where does the term “Grandma pizza” come from, and what does it mean? I’ve never heard that.
It’s 1 of the 3 nyc styles. Lots of oil on the bottom. Cheese in slices, sauce on top of cheese in either dots or stripes. Less thick than sicilian or Detroit and my personal preference a long room temp ferment to develop flavor. Comes from a style of homecooked pizza made popular starting in Brooklyn in 80s or 90s, spread to be common across ny/nj.
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Looks good. Looks like the pizza we got as kids in the school cafeteria (but I’m sure yours is better).
Off Color Brewing here in Chicago has a taproom called The Mousetrap. They serve a Detroit style pizza from Five Squared Pizza.
The Grandma pizza my family, friends and myself have been enjoying for the last 22 years is from a local spot in Bay Ridge Brooklyn called Nino’s.
It is a pre bakes dough which gets a cardboard like thinness but crunch. there is I believe a few cheeses on top, a mozzarella and maybe something like a Romano. then there is an oil slash basil that is sprinkled on the top. Lots of garlic in ahat is a very tangy tomato base. I have tried at hope and used a bit of red-wine vinegar with good results. Since even though my 22 years of visiting I never get the straight answer no matter how much I put in the tip jar.
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Very cool … I was thinking “Detroit” when I saw your pic., so thank you for explaining the difference. It looks awesome!
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Man! That looks delicious, too!!
Threw some pies last week…
Dough balls after 4 hr room temperature ferment followed by 19 hrs in the fridge
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First kids’ pizza
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Shrimp, marinated in a spicy mango pickle paste, cilantro, and red onion. Sauce was mostly coconut milk, with a little of the mango pickle and red sauce mixed in. Big hit.
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This right here is the best crust I’ve thrown to date. What you are looking at was straight from my hands to the counter – no messing with it at all.
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Don’t know why, exactly, but this time around with the blue Caputo 00 was significantly better than my first time, and now I’m sold. I love the way this batch of dough stretched — so cooperative and easy to work — not too stiff, and not too stretchy — just perfect! And I stumbled into a dough stretching technique that works far better than what I typically did previously — basically involves letting the dough hang on the backs of my fingers while doing cross-overs with my hands — hard to describe (sorry), but hopefully that makes a little bit of sense. This allowed for more a rim than I usually do for my pies.
I was enamored with this crust so y’all get a couple shots of it cooking, too.
This was a breakfast pizza: jiternice, jalapeno, little bit of bacon, and maple drizzle for the sauce. Even once baked, I continue to believe this is my best crust to date (it shows up on time; is polite; well-dressed; listens well and is a fantastic conversationalist!)
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I feel like at many pizza places on Long Island that Grandma has surpassed Sicilian in terms of the more popular square slice .
Day 2 pies, with an extra 24 hrs in the dough balls. I preferred the dough balls on Day 1, but they were still fine on Day 2 —- just more delicate, and therefore a bit more difficult to work with (not getting the nice rounds from yesterday)
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First up: Pastrami, roasted fennel, and dill pickle, with toasted caraway seeds. Yes, I tried a couple slices with a few dots of mustard — didn’t hate it!
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used up leftover cured meats from a charcuterie plate from two days previous. added some shimeji mushroom sauteed in butter/olive oil with some garlic. Topped with basil.
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Margherita
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My favourite food hack as a parent with two younger kids is this one:
In Denmark you can by these amazing frozen organic sourdough pizzas with a nice basic plain tomato sauce on it. Handmade and pre-baked in a stone oven. 5€ for one.
You just add toppings and heat them for 6 min in a very hot oven. Adding a salad on the side and you have a nice meal that everyone likes in 20 mins. We do this every week.
It is kinda cheating, but I haven’t come close to such a nice dough myself yet.
Today we made a simple one.
(No olives for the four year old…)
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)After getting into proper sourdough baking, in the last couple of months, I ventured into pizzas tonight after buying a proper baking steel for my oven.
The required sourdough was freshed friday morning before work, and the dough was mixed when I got home from work. A few hours on the counter while stretching the dough every hour and then 36 hours in the fridge… it doesn’t take a lot of time, but planning is required.
Thin sliced king trumpet and portobello mushrooms.
Fresh cream cheese with lemon juice, lemonn peel, garlic, salt and olive oil. Fresh mozzarella. After it was done it was topped with a good olive oil, oregano and a pinch of freshly grounded pepper.
Homemade tomato sauce, fennel sausage, capers, fresh mozzarella. Topped with oregano at the end.
Very pleased with the result. Great taste, ultra thin but crisp and with good airy crust. Not perfect, but I will certainly try it again as it by far the best homemade pizzas I’ve ever made.
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Nice pizza wine!
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Starting off with two for the kids:
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Jewish deli:
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Indian, with shrimp marinated in hot mango pickle paste; red onion & cilantro. Sauce of coconut milk with a bit of red sauce mixed-in.
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Breakfast with maple habanero chorizo, jalapeno, onion and bell pepper. Maple drizzle beneath.
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Pepp. and veg.
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Lil bit o’ bacon, lil’ bit of babyback rib, veg., cheese, tomato and arugula.
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pastrami with cow cheese, where is the mayonnaise?
On the side for dip.
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I’ll do some crazy things to a pizza, but that’s a step too far! 
I’ve been loving pizza screens for the first third of cooking lately and then just on the steal for the remainder of the cook.
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All the Jewish customers on Christmas at my noodle shop taught me about treif.
But beef and cow’s milk cheeses typically are kosher. 
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