Author Topic: Pizza Expo 2013: Going to Pizza School with Tony G.  (Read 9574 times)

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Offline tinroofrusted

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #20 on: April 10, 2013, 02:30:25 PM »
I do think it would be fair for those few members who are repeatedly rude to others to be put in the penalty box for a while. 


Offline RobynB

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #21 on: April 10, 2013, 02:36:12 PM »
And it's a cumulative thing, too.  This thread is by no means the first time that this theme has been enacted.  I remember talking to Tony two years ago, mentioning Pizzamaking, and having him say to me, "Who's this Scott guy that hates me so much?  I have no idea who he is or why he's always trashing me.  I used to go on that forum a little but I avoid it now."  Since then, I have seen several more times that it has happened. 

For the record, I have learned a lot from Tony.  Beyond that, I have to just say that he is extremely helpful to a LOT of people, not just people that take his classes.  I know firsthand of many non-professional people that have received extensive advice from him, I have seen him take a huge amount of time to answer emails and call people to offer suggestions in answer to their questions.  He is a genuinely nice guy, and has a huge passion for pizza and helping others.  Whether you like his style or not, whether you like his formulas or not, whether you think he deserves his success or not...  What gives Scott or anyone the right to bash someone publicly, repeatedly, on this forum?   

Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #22 on: April 10, 2013, 03:16:48 PM »
I think things can sometimes get sorta blown out of proportion when a "celebrity" is involved. I mean 'cmon...it's just pizza and a 'lil trash talk/bragging rights. No big whup.
Celebritism don't impress me...never has, but I know it is a powerful thing and often causes folks to put blinders on when it comes to certain things.
Passionately sticking up for something....now that easily impresses me. Obviously, Scott and Tony are on the same page in that respect...neither of them are perfect human beings though, so...it can get a 'lil messy down here sometimes.
No big whup....

Bob
"Care Free Highway...let me slip away on you"

Offline Ev

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #23 on: April 10, 2013, 03:28:18 PM »
Just another totally un-provoked, from out of nowhere "meltdown", I guess. ::)

Offline nuevoyork

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #24 on: April 10, 2013, 03:43:17 PM »
Just another totally un-provoked, from out of nowhere "meltdown", I guess. ::)

How can you say that?  ??? I'm not defending what Scott said (I don't know that much yet), but Tony's last post was pretty harsh.  "Next time we see each other you may want to be more professional."  Maybe I'm seeing something that isn't there, but this reads a bit like a threat to me.

Offline Serpentelli

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #25 on: April 10, 2013, 03:56:06 PM »

No big whup....

Bob

Agree with Bob, especially regarding the "big picture" --- No big whup.

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Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #26 on: April 10, 2013, 04:06:14 PM »
Agree with Bob, especially regarding the "big picture" --- No big whup.

John K
   ;D  Really man, I witness harsher language an behavior in the produce section at my local market.   ;D
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Offline jeff v

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #27 on: April 10, 2013, 04:15:06 PM »
   ;D  Really man, I witness harsher language an behavior in the produce section at my local market.   ;D

It is a big deal to some though. Isnt it just as easy to say don't do that as it is to say no big whup? Especially as often as recipes get asked for here? Does the risk of that make someone more likely to share here?

Didn't someone just ask why there is a negative view about pm on other sites?
Back to being a civilian pizza maker only.

Offline Ev

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #28 on: April 10, 2013, 04:44:16 PM »
How can you say that?  ??? I'm not defending what Scott said (I don't know that much yet), but Tony's last post was pretty harsh.  "Next time we see each other you may want to be more professional."  Maybe I'm seeing something that isn't there, but this reads a bit like a threat to me.

PM sent

Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #29 on: April 10, 2013, 04:51:12 PM »
It is a big deal to some though. Isnt it just as easy to say don't do that as it is to say no big whup?
Nope...not in my world. That is just asking for more problems...it's a lot easier to simply turn the page. Unfortunately, we are all human(and stuff happens)and that's why we have Moderators. Even a Church has it's Pastor.  ;D
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scott123

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #30 on: April 10, 2013, 05:06:26 PM »
"Who's this Scott guy that hates me so much?  I have no idea who he is or why he's always trashing me.  I used to go on that forum a little but I avoid it now."  Since then, I have seen several more times that it has happened.

Wow, Robyn, that is quite a trend  ::)

I have a total of three posts where I question Tony's dough making skills (while praising his acrobatic skills):

and while Tony Gemignani (International School of Pizza) could be one of the best guys in the world to learn dough tossing acrobats from, he has gaps on the pizzamaking side. You don't want to learn how to make NY pizza from a Californian :)
Who else is left [to further the cause of NY style pizza]? Tony Gemignani? He's great at spinning dough, but he's isn't all that knowledgeable about making it.
If you want to pay for a dough throwing/spinning class with Tony, go for it, but honestly, I've said this before, but, right now, you know more about dough than he does. Don't waste your money.

Cumulatively speaking, that's the extent of my criticism.

While I have a paltry 30 (yes 30!) posts linking to his dough stretching video:

http://www.pizzamaking.com/forum/index.php/topic,16216.msg158630/topicseen.html#msg158630
http://www.pizzamaking.com/forum/index.php/topic,24225.msg247223/topicseen.html#msg247223
http://www.pizzamaking.com/forum/index.php/topic,19351.msg217830/topicseen.html#msg217830
http://www.pizzamaking.com/forum/index.php/topic,13884.msg142140/topicseen.html#msg142140
http://www.pizzamaking.com/forum/index.php/topic,11225.msg101671/topicseen.html#msg101671
http://www.pizzamaking.com/forum/index.php/topic,22352.msg232691/topicseen.html#msg232691
http://www.pizzamaking.com/forum/index.php/topic,11771.msg110648/topicseen.html#msg110648
http://www.pizzamaking.com/forum/index.php/topic,12523.msg119572/topicseen.html#msg119572
http://www.pizzamaking.com/forum/index.php/topic,16907.msg165048/topicseen.html#msg165048
http://www.pizzamaking.com/forum/index.php/topic,12940.msg128004/topicseen.html#msg128004
http://www.pizzamaking.com/forum/index.php/topic,12190.msg114966/topicseen.html#msg114966
http://www.pizzamaking.com/forum/index.php/topic,21025.msg213456/topicseen.html#msg213456
http://www.pizzamaking.com/forum/index.php/topic,13020.msg128275/topicseen.html#msg128275
http://www.pizzamaking.com/forum/index.php/topic,16084.msg157679/topicseen.html#msg157679
http://www.pizzamaking.com/forum/index.php/topic,13827.msg138896/topicseen.html#msg138896
http://www.pizzamaking.com/forum/index.php/topic,16698.msg162990/topicseen.html#msg162990
http://www.pizzamaking.com/forum/index.php/topic,10875.msg99400/topicseen.html#msg99400
http://www.pizzamaking.com/forum/index.php/topic,23259.msg235845/topicseen.html#msg235845
http://www.pizzamaking.com/forum/index.php/topic,20732.msg206639/topicseen.html#msg206639
http://www.pizzamaking.com/forum/index.php/topic,11621.msg106819/topicseen.html#msg106819
http://www.pizzamaking.com/forum/index.php/topic,11386.msg103746/topicseen.html#msg103746
http://www.pizzamaking.com/forum/index.php/topic,13324.msg131856/topicseen.html#msg131856
http://www.pizzamaking.com/forum/index.php/topic,15392.msg151773/topicseen.html#msg151773
http://www.pizzamaking.com/forum/index.php/topic,16428.msg160499/topicseen.html#msg160499
http://www.pizzamaking.com/forum/index.php/topic,16588.msg161930/topicseen.html#msg161930
http://www.pizzamaking.com/forum/index.php/topic,13842.msg139047/topicseen.html#msg139047
http://www.pizzamaking.com/forum/index.php/topic,11043.msg99125/topicseen.html#msg99125
http://www.pizzamaking.com/forum/index.php/topic,16190.msg158322/topicseen.html#msg158322
http://www.pizzamaking.com/forum/index.php/topic,12643.msg121708/topicseen.html#msg121708
http://www.pizzamaking.com/forum/index.php/topic,16174.msg158207/topicseen.html#msg158207

That's 30 times where I endorsed him as THE reigning dough stretching authority.  30 times. I have 10 times the favorable posts to unfavorable ones.  Is that really 'hate?' Is that really 'bashing?'

Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #31 on: April 10, 2013, 05:27:23 PM »
OK, I've had just about enough of all this....Tony, my fellow paesano, if you can hear me man, I would like to officially challenge you to a Chicago thin crust pizza throwdown. Anywhere, any time dude...your call!  8)
Dis is what I'll be bring'in to ya.... :-D
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Offline RobynB

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #32 on: April 10, 2013, 05:35:26 PM »
I'm not Pete so I can't miraculously come up with dozens, and I know the moderators have removed some of your more virulent posts, including some about Tony.  But here's a few that are more accurate of how you have posted about Tony.  I'm not getting into a pissing contest with you, Scott - I'm not equipped and I have no interest.  I know how much you help a lot of people on this forum, and I know that you enjoy being abrasive and controversial.  It would simply be nice if you would lay off the personal attacks - they reflect poorly on both you and on PM as a whole.

If you're going with NY style, you might be able to be ready in time, but you have to start now.  Learning dough acrobatics from Gemignani (his only strength) in California will get you no where. And, in case I wasn't clear before, Goodfellas is literally flushing money down the drain.
Tony Gemignani? He's great at spinning dough, but he's isn't all that knowledgeable about making it.
and while Tony Gemignani (International School of Pizza) could be one of the best guys in the world to learn dough tossing acrobats from, he has gaps on the pizzamaking side.
I think, right now, Nick knows more about pizza than Tony does.  Tony knows a heck of a lot about throwing dough, and, if someone were interested in throwing, Tony would be THE guy to train with, but for pizza making, perhaps the school would be good for a beginner, but not for a successful pizzeria owner in the tri state area.

And I just saw that I duplicated a couple of yours, Scott.  Oh well, you know what I am talking about.
« Last Edit: April 11, 2013, 09:44:10 AM by Steve »

scott123

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #33 on: April 10, 2013, 06:11:48 PM »
I'm not Pete so I can't miraculously come up with dozens, and I know the moderators have removed some of your more virulent posts, including some about Tony.

Virulent? Are you serious?  Robyn, I have never had a post removed for content on this forum.  Ever.  You can ask Peter.

But here's a few that are more accurate of how you have posted about Tony.

Umm... you repeated 2 of the links I just posted, and you added 2 that I had missed.  Okay, 5 unfavorable posts to 30 favorable. That still leans pretty heavily towards the favorable side.

This isn't major detective work here nor do you need Peter's Herculean search skills.  If you search for 'tony' and put my name in the user field, all these posts show up.  There's no hidden mountain of hostility or virulence.

Offline Johnny the Gent

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #34 on: April 10, 2013, 06:21:43 PM »
Coppertop, thanks for sharing with us what you've gathered from your workshops with Tony G.  I look forward to trying some out soon.
Il miglior fabbro

Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #35 on: April 10, 2013, 06:37:21 PM »
Scotty, I often wonder what planet you are from...
Oh man...gee wiz, wish I hadn't said that...now you are going to be mad at me. Darn it all!!    :-D
"Care Free Highway...let me slip away on you"

scott123

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #36 on: April 10, 2013, 06:44:34 PM »
Oh man...gee wiz, wish I hadn't said that...now you are going to be mad at me. Darn it all!!    :-D

 :-D Bob, as long as you don't ever pass yourself off as an authority on NY style pizza while recommending 2.5% salt doughs, we'll always be good.
« Last Edit: April 10, 2013, 06:46:28 PM by scott123 »

Offline Chicago Bob

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #37 on: April 10, 2013, 06:48:59 PM »
:-D Bob, as long as you don't ever pass yourself off as an authority on NY style pizza while recommending 2.5% salt doughs, we'll always be good.
OK cool...just please don't tell Tony that is my salt amount in my challenger thin crust pizza man... ;)
"Care Free Highway...let me slip away on you"

Offline Ev

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #38 on: April 10, 2013, 06:52:47 PM »
2.5% salt in a N.Y. dough? Hmm, sounds like it's worth a try! Might be pretty darn good!  ::) oops, I mean  ;), I mean :-X I mean :-* >:D :-D

scott123

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Re: Pizza Expo 2013: Going to Pizza School with Tony G.
« Reply #39 on: April 10, 2013, 07:06:49 PM »
OK cool...just please don't tell Tony that is my salt amount in my challenger thin crust pizza man... ;)

Talk about other planets  :) I wouldn't know thin crust if it bit me in the behind  :-D Sometimes I have been known to call deep dish pizza a casserole (oh no he didn't  ;D ) but I have much respect for a city that does their own thing and puts their own label on it. Why do these left coasters have to all jump on my town's bandwagon?  'San Francisco style pizza.'  Doesn't that have a nice ring to it?   >:D San Francisco pizza- now with 2.5% salt! Give me a slice of that!  :-D