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Recipes oF Pizza Biography

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Born and raised on an apricot and cherry orchard farm in Fremont, California, Gemignani’s childhood was filled with boisterous, family dinners. Growing up, he spent much of his time cooking alongside his mother, who would only use the fruits and vegetables that came straight from the family farm. This culinary philosophy of utilizing only the freshest ingredients has stayed with Tony throughout his life and is reflected throughout his menus.

Gemignani has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, Tony took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

Since his days at his brother’s pizzeria, Gemignani has received a number of accolades for his impressive pizza making and throwing skills. He is president of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. He has appeared on popular shows like The Tonight Show with Jay Leno, Good Morning America, and is a regular on Food Network. Gemignani also received his Master credentials from the Scuola Italaina Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world. His most impressive accolade to date is being named the official U.S. ambassador of Neopolitan pizza by the city of Naples, a prestigious title only given to three people in the entire world. In 2011 and 2012 Tony won two world titles in cooking, making him an 11 time world champion.

In an effort to share his talent and passion with aspiring connoisseurs, Gemignani collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA, which was showcased on Emeril Live and The Rachael Ray Show. Following the success of PIZZA, he wrote his first children’s book, Tony and the Pizza Champions, a fictionalized telling of a pizza team’s journey to compete in the international Pizza Lovers competition. Tony was also inducted into the Guinness Book of World Records twice for creating the largest pizza, as well as the most consecutive rolls across the shoulders, a unique throwing trick which involves rolling the pizza dough along the back of the shoulders.

In 2009, Gemignani fulfilled his lifelong dream by opening Tony’s Pizza Napoletana in San Francisco’s North Beach neighborhood. At the eponymous restaurant, Tony hand-crafts his award-winning pizzas utilizing the same Cirigliano wood-burning oven used to win in Naples. The pizzeria also offers several styles of pizzas, including Classic American, Italian, Sicilian and Neapolitan pizzas artfully made with artisan flours, an array of authentic sauces, and seasonal ingredients and finished in seven different, regionally-specific ovens. The restaurant was met with immediate success upon opening and was named the best pizzeria by USA Today and top pizza restaurant by the Travel Channel.

In 2010, Tony opened the adjacent Tony’s Coal-Fired Pizza & Slice House next door to his flagship pizzeria, serving an array of authentic pizzas by the slice, in addition to classic sandwiches. The following year, Pizza Rock in Sacramento opened with nightclub entrepreneur George Karpaty, a creative new concept that pairs gourmet pizzas with specialty cocktails. Tony now owns five pizzerias across and the country and lives with his wife of 12 years in San Francisco.

The concept and business of Mark's Pizzeria began in 1982 as one of both necessity and inspiration to the founder, Mr. Mark Crane. Determined to succeed, he secured a few hundred square feet for a pizza operation in Palmyra, NY. It was here that the basic concepts and recipes of Mark's Pizzeria were born.

Over twenty-five years and more than forty new stores later, Mark's Pizzeria still is dedicated to its original mission; adherence to the highest levels of customer service and delivery of a consistently superior product. These core values paired with the finest recipes and freshest ingredients lay the foundation for all forty-seven Mark's Pizzeria locations throughout Upstate New York.

The slogan, "We Treat You like Family," speaks for itself. Our management, employees, customers and community members are all part of what makes the Mark's Pizzeria family so unique. Our blend of incredible pizza, excellent service, and convenient locations continues to serve as Mark's Pizzeria's recipe for success.

State Line pizza is a locally owned and operated family pizzeria that has been in business in northwest Indiana since 1957. Currently the fourth generation of the Ambos family is working in the restaurant business.

John Ambos was the first generation who started his tavern business in 1914, on the corner of Clinton and Hohman in downtown Hammond. Because of prohibition John was forced to close his tavern in 1920. Years later, his son Gene Ambos designed and operated the 20th Century Lounge on State St. in downtown Hammond. The 20th Century was a tavern, restaurant, and a 24 lane bowling alley. It was a popular bowling alley and bar with many of the regions plants, businesses, and working class men and women. The 20th Century was opened after WWII and closed in 1962. In 1964 Gene purchased State Line Pizza at 9515 State Line Rd., which was opened in 1957. The menu was simple, pizza and RC Cola. Gene and his son Mark worked at the Hammond location until 1972. Beginning in 1972 Mark and his wife Marilyn took over operation of the Hammond store, and at the same time taught school in Hammond. Marilyn taught for 5 years and Mark continued to teach for 19 years while also operating the restaurants.

During the 70's 80's and 90's Gene and his brother George continued to help at the restaurant, as well as Marilyn's parents Joe and Tess. They all played a big role in making State Line Pizza the success it is today.

Mark and Marilyn now have their two daughters, and son-in-law, who are the fourth generation in the restaurant business. They expanded in 1983 and opened the Dyer store, and in 1996 moved to its present location. The Highland store started in 1988, and moved to its present location in 1993. The Schererville location was opened in 1989, and a dining room was added in 2001. The Munster location was added in 2001. We are fortunate to have many employees who have been with us for decades, their dedication and loyalty are integral to State Line's success.

State Line Pizza started selling pizza over 55 years ago. The meat we used then, and now, comes from the same vendor that was used in 1957. We now offer a full menu with great pasta, sandwiches, and of course a variety of pizza. We still start from scratch, making the dough, sauce, and grating the cheese. We use the finest fresh ingredients, nothing frozen ever goes on the pizza. Many of the recipes from 1957 are still being used today.

State Line Pizza truly is a family restaurant, and we know our customers are like family too, and that's why we strive to make the best product possible.