As former New Yorkers, my husband and I are very snobby about pizza.
Here’s what Gemignani himself had to say when I asked him about all things pizza. Warning: Do not continue reading if you’re hungry.I’ve been involved in the pizza industry since 1991. I started making pizza at my brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Eventually I began working with different independent pizza shops and later went to Italy and traveled a ton. After winning multiple world pizza competitions, I made my way back to the U.S. and started to learn regional styles .
I ended up getting my pizza certification in Italy and am an official U.S. Ambassador of Neapolitan Pizza by the city of Naples – a prestigious title only given to three people in the entire world.
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