{"id":556,"date":"2011-09-21T19:24:51","date_gmt":"2011-09-21T23:24:51","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/09\/21\/tony-gemignanis-coney-island-pizza\/"},"modified":"2011-09-21T19:24:51","modified_gmt":"2011-09-21T23:24:51","slug":"tony-gemignanis-coney-island-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-gemignanis-coney-island-pizza\/","title":{"rendered":"Tony Gemignani’s Coney Island Pizza"},"content":{"rendered":"

Perfect Sauce: Have Can. Add can opener…done!<\/p><\/div>As many of you know, Chris Bianco has joined forces with Rob DiNapoli of DiNapoli Specialty Foods.\u00a0 They have come up with a new product that Chris had been nudging Rob to create for some time.\u00a0 There has been a limited supply of their new Bianco DiNapoli Organic Tomatoes<\/em> available at some select pizzerias and restaurants and we have been lucky enough to be “in the loop!”\u00a0 I happen to be sitting on a small supply.\u00a0 So, I recently decided to use them here at home and make some pizzas to play with that set the tomatoes up as the star.\u00a0 Since we are running a series on Tony Gemignani and I know he’s one of the other lucky ones to have a supply of these tomatoes, I thought I would pick a few of his pizzas to re-make here at home.<\/p>\n

Great sauce, spicy salted pork, spicy\/sweet peppers – can you hear the music?<\/p><\/div>The first one I started with was his Coney Island Pizza.\u00a0 This is one of his creations that features the Bianco DiNapoli <\/em>tomatoes that are simply hand crushed and placed on the pie with a little added sea salt.\u00a0 It also has a number of other ingredients that sing that siren song to me: hot peppers, spicy pork products, roasted yellow peppers, and a blend of cheeses.<\/p>\n

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.\u00a0 Following is the recipe and photos.<\/p>\n

I could have stopped here – cheese covered in tomatoes and topped with Piccante Coppa<\/p><\/div>But, there’s a big “aha moment” I’d like to share.\u00a0 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.\u00a0 “Dad, when’s the pizza going to be ready?”\u00a0 You all know how that goes.\u00a0 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.\u00a0 Anyway, I finished the first pizza, and he came in for his feeding, taking a slice and going to the table.\u00a0 <\/p>\n

My wife, was helping me, as I worked on the next pizza.\u00a0 Out of nowhere

Not my most picturesque pizza, but this baby sang the right tune…<\/p><\/div> Owen says: “Dad — this sauce is awesome!”\u00a0 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.\u00a0 This really hit me.\u00a0 The sauce was just the tomatoes processed through my fingers into a bowl.\u00a0 That’s it.\u00a0 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.\u00a0 Maybe Rob and Chris got to Owen in a plot to make their sauce really stand out?\u00a0 I don’t know.\u00a0 He hasn’t purchased anything new with a secret source of income recently.\u00a0 So, I’ll just say, “Wow!”\u00a0 And, it was good.\u00a0 Each of the tomato pies I made that day were really good.\u00a0 I’ll post the rest of them in the coming weeks\u2026.<\/p>\n

Tony Gemignani’s Coney Island Pizza<\/strong> (Brad’s Version)<\/strong><\/p>\n

Pizza Quest Signature Beer Dough (or use your favorite pizza dough)
Mozzarella (low moisture, full fat)
Hand Crushed Bianco DiNapoli Tomatoes<\/em> (the secret ingredient — but try it with your favorite\u00a0 brand or canned plum tomatoes until they make it available to the public, whenever that may be)
Spicy Coppa
Calabrese Peppers
Roasted Yellow Peppers
Serrano Chiles
Provolone<\/p>\n

The raw Hatch Pepper was spicy hot! But, it changed when it was baked becoming almost sweet hot, or a little more mild. Great substitution!<\/p><\/div>I went to my local Whole Foods to get some of the ingredients.\u00a0 I really wanted to find good quality ingredients to put together with these tomatoes.\u00a0 I had to make some substitutions while at the store, because certain things in Tony’s original version were not available.\u00a0 That is part of the fun — trying something new, or finding an exciting option.\u00a0 I couldn’t find any Calabrese Peppers so I picked up some Hatch Peppers.\u00a0 Apparently, these are the “hot” item these days when they’re available (only this time of the year).\u00a0 I now see why!\u00a0 They are spicy — very hot when raw, but I noticed that they became almost sweet when baked into my pizza. They’re still hot, but not overpowering.\u00a0 I also found a great Spicy Coppa Piccante <\/em>from La Quercia that was perfect for this pizza. <\/p>\n

The symphony assembling before the show.<\/p><\/div>–Shape your Dough
–Add grated Mozzarella on top of the dough
–Top with Hand Crushed Bianco DiNapoli Tomatoes<\/em> (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<\/p>\n

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.\u00a0 Ok, maybe we know – about 8-10 minutes for me, maybe less if your oven is hotter than mine. <\/p>\n

This pizza was fun. It inspired me and may well be the beginning of a new line of obsession for me.<\/p><\/div>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.\u00a0 So much effort, shopping, chopping, grating, hand crushing down the drain?\u00a0 But, that’s only if we were just talking about the photos.\u00a0 This pizza rocked!\u00a0 As Owen said, the sauce was incredible.\u00a0 The blend of ingredients makes this one of my favorite pizzas in a while (I say that a lot, I guess).\u00a0 But it will become a regular in my house for sure — at least as long as those tomatoes hold out.\u00a0 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.\u00a0 <\/p>\n

Take a whirl at this one, and let us know what you come up with\u2026<\/p>\n

Enjoy!<\/p>\n

\u00a0<\/p>\n

{gallery}coneyislandpizza{\/gallery}<\/p>\n","protected":false},"excerpt":{"rendered":"

As many of you know, Chris Bianco has joined forces with Rob DiNapoli of DiNapoli Specialty Foods.\u00a0 They have come up with a new product that Chris had been nudging Rob to create for some time.\u00a0 There has been a limited supply of their new Bianco DiNapoli Organic Tomatoes available at some select pizzerias and restaurants and we have been lucky enough to be “in the loop!”\u00a0 I happen to…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":548,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nTony Gemignani's Coney Island Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-gemignanis-coney-island-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tony Gemignani's Coney Island Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"As many of you know, Chris Bianco has joined forces with Rob DiNapoli of DiNapoli Specialty Foods.\u00a0 They have come up with a new product that Chris had been nudging Rob to create for some time.\u00a0 There has been a limited supply of their new Bianco DiNapoli Organic Tomatoes available at some select pizzerias and restaurants and we have been lucky enough to be “in the loop!”\u00a0 I happen to...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-gemignanis-coney-island-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-21T23:24:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2011\/09\/_mg_8716.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-gemignanis-coney-island-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-gemignanis-coney-island-pizza\/\",\"name\":\"Tony Gemignani's Coney Island Pizza - 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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