Pizza Rock by Tony Gemignani

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.