male dominated profession


well I've had a lifelong interest in making pizza. I was just looking around for pizza schools and found this website http://www.pizzaschoolnewyork.com/4-day-pizza-school-course/. I mean 4 days and ba da bing you probably learn more than you would in a lifetime in your home kitchen. It's all men in the pics, though. Either while in or just out of high school, I wanted to make pizza in a local pizza shop, but was told by the proprietor that it would bring bad luck to have a woman making the pizza. Nowadays folks can't say things outright like that, but the issue isn't resolved by silence. It is a male dominated industry--I've never seen a female pizziola (I think that would be the feminine form of pizziolo, but "pizziola" might mean something else--the feminine form may not exist). I imagine it's a lot of hard work, but a real chance to develop and hone skills.

What I wonder is--is there a heating element at both the top and bottom of each level of a pizza oven--you know the big stainless ones with multiple decks. Are they gas or electric?

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Maria .
posted about 2 years ago

Save 0

I'm just a home hack, not in the business, but after attending the Pizza Expo this year I know of at least one very successful pizzaiola - Laura Meyer. http://www.eater.com/2016/6/28/12033514/laura-meyer-tonys-pizza-sf

She's also an instructor at another pizza school - http://internationalschoolofpizza.com/

I haven't attended (yet), but I see posts that include pictures of female students.

JUSTIN W.
posted about 2 years ago


Loved the link! Thank you. There are some pretty grim statistics out there for the restaurant industry. (from Forbes.com: Women occupy just 6.3 percent, or 10 out of 160 head chef positions at 15 prominent U.S. restaurant groups analyzed by Bloomberg.) I think that the pizza industry actually has worse stats than the restaurant industry as a whole. Though if there is 1 female heading up one of Tony's 13 restaurants, the rate is about the same. Sounds to me like it's time for a Dylan song, don't you agree? ;-)

Come gather 'round people
Wherever you roam
And admit that the waters
Around you have grown
And accept it that soon
You'll be drenched to the bone
If your time to you
Is worth savin'
Then you better start swimmin'
Or you'll sink like a stone
For the times they are a-changin'.

52 years & counting since the song was written . . .

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Maria .
posted about 2 years ago


Thanks Maria for posting links. I like to see more and more women are entering this arena. I love making Pizza and learning as much as I can to improve my techniques.
I scoure websites for useful information that applies to what I am trying to achieve. I must say that with Tony's book I am well on my way. I do like making my pies outside when entering and for now I opted for a Big Green Egg as my oven of choice. While a bit tricky to use I am having fun. What kind of oven do you use?

Diana E.
posted about 2 years ago


Hi Diana. I love making pies, too--almost as much as I like eating them. It may be genetic from my mom, grandma, & great grandma--who knows how far it goes back? It's likely that women made pies in the home primarily while the men did it for a living. I think for Italians, in particular, it was the division of labor thing where only men worked outside the home. Though things have changed, at the turn of the 20th century it was a disgrace for women to work outside. I guess it carried over to the US. Women in professional kitchens nowadays shoulder the burdens of that history, and it's not easy for them to excel. We have pizza parlors everywhere--3 within walking distance of my home--no women. Good luck to you if you plan to go professional!

I was able to use my normal gas grill to make pies outdoors this summer. At first, I was content to just put them on the stone--they were pale on top, but my oven was broken & it was a hot summer. I started to want more. Tony made good recommendations here, but I wound up experimenting with two pizza stones surrounded by some regular brick that I washed & put aluminum foil on. I was able to get decent top browning by the end of summer. The mistakes you see on the attached pic were my own fault because I was distracted & forgot to turn the pie at the appropriate time.

I see great pizza pics from the big green egg, and Tony's recommends it. Are you still using yours at this point?

Medium white cue

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Maria .
posted about 2 years ago


Things are changing for women to excel in these type of professions is my hope. For me its just a labor of love. My kids call me a Martha Stewart lol but I truly love making Pizza. I having been making my own for year it's really hard to find good Pizza in the area that I live, Brentwood Ca nor-cal without having to go 30 miles one way or another.
I remember watching Tony on the food network and when they mention where he was from I was an instant fan. I went to his pizza joint at the time in Castro Valley. I exchanged a hello with him while dinning a local restaurant in Dublin Ca in mid 2000' s, he happened to walk in while we were waiting for a table. I couldn't stop staring I told my husband he is guy from that Food Network in that pizza competition remember? Anyway, off track here... I have not made it Capo's but I will.
I am working through his book I just got it not long ago and expecting a great adventure in pizza making.
As far as the big green egg goes my first pizzas did not turn out as well as I hoped. I used the master class dough and it charred at the bottom it was way to hot. But looking forward to continue on. I believe the diastolic malt is not good in high temps.

Diana E.
posted about 2 years ago


Yes, you're right--the egg must have been hot! Sounds like you're in a great place to start a pizza business! Are you posting your pizzas here? I was just lucky one night because instead of counting sheep, I was google-ing around on my phone & I found Tony & Pizza Bible! It was just lucky! Call it kismet, serendipity--it's all good! Following the recipes is one thing, but I just love reading it for reading it. Now I'm always on the lookout for those ingredients in the book--scanning for purple potatoes, peppadew peppers. . . . One time I bought Calabrese peppers, but couldn't remember why I need them LOL. I've actually found Dubliner cheese in the local supermarket . . . who knew . . . & making pizza is the one good thing about freezing weather! Tell us about your latest.

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Maria .
posted about 2 years ago


This one was before Big Green Egg done in oven with Tony's master class dough. Double pizza stone method.

Medium img 4436

Diana E.
posted about 2 years ago


mmmm looks delish! the red wine, too! Got me some Sam Adams Oktoberfest to go along with some stuffed breads I made over the weekend. Hope the Oktoberfest tastes a good as my memory of it. Is that nice basil from your garden?

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Maria .
posted about 2 years ago


Why yes it is, I grow basil, other herbs as well arugula, tomatoes and various chiles. Yes, love beer with pizza too and especially Octoberfest. Enjoy you dinner sounds good...
post any pizza or other goodies you whipped up from the book😉 and of course techniques

Diana E.
posted about 2 years ago


tks you too. amazing basil...totally jealous! octoberfest was yummy

Medium 20161011 192625

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Maria .
posted about 2 years ago


Looks goods and cheesy what is it?

Diana E.
posted about 2 years ago


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