2-Day Intensive “The Versatility of Pizza” Class with Tony Gemignani

February 23rd-February 24th: 9:00am to 3:00pm for two (2) consecutive days.

INSTRUCTOR: Tony Gemignani

CLASS DESCRIPTION

The Versatility of Pizza: Making Sicilian, Grandma, Detroit, Tavern-Thin, and New York Pizzas

In this one-of-a-kind, hand-on course you will learn to make Sicilian, Grandma, Detroit, Tavern-Thin, and New York Style pizzas. You will also learn the fundamental techniques of pushing pan pizzas, making dough and starters, making tomato sauce, making agave pesto, stretching and shaping your dough, as well as how to troubleshoot problems and oven skills.

Have a new restaurant design, whether it’s existing or in its conceptual phase?

Bring it in and Chef Tony will use his expertise to share his feedback, changes, additions and suggestions!

At the end of the course, you can be sure you’ll walk away with the knowledge and confi­dence to build upon what you have learned.

WHAT YOU’LL RECEIVE

• Pizza University Certificate
• Apron
• Chef’s Jacket
• Swag Bag

The class will consist of both theory and hands-on guide practice.

MEET OUR INSTRUCTOR

Tony Gemignani is the chef and owner of thirty concepts in Northern California and Las Vegas and a 13-time world pizza champion. Born and raised in Fremont, California, Tony Gemignani has received a number of accolades for his impressive pizza making and throwing skills over the past decade. He is the first and only Triple Crown winner for baking at the International Pizza Championship in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. Tony has been inducted into the Guinness Book of World Records
four times for most consecutive rolls across the shoulders, largest pizza in the world, longest pizza in the world, and most people tossing pizza at once. In 2016, he became the first American to win first place in the Pizza In Pala division at the World Pizza Championship in Parma, Italy.

Tony is founder of the World Pizza Champions, and an offcial U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world. He is also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world.

Tony has appeared on a number of popular shows including Good Morning America, The Today Show, The Tonight Show with Jay Leno, and on the Food Network, and his accomplishments include taking home the gold medal at the Food Network Pizza Champions Challenge. In an effort to share his talent and passion with aspiring connoisseurs, Tony collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA, which was showcased on Emeril Live and The Rachael Ray Show. Following the success of PIZZA, he wrote his first children’s book, Tony and the Pizza Champions, a fictionalized telling of a pizza team’s journey to compete in the International Pizza Lovers’ Competition. In October 2014, he debuted The Pizza Bible, the definitive book on pizza.