“If I called it Detroit style the Detroit guys would say, ‘That’s not Detroit style.’ If I called it Sicilian, they’d say, ‘That’s not Sicilian.’” So says our Pizza Maker of the Year winner from the 2016 International Pizza Challenge.
For now the pizza being experimented on by Nino Coniglio shall remain nameless. The creative force behind Williamsburg Pizza in Brooklyn has been placing a small amount of dough — “like I’d use for a Grandma” — in a Detroit-style pan and letting it rise at room temperature for 36 hours, sprinkling Pecorino Romano and Parmesan on it, baking it enough to get some crust strength and then adding sauce and cheese. “I’m trying to get it to where I like it enough to serve it,” he says.
Nino will be giving a pizza-making demonstration on Wed., March 29, at Pizza Expo, prepping and baking the same pies he made to win the Pizza Challenge championship. A self-taught pizzaiolo, he started at
age 12, and while he’s studied some of the famous New York craftsmen, he has a creative streak all his own. He says he finds inspirations for new pizzas by looking at salad recipes at top restaurants; they’re usually paired with cheeses, nuts and other potential pizza ingredients, minus the sauce. Nino also sticks as much as he can with ingredients one might be able to find in Italy, keeping him close to pizza’s origins.
“I get up early and get to the farmers market to see what’s locally available. By early I mean 10 o’clock,” he says, chuckling. “This summer I did a pie with peaches, goat cheese, pistachio and porchetta. People loved it.”
He’s still experimenting with different kinds of flour and varying protein counts for each style of pizza. He’s studied accomplished bread bakers such as Chad Robertson and Peter Reinhart in his crust quests. And he’s looking forward to presenting at Pizza Expo. “I’ll bring some cheese curd,” he says. “I’ll make some pies and talk about that pizza life.”
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›