Tin Building’s most favoured pizza

Limone pizza at Frenchman’s Dough

Jean-Georges Vongerichten’s most up-to-date adventure, the Tin building in New York City, which he calls “a blessing from heaven,” is loaded with culinary wonders.

With around twelve restaurants inside one space, it very well may be difficult to choose what to arrange. Among them is the Limone pizza at Frenchman’s Batter, one of the full-administration cafés in the Tin Building.

“This must be one of the #1 dishes at Tin Building. After many analyses, we at long last tracked down the ideal recipe,” Vongerichten says. “Tartness from the Meyer lemon, the pungency of the preserved lemon blended in with richness from the cheddar, and a slight char from the batter, what more do you need!”

Gregory Brainin, chief VP of culinary development at Jean-Georges Management, and his group made the pizza. The recipe has been adjusted to all the more likely suit the home cook more.

Here we come with the popular recipe for you to try at home.

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


  • In a KitchenAid or any stand mixer with a 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 the dough out of the container and put it onto a table and fold the 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 the 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 overproof.
  • Take the dough out to proof at least 1 hour before using. The 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

Suggetions for Garnishing

  • Build the pizza in the order listed.
  • Spread the Meyer lemon around the pizza.
  • Bake in a homemade pizza oven, or place on the 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.

Wrapping up

So get up gather your ingredients and make this sizzling dish to enjoy with your loved ones. This can be a surprise too for the Halloween party.

about the author

Rakhi S

I am Rakhi Sharma. I have done Master’s in English literature and language from IGNOU. I love to read about different cultures, places, and things from around the world. Writing about different topics is what I love the most.

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