Author Topic: Tony Gemignani world champion Neapolitan pizza maker  (Read 14688 times)

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Offline BenLee

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #50 on: September 12, 2007, 04:33:32 PM »
This thread is about a pizza competition. No problem as far as I am concerned with discussing the event, the results, and the criteria used by the judges. Controversy can be a good thing. Feel free to argue passionately about pizza. Do not feel free to engage in personal attacks. If you have any questions about what constitutes a personal attack, please contact Steve, the owner of this great site.

Bill/SFNM 

Actually, I think this thread was meant to congratulate Tony on his victory.  It got hijacked along the way.  Congrats Tony.  I hope the mess that this thread has turned into doesn't turn you away from this board. 


Online Pete-zza

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #51 on: September 12, 2007, 04:36:21 PM »
Guys,

This line of discussion is not getting us anywhere, other than putting people on the defensive and straining the bounds of civility.

I have been with the forum for a long time and I have seen the value that Marco has contributed to the forum. At a time when he was considering writing a book, he gave generously to the forum, knowing that doing so could endanger finding a publisher willing to publish his book when he was giving the information away for free on one or more forums. I was also around to see the shift of interest on the forum to the Neapolitan style and, more particularly, to the use of natural preferments. If one has doubts about his contributions, I suggest that they read his posts, starting from the beginning. I have done so on several occasions, and the fact that I liberally cite his posts in my own writings is evidence that I have learned something from him.  In point of fact, it has been substantial. I wish that he hadnít deleted and modified some of his posts, but I could understand his reasons for doing so at a time when he was seriously considering the book. I would have happily paid for a copy of such book to get access to information that he could not post on the forum. Marco was also communicating in a language that was not his natural language. I respect people who do that rather than sitting in the shadows for fear they will embarrass themselves.

Over time, Marco has developed a business and contractual relationships around what he knows. I think it is unrealistic to expect someone in his position to reveal everything he knows to people who are not paying customers. In a prior life, I had substantial experience in the protection of trade secrets and, if I was in his position, I doubt that I have even joined the forum. We have a ton of members who donít contribute to the forum in any meaningful way, through either posts of consequence or financially as Supporting Members. They benefit from all the free information on this forum but no one holds them to any standard. So, I think it is unfair to pick on Marco. I will take whatever he chooses to give us. Itís his prerogative. I donít know whether I would even like him if I met him in person, but that is not the issue. What I am after is learning more about the subject of pizza making. If he, or anyone else, helps me with achieving that objective, I will be grateful.

Peter

Offline shango

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #52 on: September 12, 2007, 05:33:48 PM »
agreed
pizza, pizza, pizza

Offline shango

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #53 on: September 12, 2007, 06:46:31 PM »
Oh,
I didn't say it before, CONGRATULATIONS TONY!!

I hope that someday I will have the pleasure of tasting one of your pizze, and perhaps have the opportunity to compete against you in one of these contests..(not the acrobatic one.  I have seen you on tv.  You are truly the best!)

cheers,
-E
pizza, pizza, pizza

Offline scott r

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #54 on: September 14, 2007, 01:12:22 AM »
I donít know whether I would even like him if I met him in person, but that is not the issue. What I am after is learning more about the subject of pizza making. If he, or anyone else, helps me with achieving that objective, I will be grateful.

Peter


Offline scpizza

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #55 on: September 14, 2007, 10:24:28 AM »
I donít know whether I would even like him if I met him in person, but that is not the issue. What I am after is learning more about the subject of pizza making. If he, or anyone else, helps me with achieving that objective, I will be grateful.

Amen Peter.

No one comes here to study personality conflict.  Everyone comes to study pizza.  So let's all go the extra mile to keep our public comments civil, fact-based, and pizza-focused even in the face of provocation.  Personal comments can be freely expressed via Personal Messaging.

I understand some posts have a lot of attitude mixed in.  But if we publicly respond to the attitude instead of the content then the board rapidly becomes about personal drama instead of about pizza.  The S/N ratio falls.  People leave.

Offline scott r

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #56 on: September 14, 2007, 01:15:06 PM »
this whole thing definitely turned me off, and I am so embarrassed that tony has it on his thread.

P.S.  I met marco in Italy and he was so friendly and helpful.  It really took my vacation there to a place that it would never have gone without him, the best vacation of my life.  What I find interesting is that I especially remember his great sense of humor, and that doesn't come across on the forum.

Marco, again thanks for making that such a great experience!

Offline aeneas1

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #57 on: September 15, 2007, 06:29:14 AM »
Thanks guys. I tried to upload some pics last night but they were too large for this site. I do have several pics on my world pizza champions web site. you can view them. I have a close up of the wining pizza and me using the oven while competing in the gallery under World Pizza Cup page 17 you can see my pics. About the Bee Hive. I like it. I have had it for over 2 years. I have used it at Italian festivals for demos. They are imported. It is mobile, So in case you move you can bring it with you. I have a video on our web site that you can see it cook some margheritas (thats in out paid portion unfortunately) Its under my Neapolitan using Caputo Dough. The pizzas come out great. Only cooks one at a time. It will cook in 2 minutes If you arraigned the wood correctly you can get a nice char on the bottom from moving your logs into the middle then off to the side befer the bake. It always cooks great on top. Terra cota, I do not know how long it will last so we will see. You can bake other things in it as well.
  For the post about what did I learn- Naples is always an experience. That was my 3rd time in Naples 10th time to Italy. I have seen a lot of pizzerias this time the deep fried pizza and calzones at El Presidente was awesome. Ernesto's son was working that night along with his father. His pizzeria was one of the best pizzas I have ever tried ever... The Buffula Mozzarella & Fior di late in Naples surpassed any we get imported into the states. Especially the ones that several VPN's gave me to try..Funny thing that i saw was a pizza made into a stick/lollypop but with pizza ingredients then baked. Someone in the US said they came up with it.. I saw a VPN make one and he had a pic of one he made back in the late 60's maybe  70's..long before the  guys said he made it in the US. I thought that was funny. Glad you liked my book. Thanks. The passion is always great to see when you go into competition in Italy. Seeing pizzaiolo's come from all over to represent is something special. You don' t see that as much in the US competitions. Some VPN's pizzas were wet others were not.. I perfer one that is less wet. That could come from the Mozz, Oil, and bake time. Most of the old timers had there sons working.. I liked that. Now you know we will have another generation of greats. I also learned or at least everyone said there is no school for Neapolitan pizza in Naples.. Several people say they go to school in Naples in publications and get certified. I looked into it and most said no. I am not sure what is going on with that but that was interesting. I know several VPN's and the Naples government is breaking ground on a new University of Neapolitan Pizza. I am off to Atlantic City Pizza Today show, then to Virginia Beach Italian fest right after. If I don't reply back after the weekend. I will in a few weeks.


tony:

i own a cafe in the sf bay area and, after a lengthy battle with city hall, just got my wood burning approved. as a matter of fact, i was able to receive an exemption from many of the county requirements. not sure if you've already explored and exhuasted all of the different avenues, but perhaps i can help out with your sitch by sharing what i did to get my approval - just send me a pm if interested...

btw, congrats on your win!





Offline roksngr

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #58 on: October 06, 2007, 05:32:24 PM »
so....anyway....Tony what is up with your new place in Walnut Creek? You there often?

Leigh
Coming Soon! Building my Mobile Pizza Trailer. Hopefully open by June 1, 2015


Offline Natephish

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #59 on: October 13, 2007, 02:45:15 AM »
Congratulations Tony!  That is absolutely amazing!  You are one of my pizza heroes. :)

Offline skywalker

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #60 on: October 15, 2007, 11:23:13 PM »
Did Marco ever publish his book and what is the title?

Offline abatardi

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #61 on: October 16, 2007, 12:27:19 AM »
NOPE!
Make me a bicycle CLOWN!

Offline pizza concerto

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #62 on: October 21, 2007, 02:02:42 AM »
Hi Everyone,

Just got back from my trip to SF, more accurately, Castro Valley to try Tony G's winning neapolitan pies...I can honestly say that it was among the best I've ever had.  Right up there with Da Michele.

Things were running behind, and I had to wait about an hour and a half for them, but it was well worth it.  He uses a very pliable 00 dough.  I've never seen anything like this, he was still able to manipulate the dough by spinning and stretching!  If I tried that, my fingers would pass right thru it.  Amazing...I know what you're thinking, but be assured the texture and flavor of the dough was still there...I just can't figure out how he achieved that!  Slight chew, yet light and tasty. Good char.

Sauce was spot on, no seeds, (he did a great job of separating) just enough bite and freshness...he does toss a bit of sea salt on the pies after the sauce, and it does make some bites just a tad salty.  The cheese was the only thing that I felt could have been closer to Naples.  It's texture was good, but it didn't seem to have the same slight tang as the Mozzarella Di Buffala (just a personal preference I guess)....he does a good drizzle of olive oil before the bake, and also used torn or cut basil leaves, not whole.  This allowed for better coverage in nearly every bite of the pie.

I'm really glad I had a chance to try this pizza.  I wish he was able to have this oven setup all the time, I'd have a great excuse to return to San Francisco on a regular basis.  Thanks Tony.  The pies are great, and I now understand why you are  at the top of the field.  You live and breathe pizza.  I have some pics I can post next week.

Regards,

Dan in LA
"Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat." -- Alex Levine

Offline Seaside Thom

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #63 on: October 21, 2007, 12:37:32 PM »
Thanks for the scouting report Dan.  For those who didn't make it to Castro Valley, here's and article from the SF Chron about it.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/21/BAK1STL2K.DTL

Online Pete-zza

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #64 on: October 21, 2007, 01:13:00 PM »
In seeing how Tony was able to spin the skins, I wondered what kind of flour he was using. From the color of the skins, I guessed that he was using a 00 flour, but wondered which brand. Now that I see (from the article linked by Seaside Thom) that the flour was the San Felice 00 flour, that helps explain why he was able to so readily toss the skins.

Peter

Offline abatardi

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #65 on: October 21, 2007, 02:01:30 PM »
I was there and it was very good but definitely not the best I've ever had.  He was giving out samples to people that didn't get on the list and I tried a piece of the first pie out of the oven (that one was just ok) and one about 20 mins later after they got it up another 100 degrees or so.  That one was much better.  I agree there were some bites that were very salty due to him applying a liberal sprinkling of salt to the pie after putting on the tomatoes.

Yes the flour was San Felice, the tomatoes Cento san marzano.. I believe Grande fresh mozz but not sure on that. 

- aba
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Offline Tony G

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #66 on: October 23, 2007, 10:38:18 AM »
 Glad some of you were able to make it. Thanks and sorry for the craziness. Here is a re cap. The pizzas came out great. I could have made them better if I was in the right element. Out in the parking lot is a bit different than in a restaurant. The oven was good. I have worked on others that had better insulation. especially in Italy that kept a more steady heat even when you regulate the wood. We did get a draft that came up every now and then. It actually blew so hard once that it burned one of my guys eye lashes off. He was ok and we had a laugh out of it. The guys that supplied the oven were great guys. I used almond which I prefer. Oak burns a little to hot for me especially in that oven. We cooked 2 at a time most of the time. The ideal heat for me that day was about 830. I felt a bit more comfortable when i was working the oven or at least got my hands in there as much as possible. 900 in that oven seemed to be like 1100 sometimes.. I used 100% San Felice. made the dough at 6pm the night before. Cold rise method. in steel pans transfered to wood 7am that morning. Nice to have it a bit cold outside. i put the wood boxes with dough out in the parking lot covered with plastic so they would not get dry from the breeze at about 10am. Nice it was cold that day. I could toss the dough well. Not the traditional Neo slap but as you could see my technique came out fine.. My customers always ask me to toss.. You wouldn't even know.. but thats what they like. I do like my pizzas to have a well balance. Not too much char, Not too soupy and wet, Not too much oil and enough basil.
thanks for the comment about the sauce. I do take time on that nearly 4 hours the day before (me and one of my guy) of prep. Thats just the way I like it. (I know it a bit insane especially from a labor point of view) I blended 3 oils together 2 dop's from Campania with a little bit of a fruity oil from Tuscany. I like the sea salt when you eat my pizza it hits your palate first then you taste the sauce and cheese with the basil and finally the dough at the end. I wish you guys would have mentioned you were with this site. I think I remember one of you that tried my tester (the first pizza that came out of the oven) then we cracked it to 810 or so if we remember. about 100 more degrees and I made another tester which cam out much better. I made 244 pizzas that day went to about 6 instead of 5pm. Lots of support. Evelyn Slomon showed up.. Made hers extra chared like she likes it. I think she like it. Lots of foodies. NY, Oregon, Washington, 3 different people from Los Angelos, flew in from what the people told me.

I do have great news Nate Miley's office (our local area politician)called and left a message that they would help us get our oven and file the necessary paper work. I will let everyone know. Probably the end of next year is when we will start to look into new locations for Pyzano's that I would like to have an upscale pizzeria connected to with the school incorporated into it. Not only am I trying for a wood oven but this restaurant would have  several ovens that showcase the different styles of pizza including coal.. keep your fingers crossed.
     Thanks for your support from most of you. We can always get better at what we do and lets appreciate the others that strive and have a passion for what they do. My own quote I use woth my guys when we compete "Any man can be great but it takes several men to make him the greatest." This site is very informative and is a great learning tool for everyone. Several of you are very intelligent people who dissect pizza in every way. Reading posts on this site is meaningful showcasing true talent. Lets try to keep this site positive with respect for our true love.. PIZZA..

Thanks Tony

My dome was hot 1000.


Online Pete-zza

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #67 on: October 23, 2007, 11:07:43 AM »
We can always get better at what we do and lets appreciate the others that strive and have a passion for what they do. My own quote I use woth my guys when we compete "Any man can be great but it takes several men to make him the greatest." This site is very informative and is a great learning tool for everyone. Several of you are very intelligent people who dissect pizza in every way. Reading posts on this site is meaningful showcasing true talent. Lets try to keep this site positive with respect for our true love.. PIZZA..

Tony,

Very nicely put.

Peter

Offline SLICEofSLOMON

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #68 on: October 23, 2007, 01:37:19 PM »
Hi All,

Tony's parking lot Neapolitan was a blast. His "pizzeria" set up in 2 parking spaces was great. The weather was beautiful and the pies were flying. I managed to wolf down 2 slices when I got my pie, but had to save the remaining for my staff which loves Tony (especially the women!). He was also passing around slices of his award-winning pizza from the Food Network Pizza Challenge, and I got to have a whole piece instead of the 2 bites I had to judge that pie at the challenge. BTW that pizza is outstanding.

Here are some pictures I took of the event. Enjoy and thanks again Tony--you rock!

Evelyne :pizza:

Note: I removed the small pictures
« Last Edit: October 23, 2007, 02:11:30 PM by SLICEofSLOMON »

Offline SLICEofSLOMON

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #69 on: October 23, 2007, 02:07:15 PM »
I'm not sure how to get the pictures larger, here's another try...

Offline SLICEofSLOMON

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Re: Tony Gemignani world champion Neapolitan pizza maker
« Reply #70 on: October 23, 2007, 02:09:53 PM »
Much better! Here are the rest... :-D


 

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