The Secret is Out | My Grandma's Sicilian Style Pizza | 🍕🍕🍕
Вставка
- Опубліковано 12 вер 2024
- What’s up guys!
You’re in for a special treat today. This delicious cheesy Sicilian pie recipe is close to my heart as it’s my grandma's recipe. As an Italian American, pizza is a favorite dish of mine and a staple in my cooking repertoire. Today you’ll be learning how to make this cheesy, saucy & flavorful pie. It’s got a soft crust that is chewy and full of flavor. This Sicilian pie is so easy to make, you will be cooking this often and your friends and family will be raving about it for days.
Full Recipe on Website: skillignite.wi...
▶Huevos Rancheros 3 part Series Recipe: • Saucy & Delicious Huev...
▶Spicy Thai Cauliflower Larb: • This Vegan Thai Dish I...
▶Pumpkin & Butternut Squash Soup Recipe: • Warm Comforting Fall F...
▶Connect with me on Social:
Instagram: @thevegan_vagabond
My first job at 16 was at an Italian restaurant. I made hundreds of pies. None were Sicilian..sadly. I’m adding this to my Italian repertoire! Thanks again for sharing brother! 😋
Thank you Mark. This is one tasty recipe that you're definitely going to love.
Beautiful job Christopher, grandma would have more than proud ❣️
I made this and it was great! Loved it and so easy to make. Thank you soooo much 🤗❤️
So glad you tried it & enjoyed the dish!
I really like your recipe. Going to try it this week.
The secret may be out but no one does it better than grandma
I love your choices here! Sliced garlic instead of minced, fresh oregano instead of dried, and may the best, cooking it in a glass pan. I am always worried I'll pull my pizza too soon and get a goopy bottom. With the glass pan, you have some idea of the doneness by just looking at it. Brilliant!
one of the best I’ve tried.. I eat it at least once a week too..
Your videos are spot on..no BS just good cooking skills.
Thank you my friend.!
Thank you! I'm so glad you enjoyed it.
Luv it!!! Gonna make this as a surprise - for my grandkids. New subscriber...luv the music & sweet camer work!!! Bravo Maestro!!! Health & Happiness To You & Yours.....Manga...Manga.
delish!!! great video Chris !
Good morning, I just have to tell you that I made your pizza yesterday and it was fantastic. I tried to share a picture of it to you but I couldn't.
So I just wanted to say thank you for sharing your pizza recipe with us. God bless 🙏
I’m so happy you enjoyed it.
Looks yummy 😋
That looks soooo good! 🤤🤤 John and I need to make this!
That looks AMAZING
Dang that looks good.
Thank you!!
OMG looks amazing, can't wait to try it myself
Oh yum!
Bravissimo, fratello! Thank you for showing this. I hate it when pizza, "experts," claim that, "pIzZA SAucE iS sUPoseD tO Be RaW!" I mean, that's only certain pizza styles, and pizza itself is SUPPOSED to be an expression of the individual chef! Innovation is awesome!
Yes it’s a very debated topic. It comes down to preference. Thank you for the love.
" Yeah Baby, That's What I'm Talking About,
That's A Beautiful Thing,...🤪
Great Job Champ 🏆 Coming from a Brooklyn Born and Raised American Italian Family/Neighborhood (Bensonhurst) we take our Pizza very seriously. You were definitely on point with this. Sometimes I also like to add a Basil Leave or 2 to the top when I make a Sicialian Pie. Great Channel 👍Grane Cheese the best you can use Mozzarella Wise on Pizza I love to make it already shredded or shread it by the block. For my "Grandma" Pie of course cannot use anything but Fresh Mozzarella.
When my grandmother and grandfather first came to the US that’s where they lived Bensonhurst.
@@skillignite2912 Nice loved growing up there when my great grandparents and grandparents came to America they were in South Brooklyn Park Slope. Love the old stories. Your pie you made looks perfect 🤝👌
looks great!
thank you :)
That looks great
Looks delicious!
Thats one of the most delicious looking home made Sicilian pizza's I have ever seen ! I just need an answer from a fellow Italian. How did his pizza sauce taste without basil added to it ?
Lol, I love how you have the fork and knife by the plate at the end but you still ate with your hands. I don't blame you though, that pizza looked far too good to waste time on being civil about it.
Getting down and dirty with your hands is always the best way to enjoy pizza 😅
Your pizza looks delicious! I was wondering about the pizza sauce,could I just drain some of the juice from canned tomatoes before cooking?thank you for the great tutorial
I would reduce that liquid it concentrates the tomato flavor that way.
@@skillignite2912 thank you
Chris which part of Sicily is your family from.? My family is from Siracusa and Catania. 🙂🇮🇹
They are actually from Naples. Only my great grandmother was from Sicily but not sure what part.
but you are golden heart to do it :)
i want to knw what so special abov this pizza?is it the thickness🙏🙂
It's just a delicious cheesy Sicilian style pizza. But all pizza is special to me.
Can you use metal or glass pan?
Metal pan tends to be on the thinner side. If you can find a thick metal pan, that will work. However I think a glass pan works the best.
What size can of tomatoes? And what kind of oil did you use to oil the bowl? Thanx for your response
Btw, I am gonna buy a glass 9x13 pan just to make this pizza. It looks so yummy. Great job young man and tfs👍👍👍👍👌👌👌👌🔥🔥🔥🔥💕💕💕💕💯💯💯💯
Thanks for your love & support. I used a 28 oz can of San Marzano tomatoes and olive oil to oil the pan. :)
Put a pinch of hot chili in the sauce for extra flavor .Use worm water,Salt goes last in the mix to absorb the water, I would preheat the dough to get it more crunchy.
That is if you want it crunchy. That would be more like a Detroit Style with olive oil at the bottom of the pan to make it crunchy too.
@@1flash3571 I had the best Pizza when i was a kid, by people keeping up the tradition for hundreds of years.
I love this recipe🤗❤️ question,
Can you let it sit longer than the 2 hours? Is 4 hrs okay?
Yes the longer the better. You can leave it overnight as well.
Here's the thing. EVERYBODY in my family likes thin, crispy pizza. Except for me. I like the dough to be like a fluffy cloud. So I will be making this for me and me only and I don't feel bad about it. Not a bit.
Fluffy clouds are the best. 😅 I hope you like this recipe.
what if i can't find bread flour at my store or semonilla or fresh oregano? what can i use?
I would check Amazon. But regular flour will work. You can use dried oregano instead of fresh. You can skip the semolina.
An hour into the rising and I remember that I didn't lightly oil the dough ball. Hoping it still turns out well
Did it?
Yes. I am making it again this weekend but I have to make it a little different because I don't have all the ingredients you use for your recipe
Mine took only 11 minutes to bake at 450.
Oh that was fast so you have a convection oven with a fan? I glad you made the pizza how did it turn out?
@@skillignite2912 No convection, just a plain old oven. Turned out ok nothing special.
knead dough until windowpane test
What is the windowpane test?
@@skillignite2912 i'm going to assume you have google or being sarcastic
I usually use that technique when I’m making ravioli!!
Why no 48-hour or 72-hour cold fermentation of the dough? Wouldn't that take the taste of your pizza to the next level?
You can do a slower fermentation if you have time.
Should have shown the bottom otherwise very good
Cooking the toppings and adding them to the dough causes the pizza to turn out soggy and mushy after baking.
Does anybody else have this problem?
Sfincione!
If you think of it next time, cut the Sicilian pizza into smaller pieces !!!
looks mean nothing for taste lol
Nothing he did made me think that the flavor would not be good.
@@radzo1675 no way of knowing really without making the dish and using similar ingredients and following his direction and even then equipment varies. maybe if you said a signature dish from a 3 star Michelin chef I'd tend to agree with you.
@@u235u235u235 That goes for any recipe. Gordon Ramsey has Michelin stars and several other awards up the ying-yang yet still insists on putting oil in his pasta water so I'm really not interested in his signature dish. And he's annoying to boot. I want to make stuff at home with the equipment I have like in this vid. That way I am only out the price of ingredients if it doesn't work out.
@@radzo1675 i'm talking about the dishes actually in his 3 star Michelin restaurant during his rise, not his social media nonsense.
That looks like a plain cheese casserole.
Needs more oil in the pan. Slices of mozz and prov on first, then the sauce.
I personally don't like to labor my pizzas and then do a boring cheese.
Needs at least pep cups and maybe some onion.
Crust looks like Italian bread. Looks like a gummy bite of Italian bread with sauce and cheese. Not classic, traditional or Sicilian at all. Don't make anymore pizzas in a casorol dish please and thanks.
Sicily, Italy is credited with inventing this pizza, though it originally was referred to as “sfincione” which translates to “thick sponge”. The thickness came from building the pie on focaccia, an Italian yeast bread that is known for its dense texture.
@Daniel S well whatever you wanna believe is fine. This pizza is delicious you should make it and tell me what you think. You are entitled to your opinion and I respect that.
I made it and it was not gummy.
Learn how to spell. Casserole
🤣