Grandma's Pizza

[Matthew]

I love this guy!

<a href="http://www.youtube.com/watch?v=H54jmWXPaMU" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=H54jmWXPaMU</a>

[ERASMO]

I am gonna give that a try.

Would my New York style lehman dough be ok?

[RoadPizza]

I am gonna give that a try.

Would my New York style lehman dough be ok?

It would.  This takes a LOT of oil.  You're pretty much frying the pizza on the pan.

[jeff v]

I am gonna give that a try.

Would my New York style lehman dough be ok?

Last year after watching this video, I did my take on this pizza here- http://www.pizzamaking.com/forum/index.php/topic,7387.0.html it came out good. I used Pete-zza's pub crust basically( http://www.pizzamaking.com/forum/index.php/topic,691.msg27482.html#msg27482) because I liked that crust formulation. Not sure if it was an authentic grandma's pizza, but it was good.

[Matthew]

Last year after watching this video, I did my take on this pizza here- http://www.pizzamaking.com/forum/index.php/topic,7387.0.html it came out good. I used Pete-zza's pub crust basically( http://www.pizzamaking.com/forum/index.php/topic,691.msg27482.html#msg27482) because I liked that crust formulation. Not sure if it was an authentic grandma's pizza, but it was good.

Hey Jeff,

I'm going to make this on Saturday for my sons 2 yr b-day party.  I just picked up a really nice 16 x 22 x 2 steel pan that I'm planning on using.  Based on your suggestion, I'm going to up the TF to .115 using my go to indoor oven formulation.  Did you press & form the dough in the pan or roll it out? The reason that I ask is that based on my experience,  the oil on the bottom of the pan will cause the dough to retract.  This happened with a dough that had never been refrigerated.  I'm thinking of refrigerating the dough overnight & then pressing it into the pan right out of the fridge & then let it sit out a couple of hours prior to baking.  A cold dough should be alot easier to press into the pan than a room temp dough.   Thoughts?

Matt

[jeff v]

This happened with a dough that had never been refrigerated.  I'm thinking of refrigerating the dough overnight & then pressing it into the pan right out of the fridge & then let it sit out a couple of hours prior to baking.  A cold dough should be alot easier to press into the pan than a room temp dough.   Thoughts?

That should work fine, as that's basically what I began doing in later attempts. I have also portioned and pressed the dough in the pan then refrigerated it in the pan. When it came out of the fridge and warmed up for a couple of hours it filled the pan nicely. You just need to make sure the dough is rested after the initial kneading, as I'm sure you know.

Looking forward to pics,

Jeff

[RoadPizza]

I usually put wax paper on top of the pressed dough in the pan while I'm letting it proof in room temperature.

[RoadPizza]

I'm working on a round Grandma's Pie. 

[norma427]

RoadPizza,
That Grandma's Pie looks delicious.  Is is crunchy or soft on the bottom?
Norma

[RoadPizza]

RoadPizza,
That Grandma's Pie looks delicious.  Is is crunchy or soft on the bottom?
Norma

It's crunchy   The extra oil on the bottom does that.

I remember I showed an upskirt of a normal (square) Grandma's Pizza in another thread
(http://www.pizzamaking.com/forum/index.php/topic,4072.msg46035.html#msg46035).

[BrickStoneOven]

4:33 the best part, " Don't worry about it, you not woman you a man". I just burst out laughing.

[norma427]

jeff v and RoadPizza,
Thanks for posting pics of what your grandma's pies look like.  Pictures are worth a thousand words. 
Norma

[RoadPizza]

Made another round Grandma's Pie yesterday.  Here are some pictures:

[RoadPizza]

Final result and close-up:

[norma427]

Fred,
Your Grandma's Pie, looks like perfection.    

Speaking of Grandmother's.  Tomorrow they are going to induce labor for the granddaughter that lives with me.  By tomorrow or Friday, I will be a great-grandmother. 

Norma

[sear]

looks good , i prefer the plums tomatoes in chunks on this style , not sauce

[parallei]

Old thread I know, but I figured I'd this style a try.  Mine came out a bit thinner than is should have I think.  Quite different than the Pizzarium pies I usually make. I went a bit overboard on the roasted garlic....no vampire worries tonight. 70% HR, 50/50 AP/BF, Starter.  Maybe a more "traditional" NY dough next time.

[dellavecchia]

Great job Paul. You nailed the crispy bottom. This looks like a fun pizza to make.

John