Author Topic: Grande White Pie  (Read 1285 times)

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Offline TomN

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Grande White Pie
« on: July 30, 2013, 05:17:35 PM »
i haven't tried this exact recipe yet, but I thought that I would share it with anyone that was interested.

http://www.grandecheese.com/recipes/Pages/RecipeDetail.aspx?RecipeID=1

Ingredients
Ricotta mixture:
     5½ cups (one 3 lb. container) Grande Ricotta Tenera® or Sopraffina®
     ¾ cup (3.25 oz.)Grande Romano cheese, grated
     3 Tbsp. (.33 oz.) Parsley, fresh, minced
     2¼ tsp. (.4 oz) Salt
     ¾ tsp. (.10 oz.) Black pepper, freshly ground
9 Pizza dough, balls, slacked
One 5 lb. bag (3 1/3 qt.) Grande Mozzarella cheese, shredded
Olive oil, as needed

Description
This traditional East Coast pie includes all of your favorite cheeses and creates a cheese-lover's classic. Ricotta, Romano, Mozzarella, garlic and other fresh ingredients are combined to create a pristine, delicious pie.

Method
In medium bowl, mix Ricotta, Romano cheese, parsley, salt and pepper until thoroughly combined. Cover and chill below 40°F to hold.

To assemble single pie: Place pizza dough on a flat work surface. Spread ½ cup of Ricotta mixture evenly over crust. Top with 1½ cups mozzarella cheese and distribute another ¼ cup ricotta mixture in 6 evenly spaced dollops on top of pie. Brush pizza crust lightly with olive oil.

Repeat with remaining pizza crusts, Ricotta mixture and Mozzarella cheese.

Bake on a heated pizza stone in preheated 500°F conventional oven for 10 to 12 minutes or until crust is golden brown and cheese is melted. Remove from oven. Slice each pizza into 6 wedges.


Serving Size
27 Servings (Nine 12" pies)



Offline jeffereynelson

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Re: Grande White Pie
« Reply #1 on: July 30, 2013, 05:47:03 PM »
seems worth a try

Offline Mmmph

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Re: Grande White Pie
« Reply #2 on: July 30, 2013, 05:56:54 PM »
Sono venuto, ho visto, ho mangiato

Offline pythonic

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Re: Grande White Pie
« Reply #3 on: August 01, 2013, 09:41:47 PM »
Sounds good.  Add in a few fresh diced tomatoes to really do it up.
If you can dodge a wrench you can dodge a ball.

Offline Ronzo

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Re: Grande White Pie
« Reply #4 on: August 01, 2013, 10:31:19 PM »
White pie is the pizza of the gods, for me.

This looks awesome.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline scott123

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Re: Grande White Pie
« Reply #5 on: August 01, 2013, 10:40:21 PM »
Ricotta, Romano, Mozzarella, garlic and other fresh ingredients are combined to create a pristine, delicious pie.

I see garlic in the description, but not in the recipe.

Btw, if you combine the ricotta with a little heavy cream, it spreads a bit better on the finished pizza. Traditionally, white pizza should have pools of ricotta.

Offline Ronzo

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Re: Grande White Pie
« Reply #6 on: August 01, 2013, 10:42:09 PM »
Btw, if you combine the ricotta with a little heavy cream, it spreads a bit better on the finished pizza. Traditionally, white pizza should have pools of ricotta.
That's how I make it... with a little extra salt too. Brings out the sweetness.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline TomN

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Re: Grande White Pie
« Reply #7 on: August 02, 2013, 07:15:13 PM »
How much garlic should be added??

Offline slybarman

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Re: Grande White Pie
« Reply #8 on: August 03, 2013, 10:21:49 AM »
I would like to try this tomorrow, I need to scale the recipe way down.  Curious on the garlic as well.

Offline Pauley

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Re: Grande White Pie
« Reply #9 on: August 14, 2013, 10:26:40 PM »
Scott, I like your idea about adding heavy cream to the mixture. How much would you add, say, to a 15 oz. container? Perhaps 1 1/2-2 TB??
Regarding the garlic, I'm trying 1 ts minced to 15 oz. of ricotta. that would equal about 1 TB for the above recipe.


Offline TomN

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Re: Grande White Pie
« Reply #10 on: August 15, 2013, 11:58:21 AM »
I just had to know about the Garlic as well. (Good eye Scott, I would have missed it) So, I call Grande this morning and asked.  They recommended a 1/4 cup of fresh crushed/minced garlic and that you can add more or less,  depending on your desired taste. They also are going to fix the recipe ingredients as a result of the phone call.  Let me know how your pies turn out. Thanks.

TomN

Offline Pauley

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Re: Grande White Pie
« Reply #11 on: August 17, 2013, 02:52:46 AM »
Tom - cool that you called Grande! Based on what you said, I should up my garlic to 2 TB (1/4 cup:3 lbs = ~2 TB:15 oz container).

Offline TomN

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Re: Grande White Pie
« Reply #12 on: August 17, 2013, 01:00:53 PM »
If you check the link to grande's White Pie, you will see that they changed the recipe to read: Garlic as needed.

However, in my conversation over the phone, they recommended a 1/4 cup of fresh crushed/minced garlic and that you can add more or less, depending on your desired taste.

TomN

http://www.grandecheese.com/recipes/Pages/RecipeDetail.aspx?RecipeID=1
« Last Edit: August 17, 2013, 01:07:20 PM by TomN »


 

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