In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk about how a racist encounter with a jerk lead to finding the name of his new Bagel Shop, Dago Bagel. Follow Tony on IG - @capopizza instagram.com/capopizza Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232...
Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots of pizza knowledge! Follow her on IG @eccomicupi #whatsgooddough #pizza
![[WGD 84] Tony Gemignani of Tony's Pizza Napoletana, Capo's, Slice House and beyond](https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo400/2685535/2685535-1589067327711-29345ce7ba9f3.jpg "[WGD 84] Tony Gemignani of Tony's Pizza Napoletana, Capo's, Slice House and beyond")
