This article was inspired by content originally published on SFChronicle
When you think about legendary pizzaiolos, Tony Gemignani sits near the top. He’s a 13-time World Pizza Champion, the man behind Tony’s Pizza Napoletana in San Francisco, and an icon whose dedication helped push American pizza onto the global stage.
So when news broke that Gemignani would temporarily step away from the dough to recover from major shoulder surgery, it struck a chord throughout the pizza world. His break is more than just personal news it’s a reminder to every pizza pro, supplier, and home enthusiast that behind every perfect pie is a body (and mind) that needs care, training, and smart tools to go the distance.
The Heavy Lifting Behind Every Toss
In his two decades of champion dough-spinning, Gemignani’s shoulders have taken a beating. Years of tossing, shaping, and tending blazing ovens are physically demanding just ask any pizza maker who’s felt that familiar twinge in their wrists, elbows, or back.
Pizza Pro Tip: If you’re a shop owner, investing in ergonomic kitchen tools can protect your team’s health. Look into commercial dough sheeters to ease repetitive stress. Or add height-adjustable prep tables so staff can work safely and comfortably during long shifts.
Enthusiasts: Toss Dough, Not Your Shoulder
For home pizza makers inspired by Gemignani’s craft, it’s tempting to go all-in on dramatic tosses but good form matters just as much in your backyard kitchen as it does on the world stage. Master the technique slowly and use the right tools.
✔️ A high-quality pizza peel makes moving pies safe and smooth.
✔️ A sturdy wood-fired oven delivers professional results with less strain than manhandling your pie under your broiler.
✔️ Grab Tony’s own “The Pizza Bible” cookbook to learn the same dough tricks that made him a champ no shoulder surgery required.
Suppliers: When a Pizza Legend Hits Pause
When a figure like Gemignani steps back, it reminds suppliers that even the busiest kitchens depend on people first. Supporting your clients’ physical and mental well-being can be a competitive edge: think lighter-weight flour bags, smaller batch delivery options, or ergonomic tools that help reduce repetitive strain.
Forward-looking suppliers can also share best practices on safe prep workflows and spotlight new gear that reduces stress. One example? A floor-standing mixer that handles heavy dough batches so pizzaiolos don’t have to do it by hand every day.
Shop Owners: Build Systems that Survive Without You
For shop owners, Gemignani’s brief break is a lesson in sustainability. No one wants to imagine stepping away but smart businesses plan for it. Do your managers know your recipes by heart? Do you have training videos or standard operating procedures ready to go? Can your POS and inventory systems run without your constant input?
Tools like 7shifts help streamline scheduling and shift changes when the owner or lead chef needs time off. And cloud-based POS systems like Toast ensure your sales, recipes, and loyalty programs stay steady while you recover or take a well-deserved break.
A Gentle Reminder: Your Body is the First Tool You Own
As Gemignani recovers, he’s sending an important message to the entire pizza community: we celebrate the fire and hustle of pizza makers, but too often ignore the wear and tear that comes with it. Whether you’re tossing pies in a world championship or pulling a margherita out of your home oven, take care of the real foundation you.
And when Tony gets back to tossing, expect a whole new batch of award-winning pies. Until then, here’s to every pizza pro working smart, staying healthy, and keeping that passion alive for decades to come.
Affiliate Disclosure: This article contains affiliate links, and Pizza Magazine may earn a commission from purchases made through them.
