[WGD 84] Tony Gemignani of Tony's Pizza Napoletana, Capo's, Slice House and beyond

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=1232202&u=2800064&m=82053&urllink=&afftrack=

Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit

Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch

https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

Get 20% with promo code wgd