This recipe comes courtesy of Tony Gemignani — the dough-throwing pizzaiolo behind Tony’s Pizza Napoletana in San Francisco and a growing number of Slice House locations around the Bay …
The Cortopassi, a pizza inspired by a friend of pizza champion Tony Gemignani, features tomato, basil and burrata. This recipe comes courtesy of Tony Gemignani — the dough-throwing pizzaiolo behind Tony’s Pizza Napoletana in San Francisco and Slice House locations around the Bay Area and U.S. — who says it’s inspired by his friend and fellow Italian, Dino Cortopassi.
Dust a smooth work surface with just enough flour to keep the dough from sticking, then dust the dough and a peel. Place the dough on the work surface and push and stretch it out to a 10-inch round and slide onto the peel. Before you start cooking, put your oven on broil or convection bake. Slide the pizza onto the top steel and bake until you get micro-blistering with a mixed golden brown and/or charred crust, 3 to 4 minutes. Lift the pizza with the peel, rotate it 180 degrees and transfer to the bottom steel. Bake until the bottom crust is a rich golden brown, and the cheese is bubbling with some browning in spots, 5 to 7 minutes. Baking time will vary depending on the temperature of the oven.
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