Sure, you could develop one dough recipe and offer only one style of pizza. But how adventurous is that? Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books, appeared on several national TV shows and is owner in 16 pizzerias. His first, Tony’s Napoletana 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 of his restaurants. In this workshop, pizza master Tony will help attendees navigate the ins and outs of offering multiple pizza styles to their customers. He’ll go over what you need, what you don’t and how to make a seamless transition without a hitch.
Additional registration fee's for all workshops. Price indicated in title.