Tacconelli's Red Pie

Name: Tacconelli's Red Pie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: One 14-inch pie
Ingredients: 64 ounces canned whole San Marzano tomatoes; 1/4 cup olive oil, plus more for drizzling; 1 tablespoon granulated garlic; 3/4 teaspoon salt; Pinch of freshly ground black pepper; 1 tablespoon sugar; Cornmeal, for the pizza peel; 12 ounces pizza dough, at room temperature; 6 slices part-skim mozzarella cheese; Nonstick cooking spray

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Level: Easy

Total: 40 min
Active: 20 min

Yield: One 14-inch pie

Level: Easy

Total: 40 min
Active: 20 min

Yield: One 14-inch pie

Ingredients

64 ounces canned whole San Marzano tomatoes

1/4 cup olive oil, plus more for drizzling

1 tablespoon granulated garlic

3/4 teaspoon salt

Pinch of freshly ground black pepper

1 tablespoon sugar

Cornmeal, for the pizza peel

12 ounces pizza dough, at room temperature

6 slices part-skim mozzarella cheese

Nonstick cooking spray

Directions

Special equipment:

a pizza peel and metal pizza pan

Preheat the oven to 450 degrees F.
Puree the tomatoes in a blender. Combine the tomatoes, olive oil, granulated garlic, salt and pepper in a large bowl. Stir in the sugar.
Sprinkle the cornmeal on a pizza peel. Stretch the pizza dough into a 14-inch round. Cover the stretched dough with 5 to 6 large spoonfuls of the tomato sauce (the sauce is not pre-cooked; it cooks on the pizza).
Top the pizza with the mozzarella slices. Spread 1 large spoonful of sauce on top of the cheese and drizzle with some olive oil.
Spray a metal pizza pan with nonstick cooking spray. Slide the pizza from the peel onto the pan. Bake the pizza until crisp and bubbling, about 20 minutes, or longer for desired doneness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John Taconelli, Tacconelli's Pizzeria, Philadelphia, PA

My Private Notes

Show: Pizza Masters

Episode: City of Cousinly Love - Philadelphia, PA

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Tacconelli's Red Pie

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