Tony Gemignani at Pizza Rock Las Vegas

Bio

Tony Gemignani is the chef/co-owner of sixteen pizzerias across the country. He has been featured in notable publications and television shows. He has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, he took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

Chef
Tony Gemignani
Las Vegas, Henderson, Sacramento, San Francisco, Rohnert Park

Accolades

  • World Pizza Champion
    11 times champion

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Christopher Thompson reviews Pizza Romana II at Tony’s Pizza Napoletana
$$ | Pizza
Telegraph Hill, North Beach
1 Review
"Thin, crackery crust with great topping combinations. Large rectangle, served on a wood plank, Roman-style. There are three different pizzas to choose from and each pizza is divided into three different sections of toppings. Simply referred as Romana I, II and III, I opt for the II, which has tomato, mozzarella, sausage, and pepperoni, then ricotta, pepper jelly, and basil, and lastly, pesto, tomatoes honey, and goat cheese. I highly recommend it with a Peroni."
Chef Christopher Thompson reviews Johnny Torrio at Capo's
$$ | Italian, | Pizza
Russian Hill
1 Review
"I get my Johnny Torrio in a cast iron pan. This has a dense crust just as you would expect a Chicago-style pizza to be. It also has nice giardiniera and Italian beef toppings."
Chef Adam Keough reviews Cal Italia at Tony’s Pizza Napoletana
$$ | Pizza
Telegraph Hill, North Beach
1 Review
"The crust on this pizza is top-notch. I like the combination of sweet and salty, and it is texturally great as well. The Cal Italia comes with asiago, mozzarella, imported Italian gorgonzola, Croatian sweet fig preserve, prosciutto di parma, Parmigiano, a balsamic reduction, and lastly, no sauce."
Chef Mitchell Rosenthal reviews The Jersey at Tony’s Pizza Napoletana
$$ | Pizza
Telegraph Hill, North Beach
1 Review
"This is what partially inspired my restaurant, Jersey. I love it because I don't like pizza that is too cheesy. This pizza has sauce on top of the cheese, along with some garlic oregano oil. It tastes like home... but better. Thanks, Tony."
Chef Jason Kupper reviews 'The New Yorker' at Tony's Coal Fired Pizza
$ | Pizza
Telegraph Hill, North Beach
1 Review
"The 'New Yorker' - mozzarella, hand crushed tomato sauce, natural casing pepperoni, sliced Italian fennel sausage, Calabrese sausage, ricotta, chopped garlic & oregano...8 minutes from start to finish...Tony Gemignani's pies are beyond legit! 🍕👌"