San Francisco (January, 2016) – Tony’s Pizza Napoletana was recommended by Michelin recently, in the MICHELIN Guide San Francisco 2016.
Local pizza maestro Tony Gemignani is getting into the spirit of Super Bowl 50 (which will be the most charitable on record) with a very unique pie valued at $100!
How can a pizza be worth $100? Well, the “Super Gold Pizza” is a wood-fired pie topped with gold flakes(!), white truffles(!!), and 24-month San Daniele Prosciutto(!!!), in addition to a sprinkling of mâche, Far West Fungi’s Clamshell, Lion’s Mane, and Yellow Oyster mushrooms, Fromage Blanc and Carmody cheese from Bellwether Farms, and Grande Whole Milk mozzarella, finished with Maldon salt, on multi-grain dough. Sounds decadent.
Grab your keys and hit the road — there’s a trip devoted to America’s best pizza in your future. TripAdvisor named the Top 10 U.S. Pizza Cities for 2015, giving dough-loving travelers a delicious roadmap to America.
The site analyzed millions of traveler reviews — taking into account their quantity, their quality and the ratio of pizza reviews to other restaurant reviews — to determine which cities do pizza best. So grab a suitcase… and a slice. America’s best pizza cities are…
LAS VEGAS — Six days before Tony Gemignani opens his latest Pizza Rock, in the Green Valley Ranch Casino near Las Vegas, both sides of the chef are on full display.
In the kitchen, flanked by six trainee cooks, is the Tony Gemignani whom San Franciscans know from his three North Beach restaurants — Tony’s Pizza Napoletana, Slice House and Capo’s.
The ever-popular Pliny the Younger beer is being released Friday, with fans lining up for hours to get it, so we’re reminded that San Francisco has many Great Tradeoffs. The beautiful city comes with astronomical rents, and trendy hotspots come with expensive prices and often-ridiculous lines. Luckily, the latter can be avoided. Here are some of our picks for the places with the biggest lines, and where to go if you don’t feel like standing around.
Tony’s Pizza Napoletana: “Dubbed the ‘best pizzeria in America’ by Forbes magazine, this restaurant in North Beach (San Francisco’s Little Italy) regularly sells out of its award-winning Margherita pies. Tony Gemignani, an 11-time World Pizza Champion, imports his ingredients from the pizza capital of the world, Naples.” —Rachel Ward
In the winter of 2005, I, along with a few colleagues from the Bay Area urban design collective Rebar, liberated a parking space for human use. We transformed a single metered spot into a temporary public park and called it Park(ing).
We asked a panel of pizzaiolos, editors, and aficionados to share their essential pizza experiences—from volcanic pot pie hybrids in Chicago, to subterranean baked dough in Jerusalem.
WHEN: TUESDAY, OCTOBER 21
WHERE: TONY’S PIZZA NAPOLETANA
TIME: 5:30PM – 9:30PM
Purchase at least one copy of the Pizza Bible at the party to get you access.
Guests eat and drink FREE all night.
Italian Photo Booth & Accordionist.
Award winning pizzas & cocktails featured in the Pizza Bible will be made by Elmer Mijicanos, Laura Meyer, Thiago Vasconcelos & Matt Molina.
You must purchase a book at the party to recieve one access. Each book purchase entitles one entry.
Friday, October 24
TONY GEMIGNANI – WORLD PIZZA CHAMP
Sonoma State University Bookstore
W and B (Weyden and Brewster)
1st Floor of the Student Center
1801 E. Cotali Avenue
Seating is limited and free tickets can be picked up at Residential Life, Associated Students, University Store, and the Student Center Info Desk
Friday, October 17
Watch Tony Gemignani
and Chef Laura Meyer
on Kelly & Michael Live
Look for 2 Segments
Tossing and Regional Pizzas –
Detroit, St. Louis,
Chicago Cracker Thin,
New Haven, Jersey Style Pies
and Pizza Making Tips!
Tune in Friday!
THE PIZZA BIBLE
Tony Gemignani has dedicated his life to pizza, with eight restaurants, a pizza cooking school in San Francisco and a 20-year award-winning career. So, understandably, his book is the definitive guide to making pizza, and it includes favorite pies from around the world – Neapolitan, deep-dish, Sicilian, wood-fired and more. Available Oct. 21
Nothing inspires foodie passion quite like pizza, one of the world’s most popular yet varied dishes. But because different people have different tastes and emphatic preferences in crusts, cheeses, toppings, shapes and even cooking fuel sources, there can be no such thing as the “best pizza.” But pizzerias are another story altogether, and America does have a best pizzeria, Tony’s in San Francisco, and it is so good I can’t think of a close second – except maybe Tony’s satellite locations.
Click here for full article:
AT&T park visitors have yet another option for high-end concession fare, starting today.
Celebrated pizza maker Tony Gemignani is bringing a selection of his New York-style pizza by the slice to the ballpark with Slice House by Tony Gemignani.
The outpost is the eighth pizza-centric San Francisco restaurant from Tony Gemignani Restaurant Group. It includes Tony’s Pizza Napoletana, Tony’s Coal Fired Pizza & Slice House, and Capo’s. It also has Tony’s of North Beach and Tony’s Slice House in Rohnert Park, Pizza Rock Sacramento and Pizza Rock Las Vegas.
Tony’s Slice House will open on the View Level, Section 314, offering only cheese or pepperoni initially, at $6.50 a slice, but future menu items will include Chicago Italian Beef Sandwich and Stromboli. A selection of beer is also available.
Gemignani is at the top of his game, with a new cookbook coming out in October, called “The Pizza Bible,” and a few planned restaurants in Las Vegas, where he already has Pizza Rock. Tony’s Pizza Napoletana was recently named “best pizzeria in America” by Forbes.
Slice House joins an already long list of gourmet options at AT&T park, including the recently opened edible garden, as well as more exclusive dining options like The Clubhouse, available only to people who enroll in a $2,500 membership to The Gotham Club at the park.
Click here for full article:
Beating the previous Guinness World Record for 250 pizzas tossed, Tony’s Pizza, with the help of local kids and families, tossed 263 pizzas on Saturday, June 28.
The 12-inch pizzas were required to have been tossed for at least a minute in order to qualify to beat the record.
With a street in North Beach covered in flour and dough, there were also raffles in which the proceeds went to Family House SF, an organization that specializes in helping children with cancer and their families. The benefit and challenge was both in celebration of the restaurant’s fifth anniversary.
Besides tossing pizzas, participators also played with their food and even gave it a taste.
Read full article here:
To celebrate the 5-year anniversary of Tony’s Pizza Napoletana, invited the Guinness Book of World Records to witness Tony and crew, along with 300 local children and chaperones, simultaneously toss pizza dough to set the record of the most people tossing pizza dough.
Attendees witnessed pizza acrobatics from World Pizza Acrobatic Thrower Siler Chapman, and had the opportunity to get in on exciting raffles and giveaways.
Read About Raisin Dough here:
Rachel visits Tony’s Pizza in North Beach and gets a lesson in pizza making from owner and Chef Tony Gemignani.