I didn't mention this in the video, but this recipe reminds me of a better version of the rectangular school lunch pizza. GIVE ME THAT GREEN TRAY DOUBLE LUNCH! If you make it, let me know if you agree. And if you're into easy pizza recipes, check this one out next. It's THE easiest pizza dough I know how to make that's legitimately good: th-cam.com/video/VJu3YCykO_0/w-d-xo.htmlsi=fhfVO6TR5G8cp2qY
Hey! I make this style of pizza but use left over Bolognese from earlier in the week and me and my GF call it "pizzangna" because its like pizza and lasagna had a baby!
A fine video but I guarantee that no Italian Grandma has EVER made pizza dough with beer; and using hopped beer as a shortcut for quick pizza dough is a mistake; instead I recommend using MALT VINEGAR (or white vinegar) as a shortcut, about 1-2% using baker's measurements.
When you didn't precook the crust with a thin layer of sauce on it I hesitated, and then when you put cheese on top of uncooked pizza crust underneath the sauce, I downvoted this travesty and closed the video.
My mother (no Italian hetitage) in Minnesota made this every Friday night during the 50s, as a fun participatory cooking lesson with us kids, and our friends who regularly came to sleep over on the weekend helping with the toppings. We ate these Friday night Midwestern "pizzas" with a chopped fresh veggie salad made by us kids out of whatever was in the refrigerator, followed with do-it-yourself ice cream sundaes.
We had "pizza night" similar to yours down in GA, except I was born in the 90s, and we did this during the 2000s. Coincidentally, I'm making myself homemade pan pizza tonight, lol.
I wish I had a grandma who was an amazing cook. My dads was decent nothing extraordinary just what I'd think of as normal. My mom's, she uhh swedish. She fears spices and sugar. Always cuts back half the sugar needed, never uses spices
The grease is mixed with water and has a bunch of bits of protein and spices in it, you'd be risking stuff burning and also risking the dough sticking to the pan from it. Olive oil's cleaner both flavour wise and technique wise.
Okay, I’m from Long Island-home of the grandma pizza-and a grandma pizza lover who’s been making it for years, just last night in fact, so you’ve got my attention with these two. Never had a g’ma pizza with sausage but hell, why not? And I will absolutely be trying the spinach version asap. I’ve never made a recipe of yours that didn’t deliver 100%. And thumb’s up for Bombas too. Not cheap but well worth the price.
This is 100% what I’m making for dinner on Sunday for “Wife is back in town, kid isn’t at work, parents are coming over” dinner next weekend! Thanks, Brian!!
I have made this twice now, and my husband and I love it. I have always avoided making pizza at home because I don’t have (and don’t want to buy) a peal. Now, anytime we decide we want pizza, this will be our go-to. We like it better than the pizza places around our house. And it’s so simple! Thank you!
You had my interest with the first pizza, but as soon as that bag of baby spinach came out for the second you had my full attention. Spinach on pizza is just the best.
Decided to give this a try last night. Just as it was going in the oven a neighbour phoned and invited us to an impromptu happy hour. Twenty minutes later we arrived with this pizza which was a big hit. Very different from my normal pizza but tasty and easily cut into small appetizer size pieces for a crowd. Thanks for another great recipe.
This is a great last minute pizza idea. Soft extensible dough ready when you are. I used a slightly smaller sheet pan ( a 1940s era steel cookie sheet). For me that gave me the perfect dough thickness. Nice recipe. ❤🎉 Brian.
My nieces, nephew, and kids have been begging for a make-your-own pizza night. Usually I make a 24 hour dough recipe (12 portions for all kids and parents). Then painstakingly help everyone roll it out, and then bake it in my ninja pizza oven. Literally 2 hours of constant “work” and it is definitely worth it because it is delicious. However, I can’t do that as often so I’m definitely gonna try this method and allow 4 kids to use one sheet tray. 4 sheet trays should feed everyone in a lot less time. Thanks for the recipe and method!! Can’t wait to try it.
I made this for dinner tonight. I had been planning on making pizza all week, but this recipe changed my plan to make it in this style. I used provolone, buffalo milk mozzarella, meatballs, and pepperoni for the toppings. It turned out amazing, easily the best pizza I've made at home. Thank you so much for this recipe!
My Sicilian parents used to make Nonna pizza without meat, just tomatoes, parmigiana, onions, garlic and mozzarella cheese...... sometimes they would add anchovies or olives 😊 thank you for your recipes from Melbourne Australia ❤
I love your recipes and production style. Thank you for playing to exactly my skill level as "beginner/intermediate but not stupid or lacking in basic equipment like a stand mixer." Like most content is aimed at people who fumble fuck their way through recipes with no tools and sub half the things, or they're more advanced stuff that I'm smart enough to achieve, but is simply WAY TOO MUCH EFFORT for my level of adhd. You hit this magical inbetween of precise content for people who don't want to spend their whole life in the kitchen.
Thank you Brian, I don't have a stand mixer and have very little time to cook properly these days but I tried this recipe and it worked perfectly! My 4 year old daughter loved it too. Mia said 'thanks Brian'.
Made this for dinner and it’s so good! The crust is soft and flavourful and the whole thing is delicious - cheesy and rich and awesome. I used the sauce recipe from Brian’s other no mixer required pizza recipe (round pies), a random mix of cheese bits from the fridge, and topped it with pepperoni and mushrooms and and it’s excellent.
Hey Bri, You knocked it out of the park again with this recipe. My fiance and I watch ALL your videos. I have pcos and this recipe and most of your recipes are simple enough I am able to substitute wheat flour and honey so I am still able to have some of my favorite things. Also, your technique for bread really stepped up my bread recipe to where it’s so much better than store bought. Thank you for all the great videos and recipes.
I just made the spinach version and the garlic knots for my wife for her birthday. Both were amazing. I will definitely make both again. Brian, thanks for making such amazing content.
Dude, this is a solid go-to for me these days. If I have a few days, I’m doing your tavern pie; if I need something today, this is amazing! It’s just two of us and we look forward to the leftovers. I use the sauce from the tavern pie as this one didn’t come out well for us. Sausage recipe is S-O-L-I-D
True story from my childhood: I grew up in an area that had a lot of Italian Americans. My father worked with some and told us stories. One story was of his co-worker whose grandmother used to make the best pizza, pizza he had never had anything like anywhere and had been unable to duplicate. So he decided what he needed was to get her to show him how to make that pizza, before she died. He bought all the imported ingredients he could think of and set them out for her. She went in the kitchen to check them out and came back a few minutes later. "Where's the Velveeta?" He ran out and bought Velveeta. She made the pizza, and it was exactly as he remembered it.
I made this with the sauce recipe from your previous Pizza tutorials. REALLY good stuff. I also added Calabrian hot peppers instead of chili flakes to the sausage and that gave it a nice kick.
@@BrianLagerstrom Great work as always!! Got a few of your pizza recipes to try this fall and winter! From Chicago area as well - cant wait to try your true Chicago tavern pizza recipe
Made the spinach bacon grandma pizza last week - ohhhhh nooooo. Such a problem. This was the BEST pizza we’ve EVER had & my husband can’t stop talking about it. It was absolutely FLAWLESS. If I could eat it everyday for the rest of the year (which I suppose I can since it was easy to make!), I’d be a very happy lady! And a much fatter lady… worth it!! Thanks for yet another show-stopping recipe!!!
I'm definitely going to try this one Brian. Thanks, and thank you so much for putting your recipes/instructions in nearly all of your videos - it makes it so much more interesting to watch when you know that if it catches your attention you will be able to try it!
This was my first time making a pizza from one of your recipes. It was so amazing! I'll be making the rest in short order. The dough was SO worth making by hand, and so was the sausage. Both were huge surprises to me, but I will not be going back 😂. Thanks Bri!!
I am visiting my MIL for Christmas and have made this Grandma pizza three times, including replacing our usual Christmas Eve tradition of takeout from the local pizza place. This has been a game-changer. The third time I made it, I used water instead of beer, and it was just as good.
Bombas are THE BEST!! I've been wearing them for years. They last so well! The same pairs of kids' short socks have gone thru both of my grandkiddos...and still look new.
I just made this pizza last night for the family 😮 oh! The applause I got from everyone. we all loved it. Can't believe how comforting this pizza tastes. Oh, and that crust. Out of this world. 10 bites, everyone knows the rules 😂
Made two of these pies last night. They came together easily and I love the crust. I made the homemade sausage one and then also made a Hawaiian using leftover Kalua pork. Family loved them!
Yo Brian! I made this for the family a couple nights ago. Amazing. I switched out the sausage because the kids aren't big on it, but I was shocked at how much they ate. Great work, man! Will definitely make it again.
Just tried this myself. I'm not very practiced with making pizza, and I did substitute beef for pork and also a bottle of Italian seasoning blend for all those specific Italian spices, but: This was possibly the best pizza I've ever had in my life. Brian, I hope you find a $20 bill under the couch today.
Just made this tonight, came out very nice the dough did have a noticeable beer-y flavor but actually that was appreciated, I didn’t have a stone and for anyone out there who doesn’t have a stone I recommend finishing the pizza on a pan using medium/high heat to get a darker crust on the bottom of each slice you cut, that and also my oven only goes to 525 and wasn’t doing much for browning so about 10 mins into cooking I cranked the broiler for about 2-3 mins, turned the oven off and let it sit in there for another 2-3 minutes. Came out great!
I made this for dinner tonight and it was phenomenal!!! I will never buy pizza sauce again and may never do take out again for Pizza. Thank you for the recipe. Absolutely delicious. I may tweak the crust a little by adding molasses to the beer, yeast, Olive oil to sweeten the crust instead of sugar and add a pinch more salt to the floor.
If I may ask, assuming you ate this sausage, does it taste remotely familiar to someone whose idea of sausage is chorizo, for example? I fear I wouldn't like this because the pork will be too noticable
@@glacialimpala i think not: this kind of sausage is uncured, unseasonead, unaged, raw pork with few other ingredients, it must be cooked (grill, barbecue, oven) and it's less spicy - my best term of comparison for chorizo would be an italian spicy "salame"
I grew up in Eastern Europe in the 90s, my grandma would make us a pizza - or what the "Ladies' Weekly" said was a pizza ;) You know this fluffy, high-rise yeast dough that you typically do for cinamon buns etc? That was our pizza; 5cm high, full of yeast and with ketchup as a sauce. omg how is miss it.
I was working off the written instructions when I made this and I made a mistake and built it in a quarter sheet pan instead of a half sheet pan😅 I realized my mistake when I put on the sauce and I was like "that's a lot of sauce". It was still really good! It came out kind of like a deep dish pizza. It handled all that sauce without getting wet
Thanks for this video. Made the sausage one to great reviews from my family. The sausage by the way slaps - didn't know it could be that could just seasoning my own. Also made a pepperoni one which came out just as good 👍
So random, but I LOVE Bombas socks. I, too, didnt care about socks until I got them as a gift one winter. Those socks are AMAZING and now I ask for socks for xmas every year 😂
Definitely gonna try this the next time I make sheet pan pizza. I wonder how it compares to Brian's Sheet Pan Pizza 2.0 recipe, which is what I've been using.
Neat. When I need a quick pizza I generally make a baking powder crust which is what I expected here. I'll be trying this next time the family requests last minute pizza.
The second one is similar to my go-to Dominos pizza when I'm being lazy: (light) alfredo, with bacon, dice tomatoes and spinach....bonus points if you make it a pan-pizza. It's a surprisingly good combo, though yours looks even better with the drizzle at the end. My lazy "at home" pizzas are general made from store bought naan bread (preferably garlic versions). They're the right size for a small personal pizza....or two if you bring the hunger. Easy to crisp up, and then toss under the broiler with some toppings in a toaster oven. Super fast quick fake pizza.
Just made this tonight (well, the dough at least, already had sauce and did my own topping) - it was fantastic! On permanent rotation! Very light and airy dough as I probably had more proofing time
I am intrigued and definitely intend to take a shot at both recipes. I'm the bread baker in the house and I also do a bread pizza from a King Arthur recipe which is more like Sicilian or deep dish pizza. I'm going to cut and paste the recipe, as I don't see a printable link. Thank you for your crystal clear demonstration/instructions. I'll surprise the missus with this one soon.
I bought the grandma pizza Lloyd pan (which is fantastic & worth the price!) & I’ve been making some pretty great pizza. I’m so excited to use your recipes and make my pizza even better!!!
Another outstanding recipe , many thanks to the originator ! You just know , out here on the wet coast of Canada, mushroom season is in full swing. Gonna be a load of fresh Chanterelles on this puppy, some sliced sweet onions , roasted red peppers , That 50/50 mix for the spinach topping ,, mmmm, Thanks Bri !! ps, my pizza dough spiker finally went on sale at Amazon , just came Tues ,,,
Just a note to the BC pizza man: chanterelles are poisonous UNcooked. Fatalities have occurred and not rarely. Five minutes in butter with garlic in a frying pan and they're ready to spread on the dough. Greetings from Ontario.
@@karmelicanke Thanks for that, they get pretty baked in a 450 oven for 15 minutes., assuming they are dry. Out here they are quite wet when fresh, need fan drying for a day.
The pizza dressing is genius! I didn't know I needed it, but thank you for giving me permission to douse my pizzas in dressing. This gave me a lot of ideas!
Ted is the genius behind Union loafers in St Louis. If you get a chance, or if you live in St Louis, you should definitely make a trip over there and get some good stuff there.
I just got the Lagerstrom chef's knife in the mail 2 days ago...I'd been looking to get one for a while too...I got leftovers for now, but I can't wait to use it to prep my next meal...
7:05 I thought that minimal gneading reduces gluten linking and also makes the dough submissive! ALSO : Dont miss a chance to make Brian's homemade italian sausage its MUCH BETTER than any store-bought stuff (at least in his deep dish recipe!)
Adding the olive oil after an initial knead helps the gluten formation. It's especially helpful since this isn't a dough that is easy to add salt after the first knead, and salt also inhibits gluten formation, so adding the olive oil a bit later helps to get that strong dough that still has the right texture in the final production from the oil. I'm no fancy chef, so I have no credentials. I've just used Beard on Bread to make a hell of a lot of doughs and made around two single serve pizza doughs every day for a year, so just my thoughts after that process. I'm a nobody. Love your videos. Thanks for the awesome pizza recipe!
I didn't mention this in the video, but this recipe reminds me of a better version of the rectangular school lunch pizza. GIVE ME THAT GREEN TRAY DOUBLE LUNCH! If you make it, let me know if you agree. And if you're into easy pizza recipes, check this one out next. It's THE easiest pizza dough I know how to make that's legitimately good: th-cam.com/video/VJu3YCykO_0/w-d-xo.htmlsi=fhfVO6TR5G8cp2qY
Hey! I make this style of pizza but use left over Bolognese from earlier in the week and me and my GF call it "pizzangna" because its like pizza and lasagna had a baby!
A fine video but I guarantee that no Italian Grandma has EVER made pizza dough with beer; and using hopped beer as a shortcut for quick pizza dough is a mistake; instead I recommend using MALT VINEGAR (or white vinegar) as a shortcut, about 1-2% using baker's measurements.
When you didn't precook the crust with a thin layer of sauce on it I hesitated, and then when you put cheese on top of uncooked pizza crust underneath the sauce, I downvoted this travesty and closed the video.
@@ecksearoh6283 none of those things are wrong by the way, feel free to take a look at L&B Spumoni Garden pizza from Brooklyn.
you can also do a no knead and let it develop over like an hour or two on its own!
My mother (no Italian hetitage) in Minnesota made this every Friday night during the 50s, as a fun participatory cooking lesson with us kids, and our friends who regularly came to sleep over on the weekend helping with the toppings. We ate these Friday night Midwestern "pizzas" with a chopped fresh veggie salad made by us kids out of whatever was in the refrigerator, followed with do-it-yourself ice cream sundaes.
We had "pizza night" similar to yours down in GA, except I was born in the 90s, and we did this during the 2000s. Coincidentally, I'm making myself homemade pan pizza tonight, lol.
My Minnesotan grandma made these every New Years Eve 🎉
I wish I had a grandma who was an amazing cook. My dads was decent nothing extraordinary just what I'd think of as normal. My mom's, she uhh swedish.
She fears spices and sugar. Always cuts back half the sugar needed, never uses spices
Thanks Brian! I see this pizza for dinner soon. LOVE Bombas socks!!!!
Hot tip!! Use that sausage grease to lube up your sheet pan for the pizza! I love this kind of pizza.
Get him to take his clothes off, and I can think of a use for that sausage grease
That is what I thought he was going to say to do. I was surprised when he used the olive oil.
The grease is mixed with water and has a bunch of bits of protein and spices in it, you'd be risking stuff burning and also risking the dough sticking to the pan from it. Olive oil's cleaner both flavour wise and technique wise.
@@stevemarshall6564or… if someone has a brain they can pull off the grease tip without the downside you mentioned.
This grandma is making this pizza for her grandkids tonight! Thank you!
Got beer? Grandma..lol
@@davidyoung4998 of course!
Thanks, Grandma Brenda!
Okay, I’m from Long Island-home of the grandma pizza-and a grandma pizza lover who’s been making it for years, just last night in fact, so you’ve got my attention with these two. Never had a g’ma pizza with sausage but hell, why not? And I will absolutely be trying the spinach version asap. I’ve never made a recipe of yours that didn’t deliver 100%. And thumb’s up for Bombas too. Not cheap but well worth the price.
My nephews loved this. We had fun making it. Brian has become my go-to for recipes...America's Test Kitchen, it's not you, it's me.
Your use of beer to add that fermented flavor in quick breads and doughs (like your bagel recipe) is genius
The full bag of spinach pre-bake is an off the wall idea that I would not expect to work as magnificently as it clearly does! Great video.
Spinach is crazy like that, and it works!
This is 100% what I’m making for dinner on Sunday for “Wife is back in town, kid isn’t at work, parents are coming over” dinner next weekend! Thanks, Brian!!
I have made this twice now, and my husband and I love it. I have always avoided making pizza at home because I don’t have (and don’t want to buy) a peal. Now, anytime we decide we want pizza, this will be our go-to. We like it better than the pizza places around our house. And it’s so simple! Thank you!
You had my interest with the first pizza, but as soon as that bag of baby spinach came out for the second you had my full attention. Spinach on pizza is just the best.
Made the spinach pizza tonight, it is now my favorite pizza of all time. I used fresh Parmesan. Chefs kiss!!
Decided to give this a try last night. Just as it was going in the oven a neighbour phoned and invited us to an impromptu happy hour. Twenty minutes later we arrived with this pizza which was a big hit. Very different from my normal pizza but tasty and easily cut into small appetizer size pieces for a crowd. Thanks for another great recipe.
That sounds like a great impromptu get-together! Glad you were able to pull it off
Saw this today and made it tonight. Very achievable weeknight pizza recipe with high returns. Thank you!
Woah, hell yeah. I hope you liked it
This is a great last minute pizza idea. Soft extensible dough ready when you are.
I used a slightly smaller sheet pan ( a 1940s era steel cookie sheet). For me that gave me the perfect dough thickness.
Nice recipe. ❤🎉 Brian.
My nieces, nephew, and kids have been begging for a make-your-own pizza night. Usually I make a 24 hour dough recipe (12 portions for all kids and parents). Then painstakingly help everyone roll it out, and then bake it in my ninja pizza oven. Literally 2 hours of constant “work” and it is definitely worth it because it is delicious. However, I can’t do that as often so I’m definitely gonna try this method and allow 4 kids to use one sheet tray. 4 sheet trays should feed everyone in a lot less time. Thanks for the recipe and method!! Can’t wait to try it.
I made this for dinner tonight. I had been planning on making pizza all week, but this recipe changed my plan to make it in this style. I used provolone, buffalo milk mozzarella, meatballs, and pepperoni for the toppings. It turned out amazing, easily the best pizza I've made at home. Thank you so much for this recipe!
These are so easy. And, thank you for something economical to make for a weekend crowd. They both look really delicious
My Sicilian parents used to make Nonna pizza without meat, just tomatoes, parmigiana, onions, garlic and mozzarella cheese...... sometimes they would add anchovies or olives 😊 thank you for your recipes from Melbourne Australia ❤
I am so thankful to have this channel in my life. Thank you Brian, you COOKED!
I love your recipes and production style. Thank you for playing to exactly my skill level as "beginner/intermediate but not stupid or lacking in basic equipment like a stand mixer." Like most content is aimed at people who fumble fuck their way through recipes with no tools and sub half the things, or they're more advanced stuff that I'm smart enough to achieve, but is simply WAY TOO MUCH EFFORT for my level of adhd. You hit this magical inbetween of precise content for people who don't want to spend their whole life in the kitchen.
The beer trick is CLUTCH!! It works for everything yeasted.
Well, that's not a surprise. Accroding to the Townsend channel, bakers got their yeast from the brewer before instant yeast was a thing.
I tried it before and it just made my pizza crust taste like beer
Just made the spinach sans bacon and with store bought dough and it is delicious beyond all expectations!!!
Thank you Brian, I don't have a stand mixer and have very little time to cook properly these days but I tried this recipe and it worked perfectly! My 4 year old daughter loved it too. Mia said 'thanks Brian'.
Made this for dinner and it’s so good! The crust is soft and flavourful and the whole thing is delicious - cheesy and rich and awesome. I used the sauce recipe from Brian’s other no mixer required pizza recipe (round pies), a random mix of cheese bits from the fridge, and topped it with pepperoni and mushrooms and and it’s excellent.
Hell yeah! I love when people get creative with the toppings and this sounds like a winner.
Hey Bri, You knocked it out of the park again with this recipe. My fiance and I watch ALL your videos. I have pcos and this recipe and most of your recipes are simple enough I am able to substitute wheat flour and honey so I am still able to have some of my favorite things. Also, your technique for bread really stepped up my bread recipe to where it’s so much better than store bought. Thank you for all the great videos and recipes.
I made this grandma pizza (the sausage version) last Friday. My wife and kids enjoyed it immensely.
Thanks, Brian! You really are the best.
I just made the spinach version and the garlic knots for my wife for her birthday. Both were amazing. I will definitely make both again. Brian, thanks for making such amazing content.
Dude, this is a solid go-to for me these days. If I have a few days, I’m doing your tavern pie; if I need something today, this is amazing! It’s just two of us and we look forward to the leftovers. I use the sauce from the tavern pie as this one didn’t come out well for us. Sausage recipe is S-O-L-I-D
STL here…. And made this tonight for dinner. It fed a crowd and everyone loved it. Even made the grandma Italian crumbled sausage.
True story from my childhood:
I grew up in an area that had a lot of Italian Americans. My father worked with some and told us stories. One story was of his co-worker whose grandmother used to make the best pizza, pizza he had never had anything like anywhere and had been unable to duplicate. So he decided what he needed was to get her to show him how to make that pizza, before she died.
He bought all the imported ingredients he could think of and set them out for her. She went in the kitchen to check them out and came back a few minutes later.
"Where's the Velveeta?"
He ran out and bought Velveeta. She made the pizza, and it was exactly as he remembered it.
Made this last night after taking the kids out for trick or treating. Incredibly simple, and above all, delicious. Another banger!
I made this with the sauce recipe from your previous Pizza tutorials. REALLY good stuff. I also added Calabrian hot peppers instead of chili flakes to the sausage and that gave it a nice kick.
Thanks!
Thanks very much!
@@BrianLagerstrom Great work as always!! Got a few of your pizza recipes to try this fall and winter! From Chicago area as well - cant wait to try your true Chicago tavern pizza recipe
Watched this at noon - made it tonight - wow so so good!!! Love your recipes. Thank you!
Made the spinach bacon grandma pizza last week - ohhhhh nooooo. Such a problem. This was the BEST pizza we’ve EVER had & my husband can’t stop talking about it. It was absolutely FLAWLESS. If I could eat it everyday for the rest of the year (which I suppose I can since it was easy to make!), I’d be a very happy lady! And a much fatter lady… worth it!! Thanks for yet another show-stopping recipe!!!
I'm definitely going to try this one Brian. Thanks, and thank you so much for putting your recipes/instructions in nearly all of your videos - it makes it so much more interesting to watch when you know that if it catches your attention you will be able to try it!
That spinach pizza at the end is one of the best, most surprising, recipes I've ever made. 100% recommend!
This was my first time making a pizza from one of your recipes. It was so amazing! I'll be making the rest in short order. The dough was SO worth making by hand, and so was the sausage. Both were huge surprises to me, but I will not be going back 😂. Thanks Bri!!
I am visiting my MIL for Christmas and have made this Grandma pizza three times, including replacing our usual Christmas Eve tradition of takeout from the local pizza place. This has been a game-changer. The third time I made it, I used water instead of beer, and it was just as good.
Thank you! I was wondering because we don't have beer in the house, and there is a snowstorm on the way. So this sounded fun to make.
Bombas are THE BEST!! I've been wearing them for years. They last so well! The same pairs of kids' short socks have gone thru both of my grandkiddos...and still look new.
You know it's gonna be a good day when the B-man drops a new pizza video 🤌
Made them both last week. Both were delicious, but the family especially loved the spinach/bacon pizza.
Every recipe I've tried has been a hit!
I just made this pizza last night for the family 😮 oh! The applause I got from everyone. we all loved it. Can't believe how comforting this pizza tastes. Oh, and that crust. Out of this world. 10 bites, everyone knows the rules 😂
This is how my Midwestern mom always made pizza for our family of 6 growing up. It's still my favorite way to eat pizza
Made two of these pies last night. They came together easily and I love the crust. I made the homemade sausage one and then also made a Hawaiian using leftover Kalua pork. Family loved them!
Yo Brian! I made this for the family a couple nights ago. Amazing. I switched out the sausage because the kids aren't big on it, but I was shocked at how much they ate. Great work, man! Will definitely make it again.
Just tried this myself. I'm not very practiced with making pizza, and I did substitute beef for pork and also a bottle of Italian seasoning blend for all those specific Italian spices, but:
This was possibly the best pizza I've ever had in my life. Brian, I hope you find a $20 bill under the couch today.
Just made this tonight, came out very nice the dough did have a noticeable beer-y flavor but actually that was appreciated, I didn’t have a stone and for anyone out there who doesn’t have a stone I recommend finishing the pizza on a pan using medium/high heat to get a darker crust on the bottom of each slice you cut, that and also my oven only goes to 525 and wasn’t doing much for browning so about 10 mins into cooking I cranked the broiler for about 2-3 mins, turned the oven off and let it sit in there for another 2-3 minutes. Came out great!
I made this last night. It was so good. I used store bought mild italian sausage though
Another B-Boy pizza video??? This gives me a looong squiggle of joy in my soul.
I made the sausage version tonight. Four thumbs up -- that's everyone at the table! Never made pizza quite this way before, and it's terrific.
I made this for dinner tonight and it was phenomenal!!! I will never buy pizza sauce again and may never do take out again for Pizza. Thank you for the recipe. Absolutely delicious. I may tweak the crust a little by adding molasses to the beer, yeast, Olive oil to sweeten the crust instead of sugar and add a pinch more salt to the floor.
That timelapse.... perfection
that was an excellent tutorial brian. thanks for the effort and thanks for sharing!
Just made this recipe and as per usual with all your recipes it is delicious! When are you blessing us with your own cook book?!?!📖
Are we going to get a whole Granny series? We had the actual grandma's shortbread before!
That would be sweet
Grandma potato and sausage soup
Grandma beef stew
Grandma casserole
Grandma lasagna!
I made this and it turned out phenomenal on the first try, thanks for the video and recipe! Definitely going in the rotation
Bombas are great for our sensory neurodivergent friends as well. They don't have that annoying toe seam! Love them!
sosizza at 3:10 is sicilian for sausage
so great job Brian, you are now fluent in sicilian
If I may ask, assuming you ate this sausage, does it taste remotely familiar to someone whose idea of sausage is chorizo, for example? I fear I wouldn't like this because the pork will be too noticable
@@glacialimpala i think not: this kind of sausage is uncured, unseasonead, unaged, raw pork with few other ingredients, it must be cooked (grill, barbecue, oven) and it's less spicy - my best term of comparison for chorizo would be an italian spicy "salame"
@@tinpt yeah that's what I figured, probably tastes more like cooked pork than cured meat... Thanks!
That spinach pizza looks like the business!! I might add some artichoke hearts to it as well
I frickin love fennel in sausage. I would probably use twice that amount 😂
Made two after work tonight for my family. Turned out great. Thanks, Bri!
I grew up in Eastern Europe in the 90s, my grandma would make us a pizza - or what the "Ladies' Weekly" said was a pizza ;) You know this fluffy, high-rise yeast dough that you typically do for cinamon buns etc? That was our pizza; 5cm high, full of yeast and with ketchup as a sauce. omg how is miss it.
This is my new “go to” pizza! Love this recipe!!! Thank you!
you can make a rectangle easily by forming a ball and cutting a cross in the center which then creates 4 corners
I know I loved this channel 🐾🇦🇺🐾🐨🐾🐾💕
I was working off the written instructions when I made this and I made a mistake and built it in a quarter sheet pan instead of a half sheet pan😅 I realized my mistake when I put on the sauce and I was like "that's a lot of sauce". It was still really good! It came out kind of like a deep dish pizza. It handled all that sauce without getting wet
Good socks are a must!
Great video. Tasty recipe!
A definite upgrade to the Chef Boyardee pizza kits we had when we were kids, lol.
Brian, this is exactly my favorite way to make pizza at home! Thanks for making this video.
Thanks for this video. Made the sausage one to great reviews from my family. The sausage by the way slaps - didn't know it could be that could just seasoning my own. Also made a pepperoni one which came out just as good 👍
So random, but I LOVE Bombas socks. I, too, didnt care about socks until I got them as a gift one winter. Those socks are AMAZING and now I ask for socks for xmas every year 😂
Definitely gonna try this the next time I make sheet pan pizza. I wonder how it compares to Brian's Sheet Pan Pizza 2.0 recipe, which is what I've been using.
Neat. When I need a quick pizza I generally make a baking powder crust which is what I expected here. I'll be trying this next time the family requests last minute pizza.
Just made this pizza, it was delicous!
The second one is similar to my go-to Dominos pizza when I'm being lazy: (light) alfredo, with bacon, dice tomatoes and spinach....bonus points if you make it a pan-pizza. It's a surprisingly good combo, though yours looks even better with the drizzle at the end.
My lazy "at home" pizzas are general made from store bought naan bread (preferably garlic versions). They're the right size for a small personal pizza....or two if you bring the hunger. Easy to crisp up, and then toss under the broiler with some toppings in a toaster oven. Super fast quick fake pizza.
Just made this tonight (well, the dough at least, already had sauce and did my own topping) - it was fantastic! On permanent rotation! Very light and airy dough as I probably had more proofing time
Here I am sitting without power (Hurricane Milton) and now I want to eat this pizza. Have everything for this pizza in my powerless fridge.
I am intrigued and definitely intend to take a shot at both recipes. I'm the bread baker in the house and I also do a bread pizza from a King Arthur recipe which is more like Sicilian or deep dish pizza. I'm going to cut and paste the recipe, as I don't see a printable link. Thank you for your crystal clear demonstration/instructions. I'll surprise the missus with this one soon.
I bought the grandma pizza Lloyd pan (which is fantastic & worth the price!) & I’ve been making some pretty great pizza. I’m so excited to use your recipes and make my pizza even better!!!
what?!👀 I didn't know Lloyd made gma style pans. I'll have to check that out.
Yup, gotta get me some of those pans!
I can imagine. I guard my Lloyd Detroit Style Pizza pan with my life.
I ‘ve had plenty of grandma pizzas with anchovies and parsley but never sausage. Will try.
That "par baked" bacon is how I eat my bacon lol!
While I’ve never made Grandma Pizza, I love homemade pizza with spinach, sausage and bacon on it. Got to try Grandma style.
Another outstanding recipe , many thanks to the originator !
You just know , out here on the wet coast of Canada,
mushroom season is in full swing.
Gonna be a load of fresh Chanterelles on this puppy,
some sliced sweet onions ,
roasted red peppers ,
That 50/50 mix for the spinach topping ,, mmmm,
Thanks Bri !!
ps, my pizza dough spiker finally went on sale at Amazon , just came Tues ,,,
Just a note to the BC pizza man: chanterelles are poisonous UNcooked. Fatalities have occurred and not rarely. Five minutes in butter with garlic in a frying pan and they're ready to spread on the dough. Greetings from Ontario.
@@karmelicanke Thanks for that, they get pretty baked
in a 450 oven for 15 minutes., assuming they are dry.
Out here they are quite wet when fresh, need fan drying for a day.
@@als1023 I'll be over for a slice...best wishes.🍕👍
This is what we in maryland call this maryland style pizza! Ledos, staind glass pub and continental, 4 corners pub!
The pizza dressing is genius! I didn't know I needed it, but thank you for giving me permission to douse my pizzas in dressing. This gave me a lot of ideas!
Who doesn’t love TW? Great work as always!
Let’s it this Thaaaang !, thanks for the basil pizza, I love baking pizza.
Both of these are FIRE please consider a 2.0 with different toppings for the future.
Not gonna lie that homemade Italian sausage mix is going in my family cookbook. I bet it’s leaps and bounds above store bought
wow, this looks incredibly good
Made it. Family loved it!
This is just like the pizza I grew up on!
Ted is the genius behind Union loafers in St Louis. If you get a chance, or if you live in St Louis, you should definitely make a trip over there and get some good stuff there.
I just got the Lagerstrom chef's knife in the mail 2 days ago...I'd been looking to get one for a while too...I got leftovers for now, but I can't wait to use it to prep my next meal...
Thanks for buying. Looking forward to hearing your thoughts.
I hope you dig it, thanks for giving it a try
7:05 I thought that minimal gneading reduces gluten linking and also makes the dough submissive! ALSO : Dont miss a chance to make Brian's homemade italian sausage its MUCH BETTER than any store-bought stuff (at least in his deep dish recipe!)
World class from scratch!!!
Adding the olive oil after an initial knead helps the gluten formation. It's especially helpful since this isn't a dough that is easy to add salt after the first knead, and salt also inhibits gluten formation, so adding the olive oil a bit later helps to get that strong dough that still has the right texture in the final production from the oil.
I'm no fancy chef, so I have no credentials. I've just used Beard on Bread to make a hell of a lot of doughs and made around two single serve pizza doughs every day for a year, so just my thoughts after that process.
I'm a nobody. Love your videos. Thanks for the awesome pizza recipe!
Thank you for the grippers.