Respecting the Craft: Pizza Peels, Part III
The final chapter of Tony’s discussion on pizza peels In the September issue, I began a discussion on…
News November 1
Latest In: Respecting the Craft
Respecting the Craft: Peel Off on Different Types of Pizza Peels
Part II of Tony’s discussion on pizza peels Last month, I began a discussion on peels and how…
News October 1
Respecting the Craft: Tools of the Trade
Which pizza peel is right for your pizzeria? First off, peels are often referred to as paddles. And…
News September 1
Respecting the Craft: Thin Skin
Part II of Tony’s tips for making the perfect thin-crust pizza Last month I gave some pointers for…
News October 1
Respecting the Craft: We’re not in Naples
Location makes all the difference when it comes to Neapolitan dough recipe I had a student come and…
News April 1
Respecting the Craft: Wood vs. Coal
Coal-fired oven or wood-fired oven, which is better? Every time I teach a course at the International School…
News December 15
Respecting the Craft: Food competitions
Tony Gemignani answers pizzeria operators questions Q: Why compete in food competitions at International Pizza Expo or anywhere…
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