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Tony Gemignani

Tony Gemignani

San Francisco, USA Multiple Styles (Neapolitan, New York, Sicilian, etc.)
Tony's Pizza Napoletana Social Media Influencer International School of Pizza World pizza champion (multiple titles) Author of 'The Pizza Bible'

World-renowned pizzaiolo and multiple-time world pizza champion who has mastered numerous pizza styles. Owner of Tony's Pizza Napoletana in San Francisco, which was ranked the 5th highest-rated pizzeria in the United States by TripAdvisor in 2015. Known for serving a variety of pizza styles cooked in different types of ovens, from Neapolitan to New York, Sicilian, and more. Founder of the International School of Pizza and author of 'The Pizza Bible'.

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Neapolitan Dough (Multiple Styles)

Not Validated

Note: Deduced from published books, interviews, and documented techniques

Hydration: 58-65% (varies by style) 8-24 hours (varies by style)

Ingredients

  • Type 00 flour (for Neapolitan) 1 kg
  • Water 580-650 ml
  • Sea salt 25-30 g
  • Fresh yeast 2-3 g

Technique

Master of multiple dough techniques. For Neapolitan: mix flour and water, add salt, then yeast. Knead until smooth. Bulk ferment 2 hours, ball and rest 6-12 hours. For New York style: higher hydration, longer fermentation. Each style requires specific technique and oven temperature.

Notes

Expert in multiple pizza styles, each requiring different techniques. Neapolitan: wood-fired oven at 450-480°C for 60-90 seconds. New York: deck oven at 290-315°C for 8-12 minutes. Sicilian: pan-baked at 260-280°C for 15-20 minutes. Emphasizes proper dough development and style-specific techniques.

Iconic Pizzas

Not Validated

Neapolitan Margherita

Authentic Neapolitan Margherita following traditional techniques, cooked in a wood-fired oven.

Ingredients

  • San Marzano tomatoes
  • Fior di latte mozzarella
  • Fresh basil
  • Extra virgin olive oil
  • Sea salt

Technique

Hand-stretch dough to 30-35cm. Add crushed San Marzano tomatoes, torn mozzarella. Bake in wood-fired oven at 450-480°C for 60-90 seconds until leopard-spotted. Add fresh basil and olive oil immediately after.

New York Style Pizza

Classic New York-style thin crust pizza with a crisp bottom and foldable slice.

Ingredients

  • Crushed tomatoes
  • Low-moisture mozzarella
  • Oregano
  • Extra virgin olive oil
  • Parmesan (optional)

Technique

Stretch dough thin to 14-18 inches. Add crushed tomatoes, shredded low-moisture mozzarella. Bake in deck oven at 290-315°C for 8-12 minutes until golden and crispy. Finish with oregano and optional Parmesan.

Sicilian Pizza

Thick, rectangular pan pizza with a crispy bottom and airy interior, topped with sauce and cheese.

Ingredients

  • Crushed tomatoes
  • Low-moisture mozzarella
  • Oregano
  • Extra virgin olive oil
  • Parmesan

Technique

Press dough into oiled rectangular pan. Let rise 1-2 hours. Add crushed tomatoes, shredded mozzarella, oregano. Bake in deck oven at 260-280°C for 15-20 minutes until golden. Finish with olive oil and Parmesan.

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