Pizza Quest Globe

A Championship Margherita by Tony Gemignani, part 2

Written By Peter Reinhart
Wednesday, 14 September 2011 Webisodes

I was mistaken last week when I said the Margherita that Tony made was his World Championship version. Actually, this week is the version that won it all. As it turns out, last week’s pizza was made with Caputo flour and this week’s is made with San Felice flour. When Tony won the World Championship in Naples, which he’ll talk about a little in this week’s segment, he used the San Felice flour so that’s the one he reserves this flour for at his restaurant. He uses Caputo on all his other Napoletana pizzas and, as he indicates here, it’s almost impossible to tell them apart and he loves both brands. But, because he won the title with the San Felice, that’s the one you get if you order the Championship pie, served on the special pedestal platter. Tony told us that he tries to replicate the Margherita exactly as he did it for the judges, and he only makes 73 each day and when the dough runs out he stops taking orders for it. The number has special meaning for him but now I can’t recall what it signifies so be sure to ask when you eat there.

Another surprise for all of us (and even for one of the judges, it so happens) is that the traditional competition Margherita is not required to be made with Mozzarella di Bufala but should actually be made with Fior di Latte (cow’s milk mozzarella). Now we know. Hey, you’ll learn all sorts of new things from hanging out with the Masters, which is why we go on these crazy quests. So sit back and enjoy or, as the saying goes, watch and learn….




Have you checked the Forno Bravo store? Not sure if they have it but they might. Let us know and, if you can’t find it, I’ll dig around a little more.

Frank Olivieri

I must get out to see Tony. I have been a fan for years.
I am a true pizza junkie.
It’s been years coming but that oven will be in my yard this year.
I only use Caputo at home. Now my quest is for San Felice. I’m making that call now!

David D

🙁 still no captionioning (CC) sigh

nice looking pie though….


Loved it 🙂 And high points for making the videos in HD, so much better!

Just found out about an Italian grocery in town (in Raleigh NC, we dont have many of them) Gonna buy some Caputo flour to see if it makes any difference with regular bread flour in a Neapolitan pizza.

Please keep the webisodes coming!


David, I’m not too good on the technical side but is there an easy way to activate closed captioning or is it a service we have to buy? You can send your response to us at so our whole team can read it. Thanks!

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

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American Pie
Artisan Breads Every Day
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Brother Junipers Bread Book
Crust and Crumb
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