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9781607746058

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The Best Pizzeria in America: Tony's Pizza Napoletana --Larry Olmstead, Forbes Magazine [Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale. -- Publishers Weekly A cookbook we're looking forward to this fall -- Tasting Table One of the most anticipated cookbooks of Fall 2014 -- Eater National Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza. -- Food Republic You'll never look at a pizza the same way again. -- Santa Rosa Press Democrat One-stop shopping for your deepest pizza desires. --Mike DeSimone and Jeff Jenssen, Huffington Post

The Best Pizzeria in America: Tony's Pizza Napoletana --Larry Olmstead, Forbes Magazine [Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale. -- Publishers Weekly A cookbook we're looking forward to this fall -- Tasting Table One of the most anticipated cookbooks of Fall 2014 -- Eater National Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza. -- Food Republic

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TONY GEMIGNANI is the chef and owner of seven restaurants- Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.

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