November 7, 2021 - 6:50pm
THE RESULTS ARE IN!
Last weekend I baked up a couple of "L.I. Grandma pizza pies" They came out even better than the first test bake! Enjoy the pizza eye candy! My two great-nephews loved their pies!
I submit:
The Nicky B. ( Pepperoni)
The Joey B. (plain cheese)
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These look great! I am curious about your dough recipe and method (if you are amenable to sharing). I like the idea of a bigger pie...I've been making individual rounds using a ceramic pizza stone on the grill. Although this results in some excellent pizza, it limits production to one individual pie at a time. I've been thinking about getting a larger stone for the grill, which would accommodate a larger pie like this, better for sharing. Does the crust near the center still hold up/have structure? These pizzas look delicious!
Yeah, that's some great looking crust. Would be nice to see some crumb shots :)
Thanks so much!
This hyperlink will take you to the formula and pictorial workflow, over at the pizza club. Please feel free to delete Floyd if the link is prohibited. That being said, The post above it is the test bake of the week before, The post after is of my latest signature N.Y. street slice pie. Smile... Enjoy. If you try out the formula please do share your results with me.
L.I. Grandma pizza pie
The photo is strickly for attention.
Great looking pies. First slice of Grandma I had was at Bleeker St., second was at Mama's Too. A fabulous pie, and a little like the first Sicilian squares I used to get after JHS on Tremont under the #4 El at Enzo's back in '63-'65.
Excellent crust too.
By coincidence, there is a conversation over at the pizza club about Mama's Too squares going on.
Mama's Too
If I haven't already mentioned it. Toodle down there one day, everything is high quality, and they make a "Detroit style" pizza that is just heavenly. Gotta get it with the pepperoni.
And if there are any nice days remaining this season (like today and tomorrow), you might want to make the next or prior stop at Frenchette Bakery, farther south on Church, which is in an office building ground floor entry/alcove. Their Sesame Semolina is really good, and their pastries are top notch. Overpriced, but really good. Friggen baguette is $6! That was an auto no-go for me.
Thanks for the YT link.
In Durum We Trust. E Pluribus Durum
Hi, Alan.
Thanks for the tip about "Upside Pizza." Being lazy, I ordered delivery shortly after you posted. I think the upside square is what pizza aficionados call Detroit style. In any event, I liked it a lot. I also noticed the crumb was kind of a cream color, do you know/think there are some whole grains in their dough formula? I think there might be. The photo of tonight's N.Y. Street slices are just because. Smile... My N.Y. street slice dough has a minimal 10% whole grain component.
is that both their regular slices and the square are delicious - and some of the best I've probably ever had, and I'll have to make that a regular stop on my Soho journeys when in the city. And definitely a few steps on the ladder above the "old school" slices that I grew up with at Venice and Gloria's in the Bronx. Although I submit that Gloria's had the finest MBPs known to man! Back when slices were 15 cents.
Procedures at the link, but here are the ingredients.
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The actual dough weight for a 1/2 sheet pan pie is 625g. the 631g includes a bowl residue correction. Thanks, David!
I had a hankering for pizza, and then this showed up on the front page. Now I shall have to try this formula. It looks like the sauce has chunky bits of garlic in it...mmmmmmm garlic.
NY street pie is the thing I miss, and it was lovely to see a photo, and remember that it's a thing.
Thanks for sharing.
I made it! The crust isn't as lovely and browned as yours, (my oven doesn't go to 550) but it was delicious! - even with the anchovy in the sauce...I'm not usually a fan of swimmers on my pizza. Lovely crunchy crust, and we loved the chunky garlic and black olives in the sauce. I wrote it all down, so I'd remember what I did even! Thanks again. It was like eating a small bit of my NY roots.
Oh wow! What a great job. I am so happy that the dough formula worked for you! The anchovies in the sauce really are great, it is that ingredient that people can't put their finger on. Your crust is just the right thickness and looks divine! Thank's so much for sharing your result!
Your commentary about process helped, I think in the past I haven't done enough "waiting" while stretching...patience and persistence! Now to try a similar formula with sourdough. I'll let you know how it goes. (love the semolina in there for crunch)