Any Brier hill recipes out there?
Here you go
I was at the cigar shop today and asked a friend for his Brier Hill pizza sauce recipe - he is 100% Italian and grew up in Briar Hill Youngstown, Ohio - this is how he still makes it.
It's a some of this some of that recipe (palm of hand measurements). I took the palm of hand to be slightly less than 1 TSP.
Redpack Tomatoes (whole) hand smashed (28 oz can) - he claims this is a must
Oregano, basil, garlic salt and parsley. Parsley is about a full cupped handful all other
spices are dried at about 1 TSP or less.
Bend the spices - cut one green bell pepper into chunks and cover with this sauce cooking separately for about an hour on low while the other sauce sits. When the peppers are soft pour the sauce the peppers have been cooking in into the other sauce and mix it in - (he does heat the other sauce when this is done but for less than 10-15 minutes).
Use the Y-town emergency dough recipe on this site and put a good layer of the above sauce on the skin. Place the soft peppers all over the pie - sprinkle basil and oregano on the pie (just through the finger of each) and cook according to the Y-town dough recipe.
Bring the pizza out of the oven and sprinkle liberally with good Romano cheese (I use Grande Romano) but that is typically trade only - so use the best Romano you can find - if you are the general Youngstown area go to Rulli Bros or Jimmy’s on Belmont.
This is a taste and tune sauce recipe - good luck