Ann Kim's Perfect Pickle Pie
Here's How to Make Ann Kim's Perfect Pickle Pie from the Netflix Show "Chef's Table: Pizza". At first sight or thought, most people think this is too weird, and that they won't like it ... until they eat it. This pickle pie was the favorite amongst half of my taste testers.
Servings: 1 12"-14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
- 1 Mandoline Slicer
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Pizza Toppings
- ½ cup Whole-Milk, Low-Moisture Mozzarella Freshly Shredded (See notes)
- ½ cup Fontina Cheese Freshly Shredded
- 1 tbsp Red Pepper Flakes
- 3-4 Mt. Olive Hot 'N' Spicy Kosher Dills Sliced 3mm thin on a mandoline slicer. Place on paper towels to dry. Put paper towels on top and press lightly to dry the top side.
- ¼ White Onion Large diced, salt & peppered, mixed with olive oil and smoked. (I smoked mine on a Weber Smokey Mountain at 225°F for two hours with charcoal and cherry wood.)
- Ranch Dressing
- Kettle Chips
- Fresh Dill
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza (Pre-Bake)
- Mix the two shredded cheeses together, then sprinkle them around the dough base.
- Sprinkle red pepper flakes evenly.
- When slicing the pickles, dry them with paper towels.
- Add pickles to the pizza to cover as much area as possible turning them different ways as needed for coverage.
- Place smoked onions on top of pickles.
Baking the Pizza
- Bake at 525° F 7-8 minutes for 14", or 6-7 minutes for a 12" pizza
Topping the Pizza (Post-Bake)
- Slice the pizza first
- Drizzle Ranch
- Crumble potato chips in your hands and drop them onto the pizza.
- Place fresh dill so 2-3 pieces are on each slice.
- Serve
Notes
For this pizza we are using Whole-Milk, Low-Moisture Mozzarella. Do not use part skim, or pre-shredded. You will not get the desired result. (Look for it at the deli counter rather than the cheese section in the store. I use Boar's Head, and just tell them to cut me a big block.)
Whole milk mozzarella is richer in taste, melts better and provides the stretch consumers associate with pizza. Part-skim mozzarella browns evenly at a faster pace than whole-milk mozzarella. - IPAP.com
Pre-shredded cheese has potato starch added to it to prevent it from sticking together. That adds too much moisture to your pizza. Leave your cheese in the refrigerator, and shred it right before you are going to use it so it doesn't stick together.