This is my first attempt at recreating Umberto’s (New Hyde Park, NY) Grandma style pizza. I have eaten at Umberto’s may times when I was younger but have yet attempted to recreate this style. Last week I stumbled across an article at PMQ illustrating the workflow and some of the ingredients in the sauce and toppings: http://www.pmq.com/mag/2004march_april/secretrecipe.shtml
. Digging deeper I found this video on YouTube:
(starts around 4:00) also illustrating the workflow and toppings. What is interesting, in contrast with what is written in PMQ reporting that fresh mozz is the only cheese on the pie, I distinctly hear in the video them saying that it is a mix and I thought I heard Grande. Based on some insight from fcbuilder http://www.pizzamaking.com/forum/index.php/topic,6608.msg163519.html#msg163519
regarding the flour they are using “All Trumps”, I bought 2lbs of All Trumps from a local bakery.
Right or wrong, this was the dough recipe I used:
Flour (100%): 249.77 g | 8.81 oz | 0.55 lbs
Water (63%): 157.36 g | 5.55 oz | 0.35 lbs
IDY (.35%): 0.87 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
Salt (2%): 5 g | 0.18 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Oil (1.5%): 3.75 g | 0.13 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Total (166.85%): 416.75 g | 14.7 oz | 0.92 lbs | TF = 0.105
The dough was mixed by hand, proofed overnight in the garage (45F). The next day, the pan was lubed with oil, the dough was stretched to fit the pan, and the dough was allowed to rise for 2 hours in dishwasher after the drying cycle was ran and the door was opened for two mins (I swear this is the best proofing box ever). During proofing, the oven was preheated to 500F for one hour. Once proofed, the dough was topped with a blend of fresh and dry mozz purchased at Trader Joe’s. The sauce was dolloped on–in retrospect, a bit heavy in some places– and roasted garlic in oil was drizzled on the pie. The pie was baked on the convection setting at 500 for 12 mins.
The sauce recipe was:
1 24oz can of classico whole tomatoes, crushed by hand
1 tsp of dried basil
1 tsp of dried oregano
2 cloves of garlic, left whole
2 tsp of chili flakes – the sauce ingredients at PMQ said spice and I took it literally
salt as need
2 tbsp of olive oil
For the most part I cooked the sauce like my Sicilian grandma did, dump it all into a pot, turn on the heat, reduce by 1/3, and throw away the garlic cloves.
The results are shown below. The crust was crisp and this pie was a very tasty. Overall I was quite pleased with the results. In addition, I also made a Sicilian with some left over sauce from a meatball ragu as shown in a few of the photos.