Pizza Today - July 2016 - 20

with TONY GEMIGNANI

respecting the craft

Why Expo Never Gets Old
Always learn something new at the International Pizza Expo

I

n March, I attended my 23rd International Pizza Expo, and every
year I learn something new. It's
not just about products and equipment,
either. I believe attendees tend to learn
something new about themselves and
others, as well.
For example, I had a gentleman come
up to me this year and ask me if I went
to the "new" Caputo booth. I said, "Well,
Caputo has been here for many years
now." His reply was, "I guess I'm in a
hurry when I come here."
The gentlemen told me he starts by
walking down the middle aisle and then
works his way around. He said, "I guess
I just missed it before." When I heard
this I thought to myself, this guy must
miss a lot.

I bet there's a lot many people missed
this year, though. There's just so much
to see and do. Some ingredients that got
me excited that you may have missed
were the turmeric, beet and hemp powders imported from Italy. I love turmeric
and the health properties from it are
amazing. It helps with inflammation.
I have always used it fresh when I
can find it at farmers' markets. Simply
grate it over salads or on top of pizzas.
The powder that is now available can
be added into your dough mixture and
creates a great flavor and color combination.
I mentioned in my keynote address
at Expo that hemp will be an additive
you will see in doughs in the U.S. I have
already seen it and tried it at a pizzeria

in Naples called Gorzia. I was with a
group of American pizza makers two
years ago when I tried this. Pizzeria
Gorzia has been around for 100 years.
This blew me away thinking that
this hemp calzone was available in
Naples... Talk about a far cry from
traditional Verace Pizza Napoletana!
I never thought it would even exist
here. These powders mentioned above
are all natural and can be overpowering if they are used improperly. But
with the right balance it will give you
delicious pizza that can really set you
apart from everyone else.
Another interesting item I saw:
reconstituted fat crystals that, when
added to dough, can expand during
the baking process to make large pockets in your crust. I was impressed with
the results.
Both of these new items are being
tested at my school in San Francisco.
Another great ingredient was
smoked/burnt flour. This was on the
show floor and used in competition
by Louie Bossi from Florida, one of
my former students and an amazing
chef. This flour was once known as a
peasant flour. Back in the day after the
wheat fields were burned in Italy, peasants would pick the wheat and make
pasta from it. This pasta had a distinct
smoky flavor. It is now made into a
flour that can be bought and used in
pizza or pasta.
Sometimes at Pizza Expo it's overwhelming because there is so much
to see. You need to walk down each
isle several times just to make sure you
don't miss the next big thing. ■

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony's your guy. Send questions
via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@pizzatoday.com and we'll pass the best ones on to Tony.

2 0 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 6

By JOSH KEOWN


http://www.PIZZATODAY.COM

Pizza Today - July 2016

Table of Contents for the Digital Edition of Pizza Today - July 2016

Pizza Today - July 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Offering Wi-Fi to Customers
Sweeten Up Your Pie
Hot Toppings: Canadian Bacon
Hiring a Consultant
Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - July 2016 - CT1
Pizza Today - July 2016 - CT2
Pizza Today - July 2016 - Pizza Today - July 2016
Pizza Today - July 2016 - Cover2
Pizza Today - July 2016 - Commentary
Pizza Today - July 2016 - 4
Pizza Today - July 2016 - 5
Pizza Today - July 2016 - Contents
Pizza Today - July 2016 - 7
Pizza Today - July 2016 - 8
Pizza Today - July 2016 - 9
Pizza Today - July 2016 - Contributors
Pizza Today - July 2016 - 11
Pizza Today - July 2016 - Expo Spotlight
Pizza Today - July 2016 - 13
Pizza Today - July 2016 - Interact
Pizza Today - July 2016 - 15
Pizza Today - July 2016 - Conversation
Pizza Today - July 2016 - 17
Pizza Today - July 2016 - Man on the Street
Pizza Today - July 2016 - 19
Pizza Today - July 2016 - Respecting the Craft
Pizza Today - July 2016 - 21
Pizza Today - July 2016 - Trending Recipes
Pizza Today - July 2016 - 23
Pizza Today - July 2016 - Destinations
Pizza Today - July 2016 - 25
Pizza Today - July 2016 - Dough Doctor
Pizza Today - July 2016 - 27
Pizza Today - July 2016 - 28
Pizza Today - July 2016 - 29
Pizza Today - July 2016 - Offering Wi-Fi to Customers
Pizza Today - July 2016 - 31
Pizza Today - July 2016 - 32
Pizza Today - July 2016 - 33
Pizza Today - July 2016 - Sweeten Up Your Pie
Pizza Today - July 2016 - 35
Pizza Today - July 2016 - Hot Toppings: Canadian Bacon
Pizza Today - July 2016 - 37
Pizza Today - July 2016 - 38
Pizza Today - July 2016 - 39
Pizza Today - July 2016 - Hiring a Consultant
Pizza Today - July 2016 - 41
Pizza Today - July 2016 - 42
Pizza Today - July 2016 - 43
Pizza Today - July 2016 - Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today - July 2016 - 45
Pizza Today - July 2016 - 46
Pizza Today - July 2016 - 47
Pizza Today - July 2016 - Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Pizza Today - July 2016 - 49
Pizza Today - July 2016 - 50
Pizza Today - July 2016 - 51
Pizza Today - July 2016 - 52
Pizza Today - July 2016 - Product Showcase
Pizza Today - July 2016 - 54
Pizza Today - July 2016 - 55
Pizza Today - July 2016 - Pizza Today Yellow Pages
Pizza Today - July 2016 - 57
Pizza Today - July 2016 - 58
Pizza Today - July 2016 - 59
Pizza Today - July 2016 - 60
Pizza Today - July 2016 - 61
Pizza Today - July 2016 - 62
Pizza Today - July 2016 - 63
Pizza Today - July 2016 - The Marketplace
Pizza Today - July 2016 - 65
Pizza Today - July 2016 - 66
Pizza Today - July 2016 - 67
Pizza Today - July 2016 - 68
Pizza Today - July 2016 - 69
Pizza Today - July 2016 - 70
Pizza Today - July 2016 - 71
Pizza Today - July 2016 - 72
Pizza Today - July 2016 - Reader’s Resource
Pizza Today - July 2016 - Snapped
Pizza Today - July 2016 - Cover3
Pizza Today - July 2016 - Cover4
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