Posts Tagged ‘puglia pizza’

Pizza al Nero di Seppia


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I just love black foods. Maybe because the culinary sadist in me longs to see the shock of modern Americans as grown adults say “ewww” after I tell them what made the dough black or when they take that first tentative bite of squid ink pasta or bread.

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Squid ink has been around a long time. Adding it too foods is more of a visual affair compared to a flavor thingy because the taste has only a nuanced taste of the sea.

This pizza is a long Pizza al Metro and I wanted it to be a very wet profile because the squid ink dough best reflects the deep-dark alveoli or cells when it is hydrated and cold fermented a long time. This produces a killer oven spring and blasting cornicione. I’ve always liked a cool vegetal sauce when using burrata, the creamy-centered mozzarella from the Puglia region. On top of these two, I planned my fave: Sicilian white anchovies or Alici Marinati- I covered them ions ago right on this blog here:

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I first made a Salsa Verde of cilantro, green pepper, red onion, a few garlic cloves, fresh basil and olive oil with salt and pepper.

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Then,  I played the dough out on parchment and par heated my oven to over 600 degrees. I layed the sauce thick because of evaporation and blasted this sucker for eleven minutes until the crust rose and the sauce solidified somewhat. Then I added fiore di latte mozzarella from Wisconson and some homemade burrata on top.

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I baked the pizza for only a few more minutes to melt the cheese and set the sauce and crust then pulled it from the oven, added the anchovies and cut furiously into the melting mass of black, green, white and silver.

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This was a spectacular way to enjoy a squid ink pizza!

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The cell structure on this was airy and light and added a nice foil to the cream and astringently seafaring quality of the anchovies.


Tony Gemignani wins the Caputo Cup in Naples, Italy

At the beginning of this month, my friend Tony Gemignani, owner of Tony’s Napoletana in San Francisco shocked the International pizza world again with his first place win at the 10th Annual World Championships of Pizza Makers in Naples, Italy. Tony surpassed over 300 international competitors with his Pizza a Metro, or Roman style pizza, and walked away with the Caputo Cup. This is the only APN (Association Pizza Napolitani) sanctioned competition in the world. It’s sponsored by Caputo Flour.

Tony has always been a smooth competitor. Here he is in the largest dough stretch at the World Pizza Championships in Italy.

“It is a great honor to be the first American to win with all these great Italian pizzas being made here,” Tony said as he held this huge trophy. Tony’s winning pizza was a meter-long Roman-style pizza called “Quattro Regioni,” or Four Regions. Ingredients from Rome, Naples, Puglia, and Calabria were represented on this pizza. “All the planning, preparation, and hard travel to get over here and make a great pizza has paid off.” Tony says. “It was over 100 degrees in there and I was worried about my dough. The four judges grilled me with questions but I soon found that each of these judges came from a region on my pizza.”

Tony is the owner of Tony’s Napoletana in San Francisco and Chief Instructor at the International School of Pizza. He is also President of the World Pizza Champions and is no stranger to winning in Italy. He had just added “Best Pizza in the U.S.A.” at the World Pizza Championships in Northern Italy to his ten other International culinary awards. Tony has just opened 900 Degrees with his partner and another pizza legend, Bruno di Fabio in New York City.

Congratulations Tony! You’re a great pizza man and a great friend.