Tony’s Trending Recipe: Asparagus Pizza
It’s just about that time of year for Asparagus. I have made this recipe using all types of asparagus such as white, pencil, purple passion, Mary Washington’s and Jersey types. This is one of my favorite pizzas and I’ve used it in competition. It’s super delicious. Enjoy. Author: Pizza TodayRecipe type: pizza Ingredients 1 9- […]
Treat your taste buds to an award-winning pizza with Port reduction
SAN FRANCISCO (KGO) — Bay Area diners will be able to try a new award-winning pizza from San Francisco’s top pizzaiolo. Tony Gemignani, founder of Tony’s Pizza Napoletana, will start featuring the pizza that won the Port Category at the first-ever Antonio Mezzero All-Stars Pizza Championship in Porto, Portugal…… Click here to read full article
Alex Eats: Pizza party with Joe Panik, Brandon Belt
Alex Pavlovic joins Giants stars Joe Panik and Brandon Belt at Slice House by Tony Gemignani in Walnut Creek to sample their pizza creations and decide which one he likes best. Because there’s no such thing as bad pizza…… Click here to read full article
8 Best Restaurants in San Francisco’s North Beach
North Beach draws people from near and afar and its dining scene can dazzle if you know the right places to go. Pizza pro Tony Gemignani slings excellent pies here. Given the name, it would be understandable to assume Tony’s mainly does the Neapolitan-style pizza here (he does and they are incredible) but there’s a […]
From New York to Neapolitan, Pizza Rock serves world-class pies
The scene: Pizza is one of America’s favorite comfort foods, and there are thousands of pizzerias, good and bad, dotting the nation’s cities and highways. Great American Bites has been to a lot of the most famous and highly rated pizzerias from coast to coast, but I have proclaimed one single San Francisco establishment, Tony’s […]
Modernist BreadCrumbs: Episode 7 – Thermal Mass
This is Episode Seven of Modernist BreadCrumbs: “Thermal Mass,” on baking and ovens. We’ll discuss “thermal mass,” or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it’s baked in. It’s a complex physicochemical process… that’s more than just hot air. Modernist BreadCrumbs is a special collaborative podcast series […]
