The Way of the Pizza Guy

Raffaelo Esposito created the pizza margherita (maybe). Gennaro Lombardi brought pizza to America (perhaps). Ike Sewell invented the Chicago Deep Dish pizza (so we are told) What does this mean to todays  pizza maker? Well, everything…and nothing.

 Let me explain: Clearly we stand on the shoulders of those who came before us. In any art form or craft we should feel compelled to conduct ourselves with gratitude compassion and respect. But there is another side to what we do; innovation, creativity, and independence. So how do we honor the past, while pushing our craft forward? The most famous swordsman of ancient Japan was Miyamoto Musashi. He wrote “A Book of Five Rings, a classic text of strategy still in use today and applicable to just about any endeavor. Musashi said ” I practice many arts and abilities, all with no teacher” Of course, he didn’t acquire his legendary skill without ever taking a lesson. What Musashi meant is that he had transcended his formal training. Through diligent formal practice and complete dedication, he was able to grow beyond the specifics of any one style and create a new form.

Now what the heck does this have to do with pizza? Well, in San Francisco there is a great young pizza maker named Tony Gemignani. He runs a fantastic pizza school, where he teaches authentic pizza making of many different styles. This guy can do it all, he has showmanship, knowledge, talent and all of the right tools. My prediction is that at some point in the near future Tony will combine all of that knowledge with his experience and be uniquely positioned to create a new “style” of pizza making. The point is that each of us has the potential to do the same, if we have the drive. Immerse yourself in every aspect of pizza making, Learn all that you can from the past masters. If possible, go to Tony’s school. Absorb everything… and then when every fiber of your being is immersed in pizza, forget it all and simply be yourself. That is the way of the pizza guy