Pizza Today - August 2020 - 18

TONY'S TRENDING RECIPE

TONY GEMIGNANI

SUMMER FRESH
Over the last 30 years I
traveled to Chicago many
times. Pizzerias like Burt's
and Pequod's made cast iron
pizzas where the cheese was
caramelized around the edges.
Eight years ago I introduced
cast iron pizzas on my menu
at Capo's and they became an
instant hit. We make several
types, and for two consecutive
years a cast iron won first place
in baking at Pizza Expo. The
first winner was Matt Molina.
At the time competitors and
pizza aficionados didn't know
what a cast iron pizza was.
It was very similar to when
Shawn Randazzo won for his
Detroit pizza the year prior
and a renaissance began.
Tomato season is here and
my tomatoes came in early in
my garden, so I picked some
for this recipe. The combination of the variety of tomatoes, peppered goat cheese,

fresh mint, simple syrup and
caramelized cheese makes a
delicious pizza. Enjoy.

Pinch of Fleur de Sel
1/2 cup fine sugar
1/2 cup water

1 22-24 ounce dough ball
Medium ground corn meal
1 tablespoon of lard or shortening
1 tablespoon EVOO for pan
Drizzle of EVOO
6 ounces tomato sauce
(warmed)
1 ounce shredded provolone
cheese
6 ounces shredded part skim
mozzarella
3 ounces shredded white
cheddar
12 - 14 Gigante white beans
(pre-cooked and or pickled)
1/2 sliced serrano or jalapeño
pepper
12-16 quartered (or sliced in
half) cherry tomato variety
(yellow, orange, red)
7 thinly sliced beefsteak or
heirloom tomatoes
4 ounces goat cheese
Fresh cracked pepper
1 bunch of fresh mint

Smear the inside of a
12- to 13-inch cast iron skillet
with lard or shortening. Add
the olive oil and smear this
into the lard or shortening. On
a separate surface dust your
dough with a generous amount
of cornmeal. Place the dough
in the pan. Using your fingertips, push the dough outward
in the pan to the edge. Set
your pan and let rise in a warm
area for 1 to 1 1/2 hours, until
the dough has risen slightly.
Place the skillet in a 500
to 525 F oven and bake for
10 minutes. Remove from the
oven and let cool.
In a saucepan on a stove
over medium temperature,
heat the water, sugar and mint
until you make a simple syrup.
Remember to save one piece
of the mint as a garnish. Set

both aside.
Blend the goat cheese and
freshly cracked pepper, then
set aside.
Add mozzarella, cheddar
and provolone cheeses on top
and all around the sides of the
pizza. Make sure the cheese is
spread out and packed to the
end. Place your pizza into the
oven and cook until the dough
is brown and the cheese has
caramelized around the edges.
Carefully chisel the sides
of the pizza from the cast
iron and take the pizza out.
Cut into six slices and spread
the sauce, leaving a 1/4-inch
border. Place the seven slices
of beefsteak or heirloom tomatoes. Add the beans, cherry
tomatoes, peppers, EVOO,
and salt. Finish with small dollops of peppered goat cheese
and a drizzle of mint simple
syrup. Garnish with a fresh
mint sprig and serve.

TONY GEMIGNANI is one of America's most influential pizza makers. Instagram: @capopizza
1 8 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 2 0


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Pizza Today - August 2020

Table of Contents for the Digital Edition of Pizza Today - August 2020

Pizza Today - August 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Improving Ticket Times
Employee Handbook Revamp
Scratch Dressings
Menu Refit
Pizza Today - August 2020 - CT1
Pizza Today - August 2020 - CT2
Pizza Today - August 2020 - Pizza Today - August 2020
Pizza Today - August 2020 - Cover2
Pizza Today - August 2020 - Commentary
Pizza Today - August 2020 - 4
Pizza Today - August 2020 - 5
Pizza Today - August 2020 - 6
Pizza Today - August 2020 - 7
Pizza Today - August 2020 - Digital
Pizza Today - August 2020 - 9
Pizza Today - August 2020 - Conversation
Pizza Today - August 2020 - 11
Pizza Today - August 2020 - Mike’s Monthly Tip
Pizza Today - August 2020 - 13
Pizza Today - August 2020 - Man on the Street
Pizza Today - August 2020 - 15
Pizza Today - August 2020 - Building Blocks
Pizza Today - August 2020 - 17
Pizza Today - August 2020 - Tony’s Trending Recipe
Pizza Today - August 2020 - 19
Pizza Today - August 2020 - Knead to Know
Pizza Today - August 2020 - 21
Pizza Today - August 2020 - 22
Pizza Today - August 2020 - 23
Pizza Today - August 2020 - Destinations
Pizza Today - August 2020 - 25
Pizza Today - August 2020 - Improving Ticket Times
Pizza Today - August 2020 - 27
Pizza Today - August 2020 - 28
Pizza Today - August 2020 - 29
Pizza Today - August 2020 - Employee Handbook Revamp
Pizza Today - August 2020 - 31
Pizza Today - August 2020 - 32
Pizza Today - August 2020 - 33
Pizza Today - August 2020 - 34
Pizza Today - August 2020 - 35
Pizza Today - August 2020 - Scratch Dressings
Pizza Today - August 2020 - 37
Pizza Today - August 2020 - Menu Refit
Pizza Today - August 2020 - 39
Pizza Today - August 2020 - 40
Pizza Today - August 2020 - 41
Pizza Today - August 2020 - 42
Pizza Today - August 2020 - 43
Pizza Today - August 2020 - 44
Pizza Today - August 2020 - 45
Pizza Today - August 2020 - 46
Pizza Today - August 2020 - 47
Pizza Today - August 2020 - 48
Pizza Today - August 2020 - 49
Pizza Today - August 2020 - Product Showcase
Pizza Today - August 2020 - 51
Pizza Today - August 2020 - Pizza Today Yellow Pages
Pizza Today - August 2020 - 53
Pizza Today - August 2020 - 54
Pizza Today - August 2020 - 55
Pizza Today - August 2020 - 56
Pizza Today - August 2020 - 57
Pizza Today - August 2020 - The Marketplace
Pizza Today - August 2020 - 59
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Pizza Today - August 2020 - 61
Pizza Today - August 2020 - 62
Pizza Today - August 2020 - 63
Pizza Today - August 2020 - 64
Pizza Today - August 2020 - 65
Pizza Today - August 2020 - Expo Spotlight
Pizza Today - August 2020 - Cover3
Pizza Today - August 2020 - Cover4
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