The Grandma Pizza Recipe That Will Transport You to Your Childhood
Yum! The original Grandma Pizza Recipe. It is kind of like a Sicilian Pizza, but thinner and constructed differently than your traditional Sicilian Pizza. It is a quick and easy pizza recipe that you will enjoy making as much as eating it. This grandma pizza is made up of only 3-4 fresh ingredients, such as NY style pizza dough, whole pair tomato, Whole-milk Mozzarella, and fresh Basil. You will be amazed of the restaurant quality pizza. Like our family, I am sure your family will not stop eating!
Our NY Style Pizza Dough Recipe:
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Grandma Pizza
• 16-18 oz. NY Style Dough (See our video for this recipe)
• 28 oz. Pizza Sauce (1/4 cup EVOO, 2 tbsp chopped garlic, 5 basil leaves, salt & Pepper to taste) Only use 16 oz. on pizza
The REAL Chicago Pizza! (Tavern Style Thin Crust)
DEEP DISH IS NOT TRUE CHICAGO-STYLE PIZZA!… Alright, fine, maybe to some it is. That was probably a little too click-bait-y of an opening sentence and I’m not here to yuck your yum. However, I hope it got your attention because today we’re taking a closer look at an often overlooked American style of pizza known as, “Tavern Style.”
Tavern style pizza is famous in Chicago and, according to Pizza historians, predates Deep Dish pizza by about a decade. Tavern style features an ultra thin, sometimes “cracker-like” crust with spotted golden brown cheese and is ALWAYS cut into squares. Tavern-style pizza, you guessed it, was invented by Chicago Tavern owners in the 1930s as a way to incentivize clientele to come back to their bars to drink. Taverns needed sharable, manageable pieces for their guests to eat easily so the square cut pie was born. Sounds like a solid deal to me… free pizza with your beer… gg.
I have nothing against deep dish, there’s always a time and place for it. However, most of the time, I don’t want to eat my pizza with a fork and knife. I just want something thin, cheesy and crushable. And no… deep dish isn’t a “meat pie,” or “casserole,”… trust me this is the Midwest, we know a casserole when we see one, punk. As a whole, my family actually prefers deep dish pizza and it is I, the thin-crust-loving minority, that requests a tavern style pie when we get pizza.
The goal here is to leave you with the know-how to make a Chicago Tavern-Style pie at home… I hope this video helps and… Cook on! ????????Adam
Full Recipe Here:
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STUFF THAT I USE:
18x16 inch Wooden Pizza Peel -
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MUSIC:
Melodeyes -
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TIMESTAMPS:
Intro (0:00)
Make the Pizza Sauce (0:42)
Make the Dough (2:12)
Roll out and bake the pizza (4:09)
Cut the pizza into SQUARES (6:19)
Nerdy pizza lore and final thoughts (6:58)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#ThinCrustPizza #Pizza #PizzaRecipe #NewHavenPizza #Recipe #Cooking #HowTo #Chef #HowToMake #OmnivorousAdam
Is Detroit-Style Pizza OVERRATED? | Pan Pizza Recipe (CTS Michigan)
As a Chicago man with a steadfast love for crispy, thin-crust pizza I have ZERO issue saying that Detroit-style Pizza is elite. You can’t deny greatness and Detroit’s native pizza style is just that - LEGENDARY. The history behind the pizza style is so unique and the crust is crispier than the freshest 100 dollar bill. Matter of fact, this pizza is so good that I decided to drive all the way to Detroit just to try some (and to acquire first-hand experience for this recipe). I hope you dig this vid as much as I enjoyed making it. Let me know if you have any questions in the comments below and, as always, the full recipe can be found on my website. You got this. ???????? Adam
FULL RECIPE -
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PATREON -
DISCORD -
MERCH -
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MUSIC:
Melodeyes -
Just Jerry -
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TIMESTAMPS:
Detroit-Style Pizza 101 (0:00)
Chicago-Style Detroit-Style Pizza (1:40)
Subscribe To Our Patreon! (4:00)
Making The Dough (4:30)
Making The Sauce (5:42)
Whipped Ricotta (6:27)
Let's Talk Cheese & Toppings (7:12)
Detroit-Style Pans & Frico (8:30)
Building The 'Za (9:06)
Taste Test (12:11)
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Homemade Pizza Dough
(Expand SHOW MORE for link to full recipe) Set-up a toppings bar and make Homemade Pizza Dough for dinner tonight. It makes for a fabulously fun, interactive cooking event your family and friends will love! View the full recipe here:
Chicago Stuffed Pizza Master Class by Leo Spizzirri
To celebrate launching my new YouTube channel, The Pizza Garage, I am sharing a master class on how to make Chicago Stuffed Pizza. The recipe is below in grams, volume and baker's percent. You can also get a printable copy of the recipes on my website:
Make the dough 5:07
Make the sauce 27:30
Assemble the pizza 33:23
CHICAGO STUFFED PIZZA DOUGH 12 inch pizza
All Purpose Flour 700g or 5 1/2 cups 100%
Cold water 315g or 1 1/3 cups 45%
Corn oil 88g or 1/3 cup 13%
Kosher salt 11.5g or 2 tsps 1.6%
Granulated sugar 7.7g or 1 3/4 tsps 1%
Active Dry Yeast 11g or 1 1/3 tbsp 1.6%
1. Add the cold water to the mixer.
2. Add sugar.
3. Add yeast and whisk together. Let rest for 30 seconds.
4. Pour flour into the bowl. This separates the yeast and the salt. Then add the salt.
5. Put the bowl on the stand mixer and put in the dough hook. Start the mixer on 1st speed.
6. Add oil into bowl slowly. Don't go over second speed with this type of dough. Total mix time is 5-6 minutes.
7. Stop the mixer briefly and use spatula to scrape sides and bottom of bowl to loosen any flour that is on the bowl. Keep mixing until you barely see some dry flour on the bottom.
8. Turn dough out on bench. Knead dough for about 3-4 minutes.
9. Put dough back in bowl, cover with plastic wrap and let rest for 15 minutes.
10. After the dough has rested, divide the dough into 2 pieces. Fold edges into the middle and form a ball. Put each dough ball into a resealable container.
11. If you are making the dough for the next day, put the containers in the refrigerator until you are ready to use them. The dough needs to be at about 60 degrees F for rolling out, so take the dough out of the refrigerator about 90 minutes before you need to assemble the pizza.
12. If you are making the dough for the same day, keep the containers out in ambient temp for 4-5 hours.
CHICAGO PIZZA SAUCE
28oz can crushed tomatoes
4oz (1/2 cup) tomato paste
2oz (¼ cup) Extra Virgin Olive Oil
2 cloves of fresh garlic, chopped
½ tablespoon of Kosher salt
½ tablespoon of dry oregano
3 leaves of fresh basil
1. Pour the ground tomatoes into your bowl.
2. Add tomato paste and olive oil.
3. Add fresh garlic, kosher salt and dry oregano.
4. Roll the leaves of basil together and smash in your hands to release the essential oils. Hand tear into the sauce.
5. Use a whisk and blend the ingredients.
6. Put sauce to the side until you are ready to assemble the pizza.
ASSEMBLE THE PIZZA
Cold unsalted butter
Grated Parmesan cheese
1 recipe of Chicago Stuffed Pizza Dough (at about 60 degrees F)
Semola rimacinata flour (for dusting the dough)
1 recipe of Chicago Style Pizza Sauce
3 lbs shredded mozzarella (Whole milk or whole/skim mix)
Italian sausage (optional)
Pepperoni (optional)
1 Coat the pan with cold unsalted butter.
2 Add the grated cheese in the pan and coat evenly.
3 Take one dough ball and place in the bowl of flour to coat lightly on both sides.
4 Put a small amount of flour on your work surface and place the dough on top.
5 Use a rolling pin to roll out the dough into a round circle about 1/4 inch thick. Start in the middle and move forward. Turn 1/4 of way and repeat.
6 Lay the dough over the pan. Pat down the center. Lightly press the dough into the side of the pan. Make sure there are no air bubbles.
7 Use bulk sausage or remove meat from the casing. Because this pizza will bake for over 25minutes, you do not need to par-cook the sausage. Pinch sausage the size of a quarter and press onto the base of the dough.
8 Add the shredded evenly across the sausage or the base.
9 If you are using peppers, onions, or mushrooms, sauté briefly to remove water. Spread evenly on top of the cheese.
10 Stretch the second dough ball for the top.
11 To help the dough stick better, use your fingers and lightly spread sauce around the edge of the dough in the pan.
12 Lay the second layer of dough on top and lightly press.
13 Take the flat part of your fingers and pinch the dough against the side of the pan.
14 Cut a few little holes with your fingers to allow the steam be released and let the sauce seep in. 15 Add 2-3 ladles of sauce and spread all around the pizza. Then give it a little shake to even it out. 16 Get a sharp knife and trim off the excess dough around the edge.
17 If you are using pepperoni, add it to the top. Make sure to overlap the pepperoni on the previous slice.
18 Sprinkle some Parmesan cheese over the top and it is ready to go in the oven.
19 Preheat oven to 475 degrees and bake for 25-30 minutes.
20 After the pizza is baked, run your knife around the edge. Lift the pizza on a cutting board.
21 Cut the pizza into 6-8 slices. Enjoy the smiles on the faces of your guest
CRAZY CRUST PIZZA Recipe ~ Pourable Liquid Pizza Crust
In these CRAZY times, what better to make than a CRAZY CRUST PIZZA! The crust is easy, crispy and good! Enjoy.
#pizza #pizzacrust #tesscooks4u #crazypizza #recipes #cooking #food
CRAZY CRUST PIZZA Recipe ~ NO DOUGH Pizza Crust
INGREDIENTS:
1 cup flour
1/2 tsp. to 1 tsp. salt
1 tsp. Italian seasonings
2 eggs
2/3 cup milk
*Mix all ingredients together.
Preheat oven to 425 degrees Farenheit.
Pour batter onto a 15 x 10 well greased baking pan or pizza pan.
Top with meat of choice.
Bake for 20 minutes.
Remove and top with:
seasonings
sauce
vegetables
cheese
more meat
Bake for additional 10-15 minutes.
Enjoy!
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