Frank's NY-style White Pie
Frank Pinello, the mastermind behind the Williamsburg pizza institution, Best Pizza, brings you one of his classics. Nothing beats getting a slice at the shop but if you can't get there, you can now make one of his signatures pies at home.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
Ingredients
- Makes
- 1 x 12" pizza
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Preheat your pizza oven to 340°C / 650°F (stone floor temperature).
Step 2
In a small bowl, mix together the ricotta, extra virgin olive oil, and lemon juice with a good pinch each of salt and pepper.
Step 3
Press and open the dough into a 12-inch circle. Use a pastry brush to lightly wet the outside edge of the dough, then gently press the sesame seeds onto it and transfer the base to a lightly floured peel. Top with the mozzarella, even dollops of ricotta mixture, and the caramelized onions.
Step 4
Launch the pizza into the oven and bake on a low flame, rotating the pizza 90 degrees every minute, for 4 minutes. Cook for a final minute with the flame on high to obtain a bit more color, making sure to rotate the pizza frequently.
Step 5
Once baked, place on a cooling screen or wire rack and rest for about 1 minute, then cut into 6-8 slices.
Step 6
Finish with chopped parlsey and shaved Pecorino Romano.
