I love that you call this 'grandma style pizza'. I posted a video of Paola (an Italian nonna) making pizza the other day in Umbria ( https://www.instagram.com/p/C-afybzN1K8/ ) and the most common question I got was why I wasn't calling this focaccia.
He used to have a couple satellite restaurants but this is the original. Very homey and every where you look there's grandma pizza all over th restaurant. Lol we had a family reunion there and the entire meal opened with grandma pizza from beginning to end. And the whole time in between!!
Oh my gosh, Elizabeth! I'm only just seeing the video, and it looks fantastic, of course. And you are a saint to answer the many questions you receive. I'm going to try making this this week for my Friday post. Looks perfect this time of year. I could watch Paola all day!
I had problems with the dough getting holey as I gently tried to spread it in the buttered and oiled Lloyd 12x16 pan….should I have used all the dough instead of half the dough? Would a half sheet pan been a better choice?
Hi! And no, it's the right amount of dough for that size pan. My thoughts are that you possibly need to let it proof longer, both in the fridge and at room temperature — a rested dough should stretch out relatively easily.
I made this for the first time in a half sheet pan and the crust was as described. My question is and the part I was overly fond of was the oily bottom. Is that to be expect of a focaccia-like crust or could i do something different like remove it from the pan part way through baking and put directly on the stone for the last few minutes? Loved the crumb but not the feel. Would love some feedback.
Hi! Did you use 2 tablespoons of oil on the bottom? I think you could get away with 1 tablespoon, or you could try as you suggest placing the pizza directly on the stone, though I worry about that making your stone a little dirty and your oven a little smoky, though maybe that isn't a big deal. You could also forgo the oil altogether and use buttered parchment paper.
Thank you for your prompt reply! It was very fortuitous since I'm making the second half of the dough tonight. I was going to use a little less butter and 1 T oil this time. Last time I did not use parchment, maybe I will this time and see how it comes out and depending how it lifts from the pan put it on the stone. Maybe! I love this focaccia style crust and the edges are so delicious I don't plan to give up on getting it just right.
It came out just perfect this time! I used less butter ( scant Tablespoon), 1 T. oil, and plopped it out on the pizza stone at the end of 22 minutes for about 4 minutes! No parchment. It was great! It wasn't messy or smoky on the stone.
I do hope you have a good time reconnecting with your family. If you are anywhere in the north of England I’d really recommend Annellos pizza in Slaithwaite. It’s quite easy to get to Slaithewaite by train.
Sorry to hear about your dad, hope you have a wonderful time in the UK. As a London local I can’t recommend Crisp W6 enough, especially the Vecna and tie die pizzas. It is very busy though so the best bet is to go for the walk ins, check their insta for the times (and show up ahead of time). And then have a beer (we love the neck oil) or cider (Aspell) while you wait!
I am so sorry to hear about your dad - I hope you have a wonderful time with your family, celebrating his life! Can't wait to make this pizza! Thank you for your pizza genius!
If you're in London, I can highly recommend 50 Kalo https://www.50kalo.it/ciro__salvo.php. It is a sister restaurant to a Michelin starred pizza restaurant in Naples. Truly excellent.
I also echo recommendations for Franco Manca. Don't be put off by the fact it's a chain. The sourdough is exceptional.
Hey Ali, safe travels, and I like the idea of a reunion to celebrate a loved one, a celebration of life!
I’m short on pizza recommendation for London but my friend who keeps a pub listing he shares asked, “do they have pizza in London?” So I checked the Google and it seems there are more Pizza Huts than pubs in London, go figure!
Regarding Friday pizza, my plan was to make the Grandma Pizza but I can never find broccoli rabe, so I saw the Scillian in Pizza Night and made that but I missed the change in the dough amount and did the pre bake. I had 460g of dough that I managed to stretch out in the Grandma Lloyds pan. It still was fantastic in the end. Cheers.
Oh, what a wonderful way to remember your dad and connect with the family in the UK. Enjoy the reunion and the travel.
No pizza recommendations for you. Just a funny pizza in London story. In 1976, pizza restaurants had come into vogue in London. As a 21 yo college student from the U.S., I was craving pizza after several weeks in Eastern Europe. Turned out the London pizza place I found was a bit posh. There I was in comfy jeans, picking up slices of pizzas with my hands, as we do. I finally noticed everyone else was dressed up and daintily eating their pizzas with knives and forks. I’m sure they were side-eyeing the uncouth young American 😂 Not sure I’ve had a pizza in England since!
Have a sweet time remembering your dad and connecting with your family in the UK! So glad you’re getting to do this with your kids and their cousins. Maybe there will be a curry pizza or a delicious pasty that you bring back! Don’t forget to eat ice cream while you’re there, too. 💕
I love that you call this 'grandma style pizza'. I posted a video of Paola (an Italian nonna) making pizza the other day in Umbria ( https://www.instagram.com/p/C-afybzN1K8/ ) and the most common question I got was why I wasn't calling this focaccia.
Grandma pizza was created by Umbertos of new Hyde park long Island. Originally. If you're not that far, you should go there
It's been on my to-go list for years! Hoping to soon. Thanks.
He used to have a couple satellite restaurants but this is the original. Very homey and every where you look there's grandma pizza all over th restaurant. Lol we had a family reunion there and the entire meal opened with grandma pizza from beginning to end. And the whole time in between!!
Oh my gosh, Elizabeth! I'm only just seeing the video, and it looks fantastic, of course. And you are a saint to answer the many questions you receive. I'm going to try making this this week for my Friday post. Looks perfect this time of year. I could watch Paola all day!
I had problems with the dough getting holey as I gently tried to spread it in the buttered and oiled Lloyd 12x16 pan….should I have used all the dough instead of half the dough? Would a half sheet pan been a better choice?
Hi! And no, it's the right amount of dough for that size pan. My thoughts are that you possibly need to let it proof longer, both in the fridge and at room temperature — a rested dough should stretch out relatively easily.
Questions for you:
What kind of flour are you using?
Are you using a scale to measure?
How long did the dough rest in the fridge?
How long at room temperature?
Is your kitchen on the cold side?
Beautiful💛
I made this for the first time in a half sheet pan and the crust was as described. My question is and the part I was overly fond of was the oily bottom. Is that to be expect of a focaccia-like crust or could i do something different like remove it from the pan part way through baking and put directly on the stone for the last few minutes? Loved the crumb but not the feel. Would love some feedback.
Hi! Did you use 2 tablespoons of oil on the bottom? I think you could get away with 1 tablespoon, or you could try as you suggest placing the pizza directly on the stone, though I worry about that making your stone a little dirty and your oven a little smoky, though maybe that isn't a big deal. You could also forgo the oil altogether and use buttered parchment paper.
Thank you for your prompt reply! It was very fortuitous since I'm making the second half of the dough tonight. I was going to use a little less butter and 1 T oil this time. Last time I did not use parchment, maybe I will this time and see how it comes out and depending how it lifts from the pan put it on the stone. Maybe! I love this focaccia style crust and the edges are so delicious I don't plan to give up on getting it just right.
It came out just perfect this time! I used less butter ( scant Tablespoon), 1 T. oil, and plopped it out on the pizza stone at the end of 22 minutes for about 4 minutes! No parchment. It was great! It wasn't messy or smoky on the stone.
I'm so happy to hear this! Thank you for reporting back and for sharing all of these notes :)
BBuona Pinsa in Oxford has authentic Italian/ Roman pizza (very similar to what I often ate when living in Rome.)
I do hope you have a good time reconnecting with your family. If you are anywhere in the north of England I’d really recommend Annellos pizza in Slaithwaite. It’s quite easy to get to Slaithewaite by train.
I am so sorry to hear about your dad. I lost my dad this year and it has been devastating. May his memory be a blessing.
Sorry to hear about your dad, hope you have a wonderful time in the UK. As a London local I can’t recommend Crisp W6 enough, especially the Vecna and tie die pizzas. It is very busy though so the best bet is to go for the walk ins, check their insta for the times (and show up ahead of time). And then have a beer (we love the neck oil) or cider (Aspell) while you wait!
I am so sorry to hear about your dad - I hope you have a wonderful time with your family, celebrating his life! Can't wait to make this pizza! Thank you for your pizza genius!
If you're in London, I can highly recommend 50 Kalo https://www.50kalo.it/ciro__salvo.php. It is a sister restaurant to a Michelin starred pizza restaurant in Naples. Truly excellent.
I also echo recommendations for Franco Manca. Don't be put off by the fact it's a chain. The sourdough is exceptional.
Pizza in England: Do you know Daniel Young? He is definitely the pizza whisperer when it comes to eating pizza in England (or almost anywhere else ).
grandma-style pizza FTW!
Hey Ali, safe travels, and I like the idea of a reunion to celebrate a loved one, a celebration of life!
I’m short on pizza recommendation for London but my friend who keeps a pub listing he shares asked, “do they have pizza in London?” So I checked the Google and it seems there are more Pizza Huts than pubs in London, go figure!
Regarding Friday pizza, my plan was to make the Grandma Pizza but I can never find broccoli rabe, so I saw the Scillian in Pizza Night and made that but I missed the change in the dough amount and did the pre bake. I had 460g of dough that I managed to stretch out in the Grandma Lloyds pan. It still was fantastic in the end. Cheers.
Safe travels and wonderful memory making💕👍
Oh, what a wonderful way to remember your dad and connect with the family in the UK. Enjoy the reunion and the travel.
No pizza recommendations for you. Just a funny pizza in London story. In 1976, pizza restaurants had come into vogue in London. As a 21 yo college student from the U.S., I was craving pizza after several weeks in Eastern Europe. Turned out the London pizza place I found was a bit posh. There I was in comfy jeans, picking up slices of pizzas with my hands, as we do. I finally noticed everyone else was dressed up and daintily eating their pizzas with knives and forks. I’m sure they were side-eyeing the uncouth young American 😂 Not sure I’ve had a pizza in England since!
Have a sweet time remembering your dad and connecting with your family in the UK! So glad you’re getting to do this with your kids and their cousins. Maybe there will be a curry pizza or a delicious pasty that you bring back! Don’t forget to eat ice cream while you’re there, too. 💕