About Pizza Rock

Even if you weren't at the World Pizza Cup (oh yeah, that's a thing) in Naples in 2007, you can eat like you were. That's the year American Tony Gemignani stunned the industry by beating out tons of Neapolitans and taking first place for his margherita pie. Nearly 10 years later, at Pizza Rock, he recreates that exact pie, right on down to the flour grains. His Cirigliano wood-burning oven is the same model he used in the competition, and the ingredients and proofing boxes are all imported from the original masters in Naples.

Gemignani is hardly a one-trick Tony, though. There's really no limit to what he can do with pizza. He's an 11-time world pizza champion, has spun dough on TV with Jay Leno, and even holds a Guinness World Record for the largest spun pie. So of course, he's used the Pizza Rock menu to showcase just how diverse this dish can be. Sicilian–style pies are spread with vine-ripened tomato sauce, Chicago 'zas arrive on cracker-thin crusts, and Detroit deep dish takes 25 minutes to bake in its buttery, golden-crisp goodness. Nearly every style of pizza is cooked in a different type of oven to ensure proper tastes and textures, but don't worry: Tony has a large kitchen.

Chef Tony also holds 11 world titles in pizza-making, including one in Naples, Italy, and is a published author of three books including The Pizza Bible. He is also the owner of several other pizza establishments like Tony's Pizza Napoletana, Slice House, Tony's Pizza Napoletana, Tony's Coal-Fired Pizza and Slice House, Little Tony's, three Pizza Rock locations, Capo's, and Tony Gemignani's International School of Pizza. His restaurants have been featured on food and reality TV shows like The Chew, Rachel Ray, Bar Rescue, Food Paradise, Live! with Kelly and Michael, and Food Network's World Pizza Challenge, to name only a few.