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![[WGD 84] Tony Gemignani of Tony's Pizza Napoletana, Capo's, Slice House and beyond](https://images.podpage.com/https%3A%2F%2Fimages.podpage.com%2Fhttps%253A%252F%252Fd3t3ozftmdmh3i.cloudfront.net%252Fproduction%252Fpodcast_uploaded_nologo400%252F2685535%252F2685535-1589067327711-29345ce7ba9f3.jpg%3Fauto%3Dformat%26fill%3Dblur%26fit%3Dfill%26h%3D630%26w%3D1200%26s%3D2e61c8bfb2a48aa3d49ca580d13613ca?auto=format%2Ccompress&w=100&s=deb984da52c5f0bb7da63d4998887f98 "[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
Follow me on IG- @whatsgooddough
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