Tony Makes a Traditional Italian Pizza
Here’s another in the extremely informative sessions we had with Tony Gemignani at his landmark restaurant, Tony’s Pizza Napoletana in North Beach, San Francisco. In this websode, Tony shows us the difference between what he calls a “traditional Italian pizza” and the Napoletana/Neapolitan pizzas he made in previous segments. I think we might also more accurately think of this as “traditional Italian-American” pizza. This style is baked in a gas fired oven, not wood, at a lower temperature (550-600 degrees) for a longer time, with different flour and, in this case, with some finishing ingredients after it emerges from the oven. In many respects, this is the type of pizza closest to what home cooks can achieve, in a regular oven, perhaps on a baking stone. Even the time frame is about the same, about 7 to 8 minutes. The dough recipe in our Instructional section for Neo-Neapolitan dough (also found in “American Pie: My Search for the Perfect Pizza“), is closest to Tony’s, but he uses a type of Italian flour (not Caputo or San Felice Double Zero) whereas our version uses American bread flour (some folks like to use half bread and half all purpose flour for a more tender mouth feel, but I like the toothsome quality of bread flour). Regardless, you’ll get some great ideas and techniques by watching Tony put together a beautiful prosciutto/Parmesiano/arugula pizza right before our eyes. One tip, not shown on the video, is to toss the fresh arugula first in a little olive oil, salt, and lemon juice. Mangia!!
Recent Articles by Peter Reinhart
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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.
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