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Raising Dough with Tony Gemignani

Tony's Pizza Napoletana

Saturday, June 28, 2014 from 8:15 AM to 10:30 AM (PDT)

Raising Dough with Tony Gemignani

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
Adult   more info 56 Tickets Ended $20.00 $2.09
Child (12 and under)   more info 120 Tickets Ended $15.00 $1.82
Donation to Family House 99 Tickets Ended
$50 Sponsorship   more info 92 Tickets Ended
$100 Sponsorship   more info 92 Tickets Ended
$250 Sponsorship   more info 95 Tickets Ended
$500 Sponsorship   more info 99 Tickets Ended
$1000 Sponsorship   more info 98 Tickets Ended
$2500 Sponsorship   more info 99 Tickets Ended
$5000 Sponsorship   more info 100 Tickets Ended

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Event Details

Set a World Record with Tony Gemignani
Celebrate 5-years with Tony’s Pizza Napoletana at our Guinness Book of World Records Pizza Toss

In the heart of San Francisco’s storied Little Italy is Tony’s Pizza Napoletana, home of 11-time World Pizza Champion Tony Gemignani. When the restaurant opened five years ago, it brought a sense of renewed vibrancy to the Stockton block of North Beach, which at the time had many empty store fronts. Now, with an extensive pizza menu featuring seven different ovens offering perfect temperatures for nine distinct styles of pies, Tony's Pizza Napoletana is known as the “Best Pizzeria in the Nation,” as declared by USA Today, and has put the spotlight on San Francisco’s North Beach neighborhood.

To celebrate the 5-year anniversary of Tony’s Pizza Napoletana, we have invited the Guinness Book of World Records to witness Tony and crew, along with 300 local children and chaperones, simultaneously toss pizza dough to set the record of the most people tossing pizza dough. 

Attendees will witness pizza acrobatics from World Pizza Acrobatic Thrower Siler Chapman, and will have the opportunity to get in on exciting raffles and giveaways. Tony will also be taking photos with his fans

Proceeds benefit the Family House in San Francisco, a home away from home for families of children with cancer and other life threatening illnesses. Each registration comes with a commemorative t-shirt designed by local artist Jeremy Fish, a free slice of cheese pizza at The Slice House, and dough of course!


All proceeds benefit Family House, which is a  501(c)(3) Non-Profit Organization, and are tax deductible. Family House's 501(c)(3) number is 94-2722663.


Have questions about Raising Dough with Tony Gemignani? Contact Tony's Pizza Napoletana

When & Where


Tony's Pizza Napoletana
1570 Stockton Street
San Francisco, CA 94133

Saturday, June 28, 2014 from 8:15 AM to 10:30 AM (PDT)


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Organizer

Tony's Pizza Napoletana

Since 1991 Tony has been involved in the pizza industry. Since then Tony has won numerous awards including Best Pizza Margherita at the World Pizza Cup in Naples, Italy and Best Pizza Romana at the World Championship of Pizza Makers in 2011. Tony was the first American and non Neapolitan to win this coveted award in Naples. Now right in the heart of North Beach lies Tony's Pizza Napoletana where Tony hand crafts the award winning pizza Margherita right out of the same oven he won in Naples, the Cirigliano Wood Burning. Tony's Pizza Napoletana is a state of the art full service restaurant that offers several styles of pizzas which include Neapolitan, Classic American and Italian, Sicilian, Pizza Romana, Gluten Free and New York, Detroit and St. Louis Style and displays seven different types of pizza ovens. A delightful array of antipasti, pastas, insalata, and dolci are available at Tony's including a full bar that includes Italian and California wines, aperitifs, digestives and hand crafted artisan cocktails. At Tony's we pride ourselves in using only the finest ingredients which include fresh herbs and honey from our roof-top garden. We import authentic Neapolitan and Italian products each week and support several locally grown organic farmers and artisan cheese makers. All of our purveyors are specifically picked by Tony Gemignani bringing you the highest quality food or drink right to your table.

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