TONY BOLONEY'S RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MOTHER. ITALY. PROUD. PIZZA RECIPE | COOKING CHANNEL



Mother. Italy. Proud. Pizza Recipe | Cooking Channel image

Provided by Cooking Channel

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 45 minutes

Yield 4 to 5 servings

Number Of Ingredients 16

1 cup heavy cream
1/2 cup grated pecorino
1 pound ricotta cheese 
3 ounces soft goat cheese 
Pinch smoked sea salt 
1 pound prepared fresh pasta sheets 
1 teaspoon smoked paprika 
1 egg, beaten with a splash of water
Kosher salt
15 ounces pizza dough, rolled into a ball
1 cup Italian seasoned breadcrumbs 
3 ounces mozzarella, thinly sliced 
Vodka sauce, for spreading
3 ounces smoked mozzarella, thinly sliced
Torn fresh basil leaves, for garnish
Grated pecorino, for garnish

Steps:

  • For the ravioli: Combine the cream, pecorino, ricotta and goat cheese in a large bowl and mix well. Season with the smoked sea salt and set aside. Lay out half of the pasta sheets and sprinkle with the smoked paprika. Drop 3/4 ounce piles of the cheese filling onto the sheets about 2 inches apart. Brush the egg wash around the cheese filling piles and top with the remaining pasta sheets. Seal the edges of the ravioli by pressing down along each seam. Using a decorative cutter or knife, cut the ravioli into 2 1/2-inch squares and place on a baking sheet. Refrigerate until firm, at least 1 hour or up to overnight.
  • When ready to use, bring a large pot of salted water to a boil. Add the raviolis and cook until the pasta is tender, 5 to 6 minutes. Reserve for topping on the pizza.
  • For the pizza: Place a pizza stone in the oven and preheat the oven to 550 degrees F. Toss the dough in the breadcrumbs and stretch to 14 inches in diameter. Layer the sliced mozzarella on the dough right to the edges. Toss 13 to 15 of the ravioli in the vodka sauce, and then cover the pizza with vodka sauce and place the raviolis on top. Place the smoked mozzarella over the top and bake on a pizza stone until cooked through and the cheese melts, 6 to 8 minutes. Garnish with the basil and grated pecorino to serve.

TONY’S PIZZA DOUGH RECIPE - FOOD.COM



Tony’s Pizza Dough Recipe - Food.com image

From Tony Gemignani of Pyzano’s in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.

Total Time 145 minutes

Prep Time 45 minutes

Cook Time 1

Yield 2 fourteen inch pizzas

Number Of Ingredients 8

2 1/2 teaspoons active dry yeast (1 package)
1 cup lukewarm water (90 to 100 degrees)
1 cup ice-cold water
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
5 1/4-5 1/2 cups unbleached bread flour, plus more
unbleached bread flour, for dusting

Steps:

  • In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
  • In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
  • To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
  • Place 5 ¼ cups flour in the mixer bowl.
  • Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
  • Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
  • Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
  • Cut the dough in half to form even portions, each weighing 22 ounces.
  • With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
  • Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
  • Refrigerate for at least 10 hours or up to 2 days.
  • Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.

Nutrition Facts : Calories 1456.7, FatContent 19.7, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 5247, CarbohydrateContent 269, FiberContent 9.7, SugarContent 7.4, ProteinContent 45

More about "tony boloney's recipes"

TONY'S SUMMER PASTA RECIPE | ALLRECIPES
Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.
From allrecipes.com
Reviews 4.4
Total Time 15 minutes
Category Main Dishes, Pasta
Calories 635.3 calories per serving
  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
See details


TONY'S SUMMER PASTA RECIPE | ALLRECIPES
tony's summer pasta recipe | allrecipes image
Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.
From allrecipes.com
Reviews 4.4
Total Time 15 minutes
Category Main Dishes, Pasta
Calories 635.3 calories per serving
  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
See details


10 PLAGUES PIZZA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Total Time 9 hours 20 minutes
Category main-dish
  • For the pizza: Place a pizza stone in the oven and preheat the oven to 550 degrees F. Toss the dough in flour and stretch to 14 inches in diameter. Layer the sliced mozzarella on the dough, then top with 8 ounces of the brisket, some gravy and the Havarti cheese. Bake on the pizza stone until done, 6 to 8 minutes. Drizzle with some beet horseradish aioli to serve.
See details


MAKING PIZZA AT HOME WITH TONY BALONEY'S MIKE HAUKE - YOUTUBE
From m.youtube.com
See details


TONY BOLONEY'S PIZZA
not your grandpa’s pizza joint. We’ve been tossing out tradition and servin’ up delicious, experimental grub for over a decade. Tony's Big Deck. 300 Oriental Ave, Atlantic City, NJ 08401. (609) 344-8669. 11AM - 9PM. 11AM - 10PM. Hoboken. 263 1st Street Hoboken, NJ.
From tonyboloneys.com
See details


TACO PIZZA - TONY BOLONEY'S TACO PIZZA - DELISH
Nov 03, 2018 · So naturally, when I heard about a place called Tony Boloney's—phenomenal name btw—serving what may be the craziest pizza of all across the river in Hoboken, New Jersey, I had to try it. What ...
From delish.com
See details


I TRIED TONY BOLONEY'S VIRTUAL MEATBALL MAKING CLASS TO ...
Apr 18, 2020 · The ingredients for Tony Boloney's virtual meatball making class, Sunday, April 12, 2020. These include breadcrumbs, stale bread, pecorino, spice mix, eggs, ground beef, marinara sauce, fresh ...
From nj.com
See details


MENU - TONY BOLONEY'S PIZZA & SUBS
house parm sub. salted ricotta, basil, shaved pecorino. choose chicken cutlet, eggplant cutlet, meatballs, sausage. choose pink vodka sauce or marinara. choose fresh mutz or smoked mutz or burrata +2. choose regular roll or seeded. choose calabrian chili spread or not spicy. Available at:
From tonyboloneys.com
See details


BAKED ZITI PIZZA | MY FAMILY RECIPE ROCKS | THE LIVE WELL ...
Place the stone on the lowest rack in your oven. Preheat the oven with the stone inside to 500 degrees. (pizza stones vary so check to see what the max temp for it is) Cook the pizza for 10-15 minutes until browned and crisp on the bottom. To enjoy in true Atlantic City style, fold the pizza to eat. It's OK to use a fork and knife, too.
From livewellnetwork.com
See details


HOW TONY BOLONEY'S STARTED - SMART PIZZA MARKETING
Dec 29, 2020 · How Tony Boloney’s Started On the podcast today I am joined with Mike from Tony Boloney’s to talk about the creativity behind all of his unique pizza concoctions and business marketing. Mike is actually not a trained chef but if you follow him on Instagram and check out the pizzas that he creates, you may think he is as his recipes are ...
From smartpizzamarketing.com
See details


BUDDY THE ELF PIZZA, CAN YOU HANDLE ALL THE SUGARY FOOD ...
Dec 14, 2019 · Tony Boloney’s has an entire menu with creative pizzas. A quick glance at its menu shows a little tongue and check humor with all their menu items. From creative titles to innovative flavor combinations, this pizza restaurant definitely is worth a trip. The North Pole Pizza is a limited time offer.
From foodsided.com
See details


BALONEY - MEATS AND SAUSAGES
Baloney or Boloney is a North American sausage. Beef and pork with connective tissue is allowed. If using manual grinder only, separate connective tissues, freeze for 45 minutes and grind through 1/8” (3 mm) at least twice (refreeze between grinds).
From meatsandsausages.com
See details


TONY'S PIZZA SIZE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
TONY'S® Pepperoni Pizza great www.tonys.com. For food safety and quality cook before eating to an internal temperature of 160°F. Baking Instructions: Preheat oven to 400°F. Place frozen pizza directly on center oven rack. Cook 17 - 19 minutes. Remove pizza from box and inner wrapper.
From therecipes.info
See details


THE CRAZIEST PIZZAS IN THE UNITED STATES : FOOD NETWORK ...
Taco Pizza at Tony Boloney's, Hoboken, New Jersey. This 30-pound behemoth isn't just a taco-inspired pizza — it's literally tacos on top of a pizza. While it has the same foundation as most pies ...
From foodnetwork.com
See details


TONY BALONEY, SACRAMENTO - RESTAURANT REVIEWS, PHOTOS ...
Mar 04, 2016 · Tony Baloney. Unclaimed. Save. Share. 15 reviews #397 of 1,360 Restaurants in Sacramento $$ - $$$ Italian. 5059 College Oak Dr, Sacramento, CA 95841-4607 +1 916-334-2838 Website + Add hours. All photos (2)
From tripadvisor.com
See details


TONY BALONEY’S SUBMARINE SHOPS - 84 PHOTOS & 136 REVIEWS ...
Delivery & Pickup Options - 136 reviews of Tony Baloney's Submarine Shops "I have been going to this place with my family as long as I can remember. It was always a treat to come here! If it's your first time, try the peppersteak sandwich- it's all I ever order, and with a side of their potato salad you will be in heaven. My bro in law reports that the pizzas and meatball sandwiches are tasty ...
From yelp.com
See details


REVIEW: TONY BOLONEY’S PIZZA – I AIN'T A CHEF
Sep 07, 2017 · Who don’t love pizza? Recently I visited this pizza place in Hoboken, NJ called “Tony Boloney”. It is all about funky flavors. They serve everything from pasta, pizza, fries, sandwiches to wings. Their gigantic menu with wacky flavors inspired from around the world will leave you perplexed for a while. I would say one visit…
From suratigujaratikitch.wordpress.com
See details


SPAGHETTI PIE PIZZA AT TONY BOLONEY’S IN HOBOKEN, NEW JERSEY
Nov 28, 2018 · See how this crazy spaghetti pie pizza gets made. 01:30. Each humongous slice of this over-the-top pizza from Tony Boloney’s in Hoboken, New Jersey, has a crispy, golden crust and oodles of ...
From today.com
See details


IF BUDDY THE ELF INVENTED A PIZZA, THIS IS WHAT IT MIGHT ...
Working with Slice, Mike Hauke of Tony Boloney's in New Jersey has created a candy-laden dessert pizza for all elvenkind. Created by Mike Hauke of Tony Boloney’s, the North Pole Pizza starts with a crust of chocolate-infused spaghetti and features everything from crushed candy canes and mini-marshmallows to M&Ms and Lucky Charms.
From pmq.com
See details


TACO PIZZA FROM TONY BOLONEY'S IS THE NEW FOODIE OBSESSION ...
Apr 21, 2017 · We headed down to Tony Boloney’s to marvel at this new wonder of the world and we got to chat with owner Mike Hauke {pictured above!} who told us all about how his taco pizza craze came to be. It all started just under a month ago #OnATuesday with a group of guys who came into the renowned pizza and sub shop asking for — you guessed it ...
From hobokengirl.com
See details