Pizza Today Articles
Tony Gemignani talks tips on buying wood-burning ovens

Q: Should I buy a wood-burning oven when I open my pizzeria? A: I get this question almost every day. I just had a course at the end of summer...


Respecting the Craft: Trending and Traditional Pizza Toppings Can Co-exist

Q: Are traditional toppings a thing of the past or do they still have a place in our kitchens? A: In the 1980s and 90s, the typical ingredients found in...


Tony Gemignani talks prosciutto

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail,...


Respecting the Craft: Food competitions

Q: Why compete in food competitions at International Pizza Expo or anywhere else? A: As an owner everything is done to my specifications and wants. It is rare that I...


2009 September: Toss Up

When I was 18, I tossed my very first pizza. It was my brother, Frank, who taught me the basics. Then I practiced every day. I noticed that customers were...


Respecting The Craft: Dough Recipes

Q: I’m looking for a standard American-style pizza dough as well as a standard Italian-style. Can you help with recipes? A: I sure can! Here you go: Standard Classic America...


Respecting The Craft: Gemignani talks yeast and dough stacking

Q: What is the purpose of cross-stacking? A: The purpose of cross-stacking dough trays or boxes is to allow the dough to cool down slightly after it has been cut...


Respecting the Craft: Making dough

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo...