the New Yorker at Tony's restaurant


I've had the great fortune to dine at one of Tony's restaurants, specifically Tony's of North Beach in Rohnert Park, CA. The "New Yorker" in the restaurant (photo below) is different than the "New Yorker" in the Bible. The former is thinner and crispier (and actually reminds me of Grimaldi's quite a bit), while the recipe from the Bible is a bit thicker and chewier - more like a traditional New York style dough.

Tony or Raj, can you give me some pointers on how I might adapt the recipe in the book to make it more like the thinner, crispier crust in the store? It is one of my all-time favorite pizzas and am dying to find a way to emulate it!

Thanks Tony/Raj!

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clark V.
posted over 2 years ago

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It's the same recipe with a few different steps. One is opening the pizza. I tend not to leave a border when opening that pizza and stretch the ends. The sauce, cheese, sausage, pepperoni, ricotta and even the finish are exactly the same. The dough is correct too. The size of course is smaller because of the home oven and the oven is of course different. The oven makes a big difference. At most of my places a high temp electric oven is used where I can control by bottom and top element along with the brick surface and convection which I can make a pizza come out very close to my SF store. In the original SF Tonys coal fired which is very hot. Ovens are the key to that pie. If I were to toss it in my Marsal or a home oven it would be different unfortunately. We try to get it as close as possible. I add the ricotta before because it doesn't have too long of a bake time for it to dry out. Other ovens are about one minute longer bake and because of that I add the ricotta at the end after the bake and to all or any other pizzas. This is one of my favorite pies to. Let me know if you have any questions.

Tony Gemignani admin
posted over 2 years ago

Tony, thank you so much for such a detailed response! I will make another attempt at the New Yorker in the Bible this week. It sounds like the only adjustment I can make in my situation is to open the pizza as you mentioned above. I will report back! I also send to you a very big THANKS for the book and coming on this forum to help us all make better pizzas!

- clark   over 2 years ago


Tony,

I want to buy a high temperature electric oven. Since i live in europe i can achieve every italian electric oven. Could you recommend me a brand and model for new york style pizza? Or should i look for gas oven cause i heard electric ovens produce dry heat and gas ovens wet heat.

marlboro man
posted over 2 years ago


Cuppone ovens are great. I have several. They are Italian. Also the Matador oven by WB are also amazing and they have steam injections for bread.

Tony Gemignani admin
posted over 2 years ago


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