Susana Guerrero, SFGATE
Oct. 20, 2022
Amid the babble and laughter of customers dining at Tony’s Pizza Napoletana, Tony Gemignani whirls past the dining room and chats briefly with a staff member before he heads back to the kitchen. The owner of the famous North Beach pizzeria at the corner of Union and Stockton streets is dressed in a chef’s white shirt with a green and red stripe that he pairs with a long white apron. When he returns to a prep table, his short sleeves reveal arms decorated in colorful ink. His left hand displays a pizza cutter tattoo with an arched red handle — a subtle nod to his craft.
Gemignani takes a plump dough round and kneads it into a flat disk. He carefully scoops a spoonful of sweet marinara sauce onto the blank canvas and smoothes it evenly in a circular motion. Next comes pinched basil, fresh mozzarella, a dash of salt and a drizzle of olive oil. After a 60- to 90-second bake at 900 degrees, the raw dough transforms into one of the restaurant's top sellers: a pillowy, classic Margherita pizza.
https://www.sfgate.com/food/article/tonys-pizza-napoletana-chef-favorites-17517273.php?IPID=SFGate-HP-CP-Spotlight
Greg