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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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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