Cracker Crust Pizza Recipe, a tribute to Big O To Go Pizza, Mission Viejo, Ca
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- Опубликовано: 31 май 2024
- I grew up on cracker crust style thin pizza. It was the greatest thing ever for a small child who knew nothing else. There are a LOT of great pizzas but the one that brings back those memories will always be your favorite. Big O To Go Pizza in Mission Viejo was that pizza! I say was, they have now closed after just 46 short years in business. Nothing lasts forever but as long as we keep making this pizza their memory lives on! Go ahead, make the pie, share it with someone you love and hold them tight. We never know when it will be our last time, eating this pizza of course. What did you think I meant? Kind of morbid for a pizza video, geez! Anyways, Enjoy!
Dough recipe
220g AP Flour
110g water
1/2 tsp Salt
1 tsp Instant Yeast
1 tsp Sugar
1 tsp Oil (Vegetable or Olive Oil is fine)
Bake at 550f for 6-9 mimutes or so
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00:00 Introduction
01:16 how to make the dough
10:15 kneading the dough
12:31 rolling out the dough
17:07 no cook pizza sauce
17:39 topping the pizza
25:44 baking the pizza
27:08 cutting the pizza
28:38 in memoriam 
Хобби
Hope it's ok I posted this in % and grams after converting for anyone who has an accurate enough scale and would rather do it by weight. I'm making the dough tonight and I'll test it on Friday night. Thank you for the awesome recipe.
Pizza Dough Ingredient %
AP Flour 220.0g 100.00%
Water 110.0g 50.00%
Salt 3.0g 1.35%
Yeast 3.2g 1.45%
oil 4.2g 1.90%
Sugar 4.1g 1.85%
The best ones (restaurants) are all gone aren't they man. Thanks for honoring your old favorite, I'll try it out after the other one. Probably stuff to learn from both.
Big “O” to Go was the best pizza in the world, and I grew up eating it because I lived up the hill from it. Too bad it sold to new owners who abandoned the original owner, Gene’s recipes. So now I will make my own Big “O”. Thanks for this video!
I made the video before I knew Big O To Go had been sold and changed out of oblivion. This is now the only way you can get their pizza. The In memoriam section for Big O starts at 28:50 if you want to skip ahead. Sorry but I got a little emotional as I did that. That is who I am and it is authentic. This place meant a lot to me and I will truly miss it. Life is short and family, friends and memories are all we take with us as we travel along this crazy path. Never forget that.
To see Pizza Genius Charlie Anderson's channel check out www.youtube.com/@CharlieAndersonCooking
Thanks for the memorial at the end. I cannot wait to make this pizza. The last cracker pizza i can remember was Shakeys. I hope is similar. Keep up the good work.
Having lived in socal, I miss the different pizza shops had their own version of pizza. Now I’m in NYC and pizza culture here more rigid, everyone makes the same pie
So cal pizza is great. NY pizza is great too but variety is key. At least Chicago has two kinds of pizza.
Definitely a missed pizza place. ❤
In south Texas we have as many pizza places, burger places and chicken places. All are outdone by the mexican restaurant on every corner. But what's funny is l'm scrolling through and here you are with my favorite pizza. I get mine from Domino's because they make a thin cracker crust pie which l so prefer. And l order with pepperoni, beef and onion. If they didn't charge so much for extras l would add bell pepper too. Anyway l will certainly try this, thank you. 😊
I was shocked to see this. I live right down the street from Big O To Go. And you're right, one of the best pizzas around. I haven't been to the new place that took over yet because I just know I'll be disappointed. You did a great job representing, Bill! I'd eat that pizza with you any day. 😁
Smart & Final sells whole milk motz in 5 LB blocks for 10 bux. I just freeze half for later. The aged white cheddar is a winner.
Yeah, it's pretty sad but 47 years was a pretty good run I guess. Too bad Gene didn't sell it to one of his guys to keep it going but I don't know how biz was lately. Costs have skyrocketed so the prices may have been killing them. Either way, it's sad to see it go...
i remember a tiny pizza shop from my teenage driving years.
best 5 - 6 dollar pizza i ever ate.
thin / cracker crusts were the only competition. few minutes north of pompano florida.
perfect man
very easy to listen to.
Flour is compactible. If you use cups as a measure you can have more flour than wanted or needed. You have to use grams, to measure your flour as you sift it, and the same with water, but you can also use milliliters which is the same as grams when making dough. Teaspoons, tablespoons, ounces, and pounds all fail when making dough unless grandma or grandpa has perfected it and its perfect and you learn from them.
New to totally homemade pizza arena. Made this exact recipe tonight, and really turned out great.
Welcome to the dark side... You picked a good one to start with! Charlie Anderson has a great channel here on RUclips for pizza beginners. He really explains the "why" of it all. Once you learn that the rest is easy.
Nice!
Back in the 80s and 90s, Marguerite Pkwy was the pizza capital of OC; between Jeronimo and Crown Valley there were Big-O, Lamppost, Round Table, California Pizza Kitchen, Rubino's, Ballpark and Scotto's pizza (later 'Franco's' in the mall, but I included it anyway) with a Little Caesar's and Pizza Hut along the way for good measure. Someone please let me know if I forgot any!
I wasn't a Big-O fan back in the day, but the passion and reverence for their fare portrayed in this video as well as the readily-apparent exuberance while re-creating their recipe has won me over. I will definitely try making your Big-O recipe sometime soon 🤘🏻🍕🍺
You know the area well. I lived there for a few years (about 18 actually) and know all those place you mentioned plus Santora's a little further south. They are known for their wings and subs but have decent pizza too. Scotto's was a lunch spot when I worked at the mall in high school. There was also that awful hot dog place by Monkey Wards. Forget the name but they had a pizza dog that was terrible. Only got sick eating there about a dozen times or so...
I remember there was an A&W and an Orange Julius downstairs over by the Monkey Wards side of the mall, but I don't know if either of those might've been the place you meant. I've lived most of my life in Mission Ho-ho and Lake Forest, it's particularly nice to interact with someone who remembers the area much as I do.
yeeehaaaw !! i want to make i t!
i just started learning to sear meats on a cast iron pan.
love it !
Bill I feel for you. Back in the 80's I lost my favorite pizza place. It was a bowling alley and pizza joint Called Masi's pizza. I can still hear the bowling balls cracking the pins as we would sip a cold beer and suck down the most delicious greasy pizza ever. Rest in peace Masi's Boo Hoo hoo sob sob ............ On another note though you have to go to burlington, Vermont to Pizza Verita. Best Neapolitan pizza place cooked in a wood burning oven. When I went there I thought I died and went to heaven. It was that good. Thanks for your funny video it made me laugh
My wife has been trying to get me to go to Vermont for years. I guess now I have a good reason to. You know, other than making my wife happy... thanks for the tip!
@@howtocooke Bill, you have to go to burlington,VT. The bars, the shops, the restaurants, OMG. Don't miss eating at the Single Pebble chinese restaurant. 6 stars out of 5. 10 course meals. To die for. And the sunset on Lake Champlain is breathtaking with the mountains in the background. I spent 4 months there back in 2018 remodeling a home for a friend in Essex Junction. The scenery and the swimming holes will blow your mind
I grew up on Milwaukee pizza. Thin, crispy cracker like crust. I have been scouring the internet looking for a pizza dough recipe that duplicates this. Your video looks identical to the pizzas I grew up around. Except the pies were cut into squares. I can't wait to try your recipe for dough. I may have to make a slight adjustment as I live at a very high altitude now.
The tavern cut pizza! I did a video on that too. Recipe is very similar. I just used vegetable oil instead of olive oil. Otherwise, it's the same.
Im at 3000 ft, so it may not need as much tweaking.
I've been searching for a cracker-type pizza crust, too. My memory of this type of crust is from the 60s and 70s...Shakey's pizza. They have been gone for many decades where I live but apparently there are still some around. Although like other things remembered from the past, it probably isn't as good as the memory of them. I am anxious to try this and will be cutting into wedges...not a fan of the little squares. Thank you for the recipe, and ignore the trolls 😊
My uncle worked at big o a long time ago out of high school. Can’t believe it’s closed
Those guys back there were magicians! I wish I knew a few more of their secrets....
Looks fantastic, the crunchy sound of cutting it has my mouth watering. And, the video was entertaining to watch, as well. I'll be sad with you about the pizza joint for a few minutes, tonight. All things must pass, but it sucks to see it so.
If you like thin crust this is about as good as it gets. This pizza place was there for 46 years with one owner. He was the older guy in the photo with his back turned making a pizza. It was a good run and maybe as the world gets crazier and crazier we want to hold onto something from the past that brought us joy. I'm just glad I have the skills to make the things that are no longer made. All I know is, "They just don't make 'em like they used to"... and now I feel old!
@@howtocooke I feel ya, my friend. I hear the winds of winter approaching every time I learn of another lost guide post place or person from my history that has exited the stage.
how long did you cook it at what temp?
Totally enjoyed the video, I’m retired in an Asian country where pizza is everything but pizza. From a dull brick of flour crust to cheese flavored mayo instead of real cheese. Cheap is the word, so I’m out on a quest to make my own which using real ingredients is about twice the price of a pizza in the US but well worth it.
I thought I had it bad where I live. Mayo cheese will give me nigthmares! My 321 pizza is another good one for beginners too.
Looks yum!! Gonna give a try🤪 Thank you .fun presentation!
If I cant make it im coming to your house for pizza party😅😅 lol
Thanks great job!
Dogo in the back: Nope, it's not ready 🤦♂️
Nice pizza :D
What temperature did you cook it at. Sorry if you mentioned it and I missed it.
As hot as your oven will go. 550f is standard but if you can get a higjer temp use it.
Thank you
damn, of all the pizza dough videos ive watched, like 20, this is the first one that told me what the hell the difference between instant and active yeast was.
maybe they should call it hydro activated, so people could at least assume by the labels X_x.
Is there a recipe somewhere? What temp is the oven and how long do I cook it?
Recipes are always in the description of the videos. Look um the title ans click the '...more' link. Oven temp is as hot as your oven will go. 550f is usually the max
Ok ik this is a horrible comparison...but is this similar to dominos thin crust? Their thin cracker crust is the only takeout thin pizza i like. Most "thin crust" is still flopping with some crisp. I havent found a good pizza joint with a good thin cracker crust besides them here. 😢
I can't say for sure. I haven't had
Domino's in at least 20 years. If their thin crust is like this, I will have to try it!
7:32 the dog knows to avoid when you're talking to yourself in the kitchen
She thinks I'm nuts and doesn't understand who I'm talking too. So dang smart!
Can you make the crust thick and it still keep some of that crunchy quality
This is designed as a cracker crust. A 50% dough can be used for more traditional pizza styles, but you would have to make a smaller pizza or increase the ingredients a little to get a thicker dough. Would it still be crispy? Probably... Does that help answer your question?
@@howtocooke yeah, crispy crust is the best but the pizza is so thin people like me have to eat more than 1 just to yourself.
@@Kelly-ml5tl
That’s the idea
You shouldn’t eat just one
grandma had me
Btw the 48 hours allows the dough to start fermenting. 😊
Being such a low moisture dough it needs the extra time to build that fermentation. You know your pizza!
Didn’t even bite into it to show how crispy it is
Talk about the long gag. I did this video well over a year ago and you just noticed I didn't take a bite just to make you mad? It wasn't worth it. Next time I'm just going to eat the pizza...😉
You might want to make a small correction to your recipe in the video description, but I am not sure. I just made your recipe but after getting different results re-watched your video. I found two errors (one on my part one on yours.) I forgot to just dribble in the water and dumped it all in, which was my mistake (had to switch to the dough hook to finish due to the water error.) I made a triple batch, but the idea of adding a whole tbsp of salt to 660 grams of flour didn't make sense. I went with more than I was comfortable using but less than your recipe called for (I spilt the difference with 2/3 tbsp.) When I watched your video again, I realized you said 1/2 tsp salt while in your vid description you listed 1 tsp salt (equal to the parts of sugar and yeast.) I am getting ready to make another triple batch while the first rests, and am going to use half the salt listed in your recipe. while remembering to dribble in the water. I am looking forward to seeing the results! I do have one additional question-- that looks like a lot more than 220 grams of flour but I know things can appear different on camera, was that measured or was this a larger batch than the recipe posted?
Thanks for the heads up. That would be a lot of salt. I write out the recipes in another program and cut/paste into the description. It does not like fractions and will usually only show the first digit so I have to correct all of them before I hit save. I missed that one.
@@howtocooke no problem glad I could help-- I tested the dough with a little too much salt for a sort of biscuit bread for breakfast sandwiches that I'll be making in a future video for my Blackstone griddle. I've been giving the dough recipe some thought for a while and this is close (with all water added at once and a dough hook.) It gets enough rise... and has the density i want for that so -- Happy Mistakes =)
Good Lord do you talk too much or what??? Secondly, you’re not Jerry Seinfeld, spare us the goofy comedy. This had the potential for a great 5-9 minute video. Try using some duct tape and closed captions next time.
💯
Thirty minute video covering a 6 minute topic. Wasting peoples time is bad.
Thank you for the unnecessary comment. I know I talk too much. The world knows I talk too much. It's my schtik, apparently. Did I waste too much time with this reply? Sorry, my bad.
Sucks
Thank you Sir for your time in this presentation. The A..hole commenter above is an entitled pos, who just takes ideas like a thief with nothing to contribute but foul spirit. Stay blessed my friend and thank you again!
Great video, That guy sucks. keep it up!
2.6k subscribers to his pathetic 26 should tell you everything you need to know, take advice from people that know what they are talking about