San Francisco restaurateur, pizzaiolo and professor Tony Gemignani has just clinched his 12th international pizza title in Italy, taking home a top award at the World Pizza Championships for his "Pizza in Pala," Roman-style pizza cooked on a peel.
His first-prize-winning pizza in that division is called Don Giovanni (it's named after his son) and is made with his own seven-grain dough, which uses his signature Tony G 00 Flour in the mix. It's topped with ingredients he personally gathered from all over Italy, including wild boar prosciutto from San Gimignano, Grande and Aiello Mozzarella, black volcano salt, Stanislaus tomato, Durati Menú Tomato, basil, goat cheese and 30-month aged Parmigiano Reggiano.
Gemignani anticipates that it will take a few months to import the Italian wild boar prosciutto into the States, but the winning pie will soon be available at Tony's Pizza Napoletana in San Francisco, where he also certifies pizzaiolos from around the world at his International School of Pizza.
The author of The Pizza Bible is not only a 12-time world champion for his pizzas; he's also an eight-time champion of pizza acrobatics. Rachael Ray even called him the "Rocky Balboa of pizza throwing" when she had him on her show.
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