Making Pizzas With Tony Gemignani,
Part I and Part II
Workshop 10: Part I — Starters and the Properties of Dough (Fee: $185)
Tuesday, March 20
8:30 – 10 a.m.
Workshop participants will learn how to make styles of dough for New York, Neapolitan, Sicilian and Grandma Pizzas, plus how to work with starter called “poolish.” Undergo the process and gain indispensable knowledge about the properties of flour, protein and each dough ingredient from 12-time world champion pizza maker Tony Gemignani. In addition, Tony will demonstrate the step-by-step method for making your own tomato sauce in the Italian tradition.
Workshop 14: Part II — Prepping and Baking Authentic New York, Sicilian, Grandma and Neapolitan Pies (Fee: $185)
Wednesday, March 21
8:30 – 10 a.m.
In Part II, Tony Gemignani, world champion pizza maker and founder of the International School of Pizza, will demonstrate the skills necessary for making authentic New York, Sicilian, Grandma and Neapolitan pies. Attendees will learn how to push/open a pizza correctly, how to apply ingredients properly and how to master baking skills in various oven types.
Tony Gemignani is for many the current face of U.S. pizza. He’s won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana, opened in 2009, has been named America’s best pizzeria by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs from all over the world and teaches a variety of pizza-making styles, many of which simultaneously appear on the menus at his restaurants. He teaches the Making Pizzas With Tony Gemignani workshops annually at Pizza Expo.
Note: You must be registered to sign up for this workshop. Learn more about how to register for Pizza Expo 2018 and the Tony Gemignani workshop.
A Workshop Attendee Says:
“My own aunt refused to give me her tomato sauce recipe, but that’s just fine because 12-time World Pizza Champion Tony Gemignani gave me his recipe in a workshop that was worth every penny.”
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