A Championship Margherita by Tony Gemignani, part 2

Written by:  Peter Reinhart

Actually, this week is the version that won it all. As it turns out, last week's pizza was made with Caputo flour and this week's is made with San Felice flour. When Tony won the World Championship in Naples, which he'll talk about a little in this week's segment, he used the San Felice flour so that's the one he reserves this flour for at his restaurant. He uses Caputo on all his other Napoletana pizzas and, as he indicates here, it's almost impossible to tell them apart and he loves both brands. But, because he won the title with the San Felice, that's the one you get if you order the Championship pie, served on the special pedestal platter.

To read more click on the link to go to Pizza Quest to read the rest of the story.

http://www.fornobravo.com/pizzaquest/webisodes/43-webisodes/295-the-real-championship-margherita-from-tony-g.html

Norma