Thin and Crispy Grandma Pizza
HTML-код
- Опубликовано: 23 май 2024
- Get the recipe for Grandma Pizza: bakewith.us/GrandmaPizzaYT
And the sauce comes from our Detroit-Style Pizza recipe: bakewith.us/DetroitStylePizzaYT
Grandma Pizza has its origins in the homes of America’s Italian ancestors. Baked in a large, square pan at high heat after a relatively short final proofing time, the crust is wonderfully crispy and thinner than traditional Sicilian-style pizza. Preparing the dough the day before ensures a fresh-from-the-oven pie in less than an hour, once you're ready to bake and serve.
And if you love this, try our On-Demand Pizza Class, which teaches you multiple doughs and methods in videos you can watch anywhere, anytime.
Shop this recipe
On-Demand Pizza Class: bakewith.us/PizzaClassesYT
Grandma-Style Pizza Pan: bakewith.us/GrandmaPizzaPanYT
Small Dough Rising Bucket: bakewith.us/DoughRisingBucketYT
All-Purpose Flour: bakewith.us/APFlourGmaPizzaYT
Italian-Style Flour: bakewith.us/ItalianStyleFlourYT
Pizza Dough Flavor: bakewith.us/PizzaDoughFlavorYT
SAF Red Instant Yeast: bakewith.us/InstantYeastGmaPi...
Digital Scale: bakewith.us/DigitalScaleGmaPi...
Bowl Scraper: bakewith.us/BowlScraperGmaPiz...
Credits:
Martin Philip - Host
Tucker Adams - Producer
Chapters:
0:00: Introduction to Grandma Pizza
1:33: Step 1 - Mix the Dough
4:39: Step 2 - Knead the Dough
6:54: Step 3 - Shape the Pizza
10:09: Step 4 - Top the Pizza and Bake
12:04: Cool, Slice, and Enjoy Grandma Pizza!
A wonderful homage to memories and Grandmothers wherever they are now... I personally have only beautiful memories of my mother's mother, she taught me quite a few things in the kitchen too.
Thanks for sharing your story. 💚 What's a recipe with her that you remember? 😊 -🥐Lily
@@KingArthurBakingCompany While there were quite a few grandchildren; brothers, sisters, cousins and other relatives, as the days of youthful gatherings were always enjoyable. However, the summer plates when gardens were in abundance and the fall season when preservation began, I really liked those days that never seemed to end. We were also fortunate to live in an area with a diverse population that offered foodstuffs, whether it was locally owned restaurants with very good pizza offered up too. European style bakeries and others of course, I particularly liked the Vienna bread that was seeded in my childhood, but there were others for variety. So, as a child I spent a couple of weeks in the hospital and the diet was planned and while it was all fine, I remember thinking and craving more than one dish in recovery... It was my Grandmother's chicken 'pot pie'. It was made in a large sheet cake pan and I would say with a kind of biscuit (or similar) baked on top. It was really good, but there were so many others. I would have to say those other favorites were the ones when we all received hugs and kisses from her and her natural kind nature towards all around herself. However, the Vienna bread homespun or theirs and that chicken dish in the spring years of life, although, it's not just the dish as I'm sure you understand...
Beautiful. 💜 Baking is so much more than the baked goods - it's the expression of the love/care that goes into it. It's a pleasure to learn about your select times that influenced the remembrance of these recipes! -🥐Lily
I love Martin's videos. They are so helpful. I have made some great pizzas since taking his online course and can't wait to try this one!
I love a thin and crispy crust, Martin. I will try this and use some homemade ricotta and a bit of oregano and basil from my garden. Delicious, thank you.
Gosh, I’ve missed watching you, Martin! Thanks for this recipe. Sure enjoyed when you baked with your son.
Good thing I am watching this at breakfast because it is now ON for tonight's dinner! You had me at "4-36 hours'. Martin's my FAVE. Can't wait to try this. Made my day.
Woot woot!! Please share how it all goes, Jane! 😄 -🥐Lily
lol, same!
🍕🍕🍕 -🥐Lily
@@KingArthurBakingCompany was quite delicious and I can’t seem to stop eating it ! Thanks again.
Wonderful! We're glad you're enjoying it, Jane 🙌😊 -🥐Lily
I love watching your videos Martin. You’re an EXCELLENT teacher!!!!
We're glad you're enjoying his videos, Marlene! 😊 -🥐Lily
Thanks Martin. You’re the best! 👍🏻
He sure is! 😄 -🥐Lily
So simple it's hard to fail with this recipe. Make it in whatever sheet pan you have and buy good ingredients with the money saved.
Great minds think alike, Kirk. 😉 Thanks for baking with us! -🥐Lily
I never heard of Grandma’s Pizza until I moved to South Jersey. It’s now my favorite style of pizza
I have several different Lloyd pizza pans (I love homemade pizza). They are magnificent pans. I've got the grandma pan on order and can't wait to make this pizza.
We can't wait to hear how your bake goes on your newest pan! 😄🍕 -🥐Lily
You were so much fun to watch! I just about ordered everything you used! Lol. I’ve been wanting a scale but didn’t know which one. You helped! This looks amazing!!! Doing this for sure! Think I might order that expensive black pan too cause I know exactly what you’re saying about how they cook.
"dough slinger" really got me
Love this one, thank you Martin!
Thanks for sharing your support, David! 😄 -🥐Lily
Love your teaching style. You leave nothing out! Just subscribed
Martin sure is brilliant! 😄 Welcome, Cali! -🥐Lily
Waiting for that bowl to break ! Great way to get aggression out😅
Just made and ate this, instant staple.
Love that! 😄 -🍮Kat
You're such a good teacher!
💛💛💛 -🍮Kat
I love that red scoop!
It's handy, isn't it?! Do you have one to assist you? -🥐Lily
Looks delish! I got into cooking pizza when I got a sourdough starter, need to start making some that aren't sourdough, and see the differences!
That's a neat experiment, Chase! We'd be delighted to know what differences are noticed, when the time comes. 😄 Happy baking! -🥐Lily
My grandma was partial to a thin and crispy pizza, but it was a Totino's Party Pizza. I remember she'd cut it with a pair of kitchen sheers.
Wait. Our grandma was your grandma???!!! 😂 There’s no recipe needed - just the work flow. Go to store. Visit frozen cases. Buy Totino’s. Doctor it up with grandma ingredients. Bake …cut with shears. Enjoy!
Torino’s still good to me.
For us bread geeks it’s a 63% hydration at 4g per square inch
Love the detail, this is how I think, too. Thanks for coming along! Martin@KABC
Just brought left over pizza to work for lunch. Looks nothing like that!!! Yum! 🍕
Dough is in the fridge doing its thing. Excited to see how it turns out tonight! I make a lot of thin-crust and Neapolitan-style pizza in my outdoor oven, but there is something so nostalgic/comforting about these kinds of pizza.
We couldn't say it better, Travis! Glad to know you're enjoying the recipe. 😊 -🥐Lily
Along with Claire Saffitz, Martin is one of my favorite RUclips cooks to listen to.
He sure is awesome! 😊 -🥐Lily
Agreed! Another one who has never let me down is Stella Parks over at Serious Eats. It's mostly desserts and baking, but so good.
Those wood cutting boards! This pizza looks great.
“Plus it keeps my hands clean.”
Proceeds to grab and slam dough. 😂😂
Yay Grandma!
Hey, Martin. Love your videos and your teaching style. When you took the dough out of the fridge, did you let it warm up or come to room temperature before trying to stretch it onto the pan? I tried a similar recipe and the dough was so cold, it wouldn’t stretch very well.
Hi Shannon! This dough can be taken straight from the fridge and turned out onto your greased pan. If when stretching the dough it starts to shrink back, cover it with lightly greased plastic wrap, and let it rest for 10 minutes before resuming the stretching. -🍰Grace
Thanks for another great Martin video, im trying this soon. Would your 00 pizza flour work instead of the Italian style flour, i have that on hand.
Yes! 😄 Sounds like pizza night is a go! 🙌🍕 -🥐Lily
That wheat adds some flavor, though! Experiment! Failure can still be delicious.
Thank you for asking. I have this flour and will give it a try.
Thanks Martin! Just got a 20x60cm pan from Lloyd for my Pico Plus oven to make Roman-style pizza. Do you think using a Biga pre-ferment adds much to the flavor of a long-feremented dough?
Sounds like a fun time coming up! 😄 Martin shares how preferments influence flavor in this handy blog! www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-2 -🥐Lily
Biga will always add a great depth of flavor and that Pico Plus will give a great crust! Yes, and yes! Thanks for watching! Martin@KABC
We love u martin
We do(ugh), too! 😄 -🥐Lily
Martin is the man!
If using a half-sheet pan (18" x 13") instead of the Lloyd 14" x 14" would you scale up the dough ingredients or just make it fit as is? The half-sheet is about 20% larger in area.
Hi John! We'd recommend increasing the recipe by 15 - 20% so you end up with pizza crust that is relatively close to the intended thickness. Happy baking! -👩🍳Morgan
Instead of the above application, I’m roasting thin-ish cut peppers and onions, black olives along with sautéed mushrooms on the dough then pizza sauce & mozzarella. The thermal shenanigans shredded mozzarella on top is something I am having fun discovering. Like the difference between 400°@20min vs 426°@25 & 45°@20.
We're glad you're enjoying your pizza baking adventures, Charles! -👩🍳Morgan
it's like watching a scientist cook. first time watching your videos btw
Thanks for checking out our video, Simon! Happy baking! -👩🍳Morgan
You and I have very, very different ideas of what thin crust is.
Appreciate if you could post the link to buy the glass bowl. Thank you Martin.
Hi, Brett! We're happy to see the bowl caught your eye. 😊 This is a bowl not offered from our website, but part of our tool collection in the studio. We are sure a glass bowl can be found on other vendors, such as Amazon. We hope you find the perfect bowl and enjoy the recipe! 🍕 -🥐Lily
Will you do Chicago pizza?
I miss the Arlo and Martin videos. What kind of mozzarella cheese is used? is that self grated?
We're glad you enjoy learning from those videos, Steven! We suggest low moisture shredded (or fresh if that's what looks like is shown) mozzarella cheese! Cabot is a favorite of ours for our dairy needs. 🧀 -🥐Lily
We recommend grating your own. For choices, I like low moisture whole fat or skim mozzarella! We'll get him back at some point! Martin@KABC
Doesn’t like to get hands dirty
Proceeds to wipe the pan with his bare hands and the olive oil.
Sauce islands 😄
For our family a true Italian Grandma pizza does not have any mozzarella - just a light amount of grated Parmigiano Reggiano
Very hard to beat a tomato pie! Totally agree! Martin@KABC
Can you use Pizza flour in place of the Italian flour?
Yes
can you guys have a market for australia, I'm wanting to get your flour and it's hard to find it
We currently only have distribution within the United States, but perhaps someday! -🍮Kat
What is the difference between the Pizza Flour vs the Italian flour? And can you use the Pizza flour ? If yes is there any change in the recipe?
Thanks for asking, Thomas! The Italian-Style Flour offers a low protein-content of 8% to offer a more tender texture to the dough. The Pizza Flour Blend is closer in protein-content to All-Purpose Flour, which will make the crust heartier, though equally enjoyable. The recipe calls for either Italian-Style or All-Purpose, so if using the Pizza Flour Blend, the same amount as the All-Purpose will be used. Hoping this helps. 😊🍕 -🥐Lily
Interesting 4:13 "I like to keep my hands clean". 7:40 spreads olive oil all over the pan with his hands.
Great observation! 😅 The olive oil on his hands from oiling the pan actually helps to keep his hands clean(er) when spreading the dough into the pan, so the dough doesn't stick to his hands. -🥐Lily
An I get that sauce recipe?
May I ask would putting the dough in the fridge slow the fermentation process or does it matter if it is put inside a fridge?
Yes, the fridge slows down the fermentation allowing for the emzymatic action to increase the complexity of the flavor and make the dough easier to handle.
Yes. The time in the fridge slows down the fermentation allowing the emzymatic action to increase the complexity of the flavor and make the dough easier for you to handle.
@@kjdude8765 Thank you for the information.
No link to the red spoon?
Can you substitute King Arthur "00" Pizza flour instead of the Italian flour?
Can I make my dough in the bread machine?
Absolutely, Lorrayne! If you need some guidance, we offer some here: www.kingarthurbaking.com/blog/2023/10/23/bread-machine-baking Happy baking! -🥐Lily
That's not thin crust, but it does look great!
Let us know if you give it a try, S Sab! 😄 -🥐Lily
I wish this video was posted during the 20% pan sale. 😉
Excellent point! However, the sale did not include these pans, only KABC-specific pans. No matter the pan, we're thrilled to bake with you! 😊 -🥐Lily
@@KingArthurBakingCompany Ahh! Well, now I won't wait to get one.
🙌🙌 Happy shopping and baking to you! -🥐Lily
Can you please add a link for the tomato sauce for the Detroit style pizza?
Hi Tom! Thanks for that feedback, you can find the recipe for Detroit-Style Pizza sauce here: www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe Happy baking! -👩🍳Morgan
Martin, what is the advantage of your "slap and fold"?
Never mind. You explained.
I love adding white spelt flour in my pizza dough, adds a delicious nutty flavour. Surely you can substitute the Italian flour with it, provided it's about 15% protein like the one I've been using for years.
Feel free to substitute a bit of the flour with spelt! Your dough would behave quite differently with a 100% swap, however. -🍮Kat
King Arthur dark Pan $80. I have a lot of kitchen goods to add to cart from this here Video. Let’s get into proper kosher kitchen. No dog needed
The chef mentioned the sauce recipe has balsamic vinegar and chili flakes in it but the link to the sauce recipe doesn’t match. Can you post the sauce recipe that was mentioned?
8:00 i just thought of something: isn't it mostly dark inside the oven while baking? a white pan or a black pan aren't gonna look that different inside a dim/dark oven, so how would the color affect the temperature? it's different from telling someone to wear a white shirt in summer and a dark shirt in winter, while outdoors in the sunlight
i believe the material of the pan should make more of a difference, aluminium vs steel vs stone etc
Hey there, baker! Thanks for sharing your thought. 😊 You're correct! The material of the pan does make a difference, as well. We have more information about this in the context of pies, here: www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan. As for the different colored pizza pans, heat is the key (vs light). The dark oven still produces heat, which is received more or less in different colors. We have more on this, here: www.kingarthurbaking.com/blog/2023/03/09/detroit-style-pizza-pan. Hoping these resources help! Happy baking 🍕 -🥐Lily
You use a scale to weigh ingredients. Why not use a thermometer to gauge the water temperature?
Great question. 😊 The water temperature can certainly be tested! Martin may have checked the temperature off-screen, or as a master of his craft, bakers develop a memory of the "feel" of the different water temperatures. This bit from our blog, "The comprehensive guide to baking with yeast" (www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) may offer some clarity,
"Another reason yeast might not work: You may have killed it by using overly hot water in your recipe; water hotter than 139°F will kill yeast. But don’t stress too much about temperature; 139°F is way hotter than is comfortable to the touch. If you stepped into a bathtub of 139°F water, you’d leap out fast. So long as the water you combine with your yeast feels comfortable to you, it’ll be comfortable for the yeast, too."
Hoping this helps! -🥐Lily
What do I do if the crust isn't as dark as I want it and the cheese is already dark?
To prevent the cheese from baking more, a sheet of aluminum foil atop the pizza will be a "shield" from the heat. 😊🙌 Happy baking, Michael! -🥐Lily
Try putting it on your stove burner a couple of minutes. I do this with cast iron pan pizza. Careful you don't want to screw up your pan.
No crumb shot or crisp sound on the microphone. I always like to see the crumb and hear the sound of crispness. Has anyone else on here made this?
great method but I keep thinking, put a towel under that bowl...that slapping glass sound eeek!
Grandma would have proofed the yeast before mixing in the flour.
That makes sense, because in Grandma's day, yeast manufacturing wasn't as good as it is now, and she would have needed to. But these days, that step is no longer necessary in most cases. 💛 -🍮Kat
@@KingArthurBakingCompany That may be true for those of us that use properly stored dry yeast on a regular basis or use the little packets of dry yeast while they’re in date from the supermarket.
However, If using fresh yeast proofing should always be done because it is so easily spoiled. But, it is still a prudent step for those who bake with old dry yeast packets or have their bulk dry yeast stored in the pantry for “?” and only use it once or twice a month.
Personally I use dry yeast. I store mine in quart air tight canning jar inside the freezer, use it at least twice a week, and I still proof my yeast. It take almost no additional time and it insures a great baking experience.
Happy Baking !!!
Nice job, but a bit thicker than I usually see. To me, "Grandma Pizza" began as nothing more than a lazy shortcut Sicilian Pizza, with pizzerias basically baking an unrisen Sicilian pie which is thinner, thus using less dough (which equals more profit). As far as I know this style started with a wave of Roman-style Pizzaiolas setting up shop around Brooklyn in the 1980s and didn't really exist before then. Not a favorite style of mine✌️
We appreciate your perspective, Christopher! Is it the thinness that makes this style of pizza undesirable? -🥐Lily
@@KingArthurBakingCompany Not really, I like most styles of pizza, but this style, along with "Bar Pies", which to the best of my knowledge began at a joint called Lento's in Bay Ridge-Brooklyn, are just less well-executed versions of more traditional styles.
You see I'm a bit of a throwback and nostalgic, and I associate Grandma Pies with the rise of the practice of pre-baking a dozen different types of pizzas, including the dreaded Salad Pizza, and displaying them behind a glass display where there once was a counter to eat at.
Grandma Pies are also a bit too cute for me, with uniform strips of sauce (and sometimes pesto) decorating it like a flag; I'm more of a Jackson Pollock fan when it comes to pizza 😉
@@KingArthurBakingCompany As a guy who grew up in Bensonhurst with my Sicilian-grandmother, I can tell you that her style of Grandma Pizza was a loaf of Seeded Semolina Baguette, sliced and topped with Sunday Meat-Sauce and Pecorino Romano 👍
Ah, the concept and style isn't for everyone, for sure! Thanks for explaining and sharing your passion for pizza (and Pollock). 😊🎨🍕 -🥐Lily
@@KingArthurBakingCompany Thanks for posting these videos and being so pleasant to speak with. Have a great Memorial Day ✌️
Did you make up the term "grandma style pizza"? Because that's news to me.
We did not. 😊 From the description at the top of the recipe, "A New York City staple, Grandma Pizza has its origins in the homes of America’s Italian ancestors." Thanks for asking, A, we're glad to share this history with you! Happy baking 🍕 -🥐Lily
Yup the pan is dark….. it’s also very very expensive….ridiculous… it’s easy to darken any pan….no need to pay that price for a sheet pan
No matter the pan, we're happy to bake with you, Lady Thyme! 😊 -🥐Lily
Yeah…that’s not thin crust…LOL!!!
For an even thinner crust, I'd suggest making this recipe in a half sheet pan and using a dark pan. That should help give you your desired thickness and crispiness! -🍰Grace
Pizza shops in NYC don't use " pizza dough flavor". Just saying.