Tony Gemignani is the first Master Instructor in the United States and students have the opportunity to get certified in Classic Italian Pizza, Roman Style Pizza or Pizza in Teglia (Pan Pizza). The certifications come direct from Italy and the course will be available several times a year.
Under the Scuola Itlaiana Pizzaoili (www.pizzaschool.it) Tony Gemignani also owns and operates the International School of Pizza and the United States School of Pizza which will offer special courses throughout the year in authentic Neapolitan Style pizza, New York, Chicago, California, and New Haven Style Pizza. Special non-professional courses will also be available for home chefs. All of the courses follow the strict guidelines and theory of the Scuola Italiana Pizzaoli.

"The importance of our courses is to bring the history, quality, and authenticity of pizza making and for our students to understand the importance of our studies, ingredients, recipes and equipment used though out the course." - Tony Gemignani

All students will work with the theory and practical side of pizza making and learn the dynamics of pizza in it's entirety. All courses at the pizza school are hands on and students will be working together in groups through out each course. Each student will receive a school bag, a text book, our school t-shirt, a hat, and an apron.

Tony Gemignani is a 9 Time World Pizza Champion. He is the president of the World Pizza Champions Inc. The most winning pizza team in the world. Tony is the first competitor in pizza history to win both acrobatic and baking titles in Italy's Championships. Tony was the Neapolitan Champion at the 2007 World Pizza Cup in Naples, Italy for the Best STG Neapolitan Pizza Margherita. Tony is the only Two Time Food Network Gold Medalist and is a certified master from the Scuola Italiana Pizzaioli. He is the author of the cookbook PIZZA and is inducted into the Guinness Book of World records. Tony has won more World tiles and international awards than any competitor in history. Tony Gemignani would like to thank Enrico Fama and Graziano Bertuzzo for all of their guidance and inspiration.