Author Topic: grandma pizza  (Read 28352 times)

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Offline lilbuddypizza

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Re: grandma pizza
« Reply #25 on: January 25, 2007, 10:17:25 AM »
WOW!


Offline RoadPizza

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Re: grandma pizza
« Reply #26 on: August 18, 2007, 09:37:06 AM »
I've been playing around with a Grandma's recipe lately and I wanted to share some pictures.  There's a lot of oil involved - it's almost like you're frying the pizza in the pan.

Offline scott r

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Re: grandma pizza
« Reply #27 on: August 18, 2007, 12:25:06 PM »
wow, that looks perfect.  Exactly like what i saw in Long Island.  The bottom pictured is just what we should all be shooting for.  Nice work!

Offline Bryan S

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Re: grandma pizza
« Reply #28 on: August 19, 2007, 01:43:58 AM »
I've been playing around with a Grandma's recipe lately and I wanted to share some pictures.  There's a lot of oil involved - it's almost like you're frying the pizza in the pan.

RoadPizza, That looks freaking fantastic.  :chef: What dough recipe are you using, and did you use 2 different kinds of cheese? Awsome job on that pizza.  8)
« Last Edit: August 19, 2007, 01:56:15 AM by Bryan S »
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Offline RoadPizza

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Re: grandma pizza
« Reply #29 on: August 19, 2007, 04:22:45 AM »
RoadPizza, That looks freaking fantastic.  :chef: What dough recipe are you using, and did you use 2 different kinds of cheese? Awsome job on that pizza.  8)

I used our standard dough recipe (so you can easily use your normal dough recipe).  Only mozzarella was used. 

I remember Umberto's of New Hyde Park.  Their Grandma's Pizza was/is to die for.  I'm glad to at least come close with that pie.  I'm still practicing it before we roll it out later this year.

Offline RoadPizza

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Re: grandma pizza
« Reply #30 on: November 12, 2009, 01:36:10 AM »
We started working on a round Grandma's pie.

Offline IEatPizzaByThePie

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Re: grandma pizza
« Reply #31 on: June 03, 2010, 12:33:46 PM »
Is authentic "Grandmother's pizza" typically made with Focaccia dough?

There's not much information about it. I'd like to see some actual authentic recipes as is used in New York pizzerias.
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Offline scott r

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Re: grandma pizza
« Reply #32 on: June 03, 2010, 02:11:37 PM »
 a normal new york style pizza dough is used for grandma style. Its just the pan frying and toppings that separate this from a typical NY style sicilian pizza. 

Offline sear

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Re: grandma pizza
« Reply #33 on: June 10, 2010, 02:34:45 PM »
wow, that looks perfect.  Exactly like what i saw in Long Island.  The bottom pictured is just what we should all be shooting for.  Nice work!

Hey scott, i live on LI.

what town were you in ? , remember the name of the pizza place ?

i would also add that the thickness of the Grandma slice is much less than that of a Sicilian slice, but a little thicker than a standard NY slice


Offline IEatPizzaByThePie

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Re: grandma pizza
« Reply #34 on: August 06, 2010, 09:01:41 AM »
Does anyone have a recommendation for a specific NY dough and technique to use for Grandma style?

I've tried a couple of different recipes, but it always turns out very similar to regular NY style. I would like to recreate the original Grandma pizza, as shown here: http://www.pmq.com/mag/2004march_april/secretrecipe.shtml
"I looked at the serving size: two slices. Who the hell eats two slices? I eat pizza by the pie! Two pies is a serving size!!"

Offline Pete-zza

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Re: grandma pizza
« Reply #35 on: August 06, 2010, 11:27:58 AM »
You might check out the Chef Bruno video at for some clues. For example, knowing the weight of the dough (22 ounces) and using the surface area of the pan (which looks to be a half sheet pan), you can calculate the thickness factor of the skin. Then you might use a Sicilian or NY style dough formulation to make the dough.

Peter

Offline IEatPizzaByThePie

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Re: grandma pizza
« Reply #36 on: August 08, 2010, 11:20:55 AM »
You might check out the Chef Bruno video at for some clues. For example, knowing the weight of the dough (22 ounces) and using the surface area of the pan (which looks to be a half sheet pan), you can calculate the thickness factor of the skin. Then you might use a Sicilian or NY style dough formulation to make the dough.

Peter

I have checked out that video in the past, but it doesn't go into recipe details.

I think Grandma pizza is made with a dough that is a variation of NY style, except it might take more oil and less yeast. Instead of reinventing the wheel, I was hoping someone already had a recipe that worked good for this style.

Thanks for your help, though.
"I looked at the serving size: two slices. Who the hell eats two slices? I eat pizza by the pie! Two pies is a serving size!!"

Offline norma427

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Re: grandma pizza
« Reply #37 on: August 08, 2010, 11:36:56 AM »
IEatPizzaByThePie,

I don’t know if this will help you are not, but here is where I made a grandma’s pie. http://www.pizzamaking.com/forum/index.php/topic,10284.msg91453.html#msg91453 You can see the ingredients I used there.  It turned out very good in my opinion, but it wasn’t round. If you decided to try out this formula you wouldn’t have to add the durum flour.  I was just experimenting with that. You also could use a higher thickness factor if you want the grandma’s pizza thicker.

Norma

Offline PizzaHog

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Re: grandma pizza
« Reply #38 on: September 04, 2010, 01:01:54 PM »
After not baking a pie in months thanks to the heat, a visit from guests from Brooklyn requesting pizza forced my hand - finally!  I made a NY street, Detroit style and had to try one of these although I never personally ate one myself.  Some changes will be made on the next one but it was pretty good as it was and one Brooklyn guest said the crust was way close although a bit thinner than the norm.
The tomatoes were standout excellent even though a deviation from authentic.  I picked up some fresh Roma's from the Farmer's Market and roasted them off first with garlic and a little OO then peeled them.  Wow!  I wish I had roasted more and will next time.  Thanks to Norma for her posts on this idea!

Offline norma427

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Re: grandma pizza
« Reply #39 on: September 04, 2010, 01:06:53 PM »
After not baking a pie in months thanks to the heat, a visit from guests from Brooklyn requesting pizza forced my hand - finally!  I made a NY street, Detroit style and had to try one of these although I never personally ate one myself.  Some changes will be made on the next one but it was pretty good as it was and one Brooklyn guest said the crust was way close although a bit thinner than the norm.
The tomatoes were standout excellent even though a deviation from authentic.  I picked up some fresh Roma's from the Farmer's Market and roasted them off first with garlic and a little OO then peeled them.  Wow!  I wish I had roasted more and will next time.  Thanks to Norma for her posts on this idea!

PizzaHog,

Your Grandma's pie looks delicious!   ;D Wish I could have been there to try a slice.  You did a great job.

Norma

Offline JConk007

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Re: grandma pizza
« Reply #40 on: September 09, 2010, 04:34:41 PM »
Just goiong thru some old pics cleaning house and realize I never put up these Grandma shots from early sping indoor oven. Thin crust square, oiled pan.  cheese first, then  plop the chunky garlic Plum Tomatoe sauce  all around
enjoy!!
« Last Edit: September 09, 2010, 04:36:25 PM by JConk007 »
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Offline fcbuilder

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Re: grandma pizza
« Reply #41 on: September 12, 2010, 12:09:41 PM »
john wow those look so good just like the pies i used to get at umberto's in nhp long island.can you  share a link to the recipe or tell me your methods for making these awesome pie's. thanks fc.


 

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