PIC 1 said:
Amazing comparison shot !
That's a beauty piece of pizza, wonderful souffle edge of cheese and crusty rim. That's what a commerical oven will bring on with the heat.
Wow....almost an illusion of the cheese being ladled on rather than the sauce......simplicity at it's best.....
Heavy on the Garlic ?
Was that from the originator of thee Grandma........I see that there's many parlors on the same track.........thinner than a Scilian.
Thanks for sharing that photo......
I tried to recreate your photo composition, and this looks pretty good for reheated.
Yours looks amazing.
I had never heard of grandma pizza before moving from Manhattan to Brooklyn. Apparently it's a Brooklyn or Long Island thing. I believe it's called grandma because it's a homestyle pizza with good ingredients. One an Italian grandma might cook on a square baking sheet (your average cookie/baking sheet with 1/2" lip) with a slow cooked sweet sauce and fresh mozzarella. No fancy oven or stone, but garden and homemade ingredients. Well, that's my take on why it's called that.
They are always square or rectangular. The crust is always pan style but thinner than Sicilian. The sauce is usually a bit sweet. No, it is not garlic heavy. (I put a little romano atop my slice, but it did have some fresh grated already, the larger pieces. That wasn't garlic in case you were wondering.) Usually, it's cheese first, then sauce. Here is where the ladled cheese illusion happens. See, you put cheese first. Then, you do stripes with the sauce. When it cooks, the cheese bubbles up and the edges spill over the sauce, creating the illusion it is on top. There you go, a secret.
Try it! It's not always stripes, sometimes it's cheese with patches of sauce.
No, I did not go to any famous place. Just a joint by me, and they pretty much all have it. Yours looks awesome, that's why I posted my take-out pizza. That's a damn fine clone I'd eat any day of the week!
Here's a general tip (not to you PIC 1, yours look awesome):
When using fresh mozzarella, try to buy it freshly made at an Italian store, in a salt water or water bath. This will melt the best! If you have to buy it refrigerated at the supermarket, take it out the day-of, and put it in a bowl of lightly salted water, or just water. Let it sit all day. Don't worry, it will be fine! When it comes to make the pie, slice it in rings and place it on the pie. It will melt much better than pulling from the fridge. Refrigerated fresh mozzarella tightens up and does not melt well. You will get that toasted marshmallow effect of the light browning, and it won't melt down, it will keep the same shape as you put on the pie. If you put a circle, it will look like a browned circle. The looser warm mozzarella will melt onto the pie and only brown in certain spots if your oven is hot enough. Like a pizzeria. There is such a thing as cheap fresh mozz, but temperature is also at play. And buffa mozz if you can!!
This can be applied to shredded cheese also. Let it sit out.
Seems quite subjective btw.
