SF Bay Guardian, January 1, 2013.
The new restaurant from Tony’s Pizza Napoletana serves pizza and Italian treats you can’t refuse. Tony’s Pizza Napoletana reigns for my favorite all-around pizza experience, because of its range of impeccable pies, from New York to Neapolitan. I’m no stranger to these categories, especially after years of living in what’s become a damn great pizza town. As an 11-time world pizza champion, Tony Gemignani has done the impossible: win 2007’s World Champion Pizza Maker prize at Italy’s World Pizza Cup, the only American and non-Neapolitan to do so. What makes Tony’s special is painstaking detail to which each style is prepared, right down to flour and ovens used, whether authentic versions of Detroit pizza cooked in a 550 degree gas oven, or a Jersey tomato pie that could make one weep with its garlic and tomato purity.
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