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

29 күн бұрын

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

@thewefactor1

29 күн бұрын

@@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

28 күн бұрын

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

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

Thanks Martin. You’re the best! 👍🏻

@KingArthurBakingCompany

28 күн бұрын

He sure is! 😄 -🥐Lily

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!

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.

Love this one, thank you Martin!

@KingArthurBakingCompany

28 күн бұрын

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

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

28 күн бұрын

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

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

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

@KingArthurBakingCompany

6 күн бұрын

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

Just made and ate this, instant staple.

@KingArthurBakingCompany

27 күн бұрын

Love that! 😄 -🍮Kat

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

28 күн бұрын

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

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.

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

29 күн бұрын

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

@rdr9999

29 күн бұрын

lol, same!

@KingArthurBakingCompany

29 күн бұрын

🍕🍕🍕 -🥐Lily

@janesmith9628

28 күн бұрын

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

@KingArthurBakingCompany

28 күн бұрын

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

I love that red scoop!

@KingArthurBakingCompany

28 күн бұрын

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

You're such a good teacher!

@KingArthurBakingCompany

27 күн бұрын

💛💛💛 -🍮Kat

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

@KingArthurBakingCompany

6 күн бұрын

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

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

28 күн бұрын

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

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

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

Awwww grandmother❤

@KingArthurBakingCompany

2 күн бұрын

💚💚💚 -🥐Lily

"dough slinger" really got me

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

18 күн бұрын

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

8 күн бұрын

Torino’s still good to me.

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

@breadwright

28 күн бұрын

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

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

29 күн бұрын

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

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!!!!!

Yay Grandma!

Those wood cutting boards! This pizza looks great.

Hey, Martin. Love your videos and your teaching style. When you took the dough out of the fridge, did you let it warm up or come to room temperature before trying to stretch it onto the pan? I tried a similar recipe and the dough was so cold, it wouldn’t stretch very well.

@KingArthurBakingCompany

25 күн бұрын

Hi Shannon! This dough can be taken straight from the fridge and turned out onto your greased pan. If when stretching the dough it starts to shrink back, cover it with lightly greased plastic wrap, and let it rest for 10 minutes before resuming the stretching. -🍰Grace

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

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

29 күн бұрын

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

@imbykji

29 күн бұрын

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

@roamingcali

28 күн бұрын

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

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

29 күн бұрын

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

28 күн бұрын

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

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

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

29 күн бұрын

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

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

@KingArthurBakingCompany

29 күн бұрын

He sure is awesome! 😊 -🥐Lily

@travis5481

29 күн бұрын

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.

We love u martin

@KingArthurBakingCompany

29 күн бұрын

We do(ugh), too! 😄 -🥐Lily

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

@KingArthurBakingCompany

29 күн бұрын

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

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

@KingArthurBakingCompany

25 күн бұрын

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

Martin is the man!

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

@kjdude8765

29 күн бұрын

Yes

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

@KingArthurBakingCompany

29 күн бұрын

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

28 күн бұрын

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

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

29 күн бұрын

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

No link to the red spoon?

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

22 күн бұрын

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

can you guys have a market for australia, I'm wanting to get your flour and it's hard to find it

@KingArthurBakingCompany

27 күн бұрын

We currently only have distribution within the United States, but perhaps someday! -🍮Kat

An I get that sauce recipe?

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

29 күн бұрын

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

29 күн бұрын

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

28 күн бұрын

@@kjdude8765 Thank you for the information.

Will you do Chicago pizza?

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

Can I make my dough in the bread machine?

@KingArthurBakingCompany

29 күн бұрын

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

Sauce islands 😄

Can you please add a link for the tomato sauce for the Detroit style pizza?

@KingArthurBakingCompany

25 күн бұрын

Hi Tom! Thanks for that feedback, you can find the recipe for Detroit-Style Pizza sauce here: www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe Happy baking! -👩‍🍳Morgan

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

@breadwright

28 күн бұрын

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

Can we control the strength of the flour so that we increase its strength or reduce its strength by a number?

@KingArthurBakingCompany

5 күн бұрын

Hi Faisal! I'm a little confused by the question your asking. When you mention the strength number of the flour, are you referring to it's gluten-forming protein content percentage? -🍰Grace

@Faisal39700

5 күн бұрын

Yes I mean (gluten) When you mixed soft wheat whith strong wheat How to calculate gluten value?

@KingArthurBakingCompany

5 күн бұрын

That's a great question! I'll have to check in with one of our experts and get back to you on an answer in the near future. -🍰Grace

Martin, what is the advantage of your "slap and fold"?

@libbydodd3205

13 күн бұрын

Never mind. You explained.

The chef mentioned the sauce recipe has balsamic vinegar and chili flakes in it but the link to the sauce recipe doesn’t match. Can you post the sauce recipe that was mentioned?

What do I do if the crust isn't as dark as I want it and the cheese is already dark?

@KingArthurBakingCompany

28 күн бұрын

To prevent the cheese from baking more, a sheet of aluminum foil atop the pizza will be a "shield" from the heat. 😊🙌 Happy baking, Michael! -🥐Lily

@julieseekel3810

13 күн бұрын

Try putting it on your stove burner a couple of minutes. I do this with cast iron pan pizza. Careful you don't want to screw up your pan.

That's not thin crust, but it does look great!

@KingArthurBakingCompany

6 күн бұрын

Let us know if you give it a try, S Sab! 😄 -🥐Lily

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

27 күн бұрын

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

Interesting 4:13 "I like to keep my hands clean". 7:40 spreads olive oil all over the pan with his hands.

@KingArthurBakingCompany

6 күн бұрын

Great observation! 😅 The olive oil on his hands from oiling the pan actually helps to keep his hands clean(er) when spreading the dough into the pan, so the dough doesn't stick to his hands. -🥐Lily

You use a scale to weigh ingredients. Why not use a thermometer to gauge the water temperature?

@KingArthurBakingCompany

28 күн бұрын

Great question. 😊 The water temperature can certainly be tested! Martin may have checked the temperature off-screen, or as a master of his craft, bakers develop a memory of the "feel" of the different water temperatures. This bit from our blog, "The comprehensive guide to baking with yeast" (www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) may offer some clarity, "Another reason yeast might not work: You may have killed it by using overly hot water in your recipe; water hotter than 139°F will kill yeast. But don’t stress too much about temperature; 139°F is way hotter than is comfortable to the touch. If you stepped into a bathtub of 139°F water, you’d leap out fast. So long as the water you combine with your yeast feels comfortable to you, it’ll be comfortable for the yeast, too." Hoping this helps! -🥐Lily

I wish this video was posted during the 20% pan sale. 😉

@KingArthurBakingCompany

28 күн бұрын

Excellent point! However, the sale did not include these pans, only KABC-specific pans. No matter the pan, we're thrilled to bake with you! 😊 -🥐Lily

@roamingcali

28 күн бұрын

​@@KingArthurBakingCompany Ahh! Well, now I won't wait to get one.

@KingArthurBakingCompany

28 күн бұрын

🙌🙌 Happy shopping and baking to you! -🥐Lily

No crumb shot or crisp sound on the microphone. I always like to see the crumb and hear the sound of crispness. Has anyone else on here made this?

Man makes grilled cheese on toast

@billyyank5807

2 күн бұрын

Except it's not. And what else would you make a grilled cheese on? Tortillas? Do you mean bread? It's bread. It's only toast when it's toasted.

Doesn’t like to get hands dirty Proceeds to wipe the pan with his bare hands and the olive oil.

8:00 i just thought of something: isn't it mostly dark inside the oven while baking? a white pan or a black pan aren't gonna look that different inside a dim/dark oven, so how would the color affect the temperature? it's different from telling someone to wear a white shirt in summer and a dark shirt in winter, while outdoors in the sunlight i believe the material of the pan should make more of a difference, aluminium vs steel vs stone etc

@KingArthurBakingCompany

28 күн бұрын

Hey there, baker! Thanks for sharing your thought. 😊 You're correct! The material of the pan does make a difference, as well. We have more information about this in the context of pies, here: www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan. As for the different colored pizza pans, heat is the key (vs light). The dark oven still produces heat, which is received more or less in different colors. We have more on this, here: www.kingarthurbaking.com/blog/2023/03/09/detroit-style-pizza-pan. Hoping these resources help! Happy baking 🍕 -🥐Lily

King Arthur dark Pan $80. I have a lot of kitchen goods to add to cart from this here Video. Let’s get into proper kosher kitchen. No dog needed

great method but I keep thinking, put a towel under that bowl...that slapping glass sound eeek!

Grandma would have proofed the yeast before mixing in the flour.

@KingArthurBakingCompany

27 күн бұрын

That makes sense, because in Grandma's day, yeast manufacturing wasn't as good as it is now, and she would have needed to. But these days, that step is no longer necessary in most cases. 💛 -🍮Kat

@Mark_Nadams

27 күн бұрын

​@@KingArthurBakingCompany That may be true for those of us that use properly stored dry yeast on a regular basis or use the little packets of dry yeast while they’re in date from the supermarket. However, If using fresh yeast proofing should always be done because it is so easily spoiled. But, it is still a prudent step for those who bake with old dry yeast packets or have their bulk dry yeast stored in the pantry for “?” and only use it once or twice a month. Personally I use dry yeast. I store mine in quart air tight canning jar inside the freezer, use it at least twice a week, and I still proof my yeast. It take almost no additional time and it insures a great baking experience. Happy Baking !!!

Did you make up the term "grandma style pizza"? Because that's news to me.

@KingArthurBakingCompany

28 күн бұрын

We did not. 😊 From the description at the top of the recipe, "A New York City staple, Grandma Pizza has its origins in the homes of America’s Italian ancestors." Thanks for asking, A, we're glad to share this history with you! Happy baking 🍕 -🥐Lily

Nice job, but a bit thicker than I usually see. To me, "Grandma Pizza" began as nothing more than a lazy shortcut Sicilian Pizza, with pizzerias basically baking an unrisen Sicilian pie which is thinner, thus using less dough (which equals more profit). As far as I know this style started with a wave of Roman-style Pizzaiolas setting up shop around Brooklyn in the 1980s and didn't really exist before then. Not a favorite style of mine✌️

@KingArthurBakingCompany

29 күн бұрын

We appreciate your perspective, Christopher! Is it the thinness that makes this style of pizza undesirable? -🥐Lily

@MrChristopherMolloy

29 күн бұрын

@@KingArthurBakingCompany Not really, I like most styles of pizza, but this style, along with "Bar Pies", which to the best of my knowledge began at a joint called Lento's in Bay Ridge-Brooklyn, are just less well-executed versions of more traditional styles. You see I'm a bit of a throwback and nostalgic, and I associate Grandma Pies with the rise of the practice of pre-baking a dozen different types of pizzas, including the dreaded Salad Pizza, and displaying them behind a glass display where there once was a counter to eat at. Grandma Pies are also a bit too cute for me, with uniform strips of sauce (and sometimes pesto) decorating it like a flag; I'm more of a Jackson Pollock fan when it comes to pizza 😉

@MrChristopherMolloy

29 күн бұрын

@@KingArthurBakingCompany As a guy who grew up in Bensonhurst with my Sicilian-grandmother, I can tell you that her style of Grandma Pizza was a loaf of Seeded Semolina Baguette, sliced and topped with Sunday Meat-Sauce and Pecorino Romano 👍

@KingArthurBakingCompany

29 күн бұрын

Ah, the concept and style isn't for everyone, for sure! Thanks for explaining and sharing your passion for pizza (and Pollock). 😊🎨🍕 -🥐Lily

@MrChristopherMolloy

29 күн бұрын

@@KingArthurBakingCompany Thanks for posting these videos and being so pleasant to speak with. Have a great Memorial Day ✌️

Yup the pan is dark….. it’s also very very expensive….ridiculous… it’s easy to darken any pan….no need to pay that price for a sheet pan

@KingArthurBakingCompany

10 күн бұрын

No matter the pan, we're happy to bake with you, Lady Thyme! 😊 -🥐Lily

Pizza shops in NYC don't use " pizza dough flavor". Just saying.