Jean-Georges Vongerichten’s newest venture, the Tin Building in New York City, which he calls “a dream come true,” is full of culinary wonders.
With around a dozen eateries within one space, it could be hard to decide what to order. Luckily, Vongerichten shared his recommendations with USA TODAY. Among them is the Limone pizza at Frenchman’s Dough, one of the full-service restaurants in the Tin Building.
“This has to be one of my favorite dishes at Tin Building. After many experiments, we finally found the perfect recipe,” Vongerichten says. “Tartness from the Meyer lemon, the saltiness of the preserved lemon mixed with creaminess from the cheese and a slight char from the dough, what more do you want!”
Visiting NYC soon? The best dishes to try at the Tin Building, according to chef Jean-Georges Vongerichten himself
Gregory Brainin, executive vice president of culinary development at Jean-Georges Management and his team, created the pizza. The recipe has been adapted to better suit the home cook.
Limone (Preserved Lemon Pizza with Ricotta, Fontina and Parmesan)
Ingredients for the dough (makes about 2 portions):
- 1 ⅔ cup cold water
- 3 ¾ cup Caputo pizza flour (or your favorite brand)
- ¼ tablespoon yeast
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions:
- In a KitchenAid or any stand mixer with dough hook, add water, then flour, then yeast and sugar, and work on low speed until mixed.
- Switch to high speed until the dough comes off the wall of the bowl.
- Add salt and knead until incorporated.
- Transfer to an oil coated container, fold the dough over to create a ball and a tight surface, and wrap very well. Let proof at a warm room temp until the dough is 1 ¾ the size in volume.
- Refrigerate dough for about 1 hour to let it double in size.
- With as little flour as possible, pull dough out of container and put onto a table and fold dough over itself 2 times to create a tight surface, and tuck underneath.
- Portion and roll the dough into two 6 ounce tight balls. Make sure the balls are smooth on the top and pinched closed on the bottom.
- Arrange on a sheet pan brushed with extra virgin olive oil with at least 3 inches in between.
- Brush surface of dough with extra virgin olive oil, cover with another sheet pan or plastic wrap, and refrigerate until needed.
- Be sure to refrigerate each tray as they are completed so the dough does not over proof.
- Take dough out to proof at least 1 hour before using. Dough should triple in size.
Ingredients to top (per pizza):
- 3 tablespoons Parmesan, microplaned
- ¼ cup fresh mozzarella
- ¼ cup Fontina, grated
- 3 ⅓ tablespoons ricotta
- 2 tablespoons preserved lemon peel, julienne (a method to peel the zest of the lemon)
- 10-12 thin slices of Meyer lemon
- Olive oil
- Maldon salt (or your preferred brand of sea salt)
- Black pepper
- Parmesan, microplaned
Instructions to finish pizza:
- Build the pizza in the order listed.
- Spread the Meyer lemon around the pizza.
- Bake in a homemade pizza oven, or place on pizza stone and bake at 475 F until crispy and well charred, but not burnt.
- Finish with the olive oil, salt, black pepper, and parmesan.
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