This article was inspired by content originally published on Slug Mug
Introduction
When it comes to pizza, few names resonate with as much reverence as Tony Gemignani. The 13-time World Pizza Champion and certified master pizzaiolo has made a career out of celebrating pizza’s incredible regional diversity. Now, with Slice House by Tony Gemignani making its mark in Salt Lake City, locals are getting a crash course in what makes America’s favorite food so endlessly fascinating and profitable.
This story, originally reported by SLUG Magazine, is more than a restaurant review. It’s a lesson for enthusiasts, suppliers, and shop owners alike: honoring tradition and embracing variety can be a winning recipe.
One Roof, Many Styles
Walk into Slice House in Salt Lake and you’re faced with a delicious dilemma: do you go for a New York–style slice, foldable and dripping with nostalgia? Or the thick, focaccia-like Sicilian square? Or maybe the classic Grandma pie, beloved on the East Coast?
For Tony, it’s not about trend-chasing it’s about storytelling. Each style has deep roots, from the deck ovens of Brooklyn to the corner bakeries of Long Island. And every crust, sauce, and cheese ratio is dialed in to respect that heritage.
Diversity Means Bigger Bites of the Market
For suppliers, operations like Slice House underscore an important trend: pizzerias that offer multiple regional styles need a broader palette of ingredients. That can mean everything from high-hydration flour for Sicilian crusts to specialized cheeses and custom pans.
Tony’s commitment to authenticity drives demand for premium ingredients and equipment. If you supply bulk Italian tomatoes, specialty flours, or commercial-grade pizza ovens, there’s a real chance to stand out by catering to restaurants that want to expand beyond a single style.
Shop Owners: Master One Style or Serve Many?
Is the multi-style approach right for every pizzeria? Not necessarily but it’s a powerful differentiator when done well. Gemignani’s Slice House pairs culinary authenticity with operational efficiency: think grab-and-go slices, rapid turnover, and a layout designed for high foot traffic.
For new shop owners or seasoned pros considering an expansion, offering a slice bar with distinct styles can widen your audience. Just be prepared: you’ll need the right equipment, well-trained staff, and a clear story to tell.
Business Tip: If you’re eyeing a multi-style concept, invest in flexible kitchen gear like a versatile deck oven and robust POS systems that can handle complex menu builds without slowing service.
The Big Takeaway: Pizza’s Future Is Its Past
At Pizza Magazine, we love watching the world’s best pizzaiolos honor old-school methods while pushing boundaries. Gemignani’s Slice House shows that the next wave of pizza success won’t come from gimmicks it’ll come from respecting regional roots and delivering them in ways that make sense for modern diners.
For the home cook, that might mean trying your hand at a grandma pie this weekend. For suppliers, it means staying ahead of the trends and ensuring your customers have access to the best, most authentic products. For shop owners, it’s a reminder that what’s old can be new again with the right strategy.
And if you ever find yourself in Salt Lake City, make sure you grab a slice or three. Tony wouldn’t have it any other way.
Affiliate Disclosure: This article was inspired by content originally published on Slug Mug. This article contains affiliate links, which means we may earn a commission if you purchase them.