U.S. Pizzaiolos Training Under Italian Master in California
NPR had a nice little story this weekend about U.S. pizza champion Tony Gemignani and the pizza school he opened in Manteca, California. Last time I heard about Gemignani and his school, it had yet to open and he was looking to get a variance to install a wood-burning oven. Now he's brought in an Italian master—Graziano Bertuzzo:
"He has the hands of a surgeon," [student Benito] Giordani said. "He takes his hand and puts it on top of yours, and he demonstrates how you push the dough out, how you roll it, how you ball it."
The school has taken in students from as far away as "New York, Chicago and even Oklahoma and Rhode Island."