Editor’s Notice: For a few years now, the one and solely Tony Gemignani has contributed a recipe every month to this web page. As you would possibly suspect, Tony is a really busy human being. He’s going to jot down some longer feature-length articles for us sooner or later, and we even have him doing loads at Pizza Expo. As such, it’s time for one thing new on this web page. Subsequent month we’ll unveil “On Deck,” a brand new month-to-month recipe web page authored by Chris Decker, managing companion of Metro Pizza in Las Vegas.
However earlier than we get to that: we requested our Editor-in-Chief, Jeremy White, to decide on his private favourite recipe that Tony has contributed to this web page. He chosen Tony’s Grandma Pie. Right here it’s. Thanks for all the good recipes, Tony! Keep tuned for On Deck subsequent month.
Tony’s Trending Recipe: The Grandma
Writer: Pizza As we speak
Recipe kind: Pizza
- 8-ounce dough ball
- ¼ cup olive oil
- 1¼ cups hand-crushed tomatoes
- 1 teaspoon garlic, finely chopped
- Dried oregano for seasoning and sprinkling
- Wonderful sea salt and freshly floor pepper
- 8 ounces recent, whole-milk mozzarella
- Additional-virgin olive oil for drizzling
- Grated Pecorino-Romano cheese for dusting
- Garlic oil for drizzling
- It’s finest to work with the dough at about 65 F for this pizza.
- Pour the olive oil within the heart of a 12-inch by18-inch metal Sicilian pan.
- Place the dough within the pan and flip it over to coat either side with the oil. Use flat, absolutely prolonged fingers to press the dough outward in all instructions. Make a fair layer.
- Let sit, uncovered, in a heat spot for half-hour to relaxation. After resting, push the dough outward once more a second time. Be mild with the dough, cautious to not degas it. Get the thickness as uniform as potential.
- In a bowl, toss the crushed tomatoes with the garlic and a pinch of oregano, salt and pepper.
- Tear the recent mozzarella in 16 irregular chunks and prepare them on the pizza.
- Sprinkle the cheese flippantly with salt.
- Subsequent, spoon the tomatoes evenly on prime of the cheese (it received’t cowl all the floor) and drizzle with extra-virgin olive oil.
- Place the pan within the oven and bake for 8 minutes at 500 F.
- Rotate the pan 180 levels and bake for one more 7 minutes, till the cheese has melted and the underside is richly browned and crisp.
- Minimize into 12 squares.
- End with a dusting of Pecorino and oregano and a drizzle of garlic oil.
3.5.3251
Editor’s Notice: For a few years now, the one and solely Tony Gemignani has contributed a recipe every month to this web page. As you would possibly suspect, Tony is a really busy human being. He’s going to jot down some longer feature-length articles for us sooner or later, and we even have him doing loads at Pizza Expo. As such, it’s time for one thing new on this web page. Subsequent month we’ll unveil “On Deck,” a brand new month-to-month recipe web page authored by Chris Decker, managing companion of Metro Pizza in Las Vegas.
However earlier than we get to that: we requested our Editor-in-Chief, Jeremy White, to decide on his private favourite recipe that Tony has contributed to this web page. He chosen Tony’s Grandma Pie. Right here it’s. Thanks for all the good recipes, Tony! Keep tuned for On Deck subsequent month.
Tony’s Trending Recipe: The Grandma
Writer: Pizza As we speak
Recipe kind: Pizza
- 8-ounce dough ball
- ¼ cup olive oil
- 1¼ cups hand-crushed tomatoes
- 1 teaspoon garlic, finely chopped
- Dried oregano for seasoning and sprinkling
- Wonderful sea salt and freshly floor pepper
- 8 ounces recent, whole-milk mozzarella
- Additional-virgin olive oil for drizzling
- Grated Pecorino-Romano cheese for dusting
- Garlic oil for drizzling
- It’s finest to work with the dough at about 65 F for this pizza.
- Pour the olive oil within the heart of a 12-inch by18-inch metal Sicilian pan.
- Place the dough within the pan and flip it over to coat either side with the oil. Use flat, absolutely prolonged fingers to press the dough outward in all instructions. Make a fair layer.
- Let sit, uncovered, in a heat spot for half-hour to relaxation. After resting, push the dough outward once more a second time. Be mild with the dough, cautious to not degas it. Get the thickness as uniform as potential.
- In a bowl, toss the crushed tomatoes with the garlic and a pinch of oregano, salt and pepper.
- Tear the recent mozzarella in 16 irregular chunks and prepare them on the pizza.
- Sprinkle the cheese flippantly with salt.
- Subsequent, spoon the tomatoes evenly on prime of the cheese (it received’t cowl all the floor) and drizzle with extra-virgin olive oil.
- Place the pan within the oven and bake for 8 minutes at 500 F.
- Rotate the pan 180 levels and bake for one more 7 minutes, till the cheese has melted and the underside is richly browned and crisp.
- Minimize into 12 squares.
- End with a dusting of Pecorino and oregano and a drizzle of garlic oil.
3.5.3251
