Tony Gemignani’s Original Tomato Pie w/Cheese
I mention this in some of my other recipes from this day, but it is worth repeating. My son was eating one of the pizzas I had been making that day. For all of the pizzas I was making, I was only using these tomatoes hand crushed – nothing added. He sat at the table as I made this pizza and out of nowhere he said, “Dad. Great sauce!” He had no idea what I was doing. The sauce stood out that much. That’s impressive.You can see that for this pizza, I used a lot of sauce. I wanted the tomatoes to melt into the cheese base, but not loose their juicy tomatoey-ness after baking in my oven for 8-10 minutes. It came out just right. Because the tomatoes were hand crushed, they still had some thickness, which was nice to bite into as they held their moisture. You sort of got explosions of tomato flavor in every bite. The sauce in this pizza – the way you lay it out and top it – becomes the key note of the whole thing. With a little mozzarella underneath, you still get that cheese fix, which I think helps set the tomatoes up for your enjoyment even more. And, with a little spicy italian sausage you have the perfect accent for enjoying the tomato pie.
Tony Gemignani’s Original Tomato Pie with Cheese:Pizza Dough
*I was using a Central Mills Germania Flour Dough (any dough will work)
Bianco DiNapoli Organic Tomatoes
Pinched Italian Sausage
Sprinkle a little mozzarella on the dough.
You don’t want this pizza to be about the cheese. It’s there on the bottom layer for a reason. It’s performing a supporting role.
*Note: I didn’t add anything to the tomatoes, just some fingers and some squeezing. You want enough tomatoes to make sure it stays moist after cooking for 8-10 minutes.
Pinched Italian Sausage
The pinching creates a thin piece of sausage that will fully cook in the oven. Since I’m making this at home and my oven only hits 550 degrees, I saute my sausage first leaving it a little pink in the middle so it will finish in the oven.
I put a little oregano on prior to cooking the pizza and then more after – just so I could get a little cooked into the sauce and then some fresh leaves as a finishing accent after.
After snapping a few pictures, the pizza went into the oven.Give it about 8-10 minutes and out she comes.
I drizzled a little olive oil and dropped a little more fresh oregano on top and got this one to the table, where the family was waiting in line (behind Owen, who had by now identified a new favorite sauce and was using his muscle to make sure he was first in line). I didn’t add any sea salt and found that it was perfect without it.
This is a great pizza. Thanks Tony!
Recent Articles by Brad English
Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com