Gozney’s Arc XL gets upgraded with new colors from chic apron brand Hedley & Bennett.
Eric Wareheim, the Tim & Eric comedian who has gobbled up culinary bona fides with his Las Jaras wine brand and Foodheim cookbook, is now hyping a pizza oven collaboration with the apron makers forThe Bear.
Wareheim, who dedicates a cheese-laden chunk of Foodheim to pizza recipes, is an ambassador for a special collection of Gozney’s Arc XL home pizza ovens. The colorful limited-editions come in sunrise and sunset hues from Hedley & Bennett, a kitchen gear company that makes chic-but-functional aprons forThe Bear andTop Chef.
The Gozney X Hedley & Bennett collab includes three oven styles with gas burners that can hit a scorching 950 degrees, quickly cooking pies that come out beautifully blistered and charred. The outdoor ovens channel sky-like shades of sunrise orange and twilight teal, and were launched last week with a co-branded line of aprons, caps, pizza peels and cutters.
Wareheim, a self-described “Gozney freak,” said he became a brand ambassador through his friendship with Hedley & Bennett founder Ellen Bennett, a chef who encouraged his foodie passions when he starred on the comedy series Master of None. That show, in which he played Aziz Ansari’s best friend, regularly showcased notable New York restaurants, including Carbone, The Four Horsemen and il Buco. “She really helped me get into the food world,” Wareheim said of Bennett during a break from pouring Las Jaras wines at the collaboration’s unveiling in Sunset Park, Brooklyn.
“Honestly, making your own pizza and giving it to your family or your friends is as big of a thrill as doing a joke live as a comedian and getting a laugh,” Wareheim said. “It’s that level of like, soulful bliss. Everyone grows up loving pizza, and to be able to do it at home, I just get off on that.”
Wareheim recommends that novice pizzaiolos try the Cheesy Dippers recipe from Foodheim, inspired by the pan pizzas of his youth and Papa John’s breadsticks. The recipe below is meant for a home oven, and you’ll need to buy the book to unlock Wareheim’s signature dough and red sauce recipes. Alternatively, there are dough and sauce recipes from Gozney, which shares more pizza recipes here.
MAKES ONE 10-INCH PIZZA
“I love a pan pie and I LOVE to dip. So here’s an homage to the pan pizzas of my youth, made with a beautifully fermented homemade dough and high- quality mozz. It’s one part Pequod’s, one part Papa John’s breadsticks.”
Ingredients:
- 3 tablespoons melted unsalted butter
- 2 garlic cloves, finely minced
- 1 ball Pizza Dough (page 60)
- 2 tablespoons extra- virgin olive oil
- 1¼ cups shredded low-moisture mozzarella
- 1 tablespoon freshly grated Parmigiano- Reggiano
- Flaky sea salt (such as Maldon)
- 1½ cups Fresh Red Sauce (page 66), at room temperature
Instructions:
- Position a rack in the center of your oven and preheat to 550°F (or, if the oven won’t get that hot, as hot as it will go). Ten minutes before you plan to bake the pizza, place a 12-inch cast-iron skillet in the oven to superheat it.
- Meanwhile, in a small bowl, combine the butter and garlic and stir to incorporate.
- Shape the dough, as instructed in steps 9 and 10 on page 62, into a 10-inch disk so that it will fit snugly into the bottom of your skillet. (This pizza will be a little thicker than usual.)
- Using an oven mitt, remove the skillet from the oven. It’s gonna be real hot. Add the olive oil to the skillet—it should sizzle.
- Add the dough to the skillet, then, using a pastry brush, spread the garlic-butter evenly over the entire surface. Distribute the mozz over the top, all the way to the edges of the crust. Push some mozz into the edges of where the dough meets the pan. (This is how you get that gorgeous cheese lace.) Sprinkle the Parm over everything.
- Once again using the oven mitt, return the skillet to the oven and cook until the cheese is golden brown and bubbly, about 8 minutes.
- Using a spatula and tongs (if needed), transfer the pizza to a cutting board and sprinkle with sea salt. Cut the pie in half and then cut each half (perpendicular to where you just cut) into 1-inch strips. Transfer to a serving plate and serve with the sauce on the side for dipping.
