America’s Coolest Pizza Ovens

The ultimate pizza ovens are built by hand, reach astounding temperatures, retain heat, and, as a bonus, look fantastic. Here, tricked...

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Tony’s Pizza Napoletana; San Francisco

The 11-time World Pizza Champion Tony Gemignani uses eight ovens, each calibrated to cook a different pizza style. Gemignani’s arsenal includes an electric oven that reaches 700 degrees for long, thin Roman-style pizza; a wood-fired brick oven set to 900 degrees for puffy, crispy-crusted Neapolitan pizzas; and a coal-fire oven set to a scorching 1,000 degrees for charred thin-crust pizza in the old-school New York-style. Must try: Gemignani’s perfect Margherita with fresh cow-milk mozzarella, which took first prize at the World Pizza Cup in Naples.

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