Tony Gemignani Salt Lake City: How the 13-Time World Champion Brought Four Pizza Styles to Foothill Village

The first thing you notice when you walk into Slice House isn't just the smell of perfectly charred crust or the sight of four different pizza styles rotating through the display case. It's the precision. Every slice cut to exact specifications, every topping distributed with the mathematical accuracy of someone who's won thirteen world pizza championships. Because when 13-time World Pizza Champion Tony Gemignani opened Utah's first Slice House location at Foothill Village in December 2024, he brought more than just pizza—he brought a revolution in how Salt Lake City thinks about what a slice can be.

"It's the best pizza l've ever had. We bought some random slices before ordering a couple of pizzas to take home to the family. My favorite was the cheese pizza," writes one early customer, summing up what locals are discovering about this new addition to Salt Lake City's evolving food scene. But Slice House Salt Lake City isn't just another pizzeria—it's the first Utah outpost of a concept that's redefining fast-casual pizza across America.

From Fremont Farm Boy to World Pizza Champion: The Tony Gemignani Story

Tony Gemignani's story begins not in some legendary pizzeria, but on his family's apricot and cherry orchard in Fremont, California, where he spent childhood afternoons cooking alongside his mother, learning to use only the freshest ingredients straight from their farm. This philosophy of uncompromising quality would eventually carry him through thirty-three years in the pizza business and to an unprecedented thirteen world championships.

In 1991, fresh out of Washington High School, Gemignani started working at his brother Frank Jr.'s restaurant, Pyzano's, in Castro Valley, California. What began as entertaining customers with pizza-tossing tricks soon evolved into something much more serious. Gemignani began his pizza tosser career while at Pyzano's as a way to entertain customers and to show the quality of the dough to diners. Those early performances were just the beginning—by the mid-90s, he was dominating international pizza acrobatics competitions.

But it was 2007 that changed everything. Tony Gemignani pulled off the unlikely and impressive feat of winning the venerated World Pizza Cup in Naples, Italy. Unlikely, because not only was Tony the first American to ever take home the Cup: he was actually the first non-Neapolitan to win. The victory was so shocking that the chef had to be escorted from the venue by Italian police, who thought he might be attacked. For the pizza-obsessed Italians, an American winning their most sacred competition was almost unthinkable.

That win wasn't luck—it was the culmination of years studying at Italy's Scuola Italiana Pizzaioli, where Gemignani earned certifications in Pizza Clásica, Pizza Teglia and Pizza In Pala after nearly two weeks of intensive training. He also received his Master credentials from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world for over 15 years.

The Slice House Experience: Four Pizza Styles, One Legendary Chef

When you step into Slice House Salt Lake City, you're experiencing something that would have been impossible just a few years ago: four distinct American pizza styles: New York, Grandma (which hails from Long Island), Detroit, and Sicilian, each with its own unique crust and flavor profile. The concept behind Slice House is to give customers the ability to customize their experience based on their preference for thick or thin crust, round or square pizza.

As Gemignani explains: "When I started growing Slice House, I wanted it to be that walk-in spot where if you're getting a whole pizza, you get to choose your combination and style." It's pizza democracy in action—instead of being locked into one style, you can taste your way through decades of American pizza evolution in a single visit.

"I had incredible pizza here. The Rosa Detroit slice is my favorite. The buttered crust is like eating dessert. I also tried the Classic NY Style slice and it was tasty too. I'll be back until I try them all!" writes another customer, capturing the addictive nature of Slice House's variety.

The Detroit style seems to be winning over converts quickly. "We ordered the Sicilian-crust, American combo pizza. Love those green shredded scallions! BTW, your portions are gargantuan and the leftovers reheat nicely...that's how i figure the ingredients are top-notch," shares one family who's become regulars since the December opening.

But it's not just the variety—it's the execution. "This is truly a chef-driven concept. Tony forbids us to change any recipe," explains franchise co-owner Don Lewandowski, formerly the chief development officer at Cafe Rio. Every slice that comes out of the Foothill Village location follows Gemignani's exact specifications, from the dough hydration to the cheese distribution.

Utah's Exclusive Slice: The Jazzberry Pizza Revolution

Here's where Slice House Salt Lake City gets uniquely Utah: the Jazzberry. As is tradition, the Salt Lake City Slice House gets its own unique pizza flavor: the Jazzberry. The Jazzberry is a New York-style white pizza topped with seasoned beef, applewood smoked bacon, onions, garlic oil, oregano, a blend of mozzarella, romano, cheddar, brick & blue cheese, and finished with Chad's Bear Lake Raspberry Jam, locally produced in Utah.

Made with raspberry jam from the berries grown around Utah's Bear Lake, Gemignani paired the tart sweetness of the jam with ingredients like blue cheese, bacon, beef, onions, and garlic oil. The name "Jazzberry," a nod to Utah's NBA team, the Utah Jazz, was a collaborative effort with the Salt Lake franchise co-owner Don Lewandowski.

It's the kind of pizza that sounds insane on paper but makes perfect sense when you taste it. The Bear Lake raspberries bring a tart sweetness that cuts through the richness of the blue cheese and bacon, while the beef adds substance and the garlic oil ties everything together. The restaurant offers unique pizza options such as the Jazzberry slice, which was praised for its creative and well-balanced flavors.

"Each franchise group gets a special pizza that's exclusive to their area," says Gemignani. "When somebody takes over a territory or a single store, I get to get creative. … So every restaurant that opens in Utah will have (the Jazzberry)." It's a pizza that could only exist in Utah, celebrating both the state's agricultural heritage and its basketball passion.

Foothill Village: Pizza Meets Salt Lake City's Food Evolution

The location itself tells a story about Salt Lake City's growing sophistication. Slice House Salt Lake City is located within Foothill Village, the historic shopping center located off Foothill Drive in the heart of the East Bench neighborhood. It joins the complex's diverse array of curated shopping, dining and professional businesses including the forthcoming Shake Shack; local restaurants Flower Child, Honest Eatery, and Costa Vida; and sporting goods stores Sports Den and Salt Lake Running Company, among others.

The location is minutes away from The University of Utah, the VA Medical Center, Red Butte Garden Amphitheatre, Bonneville Golf Course, and Wasatch Hills Tennis Center, serving as a go-to restaurant for nearby athletes, students, faculty, families, professionals and other residents. It's perfectly positioned for the post-ski slice or the pre-concert dinner.

"There's some great pizza in Salt Lake. We all know that, and we're all going to have a favorite," Lewandowski acknowledges. "The real value, the big differentiator, is that we sell by the slice and we offer four different styles of pizza crust." In a city where The Pie and Bricks Corner have long dominated the pizza conversation, Slice House isn't trying to replace anyone—it's creating an entirely new category.

"I'm not exaggerating when I say this is absolutely top five pizzas I've ever had in my life. Depending on which slice you got, it could be a top three contender for sure," writes one impressed customer, putting Slice House's impact in perspective.

The menu extends beyond pizza, though that's clearly the star. Slice House Salt Lake City features an expansive menu of Gemignani's famous New York, Sicilian, Grandma, and Detroit style pizzas available by the slice or whole pizza with gluten-free, vegan, and vegetarian options, as well as fresh pasta, wings, and salads. The drink menu includes craft beers and premium wines, in addition to non-alcoholic sodas and juices. "Excellent hand crafted unique pizzas! Gluten free pizza is excellent as well! Great place to go with the family as something for everyone!" notes another customer, highlighting the inclusive approach.

Planning Your Visit to Slice House Salt Lake City

Slice House Salt Lake City has indoor seating for 42 people and will later have outdoor seating for 12 people on its seasonally available, covered patio. It offers takeout, online ordering, and delivery and will be open seven days a week – from 11 a.m. until 9 p.m. Sunday through Thursday and 11 a.m. until 10 p.m. on Friday and Saturday.

The address is 1332 S. Foothill Drive, Salt Lake City, UT 84108, right in the heart of Foothill Village. Parking is ample, and the location makes it easy to combine your pizza run with other errands in the shopping center.

What should you order? Start with a few slices to understand the different styles—the Detroit with its crispy-edged, fluffy crust seems to be converting people immediately. The Jazzberry is obviously unique to Utah, so you won't find it anywhere else in Gemignani's growing empire. If you're feeling adventurous, try the same topping combination across different crust styles to really understand what makes each one special.

Although whole pizzas can be pricey, ordering by the slice is a better value for the size. The slice approach also lets you sample more styles without committing to a full pie.

Follow @slicehouseslc on Instagram for updates on weekly specials and new offerings.

When a thirteen-time world pizza champion chooses your city for his first Utah location, it's more than just a restaurant opening—it's validation that Salt Lake City's food scene has arrived. "We are delighted and honored to be opening the doors to Utah's first Slice House by Tony Gemignani location, right here in Salt Lake City," says Lewandowski. "Whether it's grabbing a bite after a day of skiing or a sporting event, meeting friends and family for night out, or opting for a cozy night at home, Slice House's expansive menu, friendly hospitality, and spirited atmosphere will quickly make it a local favorite."

In a city where pizza means different things to different people—from The Pie's legendary college tradition to the artisanal approaches of newer spots—Slice House carves out its own space by offering choice without compromise. Four styles, one legendary chef, and a Jazzberry pizza that captures the spirit of Utah in every bite. That's how you bring world championship pizza to Salt Lake City.