Get the upside down pizza recipe from Pizza Master Tony Gemignani
Restaurateur of over 30 concepts and Pizza Master Tony Gemignani shares how to make an upside down pizza. Based on a Sicilian pan pizza, Tony Gemignani of Tony’s Pizza Napoletana, walks you through how to make an upside down pizza that is topped with mozzarella, tomato sauce, garlic and Romano. Get the process in his own words below:
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Tony Gemignani
One of my all-time favorite pizzas is an upside-down pizza. An upside-down pizza is a Sicilian pan pizza. Depending on where you are from it could also be called a Sicilian tomato pie with cheese. These Sicilian pizzas resemble a bakery pie as they are cooked in an oiled pan with sliced mozzarella added first and then topped with a robust sauce, olive oil and grated Romano or Parmesan. Other seasonings such as onions, onion powder, basil, garlic and oregano are commonly used. I recently had a delicious upside-down slice at an amazing pizzeria in New York called Suprema. It reminded me that I needed to write a recipe for our readers and here it is. Enjoy!
For the Dough Prep:
- 28- to 36-ounce dough ball, depending on the thickness you prefer
- ¼ cup olive oil
- Let your dough ball sit at room temperature for 1 hour before use.
- Pour a portion of your oil into a well-seasoned 12- by 18-inch steel pan.
- Place your dough into the center of the pan and pour the rest of the oil over the top of your pizza.
- Using the flat part of your fingers on both hands, press down the dough.
- Stretch your dough to the corners as far as you can and let your dough sit covered with plastic wrap at room temperature for 45 minutes.
- Once your dough has relaxed, continue the process and lightly press your dough to the corners of your pan. Try not to degrade this second push completely, so be light with your hands on your dough.
- Let your dough sit for approximately 1½ hours covered with plastic wrap.
- Carefully take your plastic wrap off and par bake your pizza for 6 to 8 minutes at 500 to 525 F. I prefer a par bake because I feel you have a stronger, crispier pizza.
- Take your pizza out of the oven.
For the Pizza:
- 12 one-ounce slices of whole milk mozzarella or dry mozzarella
- 5 ounces tomato sauce
- EVOO
- Grated Romano
- Dry oregano
- 1 teaspoon chopped garlic (optional)
- Place your mozzarella over your pizza leaving a ¼-inch border.
- Spoon on your sauce Romano, chopped garlic, olive oil and continue to bake until golden brown, or when the pizza looks finished.
- Cut into desired slices, finish with oregano and oil and then serve.
