Author Topic: Grandma's Pizza  (Read 6760 times)

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Offline Matthew

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Grandma's Pizza
« on: December 12, 2009, 07:29:46 AM »
I love this guy!





Offline ERASMO

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Re: Grandma's Pizza
« Reply #1 on: December 12, 2009, 10:36:03 AM »
I am gonna give that a try.

Would my New York style lehman dough be ok?

Offline RoadPizza

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Re: Grandma's Pizza
« Reply #2 on: December 12, 2009, 10:45:09 AM »
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.

Offline jeff v

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Re: Grandma's Pizza
« Reply #3 on: December 12, 2009, 12:41:43 PM »
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.
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Offline Matthew

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Re: Grandma's Pizza
« Reply #4 on: December 15, 2009, 07:08:13 AM »
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
« Last Edit: December 15, 2009, 07:42:50 AM by Matthew »

Offline jeff v

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Re: Grandma's Pizza
« Reply #5 on: December 15, 2009, 10:03:14 AM »
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
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Offline RoadPizza

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Re: Grandma's Pizza
« Reply #6 on: December 15, 2009, 07:55:19 PM »
I usually put wax paper on top of the pressed dough in the pan while I'm letting it proof in room temperature.

Offline RoadPizza

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Re: Grandma's Pizza
« Reply #7 on: December 15, 2009, 07:58:32 PM »
I'm working on a round Grandma's Pie. 

Offline norma427

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Re: Grandma's Pizza
« Reply #8 on: December 16, 2009, 06:10:27 AM »
RoadPizza,
That Grandma's Pie looks delicious.  Is is crunchy or soft on the bottom?
Norma
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Offline RoadPizza

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Re: Grandma's Pizza
« Reply #9 on: December 16, 2009, 05:43:38 PM »
RoadPizza,
That Grandma's Pie looks delicious.  Is is crunchy or soft on the bottom?
Norma

It's crunchy ;D  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).
« Last Edit: December 17, 2009, 09:32:36 AM by RoadPizza »


Offline BrickStoneOven

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Re: Grandma's Pizza
« Reply #10 on: December 18, 2009, 09:37:47 AM »
4:33 the best part, " Don't worry about it, you not woman you a man". I just burst out laughing.

Offline norma427

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Re: Grandma's Pizza
« Reply #11 on: December 18, 2009, 10:02:27 AM »
jeff v and RoadPizza,
Thanks for posting pics of what your grandma's pies look like.  Pictures are worth a thousand words.  :)
Norma
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Offline RoadPizza

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Re: Grandma's Pizza
« Reply #12 on: January 13, 2010, 12:49:12 AM »
Made another round Grandma's Pie yesterday.  Here are some pictures:

Offline RoadPizza

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Re: Grandma's Pizza
« Reply #13 on: January 13, 2010, 12:53:19 AM »
Final result and close-up:

Offline norma427

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Re: Grandma's Pizza
« Reply #14 on: January 13, 2010, 06:47:09 AM »
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
« Last Edit: January 13, 2010, 06:55:04 AM by norma427 »
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Offline sear

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Re: Grandma's Pizza
« Reply #15 on: April 05, 2010, 01:14:43 PM »
looks good ;D, i prefer the plums tomatoes in chunks on this style , not sauce

parallei

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Re: Grandma's Pizza
« Reply #16 on: September 18, 2011, 11:15:12 PM »
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.
« Last Edit: September 18, 2011, 11:21:12 PM by parallei »

Offline dellavecchia

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Re: Grandma's Pizza
« Reply #17 on: September 19, 2011, 08:30:05 PM »
Great job Paul. You nailed the crispy bottom. This looks like a fun pizza to make.

John