Pizza: Is there a better-loved meal that comes in a box? Maybe it got you through school or a work party, and you’ve probably even eaten it cold for breakfast. Pizza’s birthplace may be Naples, Italy, but let’s face it: The hot dog needs to watch its back if it thinks it’s America’s signature food.
But while hot dogs or hamburgers are fairly easy to make at home, homemade pizza is often a challenge or even a disappointment. It doesn’t have to be that way. We brought in an expert pizzaiolo to give us a great recipe and share the secrets to success.
Meet the Expert
Chef Tony Gemignani is a world pizza master, known for his pizza-making—and pizza-throwing—skills. He is president of the World Pizza Champions; the first and only Triple Crown winner at the International Pizza Championships in Lecce, Italy; and the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy—the first American and non-Neapolitan champ. Naples has even made him an official U.S. Ambassador of Neapolitan Pizza, one of only three in the world.
