Watch Episode 1 of the Grandma Series for the full dough instructions: ruclips.net/video/t_uC2G-xCG8/видео.html. I didn't want to keep showing the dough-making process at the beginning of each episode.
Have to say this is one of the best cooking tutorial profiles on RUclips! I’ve made at least 10 recipes inspired by sip and feast and they’ve all delivered.
Small detail--the tomatoes should be added before all the alcohol has evaporated as there are some alcohol soluble flavors in tomatoes which become unlocked when cooked with alcohol.
@@nastyboir822 it’s absolutely right. That’s why some recipes add vodka before and after the tomatoes and reduce twice to amplify the flavors even more.
Great video. Good way to get the dough up to room temp quickly is to run your dishwasher on a quick cycle, after its done put the dough in with the door open for 10-15 min.
I love your show and telling all my friends about you please keep doing what you do your great . People need to know they can make great food at home .Thank you
This is hands down the best pizza I’ve ever eaten. This and the zucchini grandma pie are perfection. You don’t need any other dough or pizza recipe. This is THE one. Thank you. ❤❤
Recently subscribed and I love your channel. From NJ and struggled with own pizza until you broke it down. Enjoy cooking pizza now and family and friends can’t believe the taste! Thank you for inspiring me to cook and to realize it’s ok to make mistakes!!
My father made Sicilian pizza every Friday night. I use to starve myself all day just so I could eat as much as possible. The flavor with the olive oil and fresh basil, it was his signature flavor that I have yet to have eaten again. He sliced the mozzarella himself and put it on top of the dough and generously added the canned whole tomato. The top was beautiful when cooked, not dried out, and the crust delicious and crusty. The corner pieces were and still are my favorite!
Sounds like your Father knew what he was doing! That's the perfect description of a NY-style Sicilian pizza. I'll have a video for my version up in a week or two.
@@SipandFeast I’ll look forward to it. When it comes to Pizza and a great bread, I don’t have a good working off button! Boy do I miss Italian bread and the east coast bakeries!
I lived in Minnesota for 3 years and had to make the adjustment. I was pretty much ok the whole time without bagels or pizza, but I really missed cannoli, sfogliatelle, and a good loaf of Italian bread.
Olive oil not only imbues taste, it is a condiment for richness that makes things more satisfying. Pecorino romano is not only a delicious cheese, it is a saltiness that makes the dish better.
I think iv gained 25lbs just thinking about trying all of these pizza variations. Love it! Would be interesting video experiment to taste test dough from 1 day, 2 day, and 3 day cold fermentation.
That is a really good idea. I can tell you unscientifically that 48-72 hour dough tastes way better. The cold fermentation tastes amazing. Most pizza shops are only doing 24 hour dough though, but they use All Trumps Bromated flour. The flour I use is non bromated King Arthur bread flour ( it's called special patent in the 50 pound bags).
I think you family is in heaven too simply because you are a great chef, whether it be pizza, chicken dishes, vegetable stew etc! I was always happy when my husband cooked too. He was Italian too (his mother). I also loved when we cooked together! Great taste, great memories! BTW, joined your patreon because you’re worth it! ☺️
I must say I really love this recipe and I appreciate how much into detail you get, it helps. On an unrelated note, why do you look permanently worried?
I love vodka sauce but have never used it for pizza. I will now. For myself, I don't like a dark bottom crust. So halfway through the baking process I switch the pan to the middle of the oven. I will try your diagonal technique. I've never done it that way so now I'm curious. Thank you Sir. Excellent video. :o)
Loved this! I have a question: why did you put the cheese first and then the sauce? Is there an advantage or just a personal preference? I have to say I have never considered this order before, but looks delicious.
It is almost always made this way I guess because of tradition. But it does prevent the pizza from becoming soggy and helps the crispness factor. The cheese kind of makes a protective layer that doesn't allow the sauce to penetrate. New York Sicilian pies, though they are baked with cheese on top, are parbaked initially with just a thin layer of sauce to prevent them from becoming soggy. Hope this helps and thank you for liking the video!
@@SipandFeast Thank you for explaining, that does make sense. I live in an area where only thin pizzas are popular, so it never occurred to me that having a more fluffy dough could mean if you put the sauce first it will get soggy.
Looks great! What is the ultimate difference between the grandma style and the sicilian style? Do Sicilian style NY pies also use a lot of olive oil underneath to get the bottom crispy or is that only in the grandma style? Excellent job on all these videos.
So they both use a lot of oil in the bottom of the pan, but the Grandma uses probably even more. The Grandma is a much thinner pie so it gets crispier than a NY Sicilian. A lot of shops have their own way of doing these, but most places are using more dough and a longer proofing time on the Sicilian, plus a parbake. For reference I use the same dough for all my NY pies. The thickness factors I use are .061 for NY rounds. Grandma is .125 and a Sicilian is .153. Some places I'm sure go way thicker than I do on a Sicilian.
If I used 24oz of my dough recipe, it would be twice the thickness. Enjoyed the video, appreciate all your insight into taking pizza to the next level... Thanks!!
@@SipandFeast Look forward to trying your recipe. I use 2 teaspoons of yeast, but maybe I'm missing out on your experience and expertise. Your food looks awesome...
Hey Jim, have you changed your time and temp for these Grandma pizzas now that you have the steel or do you take that out when you use these pans? I've noticed most RUclips chefs tend to leave their pizza steels in their ovens at all times. Personally I leave my pizza stone in and never take it out. I will be upgrading to a steel very soon. I'll be calling my local Metal Supermarket this week to order the steel... Better than the Amazon price.
I keep the steel up high for regular pies. I do leave it in most of the time, but I cook this type of pizza on the lower rack and move it up higher towards the end by just moving the rack up. Hope that makes sense.
Jim I always steer clear of Dough. These pizza videos have cleared up a lot of the unknown for me. Can we put it in the refrigerator for longer than 72 hours?
Thanks! I think the dough is fine even up to 4 days. I've seen some articles saying it can go even longer. If you want to make a lot of dough balls your best bet might be to cold ferment for 48-72 hours and then freeze those dough balls. When you want to make a pizza just thaw the ball in the fridge and remove it a couple of hours prior to pizza making.
Just making sure you know I mean 450f? If yours can only go up to 400f, you can still bake it. I would just add a bit more time. About 7-10 more minutes of total cooking time should work.
I make a similar pie, except it's set up in a big carbon steel paella pan & started on the stovetop to precook the bottom a bit before it goes in the oven.I also use a ton of EVOO. Being 68 years old/young, could I call this a grandpa pizza?? 😅
I miss pizza. I used to make a 20" pie once a week and killer bread. I'd put it up against nearly anything. I'm originally from Plainview, my parents were from Queens. My mother had a bakery. I never went for the sweet stuff, always the hard rolls and seeded rye. My blood sugar started creeping up (pre-diabetic).
I can't say for sure, since I have never tried. I would probably go with almond, since the coconut might impart a flavor you don't want in vodka sauce.
What is now called the Grandma pizza used to be called a sicilian pizza. I grew up on Long Island and my father was Napolitan but my grandma and him made Sicilian pies and my dad made the traditional round pizza as well. The big difference I see is grating the mozzerella instead of doing slices but I am curious now because who would not want their pizza totally covered with cheese?The other difference is that the olive oil would go first, then the sauce then the cheese but I am open to this. It looks very good. Now I live in Minnesota and they call it "deep dish" pizza which is just annoying but what can you do? I can't get a good pizza for miles here. I have to make it myself.
Hey there. I am experimenting with different camera placement. It's hard to focus on the food if I put myself standing up completely in the frame. This is why Babish and other cooking shows just cut their head out of the frame. I'll figure out a solution for this at some point. It probably involves a new 4k capable camera and punching in and out of frame. Anyway thanks for liking the videos.
Watch Episode 1 of the Grandma Series for the full dough instructions: ruclips.net/video/t_uC2G-xCG8/видео.html. I didn't want to keep showing the dough-making process at the beginning of each episode.
You could cover the tray with your bigger tray to save plastic wrap. Great videos :)
Have to say this is one of the best cooking tutorial profiles on RUclips!
I’ve made at least 10 recipes inspired by sip and feast and they’ve all delivered.
Wow, thank you!
Small detail--the tomatoes should be added before all the alcohol has evaporated as there are some alcohol soluble flavors in tomatoes which become unlocked when cooked with alcohol.
Thats not right
Would that be in Bloody Mary mix???? Lol
@@nastyboir822 it’s absolutely right. That’s why some recipes add vodka before and after the tomatoes and reduce twice to amplify the flavors even more.
@@SheneekwahJawnsun-wz5pm...or wine before and vodka immediately after. Vodka has no real flavor. It's used as a solvent to boost the flavor.
@@nastyboir822 sounds like sommelier gobbledigook 😂
Your family must be in heaven with this pizza series 😁
They are! I'm going to have to do a salad series after all this pizza haha.
@@SipandFeast I'd love a salad series
Great video. Good way to get the dough up to room temp quickly is to run your dishwasher on a quick cycle, after its done put the dough in with the door open for 10-15 min.
Thanks! I never heard that one before. That is a good idea!
Making this right now, smells like everything I have missed, after living in N.C. for 18 years!!
Transplant from NY
every question i was asking out loud along the way -- you answered it seconds later. this is really great material -- thanks so much!
Thanks man! Appreciate you watching and commenting!
I love your show and telling all my friends about you please keep doing what you do your great . People need to know they can make great food at home .Thank you
Thanks very much man! I really appreciate the support and you telling your friends.
This is hands down the best pizza I’ve ever eaten. This and the zucchini grandma pie are perfection. You don’t need any other dough or pizza recipe. This is THE one. Thank you. ❤❤
Your recipes are fantastic and the tutorials are top notch. So glad I found this channel!!
Recently subscribed and I love your channel. From NJ and struggled with own pizza until you broke it down. Enjoy cooking pizza now and family and friends can’t believe the taste! Thank you for inspiring me to cook and to realize it’s ok to make mistakes!!
holy shit this channel is underrated
Thank you!
Of course it can!!!!! I’m addicted to the vodka pizza from artichoke basille. So this was a perfect recipe for me to tackle down the road 🤤🧡
I know. I just had to put in a silly title lol. If you make it I hope you enjoy it!
My father made Sicilian pizza every Friday night. I use to starve myself all day just so I could eat as much as possible. The flavor with the olive oil and fresh basil, it was his signature flavor that I have yet to have eaten again. He sliced the mozzarella himself and put it on top of the dough and generously added the canned whole tomato. The top was beautiful when cooked, not dried out, and the crust delicious and crusty. The corner pieces were and still are my favorite!
Sounds like your Father knew what he was doing! That's the perfect description of a NY-style Sicilian pizza. I'll have a video for my version up in a week or two.
@@SipandFeast I’ll look forward to it. When it comes to Pizza and a great bread, I don’t have a good working off button! Boy do I miss Italian bread and the east coast bakeries!
I lived in Minnesota for 3 years and had to make the adjustment. I was pretty much ok the whole time without bagels or pizza, but I really missed cannoli, sfogliatelle, and a good loaf of Italian bread.
I love your videos. You explain things SO well.
Watched all of these. Great. Thank you. Happy Thanksgiving 2022. God Bless and stay safe.
Great dough recipe! Using your vodka sauce also.
Thanks
Olive oil not only imbues taste, it is a condiment for richness that makes things more satisfying. Pecorino romano is not only a delicious cheese, it is a saltiness that makes the dish better.
I Love your green countertop and your white original appliances. I’m tired of stainless and granite. Lol.
I think iv gained 25lbs just thinking about trying all of these pizza variations. Love it! Would be interesting video experiment to taste test dough from 1 day, 2 day, and 3 day cold fermentation.
That is a really good idea. I can tell you unscientifically that 48-72 hour dough tastes way better. The cold fermentation tastes amazing. Most pizza shops are only doing 24 hour dough though, but they use All Trumps Bromated flour. The flour I use is non bromated King Arthur bread flour ( it's called special patent in the 50 pound bags).
I think you family is in heaven too simply because you are a great chef, whether it be pizza, chicken dishes, vegetable stew etc! I was always happy when my husband cooked too. He was Italian too (his mother). I also loved when we cooked together! Great taste, great memories! BTW, joined your patreon because you’re worth it! ☺️
Thank you, Connie. Really appreciate it and glad you're enjoying the channel!
Good job! The pizza looks delicious! Good idea with the vodka sauce! I was wondering what size pan you use? 👍
Thank you! This is a 16 by 12 Lloyds pan. The dough recipe will still fit a standard 18 by 13 half sheet pan.
@@SipandFeast Thanks! 😊
Thanks for this recipe. It is amazing. So easy.
I must say I really love this recipe and I appreciate how much into detail you get, it helps.
On an unrelated note, why do you look permanently worried?
I love vodka sauce but have never used it for pizza. I will now. For myself, I don't like a dark bottom crust. So halfway through the baking process I switch the pan to the middle of the oven. I will try your diagonal technique. I've never done it that way so now I'm curious. Thank you Sir. Excellent video. :o)
I definitely move it up too if required. Around the 10 minute mark is when I have to move it.
@@SipandFeast Every damn oven is different ... lol I'll never quite understand that but it's true.
Which pan, the grandma or the Sicilian, do you think is more useful if you could only have one?
Loved this! I have a question: why did you put the cheese first and then the sauce? Is there an advantage or just a personal preference? I have to say I have never considered this order before, but looks delicious.
It is almost always made this way I guess because of tradition. But it does prevent the pizza from becoming soggy and helps the crispness factor. The cheese kind of makes a protective layer that doesn't allow the sauce to penetrate. New York Sicilian pies, though they are baked with cheese on top, are parbaked initially with just a thin layer of sauce to prevent them from becoming soggy. Hope this helps and thank you for liking the video!
@@SipandFeast Thank you for explaining, that does make sense. I live in an area where only thin pizzas are popular, so it never occurred to me that having a more fluffy dough could mean if you put the sauce first it will get soggy.
Just discovered your channel. Great content!
Where are you placing the oven rack? Upper, lower or middle?
Looks great! What is the ultimate difference between the grandma style and the sicilian style? Do Sicilian style NY pies also use a lot of olive oil underneath to get the bottom crispy or is that only in the grandma style? Excellent job on all these videos.
So they both use a lot of oil in the bottom of the pan, but the Grandma uses probably even more. The Grandma is a much thinner pie so it gets crispier than a NY Sicilian. A lot of shops have their own way of doing these, but most places are using more dough and a longer proofing time on the Sicilian, plus a parbake. For reference I use the same dough for all my NY pies. The thickness factors I use are .061 for NY rounds. Grandma is .125 and a Sicilian is .153. Some places I'm sure go way thicker than I do on a Sicilian.
This guy has a great voice. I need to get me a dish like this.
That looks so delicious. Can't wait to make this
Thanks so much. Hope you enjoy it
I love grandma flavor.
If I used 24oz of my dough recipe, it would be twice the thickness. Enjoyed the video, appreciate all your insight into taking pizza to the next level... Thanks!!
Interesting. I assume it's a very different recipe? Thanks for liking the video!
@@SipandFeast Look forward to trying your recipe. I use 2 teaspoons of yeast, but maybe I'm missing out on your experience and expertise. Your food looks awesome...
Lighter colored pans would be fine but the dark pans you have to reduce temperature of oven.
This might be a silly question but does vodka sauce actually taste of vodka? What is it that vodka brings to the sauce?
Hey Jim, have you changed your time and temp for these Grandma pizzas now that you have the steel or do you take that out when you use these pans?
I've noticed most RUclips chefs tend to leave their pizza steels in their ovens at all times. Personally I leave my pizza stone in and never take it out. I will be upgrading to a steel very soon. I'll be calling my local Metal Supermarket this week to order the steel... Better than the Amazon price.
I keep the steel up high for regular pies. I do leave it in most of the time, but I cook this type of pizza on the lower rack and move it up higher towards the end by just moving the rack up. Hope that makes sense.
Jim I always steer clear of Dough. These pizza videos have cleared up a lot of the unknown for me. Can we put it in the refrigerator for longer than 72 hours?
Thanks! I think the dough is fine even up to 4 days. I've seen some articles saying it can go even longer. If you want to make a lot of dough balls your best bet might be to cold ferment for 48-72 hours and then freeze those dough balls. When you want to make a pizza just thaw the ball in the fridge and remove it a couple of hours prior to pizza making.
Can the temp start at 400 or 425 as I am not a fan of a really dark crust?
Umberto's Of New Hyde Park is credited with the creation of the grandma pie not king umberto's! But sweet video!
Jim, I have a question. Is that vodka sauce that you prepared for this pizza ready at that point for pasta or does it need more cooking time?
Jim, I actually found your recipe on your website. Thank you! Can't wait to try it.
I'm glad you found the recipe, I'm a little behind on reading comments. Thank you!
have you added the Detroit pizza? gotta show us how to do those crispy cheese edges!!!
My electric range /oven cannot safely bake above 400 degrees. Do any of your Grandma pizzas have a baking temp lower than 450 degrees?
Just making sure you know I mean 450f? If yours can only go up to 400f, you can still bake it. I would just add a bit more time. About 7-10 more minutes of total cooking time should work.
Instinctively I would call this Foccacia
Looks very tasty!
I make a similar pie, except it's set up in a big carbon steel paella pan & started on the stovetop to precook the bottom a bit before it goes in the oven.I also use a ton of EVOO.
Being 68 years old/young, could I call this a grandpa pizza?? 😅
A great name!
I miss pizza. I used to make a 20" pie once a week and killer bread. I'd put it up against nearly anything. I'm originally from Plainview, my parents were from Queens. My mother had a bakery. I never went for the sweet stuff, always the hard rolls and seeded rye. My blood sugar started creeping up (pre-diabetic).
Could I use almond or coconut milk? Thank you for these wonderful demonstrations. You should be a Professore.
I can't say for sure, since I have never tried. I would probably go with almond, since the coconut might impart a flavor you don't want in vodka sauce.
Thank you very much
I’ve never made a vodka sauce, I don’t have it in the house. I may have to buy a small bottle. Looks delicious.
Thanks! You don't need much vodka to make it. If you make it please let me know how it turns out!
woah woah woah.. I thought deep dish wasnt pizza because there is sauce on top of the cheese🤔
Kidding, Looks delicious!
What's he point of adding vodka if the alcohol evaporates?
Think I'm in love!
Thanks so much!
Where can I purchase those pans ?
The pans are linked in the video description. Thanks for watching!
Thanks , I now live in Finland and not able to locate them here .
what is "vahkka" sauce?
What is now called the Grandma pizza used to be called a sicilian pizza. I grew up on Long Island and my father was Napolitan but my grandma and him made Sicilian pies and my dad made the traditional round pizza as well. The big difference I see is grating the mozzerella instead of doing slices but I am curious now because who would not want their pizza totally covered with cheese?The other difference is that the olive oil would go first, then the sauce then the cheese but I am open to this. It looks very good. Now I live in Minnesota and they call it "deep dish" pizza which is just annoying but what can you do? I can't get a good pizza for miles here. I have to make it myself.
Looks absolutely delicioso!
Thanks very much!
Not sure I understand the point about the cheese. Low moisture and whole milk arent mutually exclusive
P.S. when you smiled and said “I’m almost done” I noticed how much your son looks like you!
Why didn't you take a bite? Would love to hear that crunch! lol
THANK GOD! You'tr not going to oo over AGAIN how to make the crust! ... oh wait
Vodka has become very trendy in food
Vodka sauce makes everything better. Try it on chicken Parm
There is a 100% chance I'm making this pizza this weekend! You don't have an Italian salad recipe hanging out anywhere, do you?
Thanks man hope you enjoy it! I have a few salads on my website. There's a chopped salad that you would probably like.
@@SipandFeast Perfect! Thank you.
Is this what they call a bar pie?
A bar pie is typically round and rolled to make it stiffer so you can eat it while sitting on a bar stool.
YUM! But I think the base is too black
Too much pecorino
I love your videos but why don’t you back up the camera? You have to keep ducking to be on camera 😂
Hey there. I am experimenting with different camera placement. It's hard to focus on the food if I put myself standing up completely in the frame. This is why Babish and other cooking shows just cut their head out of the frame. I'll figure out a solution for this at some point. It probably involves a new 4k capable camera and punching in and out of frame. Anyway thanks for liking the videos.
Gotcha you! Love your recipes, keep them coming! Good stuff!!