Tony’s Pizza Napoletana opened Saturday to crowds as eager to watch a show as to eat a pie. Tony Gemignani has won nine dough-throwing championships as well as awards for the things he does to his dough after it lands, so crowds were eager to watch the International School of Pizza founder in his natural setting in the kitchen. The 70-seat restaurant cranked out about 100 pizzas on its first day in business, co-owner and school administrator Nancy Puglisi said today. While students will use the kitchen for lessons some mornings before the restaurant opens, Puglisi said all the pizzas sold in the restaurant will be made by pros overseen by Gemignani himself. “Every pizza needs to be approved by Tony when it comes out,” she said. But while Puglisi said the feedback on the food has been positive so far, we know there’s just as much interest in Gemignani’s edible acrobatics. Check out a video of Gemignani at work in his new digs, courtesy of Food Nut, after the jump.
Photo via International School of Pizza