robarge where we discuss buying a diner, employing marginalized communities, and starting a food truck. Books Mentioned Guerilla Marketing by Jay Levinson Think and Grow Rich by Napoleon Hill The Pizza Bible by Tony Gemignani   Underwritten by Piper Creative A digital agency that provides strategy, delivery, and analysis specializing in a few key service offerings. Vlogging Podcasting Linkedin Video   If you aren’t creating or curating content regularly, your clients and customers might forget you’re open for business. YouTube Instagram Subscribe on iTunes | Stitcher | Overcast | PodBay

A Bridge from Naples to The Bronx made out of @pizza Today & Tomorrow, the two pizza capitals are going head-to-head at the first annual New York Pizza Festival @nypizzafestival in the Bronx’s Little Italy. There, pizzaioli from six Naples restaurants will serve slices alongside 12 New York City pros — and 11 well-intentioned pizza chefs from other parts of the country. We get the great news from a few of the best Pizza Pros! @roberto_caporuscio @johnnypizzaguy @capopizza We learned so much as our stomachs grumbled with #pizza excitement! What goes best with Pizza? Beer & The Bubbly @annelikesbeer

It always been America’s favorite comfort food. Pizza is so much more to your favorite pie than just cheese, sauce and dough. There’s tavern-style in your local bar, popular chains, mom-and-pop storefronts, chef-driven pies, Neapolitan classics and so many more styles, all calling for cheese – mostly mozzarella – and sauce – mostly from tomatoes. On this week’s show, we’ll talk to the king of New York City pizza tours. Scott Weiner is the founder of Scott’s Pizza Tours, which leads about a dozen tours per week, but he also writes about pizza for Pizza Magazine, and happens to hold the world record for the number of pizza boxes. Then, we widen the lens a bit, looking at both the city of Buffalo, but also the entire East Coast with Arthur Bovino a pizza writer who says there’s a “Pizza Belt”. And finally, we talk with Tony Gemignani about the west coast flavors. Tony is the first American (and non-Neapolitan) to become World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, 11 years ago.

Complete Show Notes and Video Resources can be found at:https://apizzapodcast.com/episode-2-jonathan-goldsmith-of-spacca-napoli/Jonathan explains his path to pizza and why he decided to pursue his goal of opening an authentic Neapolitan pizzeria in the mecca of Chicago Deep dish. While in Florence Italy on the Adriatic coast he was advised to go west…that is to Naples to learn all about pizza.Jonathan believes he is part of a guild of pizza makers. You don't learn to make pizza in a couple of weeks or even months. He feels his pizza making is always changing and he just wants to make pizza better.He gives a nod to who he thinks are the greatest pizza masters in America: Roberto Caporuscio, Tony Gemignani as well as Chris Bianco. Jonathan explains how he wants Spacca Napoli to serve his community, his customers and his staff. He talks his inspiration for the pizzas he makes and explains his excitement of being motivated by other great pizza makers. He also shares some pizza tips for the home pizza maker and what has changed with his own dough formula.Interestingly he reveals the secret of the digestibility of pizza.At the end of our conversation he gives shout outs to John Arena of Metro Pizza, Michele D'Amelio, Giulio Adriani, and Roberto Carporuscio. And Vincent Rotolo of Good Pie in Las Vegas, Jonathan reminds us that he is part of a guild and is still learning the art of pizza.Sponsor:Pizza Kit at:https://apizzapodcast.com/kithttp://pizzatherapy.com/kithttps://kit.com/pizzatherapy

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Cookbook Gift Ideas from one of the world's most knowledgeable cooks and cookbook authors: Susie Heller, co-author of all 5 of Thomas Keller’s cookbooks including “The French Laundry," “The Pizza Bible” with Tony Gemignani, and “Happy in the Kitchen” with Michel Richard. There's something here for every cook and foodie on your list! Check out our website for links to each of the books Susie recommends. Susie Heller: @susiefeast Follow us on Twitter (@forks_ontheleft), Instagram (forks_ontheleft) and Facebook. Please rate us and leave us a review on iTunes!

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