World Chefs: Pizza master tosses pie-making secrets in new book
By Dorene Internicola
NEW YORK (Reuters) - From deep dish to thin crust, from Margherita to Sicilian, restaurateur and chef Tony Gemignani approaches his pie making with the creed tattooed on his hands: Respect the Craft.
The more than 100 recipes in “The Pizza Bible,” serve as a primer for the home cook while celebrating all styles of pie.
“When it comes to pizza you just can’t say New York beats Chicago,” said Gemignani, who owns seven pizzerias, urging connoisseurs to focus on the quality of individual pies rather than geography.
He was also the first American and non-Neapolitan to win the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy.
The San Francisco-based 41-year old spoke to Reuters about what makes a good pie and learning the trade.
Q: What is a pizzaiolo?
A: A pizzaiolo is a trade: a man or woman (pizzaiola) that makes pizzas.
Q: Did you always want to be one? Continued...