Books and Paper · San Francisco, California
Tony Gemignani
A world champion pizzaiolo from the Bay Area, sharing his flour and methods with home cooks.
- Founded by
- Tony Gemignani
- Based in
- San Francisco, California
Their story
Tony Gemignani grew up on his family's apricot and cherry farm in Fremont, in the East Bay. He got his start at his brother Frank's pizzeria in Castro Valley, where he learned to toss dough and began competing.
He went on to win multiple world pizza championships, including in Italy, and was named a U.S. Ambassador of Neapolitan Pizza by the city of Naples. In 2009 he opened in San Francisco's North Beach, home of Tony's Pizza Napoletana, and he runs the International School of Pizza there.
He has also written several books, including The Pizza Bible, and created a California Type 00 flour for professional and home bakers.
How it's made
Gemignani's line for home cooks centers on California Artisan Type 00 flour, milled for pizza dough, along with tools and seasonings he uses in his kitchens. His books walk through his doughs, sauces and regional styles step by step, from Neapolitan to Detroit and New York.
I'm driven to do better every day because I want to see my restaurants succeed.
Why we carry them
Tony is a North Beach neighbor, and we are proud to carry the flour and books he uses to teach. If you have been chasing a better crust at home, start here.
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