Thin and Crispy Grandma Pizza

[@DivineCornbread]

I think this is a pretty fantastic video for making grandma style pizza. I will say it’s important on the base layer before any cheese goes down to lay down some fresh chopped garlic and oregano as this tends to be a common flavor with this style of pizza. As the pizza cooks the garlic will soften and perfume the layers.

[@KingArthurBakingCompany]

That sounds like a fantastic tip! Thanks for sharing. 💛 -🍮Kat

[@JaySparro-w1l]

F💙💙💙💙💙💙💙💙🔋💙💙💙💙💙💙💙💙💙💙💙💙😜💙👍🏼

[@juliebeans5000]

I've tried to explain this version of pizza to people! It often showed up on the table like regular bread. It was also grandma's way of getting rid of leftovers - the last few olives or pepperoncini in the jar, chunks of her Italian pot roast that wouldn't be enough for another meal, whatever she had in the fridge. Can't wait to try this.

[@KingArthurBakingCompany]

We're thrilled that you found this, Julie! 😊 Please let us know if this recipe takes you back to her pizzas. 🥰 -🥐Lily

[@AprilGarcia-sm4bi]

That sounds delicious!

[@JoanneRandolph-mc9mn]

Bless Grandma's everywhere!❤

[@KingArthurBakingCompany]

🥰🥰🥰 -🍮Kat

[@spanqueluv9er]

@JoanneRandolph-mc9mn ^*grandmas (plural), not Grandma’s (belonging to someone called “Grandma”)🤷‍♂️🙄🤦‍♂️🤡

[@mrhyde4817]

Nice video Martin. I'm a recent fan. Just made your recipe for Easy French Bread. It worked like charm. Although I needed more water. Probably cause I didn't weigh the ingredients but used measuring cups and spoons. Still, I knew enough to get it to what it looked like in the video.

[@Heidi_Bradshaw]

@@spanqueluv9erdon’t be so pedantic dude!

[@thewefactor1]

A wonderful homage to memories and Grandmothers wherever they are now... I personally have only beautiful memories of my mother's mother, she taught me quite a few things in the kitchen too.

[@KingArthurBakingCompany]

Thanks for sharing your story. 💚 What's a recipe with her that you remember? 😊 -🥐Lily

[@thewefactor1]

@@KingArthurBakingCompany While there were quite a few grandchildren; brothers, sisters, cousins and other relatives, as the days of youthful gatherings were always enjoyable. However, the summer plates when gardens were in abundance and the fall season when preservation began, I really liked those days that never seemed to end. We were also fortunate to live in an area with a diverse population that offered foodstuffs, whether it was locally owned restaurants with very good pizza offered up too. European style bakeries and others of course, I particularly liked the Vienna bread that was seeded in my childhood, but there were others for variety. So, as a child I spent a couple of weeks in the hospital and the diet was planned and while it was all fine, I remember thinking and craving more than one dish in recovery... It was my Grandmother's chicken 'pot pie'. It was made in a large sheet cake pan and I would say with a kind of biscuit (or similar) baked on top. It was really good, but there were so many others. I would have to say those other favorites were the ones when we all received hugs and kisses from her and her natural kind nature towards all around herself. However, the Vienna bread homespun or theirs and that chicken dish in the spring years of life, although, it's not just the dish as I'm sure you understand...

[@KingArthurBakingCompany]

Beautiful. 💜 Baking is so much more than the baked goods - it's the expression of the love/care that goes into it. It's a pleasure to learn about your select times that influenced the remembrance of these recipes! -🥐Lily

[@alexisverbic4509]

I just made this pizza tonight and it was TERRIFIC!!!!! Everything was perfect!! The dough, was delicious!!! I made the pizza just as this video instructed, using the exact ingredients that I purchased from King Arthur!!! And the same pan too! I did everything exactly the same and the pizza turned out perfect!!!! I am so over-the-top happy! Thank you so much!!!!!

[@B__C]

I never heard of Grandma’s Pizza until I moved to South Jersey. It’s now my favorite style of pizza

[@HickSquatch]

For crust flavoring, I like to let the natural flavor of the dough come through. I worked in a pizzeria and we would age the dough overnight in the walk-in. If I want some flavor, Italian seasoning, a little dried basil rubbed together and mixed in the dry ingredients with a little garlic powder (not garlic salt). So dehydrated minced bell peppers is fun too! They rehydrate in the dough during rising and don’t affect the water content, they don’t take as much moisture

[@KingArthurBakingCompany]

Yum! Your flavor combinations are delightful, Rob! The dehydrated peppers sound delicious 😋 -🥐Lily

[@What.The.Fluff.]

Sounds amazing! Thanks for the tips!

[@subaru7233]

I love a thin and crispy crust, Martin. I will try this and use some homemade ricotta and a bit of oregano and basil from my garden. Delicious, thank you.

[@catherinefaux6860]

Grandma pizza is essentially what I grew up with and still make today, or at least a variation of it. I like to sprinkle oregano or Italian blend spices over the crust before adding toppings. We usually do mushrooms and ground beef cooked with onions and garlic for toppings, along with cheese and sauce, of course.

[@stephaniebriggs9346]

Love it when Martin does a recipe. Such a great teacher/instructor!

[@poppybell8217]

My grandma Mable Byrd made square pizza, too! It was great! Miss you, grandma ❤

[@marlenepolicastro4879]

I love watching your videos Martin. You’re an EXCELLENT teacher!!!!

[@KingArthurBakingCompany]

We're glad you're enjoying his videos, Marlene! 😊 -🥐Lily

[@BeckyJohnson-cc6qj]

Love the set it and forget it comment. Evoking Ron Popeil, one of America’s greatest salesmen, pioneer of the infomercial - a true American icon

[@KingArthurBakingCompany]

😊 We're glad you're enjoying the video, Becky! -🥐Lily

[@maurac953]

Thank you for this recipe, Martin! Can't wait to make it. Looks delicious. One gentle alternate suggestion for that brief waiting period before layering on the cheese and sauce: Instead of emptying the dishwasher or running the vacuum, I'll be relaxing with a nice beverage instead. LOL! :-) Seriously, though, thank you.

[@auntkissy520]

Love it!! I was just there in VT for a 3-day French pastry cooking school-what a great experience❤

[@KingArthurBakingCompany]

Aww that's amazing! Glad to hear you enjoyed it! -🍰Grace

[@pamcrouse5757]

Gosh, I’ve missed watching you, Martin! Thanks for this recipe. Sure enjoyed when you baked with your son.

[@annmariemarin5513]

Just made this today! I rise mine 2x and I do all in the same day. Its literally MY grandma’s (Nonnas) recipe

[@KingArthurBakingCompany]

🧡🧡🧡 -🥐Lily

[@janesmith9628]

Good thing I am watching this at breakfast because it is now ON for tonight's dinner! You had me at "4-36 hours'. Martin's my FAVE. Can't wait to try this. Made my day.

[@KingArthurBakingCompany]

Woot woot!! Please share how it all goes, Jane! 😄 -🥐Lily

[@rdr9999]

lol, same!

[@KingArthurBakingCompany]

🍕🍕🍕 -🥐Lily

[@janesmith9628]

@@KingArthurBakingCompany was quite delicious and I can’t seem to stop eating it ! Thanks again.

[@KingArthurBakingCompany]

Wonderful! We're glad you're enjoying it, Jane 🙌😊 -🥐Lily

[@cindyms.1237]

I have several different Lloyd pizza pans (I love homemade pizza). They are magnificent pans. I've got the grandma pan on order and can't wait to make this pizza.

[@KingArthurBakingCompany]

We can't wait to hear how your bake goes on your newest pan! 😄🍕 -🥐Lily

[@ChemistryLemur]

Just made and ate this, instant staple.

[@KingArthurBakingCompany]

Love that! 😄 -🍮Kat

[@CindyShumway-ld3fi]

I love Martin's videos. They are so helpful. I have made some great pizzas since taking his online course and can't wait to try this one!

[@KCYT2010]

So simple it's hard to fail with this recipe. Make it in whatever sheet pan you have and buy good ingredients with the money saved.

[@KingArthurBakingCompany]

Great minds think alike, Kirk. 😉 Thanks for baking with us! -🥐Lily

[@willanderson1983]

You're such a good teacher!

[@KingArthurBakingCompany]

💛💛💛 -🍮Kat

[@JuicyBurger29]

This is my favorite kind of Pizza

[@Darklighter152]

I love grandma pizza!!!

[@KingArthurBakingCompany]

Grandma knows best! -🍰Grace

[@teresaoftheandes6279]

This is the same pizza the Italian restaurant up the road from us used to make. I never knew how to make it. I can't wait to try it. Thank you.

[@KingArthurBakingCompany]

It's our pleasure to share the recipe with you, Teresa! Please let us know how it goes 😄 -🥐Lily

[@TheAuntielinn]

Great ideas. I’m trying to work up my courage to make a pizza night for my family. I need a thin crust (your recipe) and I’ve always loved focaccia. So maybe one of those. I got to go check out your sauce, 😊

[@KingArthurBakingCompany]

You've got this! 💛 -🍮Kat

[@jasoneverett]

Along with Claire Saffitz, Martin is one of my favorite KZbin cooks to listen to.

[@KingArthurBakingCompany]

He sure is awesome! 😊 -🥐Lily

[@travis5481]

Agreed! Another one who has never let me down is Stella Parks over at Serious Eats. It's mostly desserts and baking, but so good.

[@LiberalTimeBomb]

@7:35 That olive oil smile face sent me. 🤣 My guy baking with his secret ingredient he learned from grandma called love.

[@KingArthurBakingCompany]

I'm so glad that you noticed it! 😆💚 -🥐Lily

[@travis5481]

Dough is in the fridge doing its thing. Excited to see how it turns out tonight! I make a lot of thin-crust and Neapolitan-style pizza in my outdoor oven, but there is something so nostalgic/comforting about these kinds of pizza.

[@KingArthurBakingCompany]

We couldn't say it better, Travis! Glad to know you're enjoying the recipe. 😊 -🥐Lily

[@RANDYCHUTE]

Great comments my friends 👍 thankyou keep your happy heart ❤ and great souls going thankyou so much ❤

[@georgekoutsoudopoulos]

I love adding white spelt flour in my pizza dough, adds a delicious nutty flavour. Surely you can substitute the Italian flour with it, provided it's about 15% protein like the one I've been using for years.

[@KingArthurBakingCompany]

Feel free to substitute a bit of the flour with spelt! Your dough would behave quite differently with a 100% swap, however. -🍮Kat

[@lqr824]

3:40 1) don't add olive oil at this stage. Form the dough, knead it totally, THEN incorporate the oil, because gluten won't form as well when there's oil and your pizza won't crunch. Get the gluten first, THEN fold the oil in. 2) The crust doesn't need cheese and onion flavor, any more than the toppings need bread flavor. What I DO recommend is 1/2% of dough weight of non-diastatic malt powder, giving a slightly warm smell, maybe a bit like beer but only a bit, and helps browning a bit too.

[@eurekamarijka]

So where’s YOUR perfect video? Just love all the ‘experts’ who show up to say they know better behind anonymous accounts. 🙄

[@lqr824]

@@eurekamarijka If you scroll through the comments you'll see a response to one of my other comments FROM THIS VIDEO'S POSTER that agrees to my points. And yes, I am planning on making a channel as well. Note that I won't make perfect videos, but I can add some missing insights that many common cooking videos are missing. I have an engineering background and have lived in five countries with famous cuisines giving me a bit different viewpoint than most, and from a different viewpoint, one sees a bit different things.

[@KarenBKatie]

​@eurekamarijka I read comments made by people who actually cook for insights and variations. I don't assume the person in the video knows more or knows everything. All the awesome, experienced home cooks I know will never make a video. And yeah, my family is Italian, and I make pizza dough at home.

[@lqr824]

I can't even tell if you're agreeing with me or attacking me.

[@Cindyaj65]

I’m going to make pizza with this dough. The focaccia recipe you have I’m going to make sandwiches. Thank you love your channel ❤

[@KingArthurBakingCompany]

Hooray! Please keep us updated on what you bake with it! 😊 -🍮Kat

[@MiaoPT]

I hit Like when he mentioned about no mess for cleaning during the knead❤

[@HuggableHound]

I love that red scoop!

[@KingArthurBakingCompany]

It's handy, isn't it?! Do you have one to assist you? -🥐Lily

[@melaneymattson3733]

My mother made such delicious pan pizza in black well used sheet pans in the 1950's. When I inherited them in 1971 I probably threw them out thinking they were gross. What a mistake!!

[@KingArthurBakingCompany]

😭😭😭 -🍮Kat

[@calij586]

Love your teaching style. You leave nothing out! Just subscribed

[@KingArthurBakingCompany]

Martin sure is brilliant! 😄 Welcome, Cali! -🥐Lily

[@coltonc18]

Looks delish! I got into cooking pizza when I got a sourdough starter, need to start making some that aren't sourdough, and see the differences!

[@KingArthurBakingCompany]

That's a neat experiment, Chase! We'd be delighted to know what differences are noticed, when the time comes. 😄 Happy baking! -🥐Lily

[@beatrizlrodriguez4348]

looks amazing, easy, great presentation!!! thank you so much!!!

[@KingArthurBakingCompany]

We have all of the details for you in the recipe, Beatriz! Our recipes are provided in the description box of our KZbin videos. For your convenience: bakewith.us/GrandmaPizzaYT Happy baking! -🥐Lily

[@TustinJimberlake]

yum I love grandma pizza. Grandmas are delicious Sorry, can't help myself. I'll behave

[@user-mb4ig1bq5p]

I eat grandma's pie all the time! 😂

[@DigitalicaEG]

I tried this recipe and it was bang on. Thanks!!!!

[@MarcusRobertsonTwo]

“Plus it keeps my hands clean.” Proceeds to grab and slam dough. 😂😂

[@jase_allen]

My grandma was partial to a thin and crispy pizza, but it was a Totino's Party Pizza. I remember she'd cut it with a pair of kitchen sheers.

[@jennifersauer3257]

Wait. Our grandma was your grandma???!!! 😂 There’s no recipe needed - just the work flow. Go to store. Visit frozen cases. Buy Totino’s. Doctor it up with grandma ingredients. Bake …cut with shears. Enjoy!

[@theeyesehaveit]

Torino’s still good to me.

[@davina1747]

You were so much fun to watch! I just about ordered everything you used! Lol. I’ve been wanting a scale but didn’t know which one. You helped! This looks amazing!!! Doing this for sure! Think I might order that expensive black pan too cause I know exactly what you’re saying about how they cook.

[@nancywhitten2585]

Awwww grandmother❤

[@KingArthurBakingCompany]

💚💚💚 -🥐Lily

[@dinal3167]

The sound of the clanging during kneading in the bowl- ouuuuchhhh my ears hahaha The baking and pizza inspires me thanks for sharing :)

[@davidt.2309]

Love this one, thank you Martin!

[@KingArthurBakingCompany]

Thanks for sharing your support, David! 😄 -🥐Lily

[@joannemcmillan9201]

You call It grandma pizza. To me it looks like the pizza we used to get in school lunch back in the late 60s.

[@KingArthurBakingCompany]

🧡🧡🧡 -🥐Lily

[@mikegordon8178]

My grandma was the lunch lady in school in the late 60s,

[@christinacurtis4140]

Just brought left over pizza to work for lunch. Looks nothing like that!!! Yum! 🍕

[@peggyday9390]

Those wood cutting boards! This pizza looks great.

[@marilynryan7822]

Waiting for that bowl to break ! Great way to get aggression out😅

[@normaadame4018]

😂😂😂, because he has to keep his hands clean, right!

[@jhippl]

For us bread geeks it’s a 63% hydration at 4g per square inch

[@breadwright]

Love the detail, this is how I think, too. Thanks for coming along! Martin@KABC

[@JohnMorris-bf3he]

If using a half-sheet pan (18" x 13") instead of the Lloyd 14" x 14" would you scale up the dough ingredients or just make it fit as is? The half-sheet is about 20% larger in area.

[@KingArthurBakingCompany]

Hi John! We'd recommend increasing the recipe by 15 - 20% so you end up with pizza crust that is relatively close to the intended thickness. Happy baking! -👩‍🍳Morgan

[@lindaszortyka6084]

If you use a machine to knead your dough how long and what speed?😊

[@KingArthurBakingCompany]

We're excited for you to try this recipe, Linda! With a mixer, we'd recommend using a dough hook and setting medium-high to high speed. The dough will knead in the mixer until it looks similar to how it does in the video at 5:55 - at least 5 minutes and go from there. Please let us know how it goes! -🥐Lily

[@eurekamarijka]

@@KingArthurBakingCompanyThx for that! Those of us with arthritis really appreciate those details.

[@MarieAffa]

Can I ask why the cheese is out first rather than the sauce? Just curious for the reason behind it. Thanks KA

[@KingArthurBakingCompany]

Cheese is first for this specific type of pan, Grandma-Style Pizza Pan (bakewith.us/GrandmaPizzaPanYT), because it is a shallow 1" height. If the cheese were to be placed on the top of the sauce and toppings, it would melt outside of the pan. Please let us know if this helps, Marie. 😊🍕🧀 -🥐Lily

[@amandarussell596]

Thank you very much for the information.

[@KingArthurBakingCompany]

Our pleasure! 😊 -🍮Kat

[@ClaireChavez-b4k]

Martin is the man!

[@marius2393]

We love u martin

[@KingArthurBakingCompany]

We do(ugh), too! 😄 -🥐Lily

[@HickSquatch]

Pans: a baking sheet is good, a pizza stone is better, in my opinion @Lodge cast iron is Best!!!

[@brettfine3444]

Appreciate if you could post the link to buy the glass bowl. Thank you Martin.

[@KingArthurBakingCompany]

Hi, Brett! We're happy to see the bowl caught your eye. 😊 This is a bowl not offered from our website, but part of our tool collection in the studio. We are sure a glass bowl can be found on other vendors, such as Amazon. We hope you find the perfect bowl and enjoy the recipe! 🍕 -🥐Lily

[@lisahaber958]

Would KA’s 00Flour work as a replacement for the Italian Style flour in this recipe?

[@KingArthurBakingCompany]

That should work! 😊 -🍮Kat

[@lisahaber958]

@@KingArthurBakingCompany thank you!!!

[@rogerbeaulieu4556]

Thanks for another great Martin video, im trying this soon. Would your 00 pizza flour work instead of the Italian style flour, i have that on hand.

[@KingArthurBakingCompany]

Yes! 😄 Sounds like pizza night is a go! 🙌🍕 -🥐Lily

[@imbykji]

That wheat adds some flavor, though! Experiment! Failure can still be delicious.

[@roamingcali]

Thank you for asking. I have this flour and will give it a try.

[@MarieAffa]

Followed all instructions to the letter. All KA ingredients, instant yeast, even had the video running as I mixed the dough. So after mixing in the bowl even before he started throwing it in and out of the bowl, Martins dough was soft, pliable and smooth. Mine was sticky, stringy, and took some work throwing it in/out of bowl. Was never as smooth looking as Martins but it’s in the fridge now so I’ll see later tonight the end result. I even ordered the pan which should be here today.

[@KingArthurBakingCompany]

It may just need to be mixed a bit longer! -🍮Kat

[@MarieAffa]

@@KingArthurBakingCompany I was wondering if the hot lights in the studio had an affect on martins dough. Or maybe the video is edited for time sake. When he first started kneading it with the flexible spatula the dough was soft and pliable. Going to let it sit tonight. It does look like it’s rising.

[@KingArthurBakingCompany]

While our studio doesn't get terribly hot, weather can definitely affect your dough! You may find you want to use a touch less water in humid months, and more in dryer ones (which is usually the winter when we have the furnace running, here in Vermont). -🍮Kat

[@qjingram]

"dough slinger" really got me

[@deannarichie7487]

Just bought the pan. Now for the pizza. 🤸🏽‍♀️

[@KingArthurBakingCompany]

🙌🙌 We're excited to bake this - for real - with you, Deanna! -🥐Lily

[@danoul5881]

Bonjour à 500 °F j’ai bien compris ça met combien de temps s’il vous plaît merci d’avance pour la réponse

[@KingArthurBakingCompany]

Bonjour! (J'utilise un traducteur, donc je m'excuse pour toute erreur) Vous voudrez faire cuire la pizza dans le tiers inférieur du four pendant 12 à 15 minutes, jusqu'à ce que le fromage bouillonne et que la croûte soit dorée. Vous pouvez trouver la recette complète avec les instructions liées dans la description! -🍰Grace

[@greglee1585]

Thanks Martin for this video. How do you think this recipe would hold up in a large wood fired Neapolitan oven?

[@KingArthurBakingCompany]

I believe this recipe would work well in a wood fire oven! Are you thinking of baking it in the pan in the wood fire oven or without the pan? -🍰Grace

[@christopherebner1741]

How long can you leave pizza dough ferment/rise in the refrigerator?

[@KingArthurBakingCompany]

We've seen bakers share anywhere from 24-72 hrs! -🥐Lily

[@allonszenfantsjones]

I mill my own flour so it sounds as though if I use soft white (and sift out the bran) I can achieve same results...?

[@KingArthurBakingCompany]

I can't say for certain if you will have the same results, Claudine, but I certainly think it's worth a try! -🍰Grace

[@allonszenfantsjones]

​@@KingArthurBakingCompanyI often have to adapt things, for example I can't use that pizza pan because it won't fit even in my oversize toaster oven. I'm like many, switching to induction hobs and abandoning gas cooktop, so my oven is used for storage 🤪 the next qustion obviously would be how to adapt grandma to a stone. I get that you can't 'fry' it, but the absorbant qualities of the stone are there for crispness so it would be a tradeoff. (Saying this because my stone is the precise size to fit.) Or maybe there's a rectangular version of the dark pan. hmmm

[@KingArthurBakingCompany]

We love hearing about difference processes our home bakers try! Let us know if it works! -🍰Grace

[@allonszenfantsjones]

@@KingArthurBakingCompany okay back from last night's experiment. My smart toaster oven can hold my 12" cast iron flat skillet perfectly. To save time I used TJ pizza dough (next time I'll do it myself), lots of olive oil, covered with salsa, cheese and mushrooms, parmesan after the bake. Guess what leftovers I'm having for dinner!

[@KingArthurBakingCompany]

Thanks for sharing your results, Claudine! The cast iron is a clever solution and we're sure helped make your pizza extra delicious. 😋 Enjoy your leftovers! -🥐Lily

[@thomassarver7638]

What is the difference between the Pizza Flour vs the Italian flour? And can you use the Pizza flour ? If yes is there any change in the recipe?

[@KingArthurBakingCompany]

Thanks for asking, Thomas! The Italian-Style Flour offers a low protein-content of 8% to offer a more tender texture to the dough. The Pizza Flour Blend is closer in protein-content to All-Purpose Flour, which will make the crust heartier, though equally enjoyable. The recipe calls for either Italian-Style or All-Purpose, so if using the Pizza Flour Blend, the same amount as the All-Purpose will be used. Hoping this helps. 😊🍕 -🥐Lily

[@carolyngross7664]

that sauce looks fantastic....any place on your site to find that recipe?...am totally going to make this pizza!

[@KingArthurBakingCompany]

Hi Carolyn! I unfortunately cannot share the exact recipe used in this video but I do have two other alternatives. We have this fantastic Dell'amore Pizza Sauce available on our website (shop.kingarthurbaking.com/items/dellamore-pizza-sauce) and Martin did share that there's a fantastic sauce from our On-Demand Pizza class if that would be of any interest to you. I'll share a little secret, the secret ingredient is a small amount of balsamic vinegar! 😉 -🍰Grace

[@nperson]

If a stand mixer is used, how long and at what speed should it be mixed?

[@KingArthurBakingCompany]

Around 5 minutes on a low speed should be fine so long as it results in a smooth, elastic dough -🍰Grace

[@kayladoes]

Could we substitute the Italian flour for your 00 pizza flour?

[@KingArthurBakingCompany]

Go for it! -🍮Kat

[@sxd-215]

I miss the Arlo and Martin videos. What kind of mozzarella cheese is used? is that self grated?

[@KingArthurBakingCompany]

We're glad you enjoy learning from those videos, Steven! We suggest low moisture shredded (or fresh if that's what looks like is shown) mozzarella cheese! Cabot is a favorite of ours for our dairy needs. 🧀 -🥐Lily

[@breadwright]

We recommend grating your own. For choices, I like low moisture whole fat or skim mozzarella! We'll get him back at some point! Martin@KABC

[@jklphoto]

Thanks Martin! Just got a 20x60cm pan from Lloyd for my Pico Plus oven to make Roman-style pizza. Do you think using a Biga pre-ferment adds much to the flavor of a long-feremented dough?

[@KingArthurBakingCompany]

Sounds like a fun time coming up! 😄 Martin shares how preferments influence flavor in this handy blog! www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-2 -🥐Lily

[@breadwright]

Biga will always add a great depth of flavor and that Pico Plus will give a great crust! Yes, and yes! Thanks for watching! Martin@KABC

[@GiraffeSweaters]

You and I have very, very different ideas of what thin crust is.

[@Heidi_Bradshaw]

We can’t get the Pizza Dough Flavor in the UK, so do you recommend anything else?

[@KingArthurBakingCompany]

Good question! It's a tough thing to replace as it is a combination of several spices and other ingredients. And while it is not necessary for the recipe, I understand wanting to give your dough a flavor boost! Perhaps doing a combination of milk powder, buttermilk powder, and/or malt powder with some onion and garlic powder? -🍰Grace

[@bromandudeguy4626]

Yes sir that's how momma do it but with roasted garlic in the sauce.

[@TraciAH-ov5br]

An I get that sauce recipe?

[@antheitmann152]

I use a paella pan! It serves two purposes that way. Yes, it’s round. Shape not important to me!

[@Simon-th7qu]

it's like watching a scientist cook. first time watching your videos btw

[@KingArthurBakingCompany]

Thanks for checking out our video, Simon! Happy baking! -👩‍🍳Morgan

[@bobjackson7516]

LOVE these videos Martin, thank you! Question (for any and all) What's the difference between 'Grandmas', and Detroit? Seems Detroit is a higher/taller crust, but what else?

[@KingArthurBakingCompany]

Interesting that you point that out, Bob! This video is comprised of 2 recipes- our Grandma Pizza (www.kingarthurbaking.com/recipes/grandma-pizza-recipe?) and the sauce from our Detroit-Style Pizza (www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe?). The primary difference between the two is that Grandma style pizza is thinner and denser, and Detroit style is thicker, fluffier, and the toppings are layered on in the opposite order. -🍰Grace

[@dhruvshetty6190]

Hello, this is great! but my sad oven only goes to 200C any tips for me? ty!

[@KingArthurBakingCompany]

Thanks for reaching out. 🍕 The oven will need to be as hot as it can get and the time of the bake will be increased. The crust will not have the same effect, but you'll still be able to bake it. If you have a baking stone or steel, preheat the oven with that inside, then place the pizza pan stop the stone/steel to bake. Please let us know if you give this recipe a try! -🥐Lily

[@nocturnus009]

Instead of the above application, I’m roasting thin-ish cut peppers and onions, black olives along with sautéed mushrooms on the dough then pizza sauce & mozzarella. The thermal shenanigans shredded mozzarella on top is something I am having fun discovering. Like the difference between 400°@20min vs 426°@25 & 45°@20.

[@KingArthurBakingCompany]

We're glad you're enjoying your pizza baking adventures, Charles! -👩‍🍳Morgan

[@johnpnj]

Great video

[@KingArthurBakingCompany]

Thanks! -🍮Kat

[@lydiaoconnor3848]

Hi there, would this dough work if doubled and cooked on a pan twice the size?

[@KingArthurBakingCompany]

That should be a-ok! You might need a longer bake but no other alterations should be necessary and let us know how it goes, Lydia! -🍰Grace

[@jimschoenith3729]

Can you use Pizza flour in place of the Italian flour?

[@kjdude8765]

Yes

[@s.p.1536]

Yay Grandma!

[@RamanKapahi-og6ft]

Can you substitute King Arthur "00" Pizza flour instead of the Italian flour?

[@lorraynel7730]

Can I make my dough in the bread machine?

[@KingArthurBakingCompany]

Absolutely, Lorrayne! If you need some guidance, we offer some here: www.kingarthurbaking.com/blog/2023/10/23/bread-machine-baking Happy baking! -🥐Lily

[@cecilealonso7446]

Is that a 12by 12. 16by16 pan? Thank you

[@KingArthurBakingCompany]

It's 14"x14"x1" 😊 You can find more specs for the pan in its description: shop.kingarthurbaking.com/items/grandma-style-pizza-pan Happy baking, Cecile! -🥐Lily

[@alanrnmahler]

Sauce recipe?? Looks amazing ❤

[@KingArthurBakingCompany]

From the sauce part of this recipe: bakewith.us/DetroitStylePizzaYT 😄 Please share how your bake goes, Alan! -🥐Lily

[@alanrnmahler]

@@KingArthurBakingCompany will do I’ve been using a less chunky but spicier type of sauce for my Detroit style pizza, which is a thicker bake, but I’m anxious to try this recipe. Thanks

[@annmariemarin5513]

OK been making pizza many years. I can’t seem to get the slow rise right. I typically make my dough and bake same day. If I refrigerate overnight or longer it always seems over proofed and won’t rise in the oven at all, so stodgey and almost leaden. Why?

[@KingArthurBakingCompany]

Hi Annmarie! Are you letting the dough rest at room temperature after shaping? Also, how much yeast are you using and are you letting the dough rest at room temperature before putting it in the fridge? Kindly, -👩‍🍳Morgan

[@marierasmussen7799]

Do you use a convection oven?

[@KingArthurBakingCompany]

We do! Our studio oven is a convection oven that for most bakes the fans are turned off. However, fans turned on is excellent for more color and crisp for your pizzas, and accelerated preheating especially if there is a pizza stone/steel. Please let us know what other questions you mat have! -🥐Lily

[@Robert-m7s2j]

I didnt know you guys had a channel boy ..so the madness begins I Use this brand's flour to make pretzels donuts tarts cupcakes keto friendly corn dogs pizza rolls pasta of all kinds which I suggest replacing the water with broth if you're making noodles next thanksgiving take garlic chicken broth oregano and bake it you'll have stuffing bread take dried cranberries and throw in if you like I've been using this company for only two months experimenting and inventing use's for it since I'm stuck on disability doing nothing is driving my autism nuts I have come up with 112 uses so far I do this because I make things for my wife so far so good that dang pie crust man my only problem 😂 sorry for the data dump

[@Its_the_Whole_Everything]

For our family a true Italian Grandma pizza does not have any mozzarella - just a light amount of grated Parmigiano Reggiano

[@breadwright]

Very hard to beat a tomato pie! Totally agree! Martin@KABC

[@valerieg9494]

We prefer the Grandma pizza to the typical thicker Sicilian pie.

[@KingArthurBakingCompany]

They're both delightful! 😊 -🍮Kat

[@ShinRyuTensei]

May I ask would putting the dough in the fridge slow the fermentation process or does it matter if it is put inside a fridge?

[@kjdude8765]

Yes, the fridge slows down the fermentation allowing for the emzymatic action to increase the complexity of the flavor and make the dough easier to handle.

[@kjdude8765]

Yes. The time in the fridge slows down the fermentation allowing the emzymatic action to increase the complexity of the flavor and make the dough easier for you to handle.

[@ShinRyuTensei]

@@kjdude8765 Thank you for the information.

[@musicbymoses]

How long is it in the 500 degrees oven?

[@KingArthurBakingCompany]

Hey there! This pizza bakes in the bottom third of the oven for 12 to 15 minutes. You can find the full recipe linked in the video description. Happy baking! -👩‍🍳Morgan