Tony Gemignani’s Coney Island Pizza
I had some of our Signature Bruery Beer Dough on hand (hidden in my freezer) from our last filming event down at the Bruery, so I used that. Following is the recipe and photos.But, there’s a big “aha moment” I’d like to share. As I was making this pizza, and setting up to make a few more afterward, my son Owen was circling the kitchen like a Great White waiting for the pizza to come out of the oven. “Dad, when’s the pizza going to be ready?” You all know how that goes. I’m covered in flour, sauce, taking pictures, chopping vegetables, laying out the next set of ingredients, and I keep getting the occasional bump from my growing little Great White. Anyway, I finished the first pizza, and he came in for his feeding, taking a slice and going to the table.
My wife, was helping me, as I worked on the next pizza. Out of nowhereOwen says: “Dad — this sauce is awesome!” I looked at Shanna, who knew that I was making all of these pizzas to play with Chris and Rob’s new tomatoes, but Owen (age 12) had no idea. This really hit me. The sauce was just the tomatoes processed through my fingers into a bowl. That’s it. I didn’t even add any sea salt, because I figured there was plenty of other things going on with the salted pork and peppers. Maybe Rob and Chris got to Owen in a plot to make their sauce really stand out? I don’t know. He hasn’t purchased anything new with a secret source of income recently. So, I’ll just say, “Wow!” And, it was good. Each of the tomato pies I made that day were really good. I’ll post the rest of them in the coming weeks….
Tony Gemignani’s Coney Island Pizza (Brad’s Version)
Pizza Quest Signature Beer Dough (or use your favorite pizza dough)
Mozzarella (low moisture, full fat)
Hand Crushed Bianco DiNapoli Tomatoes (the secret ingredient — but try it with your favorite brand or canned plum tomatoes until they make it available to the public, whenever that may be)
Roasted Yellow Peppers
–Add grated Mozzarella on top of the dough
–Top with Hand Crushed Bianco DiNapoli Tomatoes (or, any other high quality tomato)
–Add the Coppa Piccante slices
–Add sliced Hatch Peppers and Roasted Yellow Peppers
–Add Chopped Serrano Chili
–Top with Grated Provolone
Into the pre-heated oven it goes, on a preheated baking stone if possible (make it as hot as your oven allows). Nobody knows for how long. Ok, maybe we know – about 8-10 minutes for me, maybe less if your oven is hotter than mine.I mucked up my dough on this pie in the photo — having it a little too thin in the middle and it ripped somewhat and the pizza wasn’t perfect. So much effort, shopping, chopping, grating, hand crushing down the drain? But, that’s only if we were just talking about the photos. This pizza rocked! As Owen said, the sauce was incredible. The blend of ingredients makes this one of my favorite pizzas in a while (I say that a lot, I guess). But it will become a regular in my house for sure — at least as long as those tomatoes hold out. The hatch peppers were great, you can see I didn’t add too many after tasting them raw, but next time I won’t be so shy.
Take a whirl at this one, and let us know what you come up with…
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Thanks Rick! And in response to Brad’s question, I agree with Rick that 2 hours is about right for the wake up period. Sometimes, on hot days or in hot kitchens, that time can be shortened to 60 to 90 minutes–you want the dough to start waking up and swelling but not to double in size. If you find the dough taking off too fast you can either bake it ASAP or re-form it into a dough ball and chill it down a bit to slow down the fermentation. On cold days, it may take longer than 2 hours to get the dough to wake up and swell, but two hours is a good ballpark time frame.
Try fire roasting the Hatch chili before using. You can do it on
a hot grill. Blister the skin, and remove.
Great tip!! I love those and eat many of them as soon as they’re peeled, or coat them with olive oil and pack in freezer bags and freeze for future use. Totally addictive….
It’s chili roasting season in Hatch and a great time of year to visit SW New Mexico. If your travels ever bring you this way…let me know. I’d love to make you some serious pie.