Tony Gemignani's New York-Style Pepperoni Pizza 

Even I'm from Italy, I'm not agree with people who say 'we have the best pizza, all the rest is nothing'. I respect everybody because it's important to be smart and mind open if you want to improve yourself, in the kitchen just like in other aspects of your life. I really like American pizza styles like this one or Chicago deep dish and I wanna learn more and prepare them by myself, but I hope to travel to USA and eat them in that amazing country.

Literally the best pizza maker that has ever lived in tge universe and people still have negative things about his pizza. People should be ashamed of themselfs if they say anything negitive about his pizza in this video

Tony love your lesson in making great Pizza. I have followed you for years. I bought your awesome Pizza Bible Book and have read it five or six times. Your passion, your success, your Championship Trophies prove you are the GOAT of Pizza. I encourage everyone to buy Tony's book The Pizza Bible. If your serious about Pizza, this is one of the top Pizza books to have. Sending good wishes from Upstate New York...

The smoothness of Tony doing everything is really really impressive. I've been making 6-8 pizza almost weekly since Covid hit. And while my pizzas taste good, and they look good, me stretching and building them looks like Stevie Wonder making pizzas compared to Tony lol. Anb his book's absolutely legit. One of the best books I've bought. This man is the truth.

Love this guy and his passion for pizza baking

Looks amazing! Thanks for sharing your techniques

So many great techniques

I use Tony's sauce ratio - 75% crushed tomato and 25% tomato paste - that ratio is a must to prevent slippage - thanks Tony! I use the pastene chunky kitchen ready crushed tomato and paste tomato paste - highly recommended!

Tony….You are the master!!

I discovered this recipe from his book after years of “searching” and experimenting.. it is now my GO TO dough! I can’t recommend it enough

Absolute legend! So many great tips in this recipe thank you for sharing!

Love Pizza Rock and Tony’s Slice House! Keep up the good work Tony!

godamn this is art !!!

It looks absolutely sublime! Bravissimo!

I came here after reading over the Pizza Bible. I ordered it thinking I would return it if it was lame or something I already knew. The book is great for beginners or advanced pizza aficionados. The book is definitely a keeper and a must if you are into making pizzas.

Making pizza is an art I love my job making pizza my passion and to create different pizzas . Pizza school you learn as well different pizza styles My favorite pizza is the Margarita to make Mangia mangia tutto buona!!!

Tonys is great pizza. Love the original location in SF

That’s a beautiful Viking oven!

Stretching the dough inside the middle results in a hole. I have seen so many people not understanding why, but it's logical.

NY will always be my favorite style of pizza (I live in the region). As a fan of the char flavor, I don't think this would suffer with a quick blast from the broiler while on the top shelf. Browning = flavor (cheese, peps, etc.). Keep it up, pizza master!

Beautiful mastery of the craft…

Tony rules it

Wow!

Great job . I make my own pizza and pizza Sub/Hoagies . I'm not much of a baker though . You should have a video about making pizza dough .

Hey looks amazing what is the exact pepperoni that you used please

I was never a big pizza fan, I always liked it, but pizza was never in my top 5 of delicious food. I had pizza in my hometown Rotterdam Netherlands, and also in my favourite country Germany and even one time in Rome Italy. But then someday when I was on a nice holiday in NYC, then I tasted a real New York style slice.... Wow!...It was simply the best pizza I ever tasted. I am a big fan since. As being a real foody, I've done many attempts to copy it in my kitchen, always improving for better results. Tried them all, from Charly Anderson to the annoying accent of Vito. The dough recipe with semolina in it, from Vito is pretty good, actually. I became so passionate about the damned pie and working with the dough, I now follow an official pizzaiolo (pizza baker) course, beside my ordinary job. I was told there that Tony is really an amazing chef and that his book is one of the best about the subject. Furthermore, I want to order it today. Thanks Tony for your vids!

Yum…what’s the meaning with the two levels and switching from the top to the bottom?

Tony New York pizza is very different is this high gluten flour not caputo flour for brick oven correct. I am pizziolo 35yrs old school teacher I had from Naples Semolina gives the pizza a crispy bottom. I learn something new every day in this business .

How can we get the dough recipe?

Looks great but it looks more like pizza in New Jersey

You killed it when you put the oil at the end

What is the reason for starting on the top steel, and then moving to the bottom?

Tony do use Biga as a starter in you dough I seen it often guys made it foe pizza dough is it nessary. Tony is the king of kings in making pizza trust master pizziolo !!!

Can younsend the sauce recipe

What temp would you use in a wood fired pizza oven?

Missed the magic incantation that created the dough balls.

Tony, I bought your book but I have a question. other than Mozzarella cheese and I use Grande, what cheese is used on a NY Style Pizza? Do you sprinkle a little Romero, or is it Parmesan or something else after baking? I ask because I can't get the taste like I get with NY Style as far as the cheese is concerned.

😘👌

Good to see I’m not the only one that went from a stone to steel…🎉

Looks great. I so wish the pepperoni was cooked more but I understand the oven limitations.

What hydration is that?

7:38 NOOOOOOOOOOOO THE PEPPERONI

Editing my former praise with constructive criticism: while the production quality is praise worthy - I just realized that this is essentially an advertisement for the cooking class. It's pretty steep for an online class. The channel is set up to be well positioned to make money via viewership from youtube.... but when you're charging 100 dollars for a little less than an hour of content, that is frankly absurd. You have HEAVY competition from passionate young and old chefs alike who are sharing their knowledge on cooking FOR FREE here on this platform You're advertising your very expensive classes on. Question: why would I leave the platform im currently on and used to to spend 100 dollars on a class that has the same if not much less content than the platform I'm already on? I just dont this is the proper medium for what your advertising- i can find DOZENS OF HOURS of pizza cooking videos from 100s of chefs on here for free - why would i go to your exclusive site to spend 100 dollars on a single hour's worth of classes/content? It just doesn't make sense.

Maybe it should be obvious but why move to the bottom steel ? Is this because oven is set to Broil and moving it down prevents cheese from burning/separating ?

He’s is the Maestro of the pizza craft

Video missed the dough part (ingredients, grams, fermentation etc) otherwise good

Tonys a good pizza guy but Joey Carlucci , now he is the best NY Pizza 🍕 maker

Looks like a great new york city style pizza. Seems like the pepperoni forgot to cup and char...or maybe im just used to buffalo style pizza.

tomato paste is not used on NY NJ pizza at all on tomato pie there is paste world champion i gotta question that ...i made pizza in NJ for 30 yrs

NYC pizza doesn't use sauce that is as thick as paste. Come on.

Seems like a LOT of sauce.

heh.......a California boy's take ona NY pizza. :/

ai grije sa nu te arz

500 degrees what? it got burnt to crisp because you wouldn't specify units. wtf

ngl your dough was under cooked literately no crunch even with the help of semolina when you went for the cut and your mainly eating pepperoni not pizza but hey you may very well be experienced probably even more than me but this pizza was not it unfortunately sir smh 😢

Too complicated. 😂

I love this greaseball. So many tattoos, he probably thinks he's Tony from Goodfellas. Typical meatball.

That's not at all New York style. It's too thick and not big enough to be New York-style.

This is pizza? you need some lesson...Shoul i came there to show you how to make pizza?