Here is a great tutorial demonstration by Tony Gemignani giving step by step instructions on making a breakfast pizza. As Tony explains, pizza is not just a lunch or dinner food. Tony enlists Chrissy Teigan as his assistant. Tony has had amazing success with his latest book:
The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
In the following video, Tony explains his passion for pizza and how he started in the pizza business. He explains he has been making pizza for over 25 years. He remembers his gandfather taking him to a local pizza shop as he was growing up.
he states for pizza there is a passion and love behind it.
Tony’s tip for the home pizza maker is to use a high gluten flour and use a browning agent in your dough. And make sure you use 2 pizza steels… or two baking stones.
Tony starts with pizza dough stretched out on a peel. He gives the dough a couple of shakes to make sure it doesn’t stick. He thinly slices potatoes and soaks them in water. Then he places them around the pizza. He puts pancetta “An Italian bacon made of pork belly meat that is salt cured and spiced with black pepper. He slightly cooks cooks the pancetta before putting in on the pizza. Then he places the pizza in an oven on a baking steel. He is not done with the piza yet. He states a lot of people think you need to put all of the ingredients on you pizza at once. “Not at all” he says. He will cook the pizza about 70% before putting on the bottom baking steel. That is about 7 minutes on the top. He then will crack two eggs and put in on the pizza for about 2 minutes.
Tony inspects the bottom of a pizza
Once the pizza is out of the oven he uses a pizza wheel to cut it. Next he puts a little salt and pepper. Tony puts on some calabrese peppers. He also uses sliced provolone. He finishes the pizza by drizzling on honey and hot sauce. During the demonstration Tony also explains many ingredients do not need to be cooked and can be placed on the pizza later. Such tings as arugula, banana peppers, prosciutto, habaneros and even honey. Items that do not need to be cooked can be placed on your pizza later.
I have discussed using baking steel for pizza with Tony. He explained he prefers using 2 baking steels. He starts the pizza on the top one and finishes it off on the bottom one.
This is an easy simple pizza that really packs a punch with tons of flavor. Thanks for this Tony and Chrissy!
Here is the video demo:
You can visit Tony if you are in San Francisco at:
Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888
You can find more recipes in Tony’s Book:
The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
If you are interested in baking steel, here is the link:
Baking Steel
Tony Gemignani’s Back
[…] Tony’ and Chrissy […]