Steve's home-made pizza

[Steve Grisetti]

Because you never asked, here's my technique for making truly great pizza in your own kitchen.

[Dave McElderry]

Great video Steve. You made it look easy, chock full of valuable tips. I don't know how much editing it took, but the end product was smooth and natural. Now we've gotta try one ourselves. Just one question, whatcha got against pepperoni?

[Steve Grisetti]

Pepperoni overpowers a pizza, in my opinion. Might as well just skip the pizza and eat a stick of pepperoni.

Italians use what they call spicy salami (salami piccante) -- a milder version of pepperoni similar to Genoa salami.

[sidd finch]

I'm not a professional chef, but I am Italian

As soon as you say the words... "I am Italian" it is assumed you could be a professional if you choose to, you are good with leather and given the right circumstances you could produce a very fast hand made sports car...

Watched this video this morning and I was thinking..... I could eat pizza for breakfast. Some great tips and as always.... that voice.... Excellent video.

English_Italian_Awards.jpg

Sidd

[Steve Grisetti]

Thank you, Sidd!

[Peru]

I'm hungry now.

[bry_man]

great vid, now i want pizza

[sidd finch]

Watched it again. Especially the part where the pizza is just about to be eaten.....I am hungry for pizza. Steve have you ever tried adding oregano to the pizza? Thant is a favorite with the basil.

Sidd

[Steve Grisetti]

I'm not a big fan of oregano on pizza, Sidd. But, after years of resisting putting it in my spaghetti sauce, I've found that a pinch of oregano whispers sweet nothings into tomato sauce.

So I may try just a pinch of it -- but in addition to not instead of basil.

[sidd finch]

The oregano seems to be a East Coast NY style herb. For it gives the pizza just a little different flavor. And I agree added WITH Basil. Although we did not have a Grisetti style pizza we did order pizza last night and it was a delicious taste treat.

I am going to try the your recipe this weekend. Mangia tutti

Sidd

[momoffduty]

Wow, great job on the video Steve. And let the dough rise in the fridge? Who knew??? St. Louis pizza places use the provolone. I like Fontina cheese. My favorite pizza is no sauce, tomato slices, spinach, basil. Ok I'm hungry now.

[Dave McElderry]

Wow, great job on the video Steve. And let the dough rise in the fridge? Who knew??? St. Louis pizza places use the provolone. I like Fontina cheese. My favorite pizza is no sauce, tomato slices, spinach, basil. Ok I'm hungry now.

Sounds like we need to start a "What belongs on a pizza and what does not?" thread.

[John 'twosheds' McDonald]

A variation on a theme...?
http://secretsicily.org/2015/10/10/how- ... sfincione/

[Steve Grisetti]

Looks like a very similar crust, John!

I'd never heard of caciocavallo cheese before, so I had to look it up. I was glad to see that it wasn't literally "horse cheese".

[Chuck Engels]

I was glad to see that it wasn't literally "horse cheese".