@@andrewgalletta7119 I know, it was stupid. This is how we used to make the Sicilian pizza at the restaurant. Instead of making separate batches of dough, one for Sicilian, and one for the regular New York style, we would just combine two pieces of dough.
Just wanted to say cooking channels like this are such a breath of fresh air compared to the overproduced mainstream ones. Love the chill atmosphere and your guys’ food always looks great. Thanks!
I’m 1/2 Italian American from New Jersey and spent the first half of my childhood surrounded by my Italian family. I’ve been homesick for 40 years and watching your videos just takes me back home every time. I’m commenting and liking as many of your videos as I can, because you deserve so many more views than you have! You may get sick of my face popping up in your comments lol ❤
Same here! We are so spoiled! Hard to eat anything else when u had the best! Living in the south, hard to come by even decent pizza. I'm blessed to have a former NJ pizzeria owner who opened one here. Whenever I come across a NJ or NY runaway, I let them know about this place!😂
Made this last night and oh my word it was fantastic. Small diced multi-colored peppers (for any of the meats), Mexican cream cheese (for all the cheeses, queso crema), and fish sauce (for the anchiove 1t for 2 pieces) were used to replace what was not available, we absolutely loved it. YOU sir are greatly appreciated for sharing your knowledge. I had tried and failed at pizza making, but, this one just put me on the "Go mom!" list :D. May this season bless you and your loved ones with peace, love, and financial prosperity, always.
I live in Florida but I'm originally from Brooklyn. I've been looking for a good New York pizza recipe and I think I found it. I want to thank you and your brother for shaving your recipes. Florida water is nasty too.
I knew this was a hit. When the pizza was being cut ,that crunch sound goodness ,love a crispy crust ,not that saggy pizza dough awesome video ,easy to understand recipe.👍👍thanks for sharing.
Its the alkaline in the water that gives it the funny taste. Most of the southwest states have that alkaline issue in the water. That's why there are very few cheese and bagel manufacturers out west. When my brother lived in Dallas, Texas in the late '70's he had a difficult time finding decent pizza because he was used to NY pizza as a kid. NYS water is the best and most conducive to pizza, bagel and cheese making.
This reminds me of my Nona. I can smell all the different cheeses. I was very fortunate to have grown up in a family of cheese makers. My uncle distributed for polly-o cheese when you could not buy it in the stores. We were c&f cheese. We are now long gone. I used to working with cheese plant from the time I was 7 years old. We were eating fresh mozz before people even knew what fresh mozz was! I was so fortunate to have this in my life. I remember all the big milk cans. Then the milk cans were gone in the big stainless steel tanker started coming. So odd watching this video brought that memory to mind. We made basket cheese, grated cheese, any kind of Italian cheese you can think of. Thank you again! I've been binge watching these videos and I'm starving!😅😂
Glad we can bring back good memories. Quality cheese is key for any recipe. We grew up on Poly-o ricotta and fortunate to find it at a little Italian food store in Dallas! Thanks for watching!
God bless you Sir for your Dad's recipe, your kindness is much appreciated by me and others who watch this video. For your sharing I will thank you and become a new subscriber. Big thumbs up my friend. Thanking you and your dad once again...
I made your recipe for the pizza doe and is in the frig doing its thing tomorrow will be pizza night can't wait to make it thank you so much for sharing your family's recipes 😊
Thanks for sharing your recipe. I'm not from Brooklyn but my Sicilian step father was from Canarsie. When I was in my 20's a long time ago, he bought a luncheonette in Oceanside where we lived and turned it into a pizzeria and remodelled the interior and added a pizza oven. We never made Sicilian pies, but we made regular ones and hero sandwiches as well as luncheonette stuff. I loved to eat the Sicilian slices every time we went to the Green Acres mall and sometimes at other pizzerias. Anyway, I'm glad to find your video so I can do the same again.
I worked for a guy on long island who put the onion and anchovies in the Sicilian sauce . The best Sicilian in my life. Made pizza for 34 years. We make Sicilians the same way lol ..light label of watery sauce and let her rise. Light Airy crispy
I think everyone makes their own version of Sicilian Pizza, my Grandmother was from Monreale Sicily, she made the dough, she pushed anchovies and pieces of romano cheese inot the dough she cooked her sauce with onions and seasoning which went on top of the pizza, the only cheese she put on top of the pizza was grated romano cheese, she made sheets of this pizza, it was Delicious!!!
Hi Lucille, I come from Brooklyn East New York, and our neighbor made it exactly like you explained. So, delicious. She made her dough and had it rise on the end of her bed. Ofcourse her bedding was beautiful and hand made. She had her dough undisturbed. Best years of my youth.
I wish I could’ve seen the bottom of the pizza, you’re holding out of the camera’s view… and the same as you tick and folding the dough … i need to know how to do that lolol!! I tried to just emulate what I could see of your hands, while saying “tuck and fold” lol! Whatever I did, it’s the next day and they look beautiful!
@ Wow it looks sooo good lol! Everyone keeps using the term Grabdna Pizza synonymously with Sicilian and it’s sooo not the same! This gives me hope! Grazie! 🇮🇹🍕
That’s definitely one I need to try. I’m actually in MA. So obviously the pizza isn’t to NY standards but we have some local places that make a good Sicilian pizza. So delicious!!
Made this tonight. Used a smaller pan with high sides. Made the pizza more like deep dish. Will use a bigger sheet pan for a thinner crust. Otherwise good recipe.
Hi Paula! Thanks! Sorry, but my restaurant days are over!. Next time I’m in Florida, I’ll come by and make you a pizza. Hey, Sasty just told me Chelsea just got married. Congratulations! Hope you are doing well! Send my regards to Sal!
You guys should check out kitchen on a cliff !! An Italian Nana who was a chef..Cooks sicillian...lots of eggplant anchovies etc..A delightful ladyshe is !!❤
Just an fyi.... I went to HEB and Walmart in search of Cento. Both stores were out. If you are fortunate to still have Cento in your store, you might want to stop up. Thank you
Lol 🤣 so cute 🥺 it's just a pizza 🍕 sweetie, when I make my pizza I put a little cornmeal on the bottom of the crust and I put my sauce mozzarella and parmesan cheese and I'll put the bell pepper the onions the olives mushroom and pepperoni and sometime bacon so so good, my grandson told me it was better than Pizza hut's pizza he's so cute and very arrogant but it is good 😊, your pizza looks delicious too.
I really like your recipe, as I am a brooklyn girl now living upstate NY, I don't have to tell you there's nothing that matches up to NYC pizza! Water I think has al lot to do with it. Your dough stretches nicely! Can't wait to try! Thank you for sharing your family recipe! 😋 Omg the crunch!
Hi Papa P. So today I made my first Sicilian Pizza. The pizza came out delicious! I love the crunch. I was reluctant to use the anchovies out of fear the pizza would taste like fish but it doesnt. This recipe is a keeper! Thank you again...
Hi Papa P. I am a born and raised in good ol' Brooklyn, NY and grew up with the best pizza ever. Love your video and that scrumptious looking Sicilian Pizza you made. Is the recipe available anyplace where it can be printed out?
Hi Mike, thanks for the compliment! This was one of our first videos Which could have been made better. We will be making another Sicilian Pizza video soon and will have the ingredients in the description this time.
@@BrooklynBrothersCooking the youth of today lol papa p is old school lol we didnt print text or use computers lol? Great channel authentic italian cuisine 5*
You memtionex in the video you left the dough in the frig overnight. In the written recipe to leave dough at least 24 hours in the frig. What do you suggest is the minimum allowable? Thank you.
That looks so damn 😋 delicious!!!! I may have to attempt making a homemade pizza. I'm burnt out on chain restaurant pizza. They taste nothing like the ones I had while visiting N.Y. 😊
That is a true labor of love. It looks delish. I live in South Florida . They cannot make a good Italian pie down here . I usually make my own out of frustration . I’m gonna give your Sicilian pie a try since I’m Sicilian 😂 Thank you for this beautiful video☀️🌴🏖️💚🤍❤️
@BrooklynBrothersCooking When stretching the dought to make the Sicilian pizza do you shape it right out of the fridge or should i allow the dough to come to room temp first?
At first, you can stretch it as much as you can right out of the refrigerator. And then let it rise for at least an hour, and it will stretch real easy after that.
My favorite one by far! I've got my dough rising......again! LOL! This is far better than anything I can get out here. And it's definitely got the heart and soul of Brooklyn in it just like me.
Thanks for the detailed video. Can you share what sized pan you used? I just bought a 14"X14" Lloyds pan so I need to know the size of your pan so I can figure out how much of your dough recipe to use in it. I've never made a Sicilian pizza, and I'm eager to do it as soon as I know how much dough I need for various pans. Thanks again for the video. I'm eager to see some of your other videos! PS: did you let the dough rise after it was stretched, and before the first bake?💕👍👍💕
Thanks so much! I did the math and my pan is 54.7% the size of yours, so I multiplied each amount in your recipes ingredients by 54.7% to get the recipe for my pan. So the dough weight for my 12X12" pan is 675.52 grams. That was such a big help! Thank you again! 💕💕💜💜👍👍💜💜💕💕
I love Sicillian's but since I move to AZ from NY can't really find them or really good pizza. I really love the onion touch to the pie. I said I was going to learn how to make my own. Thanks for the great recipe and video.
It’s 2 teaspoons. Yeah, that was one of my first videos. Still going to the learning stage then. Soon will be making another video for the Sicilian pizza.
Thank you for the video. I like the ingredients and the method. Can you tell me (1) the model name and number of the Kitchen Aid mixer, and (2) why do you cut the dough ball in half?
Guess I I wasn’t thinking about leaving the dough one piece. I was just accustom to making the Sicilian with 2 pieces of dough at the pizzeria. Good point though!
@@BrooklynBrothersCooking Thankyou. And for this Sicilian may I ask what the dough ball weighs? When you mix 6 cups flour with 16 oz water, let it rest 20 minutes in the bowl, then turn it out onto the workbench, how much does that dough ball weigh before you cut it in half (?) 48 oz?
Pizza looks GREAT , wanna give this a try ......... but wondering: At the end of video you post the dough recipe, noting 2 teaspoons SALT. During the video, as you mixed the ingredients, you state 2 TABLESPOONS salt...... which is correct ? ( this is something I often do myself, so now I measure in grams. More accurate, less chance to "OOPS!" it. Cheers !
Hi, I’ve been watching your channel for about a month. I absolutely love it! I don’t want to make this msg too long, however, your dough is absolutely wonderful. Just tried the Sicilian pizza but added the whole can of anchovies 😊to the onions. Please keep making more videos. Btw, do you have a recipe for St. Joseph’s Bread? My mother-in-law used to make that. Ty! I should have added - dough rolled in sautéed onions, anchovies, olives, herbs, sometimes raisins. She was born from immigrants of Bari and used to cook the peas and shell pasta dish you prepared.
made this tonight with Cento Anna Napoletana Tipo "00" Extra Fine Flour 6 Cups of Flour which weighed out to 1.59 lbs. and 2 cups of water 1.04 lbs as the Brothers described in comments. 1/4th ounce dry yeast. 2 tablespoons salt 2 teaspoons sugar and extra virgin olive oil to site. roughly two big drizzles. I mixed all ingredients then knead the dough for about 5 minutes. Balled it up and let it sit covered for about an hour to rise. Then I put in refegerator for 10 hours but you should do 24-48hrs however 10 hours worked fine. Took it out to rest 45 mins then stretche it best I could to fit pan. Put it in an oven that i turned on and then off quickly to rise for one hour. Took it out and it stretched beautifully. Then I took the can of sauce that still had a little left at the bottom and mixed it 50/50 water sauce and put on top of the dough. Back into oven to rise for another 1.5 hours. I turn the oven on to 200 for 5 mins then turn it off. Should be just warm, enough where you can touch the inside without burning yourself. Then I took dough out again and put the actual sauce layer on. 15 minutes at 450 degrees till turned brown but still not done. Added my cheese (you can add all toppings here). back in oven 450 for about 13-14 mins. DONE! Really easy, just copy what I did which is exactly what they did just with the recipe fixed for yeast and water weights. Super excited and family loved it because it did taste like NYC Sicilian. Crunch and all! Where I live now I can't get good cheese, had to use Boars head mozzeralla. Not the best by far but it works. I really need to start learning how to make mozzeralla cheese next. Thanks again Brooklyn Brothers! another hit. I like that you are old school NY cooking which I miss but I don't miss NYC at ALL! !!
@@BrooklynBrothersCooking Thanks guys, I swear I just saw you and your mom on a Daddy Jacks cooking channel? 2008 vid. I follow you guys and daddy jack for all around great food like back in NY. 5 star show off food check out StevesCooking. He is killer top notch.... th-cam.com/video/YVQKqpCHKKk/w-d-xo.html&ab_channel=CookingWithTheBlues
Hello. I saw that you said the first time the oven was at 125 degrees. I didn't catch all the other times you used the oven what the temp was. I really want to try this.
I just turned it up until 125 and turn it off, so I can place to go into the oven and let it rise quicker. The oven must be off when you place to deodorize.
The pizza looks great! I would like to try the recipe but can you tell me the size of your pan? My pan is 12"x12" (144 square inches), so I need to scale down your recipe. Also. you can share what you did with the dough between the time you took it out of the mixer and started stretching it? Did you ball it and rest it at rm temp?? or ????. It would be great to have all the instructions before I go ahead an try to make this at home. Love the bottom crust too!
Hi June! We use 19.5 x 13.5 inch pan. once you roll the dough into a ball, let it rest for about 20-30 minutes before you place it into the refrigerator. Refrigerate the dough overnight before being the pizza process.
Thanks for the video.. nice job. I’m from Jersey but moved to Florida.. The pizza here is awful. I make pizza but as you know the oven only gets to 500f .. I bought a pizza steel which helps with the browning.
Hi, Papa P! ❤️ I made your Sicilian Pizza and loved it! One question, please. I used 2 teaspoons of salt in the dough as written in the recipe at the end of the video, but in the video itself you say you add 2 Tablespoons of salt. Which is best? Also, I made your Zeppole and they were a big hit at a recent Halloween party. Thank you so much for all of your delicious recipes! 🍕
Dom, on the second bake did you still bake the pizza at 450F, for the final 15 minutes? Also at the beginning of the video you mentioned a packet of yeast but in the written recipe at the end of the video it says 3/4 of an ounce of yeast. A packet of yeast is only 7 grams which is only a quarter of an oz. So is that written amount of 3/4 of an ounce which is 21.26 grams, which is 3 time as much as what is in a packet. So was the 3/4 of an oz an error or is it correct and you have a larger packet of yeast that most use??? I'm writing this all down and redoing it for my smaller pan. Thanks again for your help PS: I also like the peppers and kalamata olives that your wife like and I think your onion anchovy, oil mix is going to be amazing!
@@BrooklynBrothersCooking I think you did great on the video. I loved that you showed a photo of your ingredients at the beginning; and the best part was the wonderful result at the end. And it was good that you mentioned that the dough could be used for round pizzas, etc. The sound of the crunch when you cut the pizza was all I needed to want to make this pizza. I stayed up till 3:30 am last night doing all the math to figure out how to scale your recipe down to fit my 14x14" Lloyd pan. Turns out my pan is 77.29% the size of your pan. Then I had to multiply that by each of your ingredients after I figured out their gram weights of each of your ingredients. I also figured out the percentage of all your ingredients, so now I can use a pizza making software to create your recipe for any size pan! Thanks again for all your help with this. Now I have to check out your other videos. 💕👍💕
Great video!!! I'm wondering if I freeze one of the balls, what's the process for thawing out and letting rise? Take it out a couple days before hand and stick it in the refrigerator? Yes i know answering my own question? Maybe. Thanks again for your channel. I think I'm going to enjoy your recipes. God bless America 🇺🇸 🙏 and God bless you. Patriots unite HUMANITY!!!
I will say out of all the dough I have made in my life, yours feels great... I just finished spinning some off and can't wait till tomorrow to make my Zaa. Again glad i found your channel. Thanks for the lifetime za recipes. Patriots unite HUMANITY!!!
Yeah, once you roll the ball into her though, just place it into a plastic bag and freeze it right away. I usually let the dog door for about four hours before putting it in the refrigerator to rise overnight.
Wonderful Video. I have a couple of questions. Is there a substitute for anchovies? The 2 times you proofed the dough in the oven, were the pans covered? Thank you Michael
I use Fish Sauce, sold in the Asian food aisle, as an anchovy substitute. Jist one drop will do it. And the fish taste does vanish. Magically it makes the onions more savory.
Pizza Lovers! Check out our Fried Pizza Recipe! th-cam.com/video/tYPux7o_0Tg/w-d-xo.html
if the entire amount of dough makes 1 Sicilian pizza, why did you separate them into 2 balls of dough?
@@andrewgalletta7119 I know, it was stupid. This is how we used to make the Sicilian pizza at the restaurant. Instead of making separate batches of dough, one for Sicilian, and one for the regular New York style, we would just combine two pieces of dough.
so, if I follow your video recipe, will the entire amount of dough make 1 sicilian?@@BrooklynBrothersCooking
Just wanted to say cooking channels like this are such a breath of fresh air compared to the overproduced mainstream ones. Love the chill atmosphere and your guys’ food always looks great. Thanks!
Wow, thank you! Appreciate the feedback!
Thank you so much
It also shows, they didn’t need any fancy kitchens to produce decades of fine foods in the day.
Well said , I just subscribed , and will binge watch and like 👍🏻 all vids to support the channel
The best, most flavorful pizza I ever had. Your recipe came out beautiful. I added ricotta also. Just wonderful!❤
Glad you enjoyed it! I love ricotta on pizza!
I’m 1/2 Italian American from New Jersey and spent the first half of my childhood surrounded by my Italian family. I’ve been homesick for 40 years and watching your videos just takes me back home every time. I’m commenting and liking as many of your videos as I can, because you deserve so many more views than you have! You may get sick of my face popping up in your comments lol ❤
We appreciate all the comments! Thank you so much for watching!
Same here! We are so spoiled! Hard to eat anything else when u had the best! Living in the south, hard to come by even decent pizza. I'm blessed to have a former NJ pizzeria owner who opened one here. Whenever I come across a NJ or NY runaway, I let them know about this place!😂
Molto Bene!Spent 9 years in Long Island New York. Best Nine years of my life. Thank you for sharing!
Our pleasure!
Made this last night and oh my word it was fantastic. Small diced multi-colored peppers (for any of the meats), Mexican cream cheese (for all the cheeses, queso crema), and fish sauce (for the anchiove 1t for 2 pieces) were used to replace what was not available, we absolutely loved it. YOU sir are greatly appreciated for sharing your knowledge. I had tried and failed at pizza making, but, this one just put me on the "Go mom!" list :D. May this season bless you and your loved ones with peace, love, and financial prosperity, always.
Thanks! Appreciate you letting us know!
It's a Beautiful Pizza.
I live in Florida but I'm originally from Brooklyn. I've been looking for a good New York pizza recipe and I think I found it. I want to thank you and your brother for shaving your recipes. Florida water is nasty too.
I agree!
You are so welcome
Ragusa has a great trio of NY pizza mentioned
Facts same
😂 yea, well water, 🤢🤮
I can't stop making this since I found you guys. The dough is proofing for tommorow!
That’s great! Happy New Year!
Pizza is all about the crust.this recipe nails it. Over the years family and friends loved my sheet pizza, but yours is far and away the best
Great to hear! Glad you enjoy it!
Next week our video is featuring Detroit style pizza. It was truly awesome.
I knew this was a hit. When the pizza was being cut ,that crunch sound goodness ,love a crispy crust ,not that saggy pizza dough awesome video ,easy to understand recipe.👍👍thanks for sharing.
Thank you 😋
Its the alkaline in the water that gives it the funny taste. Most of the southwest states have that alkaline issue in the water. That's why there are very few cheese and bagel manufacturers out west. When my brother lived in Dallas, Texas in the late '70's he had a difficult time finding decent pizza because he was used to NY pizza as a kid. NYS water is the best and most conducive to pizza, bagel and cheese making.
That is so true
As a NY resident and former Floridian, I agree. I call Florida water, swamp water, you can't even drink their bottled water...
Looks amazing. I love Sicilian pizza. Will definitely make it.
Thanks! You will love it
This reminds me of my Nona. I can smell all the different cheeses. I was very fortunate to have grown up in a family of cheese makers. My uncle distributed for polly-o cheese when you could not buy it in the stores. We were c&f cheese. We are now long gone. I used to working with cheese plant from the time I was 7 years old. We were eating fresh mozz before people even knew what fresh mozz was! I was so fortunate to have this in my life. I remember all the big milk cans. Then the milk cans were gone in the big stainless steel tanker started coming. So odd watching this video brought that memory to mind. We made basket cheese, grated cheese, any kind of Italian cheese you can think of. Thank you again! I've been binge watching these videos and I'm starving!😅😂
Glad we can bring back good memories. Quality cheese is key for any recipe. We grew up on Poly-o ricotta and fortunate to find it at a little Italian food store in Dallas! Thanks for watching!
I want to try this one. 😊
God bless you Sir for your Dad's recipe, your kindness is much appreciated by me and others who watch this video. For your sharing I will thank you and become a new subscriber. Big thumbs up my friend. Thanking you and your dad once again...
You are most welcome!❤️
when you put the mozzarella cheese on the pizza, did you broil the entire 15 minutes, or just the last 5 minutes?@@BrooklynBrothersCooking
Just the last few minutes, but you want to keep an eye on it because it does cook quickly
I made your recipe for the pizza doe and is in the frig doing its thing tomorrow will be pizza night can't wait to make it thank you so much for sharing your family's recipes 😊
That’s great! Hope you enjoy!
looks amazing! I will try this recipe! peace and blessings to your family!💚🕊
Awesome! Thanks 😊
Wow, that was outstanding, thanks for sharing.
Thanks for sharing your recipe. I'm not from Brooklyn but my Sicilian step father was from Canarsie. When I was in my 20's a long time ago, he bought a luncheonette in Oceanside where we lived and turned it into a pizzeria and remodelled the interior and added a pizza oven. We never made Sicilian pies, but we made regular ones and hero sandwiches as well as luncheonette stuff. I loved to eat the Sicilian slices every time we went to the Green Acres mall and sometimes at other pizzerias. Anyway, I'm glad to find your video so I can do the same again.
Glad you found us! You will absolutely love this recipe. This is probably my favorite pizza to make.
Scrumptious!
Thank you definitely doing it
I worked for a guy on long island who put the onion and anchovies in the Sicilian sauce . The best Sicilian in my life. Made pizza for 34 years. We make Sicilians the same way lol ..light label of watery sauce and let her rise. Light Airy crispy
That’s great! Where in Long Island?
I think everyone makes their own version of Sicilian Pizza, my Grandmother was from Monreale Sicily, she made the dough, she pushed anchovies and pieces of romano cheese inot the dough she cooked her sauce with onions and seasoning which went on top of the pizza, the only cheese she put on top of the pizza was grated romano cheese, she made sheets of this pizza, it was Delicious!!!
Sounds like an excellent recipe!
Hi Lucille, I come from Brooklyn East New York, and our neighbor made it exactly like you explained. So, delicious. She made her dough and had it rise on the end of her bed. Ofcourse her bedding was beautiful and hand made. She had her dough undisturbed. Best years of my youth.
I love that.
I wish I could’ve seen the bottom of the pizza, you’re holding out of the camera’s view… and the same as you tick and folding the dough … i need to know how to do that lolol!! I tried to just emulate what I could see of your hands, while saying “tuck and fold” lol! Whatever I did, it’s the next day and they look beautiful!
That’s great! We’re going to video another Sicilian pizza video soon with more details 😊
@ Wow it looks sooo good lol! Everyone keeps using the term Grabdna Pizza synonymously with Sicilian and it’s sooo not the same! This gives me hope! Grazie! 🇮🇹🍕
@@velocitygirl8551 our pleasure!
@ 💖
Love that crunch. I hate soggy pizza.
Me too!
Pappa P you make working and stretching he dough look so easy 😊
Decades of practice!
That’s definitely one I need to try. I’m actually in MA. So obviously the pizza isn’t to NY standards but we have some local places that make a good Sicilian pizza. So delicious!!
👍
There’s some great tips in hear I’ve never even heard of before. Can’t wait to try this!
Let us know how it turns out
Yummy looks delicious
Thank you 😋
I am going to make one!!!
I made this and it was so so good. I felt I was back in Brooklyn.
Thanks Lynn! I’m glad you enjoyed it!
never heard of Sicilian style pizza. now, I get to see what it's like!
Thanks for sharing your recipe...
My pleasure 😊
Made this tonight. Used a smaller pan with high sides. Made the pizza more like deep dish. Will use a bigger sheet pan for a thinner crust. Otherwise good recipe.
That’s fantastic! We appreciate you letting us know!
Anchovies are beautiful. I was waiting for that. Makes it legit.
If you like this checkout this recipe. Easy Cast-Iron Sfincione Pizza | Sicilian Sfincione Recipe
th-cam.com/video/xUBVVYmXlC8/w-d-xo.html
Ohh ok oregano on top !! Thats even better !!!
Attempting as we speak. Wish me luck
Omg that crunch Paul ! Come to Florida and open up a pizzeria ! Dominick is soo handsome
Hi Paula! Thanks! Sorry, but my restaurant days are over!. Next time I’m in Florida, I’ll come by and make you a pizza. Hey, Sasty just told me Chelsea just got married. Congratulations! Hope you are doing well! Send my regards to Sal!
I said the same thing. He's gorgeous.
Thank you🌿
Man that pizza looks good Paul, thank you for making these videos!
Thanks Brad! It’s our pleasure to share our recipes. Enjoy your weekend!
I just found you guys. Love all your food. I will be making your recipes. Keep uploading.🍝 Nom Nom
Welcome to our family! Glad you enjoy 😊
You guys should check out kitchen on a cliff !! An Italian Nana who was a chef..Cooks sicillian...lots of eggplant anchovies etc..A delightful ladyshe is !!❤
We will! Thanks!
I'll have to check out her channel thank you
Terima kasih atas resepnya. Sangat bermanfaat sekali buat saya.
Just an fyi....
I went to HEB and Walmart in search of Cento. Both stores were out.
If you are fortunate to still have Cento in your store, you might want to stop up.
Thank you
Good idea!
Thanks for the help guys ! New subscriber for the long hall
Welcome aboard!
Thank you so much! This is wonderful. I loved watching you!
You are so welcome!
😮Thank You ❤
Thanks for sharing these awesome recipes 🙏🇮🇹💯
Lol 🤣 so cute 🥺 it's just a pizza 🍕 sweetie, when I make my pizza I put a little cornmeal on the bottom of the crust and I put my sauce mozzarella and parmesan cheese and I'll put the bell pepper the onions the olives mushroom and pepperoni and sometime bacon so so good, my grandson told me it was better than Pizza hut's pizza he's so cute and very arrogant but it is good 😊, your pizza looks delicious too.
Thank you Grandma
I really like your recipe, as I am a brooklyn girl now living upstate NY, I don't have to tell you there's nothing that matches up to NYC pizza! Water I think has al lot to do with it. Your dough stretches nicely! Can't wait to try! Thank you for sharing your family recipe! 😋 Omg the crunch!
Thanks for watching! Enjoy your Sunday!
Go see my mom in the Hudson valley. Nonna Lacolla la Pazza will make you a pizza.
Looks good! just confirming the yeast amount. 2 tsp or 3/4 of an ounce or is that the same?
@@Spigola1-351 thanks! That’s 2 teaspoons. I need to make a new video on that Sicilian. That was one of my first and it was a little confusing.
@@BrooklynBrothersCooking Thanks for confirming.
Hi Papa P. So today I made my first Sicilian Pizza. The pizza came out delicious! I love the crunch. I was reluctant to use the anchovies out of fear the pizza would taste like fish but it doesnt. This recipe is a keeper! Thank you again...
That’s great! Yes, most people are Fear the anchovies.
@@BrooklynBrothersCooking Love them! I even put some anchovy paste in my pizza sauce! 💕💜💜💕
Excellent.
Thx
Hi Papa P. I am a born and raised in good ol' Brooklyn, NY and grew up with the best pizza ever. Love your video and that scrumptious looking Sicilian Pizza you made. Is the recipe available anyplace where it can be printed out?
Hi Mike, thanks for the compliment! This was one of our first videos Which could have been made better. We will be making another Sicilian Pizza video soon and will have the ingredients in the description this time.
@@BrooklynBrothersCooking the youth of today lol papa p is old school lol we didnt print text or use computers lol? Great channel authentic italian cuisine 5*
You memtionex in the video you left the dough in the frig overnight. In the written recipe to leave dough at least 24 hours in the frig. What do you suggest is the minimum allowable? Thank you.
14 hours minimum
@@BrooklynBrothersCookingThanks I needed to know that.
Now that's a Sicilian pizza! Beautiful crunch.
Thanks Chris!
Please subscribe, if you haven’t.
@@BrooklynBrothersCooking I just did !
One of the best videos I've seen on how to make a Sicilian pizza. What size pan did you use?
Thanks Stephen! That’s an 18 x 12.
I would have asked the same thing while watching the video. Thanks for the question. And for the reply, of course.
Nice shout out to Jimmy’s!!
That looks so damn 😋 delicious!!!! I may have to attempt making a homemade pizza. I'm burnt out on chain restaurant pizza. They taste nothing like the ones I had while visiting N.Y. 😊
Thanks! In my opinion, New York has the best pizza!
That is a true labor of love. It looks delish. I live in South Florida . They cannot make a good Italian pie down here . I usually make my own out of frustration . I’m gonna give your Sicilian pie a try since I’m Sicilian 😂 Thank you for this beautiful video☀️🌴🏖️💚🤍❤️
Yes, it is, but so worth it. Glad you enjoyed the video!
Come to the DoughBar punta gorda we have the best pies were all from brooklyn
That looked amazing sir! Nice job.
Thanks!
@BrooklynBrothersCooking When stretching the dought to make the Sicilian pizza do you shape it right out of the fridge or should i allow the dough to come to room temp first?
At first, you can stretch it as much as you can right out of the refrigerator. And then let it rise for at least an hour, and it will stretch real easy after that.
@@BrooklynBrothersCooking Ok, thanks!
My favorite one by far! I've got my dough rising......again! LOL! This is far better than anything I can get out here. And it's definitely got the heart and soul of Brooklyn in it just like me.
Glad you enjoyed it! Merry Christmas!
same to you! @@BrooklynBrothersCooking
That looks real good 👍
Thanks 🙏
can you clarify the measurements? at ~2:29 you say two tablespoons of salt. then later at the end the graphic says 2 teaspoons.
@@stevenpaulin448 sure, it’s 2 teaspoons. I believe that was my second video I ever made. I’m going to redo that one soon, so it makes better sense.
Looks good.
Thanks!
That looks so amazing!! Another awesome video! 😄
Thanks, Hailey!
That Sicilian pizza looks like heaven. Your son Dominic is awfully handsome. I wish I was there to have a slice. Yummy 😋
Thanks! For only being 14, he is a heart breaker.
My son is named Dominic and he is 13 and also handsome. Time to get the guy cooking 🤣
I dont have a Kitchen Aid mixer. Can you do this by hand?
Sure you can. 💪
Thanks for the detailed video. Can you share what sized pan you used? I just bought a 14"X14" Lloyds pan so I need to know the size of your pan so I can figure out how much of your dough recipe to use in it. I've never made a Sicilian pizza, and I'm eager to do it as soon as I know how much dough I need for various pans. Thanks again for the video. I'm eager to see some of your other videos! PS: did you let the dough rise after it was stretched, and before the first bake?💕👍👍💕
You are very welcome! We use a 19 1/2 x 13 1/2 sheet pan.
@@BrooklynBrothersCooking
Thanks so much! I did the math and my pan is 54.7% the size of yours, so I multiplied each amount in your recipes ingredients by 54.7% to get the recipe for my pan. So the dough weight for my 12X12" pan is 675.52 grams. That was such a big help! Thank you again! 💕💕💜💜👍👍💜💜💕💕
Very nice! I'm still intimidated by making dough, but I'll step up. That pizza looks excellent.
Thanks! It really is an excellent pie.
Thank you Papa your dough recipe came out awesome
Very nice!
Wowser 😮
Aww Dom is so big and handsome!
Thanks! He’s taller than me!
@@BrooklynBrothersCooking Like his uncle....
I love Sicillian's but since I move to AZ from NY can't really find them or really good pizza. I really love the onion touch to the pie. I said I was going to learn how to make my own. Thanks for the great recipe and video.
Awesome! Please let me know how it turns out
Little Italy, Gila Bend has good pizza.
During your video you say to add 2 tablespoons of salt, but the recipe at the end says 2 teaspoons. Which is correct? Thanks for a great video!
It’s 2 teaspoons. Yeah, that was one of my first videos. Still going to the learning stage then. Soon will be making another video for the Sicilian pizza.
@@BrooklynBrothersCookingthank you! That’s what I used. Just put them in the fridge! Fingers crossed they’ll come out good!
Oooh yeah, gotta trust the son of a pizza maker ❤❤❤❤
Thank you for the video. I like the ingredients and the method. Can you tell me (1) the model name and number of the Kitchen Aid mixer, and (2) why do you cut the dough ball in half?
You are welcome! appreciate you watching! The mixer is a Classic Plus.
Guess I I wasn’t thinking about leaving the dough one piece. I was just accustom to making the Sicilian with 2 pieces of dough at the pizzeria. Good point though!
@@BrooklynBrothersCooking Thankyou. And for this Sicilian may I ask what the dough ball weighs? When you mix 6 cups flour with 16 oz water, let it rest 20 minutes in the bowl, then turn it out onto the workbench, how much does that dough ball weigh before you cut it in half (?) 48 oz?
Each dough ball should weigh between 16 to 18 ounces. So we’re looking at a range of 32 to 36 ounces for the Sicilian pizza.
Pizza looks GREAT , wanna give this a try ......... but wondering: At the end of video you post the dough recipe, noting 2 teaspoons SALT.
During the video, as you mixed the ingredients, you state 2 TABLESPOONS salt...... which is correct ? ( this is something I often do myself, so now I measure in grams. More accurate, less chance to "OOPS!" it.
Cheers !
Teaspoon-Blooper!
Hi, I’ve been watching your channel for about a month. I absolutely love it! I don’t want to make this msg too long, however, your dough is absolutely wonderful. Just tried the Sicilian pizza but added the whole can of anchovies 😊to the onions. Please keep making more videos. Btw, do you have a recipe for St. Joseph’s Bread? My mother-in-law used to make that. Ty!
I should have added - dough rolled in sautéed onions, anchovies, olives, herbs, sometimes raisins. She was born from immigrants of Bari and used to cook the peas and shell pasta dish you prepared.
Glad you enjoyed the Sicilian! I’ll have to check with Chef Dom about the bread.
If I use bread flour, do all the other ingredients and their amounts remain the same? This looks so good!!
Hi Lisa! Yes, same quantity of ingredients.
@@BrooklynBrothersCooking Thank you!
made this tonight with Cento Anna Napoletana Tipo "00" Extra Fine Flour
6 Cups of Flour which weighed out to 1.59 lbs. and 2 cups of water 1.04 lbs as the Brothers described in comments. 1/4th ounce dry yeast. 2 tablespoons salt 2 teaspoons sugar and extra virgin olive oil to site. roughly two big drizzles. I mixed all ingredients then knead the dough for about 5 minutes. Balled it up and let it sit covered for about an hour to rise. Then I put in refegerator for 10 hours but you should do 24-48hrs however 10 hours worked fine. Took it out to rest 45 mins then stretche it best I could to fit pan. Put it in an oven that i turned on and then off quickly to rise for one hour. Took it out and it stretched beautifully. Then I took the can of sauce that still had a little left at the bottom and mixed it 50/50 water sauce and put on top of the dough. Back into oven to rise for another 1.5 hours. I turn the oven on to 200 for 5 mins then turn it off. Should be just warm, enough where you can touch the inside without burning yourself. Then I took dough out again and put the actual sauce layer on. 15 minutes at 450 degrees till turned brown but still not done. Added my cheese (you can add all toppings here). back in oven 450 for about 13-14 mins. DONE! Really easy, just copy what I did which is exactly what they did just with the recipe fixed for yeast and water weights. Super excited and family loved it because it did taste like NYC Sicilian. Crunch and all! Where I live now I can't get good cheese, had to use Boars head mozzeralla. Not the best by far but it works. I really need to start learning how to make mozzeralla cheese next. Thanks again Brooklyn Brothers! another hit. I like that you are old school NY cooking which I miss but I don't miss NYC at ALL! !!
Hi Tim! Appreciate the feedback! Glad you enjoyed it!
It's 2 teaspoons of salt, not 2 tablespoons.
@@BrooklynBrothersCooking Thanks guys, I swear I just saw you and your mom on a Daddy Jacks cooking channel? 2008 vid. I follow you guys and daddy jack for all around great food like back in NY. 5 star show off food check out StevesCooking. He is killer top notch....
th-cam.com/video/YVQKqpCHKKk/w-d-xo.html&ab_channel=CookingWithTheBlues
L&B is the best Sicilian slice!
Where are they located?
Hello. I saw that you said the first time the oven was at 125 degrees. I didn't catch all the other times you used the oven what the temp was. I really want to try this.
450 degrees for baking
@Brooklyn Brothers Cooking - Papa P & Chef Dom so prior to actual baking, the completed pizza use the 125 and off to warm.
I just turned it up until 125 and turn it off, so I can place to go into the oven and let it rise quicker. The oven must be off when you place to deodorize.
Why did you divide the dough when you ended up smushing them back together?
You caught that! It was just habit. At the restaurant, we always put two pieces of dough together to make the Sicilian pizza.
Heck yeah !! No anchovy , no sicillian...load em up, 😂😂😂
The pizza looks great! I would like to try the recipe but can you tell me the size of your pan? My pan is 12"x12" (144 square inches), so I need to scale down your recipe. Also. you can share what you did with the dough between the time you took it out of the mixer and started stretching it? Did you ball it and rest it at rm temp?? or ????. It would be great to have all the instructions before I go ahead an try to make this at home. Love the bottom crust too!
Hi June! We use 19.5 x 13.5 inch pan. once you roll the dough into a ball, let it rest for about 20-30 minutes before you place it into the refrigerator. Refrigerate the dough overnight before being the pizza process.
Tried it and my family loved it I love the chef container on your counter can you tell me where you got it. 😁
Good to hear! The container was my late mother in-laws. Not sure where she got it.
Thanks for the video.. nice job. I’m from Jersey but moved to Florida.. The pizza here is awful. I make pizza but as you know the oven only gets to 500f .. I bought a pizza steel which helps with the browning.
I’m thinking about getting a steel.
Hi, Papa P! ❤️
I made your Sicilian Pizza and loved it!
One question, please. I used 2 teaspoons of salt in the dough as written in the recipe at the end of the video, but in the video itself you say you add 2 Tablespoons of salt. Which is best?
Also, I made your Zeppole and they were a big hit at a recent Halloween party.
Thank you so much for all of your delicious recipes! 🍕
Hi! Should be 2 teaspoons of salt. Very happy you enjoyed the recipes! Thanks for letting us know!
@@BrooklynBrothersCooking You’re welcome! Love you guys! ❤️
Dom, on the second bake did you still bake the pizza at 450F, for the final 15 minutes? Also at the beginning of the video you mentioned a packet of yeast but in the written recipe at the end of the video it says 3/4 of an ounce of yeast. A packet of yeast is only 7 grams which is only a quarter of an oz. So is that written amount of 3/4 of an ounce which is 21.26 grams, which is 3 time as much as what is in a packet. So was the 3/4 of an oz an error or is it correct and you have a larger packet of yeast that most use??? I'm writing this all down and redoing it for my smaller pan. Thanks again for your help PS: I also like the peppers and kalamata olives that your wife like and I think your onion anchovy, oil mix is going to be amazing!
Yes, continue cooking at 450. That was our second video which wasn’t the best. Use 1 packet of yeast.
@@BrooklynBrothersCooking I think you did great on the video. I loved that you showed a photo of your ingredients at the beginning; and the best part was the wonderful result at the end. And it was good that you mentioned that the dough could be used for round pizzas, etc. The sound of the crunch when you cut the pizza was all I needed to want to make this pizza. I stayed up till 3:30 am last night doing all the math to figure out how to scale your recipe down to fit my 14x14" Lloyd pan. Turns out my pan is 77.29% the size of your pan. Then I had to multiply that by each of your ingredients after I figured out their gram weights of each of your ingredients. I also figured out the percentage of all your ingredients, so now I can use a pizza making software to create your recipe for any size pan! Thanks again for all your help with this. Now I have to check out your other videos. 💕👍💕
Thanks! Technolgy is great sometimes! Let us know how the pizza turns out.
@@BrooklynBrothersCooking Help! Is it 3/4 yeast or 1/4? Above you told me you used more yeast to make it light and fluffy!
Wow your son is so handsome!! He could be a model.
Thanks! he’s a great kid too
So the Sicillian pizza 🍕 no oregano in the sauce then ? Your dough turned out beautifully !!!
That’s awesome!
Great video!!! I'm wondering if I freeze one of the balls, what's the process for thawing out and letting rise? Take it out a couple days before hand and stick it in the refrigerator? Yes i know answering my own question? Maybe. Thanks again for your channel. I think I'm going to enjoy your recipes. God bless America 🇺🇸 🙏 and God bless you. Patriots unite HUMANITY!!!
I will say out of all the dough I have made in my life, yours feels great... I just finished spinning some off and can't wait till tomorrow to make my Zaa. Again glad i found your channel. Thanks for the lifetime za recipes. Patriots unite HUMANITY!!!
Yeah, once you roll the ball into her though, just place it into a plastic bag and freeze it right away. I usually let the dog door for about four hours before putting it in the refrigerator to rise overnight.
Wonderful Video.
I have a couple of questions.
Is there a substitute for anchovies?
The 2 times you proofed the dough in the oven, were the pans covered?
Thank you
Michael
I guess anchovy paste. Yes cover the dough with plastic wrap.
I use Fish Sauce, sold in the Asian food aisle, as an anchovy substitute. Jist one drop will do it. And the fish taste does vanish. Magically it makes the onions more savory.
Great video.
When you put the pizza in the oven to rise (1))hour,was the pan covered?
Thank you
Michael
Hi Michael - yes, it was covered in plastic wrap
Omg yummy Im going to attempt now how long does it stay in the oven that is turned off ?
Hi Mrs Sirag, thanks for subscribing! Keep it in the oven for about 45 - 60 minutes.
Will do thank you
Where on Long Island was your dad's pizza place in the 80's?
It was actually in the 70s where he had a pizzeria, one in Wantagh and one in Islip. During the 80s he had a pizzeria in Manhattan.
Where in NY?
Brooklyn-Williamsburg
Bruh Plastic wrap to spread the oil? Why have I never thought of that??? That's brilliant!!
Right? It was just gonna get thrown away anyway. I love that idea!