Pizza Today Articles
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....


Tony’s Trending Recipe: Stuffed Squash Blossom Pizza

Squash blossoms are also known as zucchini flowers. They are in season from the end of spring to the beginning of fall. They are delicate flowers that are commonly used...


Tony’s Trending Recipe: Chicken Parm Pizza

Four years ago, I started a fundraising event with the San Francisco Giants. Baseball players Brandon Belt, Joe Panik and I created two 20-inch pizzas that would be sold by...


Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza

Step by step instructions on how to make Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza right at home! Author: Pizza Today Recipe type: pizza Ingredients 1 9- to...


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...


Respecting the Craft: Classic Chianti

For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due to its light...


Respecting the Craft: Do as the Romans do

Roman-style dough can be made several ways. One of the best recipes I have worked with is a bulk ferment. To do a bulk ferment, mix the dough and then,...


Respecting the Craft: Pizza Romana

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in...


Respecting the Craft: Everyone’s a Critic

Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out...


Tony Gemignani talks secrets to great pesto

Q: Can you tell me how to make a great pesto? A: I sure can! Pesto is traditionally a sauce made from fresh basil, pine nuts, olive oil, grated cheese...