Americana Pizza - 3 Pack
92%Read ReviewsShips to U.S. & Canada
Some restrictions applyPizza Rock by Tony Gemignani ships its legendary Americana Pizza nationwide on Goldbelly! At Pizza Rock in Las Vegas, Gemignani is topping his rustic 13-inch pizzas with high-quality mozzarella, a smooth and rich tomato sauce, and natural casing pepperoni before firing them in a 550-degree brick oven. And his Americana pizza, topped with sliced mozzarella, tomato sauce, house-made fennel sausage, pepperoni, genoa salami, bacon, linguica, mushrooms, red onions, black, olives, green onions, and cherry tomatoes is the American Dream embodied.
Not only has Tony Gemignani won an astonishing 13 world pizza championships, he runs nearly 30 pizza restaurants in Northern California and Las Vegas and wrote “The Pizza Bible,” considered the definitive work on the subject. In short: this guy makes pizza that you’re going to want to eat. Gemignani opened Pizza Rock with his friends George Karpaty and Trevor Hewitt in Las Vegas in 2013, and it’s since been featured by The Food Network, Thrillist, Forbes, People Magazine, and SF Chronicle.
This package serves 9 people includes 3 Americana Pizzas (13" each)
- Pizza’s ship frozen with ice packs, may thaw in transit
- If you are not eating your pie immediately store either in the fridge or freezer, wrapped in plastic wrap
- Pies will keep in the fridge up to 3 days, or frozen for one month.
To Serve
- Thaw pizza before baking
- Preheat oven to 500°F on bake setting. While oven is preheating, place pizza stone or baking sheet in the oven to bring it up to temperature
- Remove pizza from the packaging. Place pizza on stone or baking sheet. Bake pizza for about 12-15 minutes or until golden brown
- You may need to turn the pizza once if the browning is not uniform
May Contain: Gluten, Dairy, Pork
“Best Traditional Pizza in the World” - Las Vegas Pizza Expo
“Best Traditional Pizza in the World” - Las Vegas Pizza Expo
Calling Tony Gemignani a pizza maker is like calling Lou Gehrig a baseball player. Not only has Gemignani won an astonishing 13 world pizza championships, he runs nearly 30 pizza restaurants in Northern California and Las Vegas and wrote “The Pizza Bible,” considered the definitive work on the subject. In short: this guy makes pizza that you’re going to want to eat.
At Pizza Rock in Las Vegas, Gemignani is topping his rustic 13-inch pizzas with high-quality mozz, a smooth and rich tomato sauce and natural casing pepperoni before firing them in a 550-degree brick oven. And his New Yorker, topped with sliced mozzarella, tomato sauce, house-made fennel sausage, pepperoni, garlic, extra virgin olive oil, oregano, Romano and ricotta, was named the “Best Traditional Pizza in the World” at the Las Vegas Pizza Expo.
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