Peppy Pizza Pies - Kitchen Cat
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★ Kitchen Cat ★ Peppy Pizza Pies Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
10 oz : Pizza Sauce
1/2 lb : Ground Beef; Browned
4 oz : Shredded Mozzarella Cheese
10 oz : Hungry Jack Biscuits
8 oz : Pepperoni; Sliced
(1 Cup)
2 tb : Parmesan Cheese
1/4 ts : Oregano
Pepe's Pizza Making and Baking Pizza at Frank Pepe's Pizzeria Napoletana Wooster Street New Haven
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Come with us as we visit Frank Pepe's Pizzeria Napoletana on Wooster Street, in New Haven, Connecticut. The first thing we encounter is the line outside waiting to get in. As Espo explains: It's worth the wait!
Discover all of Pepe's locations online at
There really is nothing quite like a Pepe's Pizza.
Amazon Influencer Albert Grande
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Check out The Pizza Therapy Pizza Book
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If you want to learn to make pizza please check out:
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If you love eating pizza, you are going to love making pizza… “You Will Learn How to Have Family Fun*, Save Tons of Money, and Make Pizza” Learn easy step by step methods to make pizza. Book explains the notion of Pizza Therapy and why pizza is much more than just flour, salt, yeast, and water. Describes ingredients you should use, pizza tools and how to use them.
Kindle version here:
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For pizza lovers and made exclusively for pizza fans. This is a secret mission for all lovers of pizza. Promote the love of pizza by wearing one of these exclusive pizza t-shirts. These shirts can be yours. These T-shirts are the best example of creative clothing. Each T has a pizza philosophy and is a funny t-shirt We promote the idea that: You cannot own a pizza t-shirt unless you get one. Claim your pizza t-shirt now!
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How to Make Frank Pepe White Clam Pizza at Home
This video contains the recipe and process to make your own White Clam Pizza at home! After a visit to Frank Pepe's Pizza in New Haven Connecticut while on a Taste of New Haven pizza tour, I was inspired to create my own version of the legendary and famous pizza by Pepe's. The recipe is designed to be flexible (use your own dough and ingredient quantities) and simple. The pizza itself is so simple, there really isn't a need for super complex and detailed recipe. My whole purpose with this video is to show you how it can be done and let your imagination run wild with the possibilities of putting your own spin on White Clam Pizza. Comment with questions!
Link to Camp Chef Pizza Oven:
Link to Pizza Bible Book:
Using these amazon affiliate links won't cost you anything, but it will provide a small commission to help support future NEPA Pizza Review videos and articles!
Baking a Pepe's inspired pizza part 2-baking the pie.m4v
This is a boring video, it's meant to document my pizza making technique, it's not entertaining, unless you make the dough and eat the pizza. I've worked for several years to re-create Pepe's pizza on Wooster St. in New Haven, CT. Here is the dough and cooking method I've come up with, the two part video will cover the dough making and baking process I've come up with.
Thin and Crispy Margherita Pizza with Poolish. Inspired by Frank Pepe's in New Haven
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I was inspired by a recent trip to New Haven CT where we visited a few of the most iconic pizzerias in the country. Specifically, Frank Pepe's specialty Margherita Pizza.
Pizza Oven Temperature:
700F or 370C Ambient
650F or 343C Floor Temp
You can find some of my pizza essentials in my Amazon shop here:
I researched New Haven style pizza and found this recipe from Modernist Pizza which is easily the most compressive collection of Pizza recipes you will find. I highly recommend that book if you are serious about making pizza at home.
For the Poolish:
1/16 teaspoon instant dry yeast (.05 g)
1/4 cup water (55g)
1/3 cup bread flour (55g)
For the Dough:
3/4 teaspoon Instant Dry Yeast (2g)
1 1/3 cup Water (330g), 70F/21C
2 tsp fine kosher salt (12g)
4 cups Bread Flour (550g)
MARGERITA Pizza Inspired By Franco Pepe & Netflix | Get Woodfired Results In Home Oven.
in this video I will show you how to maximise the rise and leoparding of your crust using a home oven, how to highlight good, simple toppings, how basil should be made into puree and much more, as i try to copy one of my idols, the god of pizza, Franco Pepe!!
Links after the recipe:
For the dough:
For the super sponge:
300g sourdough starter or easy starter (check out my master dough video part 2 for an easy hack! )- if you don’t want to use a starter, just substitute 150g filtered water and 150g all purpose flour.
590g filtered water
290g all purpose flour (I like king arthur’s)
1.4 g of instant dry yeast.
Combine all these ingredients in a large bowl and whisk until plenty of bubbles form then set aside. In another bowl combine:
660g all purpose flour
35g sugar
30g vital wheat gluten
22g diastatic malt.
Whisk this all together and blanket over the super sponge, then sprinkle 1.4g of instant dry yeast on top. Cover and leave out at room temp for 2 hours, then place in the fridge for 24 hours.
To finish the dough, weigh out 18g of olive oil, and 20 g salt and set aside. Mix the whole contents of the dough together and knead by hand or use a mixer for about 4 minutes and 6 minutes respectively, then add the salt and oil and knead for another 6 minutes aprox. You are looking for a good window pane. Then cover and rest the mass for 20 minutes, after which ball your dough up into five equal balls , and either line on a lightly floured tray or use some silicon dough containers mine are linked below.
Refrigerate the balls for 24 to 48 hours.
I will not provide exact measurement for the tomatoes and basil as they are merely blitzed up and ground. You should do as much as you want and will use in the near future. You don’t have to worry about the basil too much as it will keep for weeks. Again a link to my 8oz bottles follow. To top the pizza I used about 70g low moisture mozz, 30 ish g of grano padano , and a further 70g of fresh mozzarella over a sprinkling of EVOO.
My decision to go with EVOO despite what I always say is HONESTLY so I do not have to hear comments about using “shitty gasoline on an Italian pizza, but I stand by my stance that EVOO should not go anywhere near heat. In all reality, it did provide better aesthetics, but that’s expensive bloody aesthetics!
As far as procedure: get any doughballs you need for that night out about 2-3 hours before you plan to bake them, and heat the steam system up an hour before with theoven at max. Add 175-200g boiling water to the pan via a funnel right before you put the pizza in.
Let me know in comments if I have missed anything.
Links to all my gear!:
Bridgford old world pepperoni :
Meat tenderizer :
Pizza steel round :
Pizza steel square :
Dalstrong pizza cutter :
Dough containers :
Pizza peel :
Cutting board:
Wooden peel :
Mixing bowls :
Llyod’s Detroit pan
Authentic motor pan :
Scimitar :
Squeezy bottles :
Truffle powder :
Mason jars :
316 stainless steel chainmail :
Steel funnel :
Pizza books I own:
Perfect pan pizza, peter reinhart :
Pizza Czar, Antony Falco :
Pizza camp, Joe Beddia :
Pizza Quest, Peter Reinhart :
The Elements of Pizza, Ken Forkish :
Mastering pizza, Marc Vetri :
Flour water salt yeast , Ken Forkish :
The Pizza Bible , Tony Gemengani ,
0:00 intro
1:16 The mission
1:59 Making Naples style dough
5:20 How to correctly Make basil oil
7:57 How to get leopard spots on pizza in home oven
10:37 final thoughts