Can Vodka Sauce Make Pizza Better?

Рет қаралды 58,839

3 жыл бұрын

The combination of a delicious vodka sauce with the unique crispiness of a Grandma pizza makes one of the best flavor combinations! In this second episode of the Grandma Pizza series we'll make an easy and quick spicy vodka sauce and top it over our dough formula from episode 1. I hope you enjoy this Vodka Sauce Pizza recipe!
WATCH EPISODE #1 FOR A STANDARD GRANDMA AND DOUGH RECIPE!
• Grandma Pizza - How To...
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GEAR USED IN THIS VIDEO (affiliate)
LloydPans 16x12 Inch Grandma Style Pizza Pan: amzn.to/3qeGRdP
OXO Digital Scale: amzn.to/3bU39MY
OXO 4" Pizza Cutter: amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: amzn.to/3bUKfFD
Sclafani Crushed Tomatoes: amzn.to/2PwJlHS
Olive Oil: amzn.to/3e56VFH
VODKA SAUCE PIZZA
INGREDIENTS
1 (24 ounce dough ball) - full instructions are in episode 1 of the Grandma series
14 ounces San Marzano or high-quality plum tomatoes hand crushed then drained (save the juice for another purpose)
2 ounces vodka
2 ounces dry white wine
1 cup heavy cream
1 teaspoon crushed red pepper flakes
¼ cup basil - chopped - for finishing
3 tablespoons finely grated Pecorino Romano cheese
5 cloves garlic - minced - divided
½ cup onion - diced
½ cup olive oil - divided
~12 ounces sliced mozzarella cheese - You will need enough slices to cover the pie completely. So you might need more than 12 ounces depending on how thick you slice it.
INSTRUCTIONS
1. Take the dough out of the fridge for 30 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with at least a ¼ cup of olive oil. You need to use a lot of oil!
3. Remove the dough from the bowl and stretch with your hands by using gravity. Place the stretched dough into the heavily oiled sheet pan and press with fingers to the size of the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to lowest level of the oven.
4. In a large pan saute the onion for 3 minutes over medium - low heat. Once soft add in 2/3's of the garlic and cook for 1-2 minutes more until lightly golden. Add the red pepper flakes to the pan and cook for 30 seconds more.
5. Add the white wine and vodka to the pan and turn heat to medium-high. Let the alcohol cook out for 2 minutes or so then add in the tomatoes. Bring to a simmer then turn heat to medium-low. Add in the cream and stir to combine. Let cook for 5 minutes then taste test. Add a bit of kosher salt if required, but not too much because the pizza gets topped with salty Pecorino Romano cheese. Turn off the heat and set the vodka sauce aside.
6. In a small bowl mix 1/3 of the minced garlic with 1/4 cup of olive oil to form garlic oil.
7. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
8. Next add dollops of vodka sauce to the pizza. You can use 45 degree lines or spoon the sauce all over. Leave some open areas. Don’t coat it all. Drizzle a couple tablespoons of garlic oil all over the pizza.
9. Place the pizza into the 450 oven and cook for 8 minutes. Open the oven and turn the pizza 180 degrees and continue to bake for 9 minutes more. Remove the pizza and sprinkle with the Pecorino Romano cheese. Return to the oven and cook for 1-3 minutes more.
10. The total cooking time will be approximately 19-20 minutes. Let the pizza sit for 5 minutes. Sprinkle the fresh basil all over the pizza, then cut and serve. Enjoy!
NOTE
Cooking time will vary depending on the exact oven temp. Keep an eye on the bottom of the pizza to check for burning.
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Пікірлер: 113

@SipandFeast 3 жыл бұрын

Watch Episode 1 of the Grandma Series for the full dough instructions: kzfaq.info/get/bejne/qsWldpV4kt6nd2w.html. I didn't want to keep showing the dough-making process at the beginning of each episode.

@jotade2098 Жыл бұрын

You could cover the tray with your bigger tray to save plastic wrap. Great videos :)

@AM-uu7ec 2 жыл бұрын

Have to say this is one of the best cooking tutorial profiles on KZfaq! I’ve made at least 10 recipes inspired by sip and feast and they’ve all delivered.

@SipandFeast 2 жыл бұрын

Wow, thank you!

@heathero2692 Ай бұрын

This is hands down the best pizza I’ve ever eaten. This and the zucchini grandma pie are perfection. You don’t need any other dough or pizza recipe. This is THE one. Thank you. ❤❤

@MattygFTW 3 жыл бұрын

Your family must be in heaven with this pizza series 😁

@SipandFeast 3 жыл бұрын

They are! I'm going to have to do a salad series after all this pizza haha.

@johnmccloskey7199 2 жыл бұрын

@@SipandFeast I'd love a salad series

@MahawarProductions 2 жыл бұрын

Small detail--the tomatoes should be added before all the alcohol has evaporated as there are some alcohol soluble flavors in tomatoes which become unlocked when cooked with alcohol.

@nastyboir822 Жыл бұрын

Thats not right

@derekbidelman2442 Жыл бұрын

Would that be in Bloody Mary mix???? Lol

@SheneekwahJawnsun-wz5pm Жыл бұрын

@@nastyboir822 it’s absolutely right. That’s why some recipes add vodka before and after the tomatoes and reduce twice to amplify the flavors even more.

@0529mpb 8 ай бұрын

@@SheneekwahJawnsun-wz5pm...or wine before and vodka immediately after. Vodka has no real flavor. It's used as a solvent to boost the flavor.

@Josh-hh2cu 4 ай бұрын

@@nastyboir822 sounds like sommelier gobbledigook 😂

@amyclontz3417 2 жыл бұрын

Making this right now, smells like everything I have missed, after living in N.C. for 18 years!! Transplant from NY

@laurie2553 Жыл бұрын

Your recipes are fantastic and the tutorials are top notch. So glad I found this channel!!

@ThinkImBasedGod 3 жыл бұрын

holy shit this channel is underrated

@SipandFeast 3 жыл бұрын

Thank you!

@bills1578 9 ай бұрын

I love your videos. You explain things SO well.

@stevendilollo1421 2 жыл бұрын

Recently subscribed and I love your channel. From NJ and struggled with own pizza until you broke it down. Enjoy cooking pizza now and family and friends can’t believe the taste! Thank you for inspiring me to cook and to realize it’s ok to make mistakes!!

@saintseymour 3 жыл бұрын

every question i was asking out loud along the way -- you answered it seconds later. this is really great material -- thanks so much!

@SipandFeast 3 жыл бұрын

Thanks man! Appreciate you watching and commenting!

@roddychicago1903 2 жыл бұрын

Thanks for this recipe. It is amazing. So easy.

@joeyhardin1288 Жыл бұрын

Watched all of these. Great. Thank you. Happy Thanksgiving 2022. God Bless and stay safe.

@richardciavarella330 3 жыл бұрын

I love your show and telling all my friends about you please keep doing what you do your great . People need to know they can make great food at home .Thank you

@SipandFeast 3 жыл бұрын

Thanks very much man! I really appreciate the support and you telling your friends.

@garbageman18 3 жыл бұрын

Great video. Good way to get the dough up to room temp quickly is to run your dishwasher on a quick cycle, after its done put the dough in with the door open for 10-15 min.

@SipandFeast 3 жыл бұрын

Thanks! I never heard that one before. That is a good idea!

@Trump2024SaveAmerica 2 жыл бұрын

Great dough recipe! Using your vodka sauce also. Thanks

@scubaguy5455 Жыл бұрын

I love grandma flavor.

@andrewcoco253 2 жыл бұрын

Just discovered your channel. Great content!

@carloinfantino4966 2 жыл бұрын

That looks so delicious. Can't wait to make this

@SipandFeast 2 жыл бұрын

Thanks so much. Hope you enjoy it

@26chiapet 3 жыл бұрын

Of course it can!!!!! I’m addicted to the vodka pizza from artichoke basille. So this was a perfect recipe for me to tackle down the road 🤤🧡

@SipandFeast 3 жыл бұрын

I know. I just had to put in a silly title lol. If you make it I hope you enjoy it!

@dianareddell1496 Жыл бұрын

Looks very tasty!

@ARIZJOE Жыл бұрын

Olive oil not only imbues taste, it is a condiment for richness that makes things more satisfying. Pecorino romano is not only a delicious cheese, it is a saltiness that makes the dish better.

@giselleplantbasedvegan9174 3 жыл бұрын

My father made Sicilian pizza every Friday night. I use to starve myself all day just so I could eat as much as possible. The flavor with the olive oil and fresh basil, it was his signature flavor that I have yet to have eaten again. He sliced the mozzarella himself and put it on top of the dough and generously added the canned whole tomato. The top was beautiful when cooked, not dried out, and the crust delicious and crusty. The corner pieces were and still are my favorite!

@SipandFeast 3 жыл бұрын

Sounds like your Father knew what he was doing! That's the perfect description of a NY-style Sicilian pizza. I'll have a video for my version up in a week or two.

@giselleplantbasedvegan9174 3 жыл бұрын

@@SipandFeast I’ll look forward to it. When it comes to Pizza and a great bread, I don’t have a good working off button! Boy do I miss Italian bread and the east coast bakeries!

@SipandFeast 3 жыл бұрын

I lived in Minnesota for 3 years and had to make the adjustment. I was pretty much ok the whole time without bagels or pizza, but I really missed cannoli, sfogliatelle, and a good loaf of Italian bread.

@carlabridgesmason3529 2 жыл бұрын

I Love your green countertop and your white original appliances. I’m tired of stainless and granite. Lol.

@1019caveman Жыл бұрын

This guy has a great voice. I need to get me a dish like this.

@connieostroha8423 2 жыл бұрын

I think you family is in heaven too simply because you are a great chef, whether it be pizza, chicken dishes, vegetable stew etc! I was always happy when my husband cooked too. He was Italian too (his mother). I also loved when we cooked together! Great taste, great memories! BTW, joined your patreon because you’re worth it! ☺️

@SipandFeast 2 жыл бұрын

Thank you, Connie. Really appreciate it and glad you're enjoying the channel!

@aljames7082 3 жыл бұрын

Good job! The pizza looks delicious! Good idea with the vodka sauce! I was wondering what size pan you use? 👍

@SipandFeast 3 жыл бұрын

Thank you! This is a 16 by 12 Lloyds pan. The dough recipe will still fit a standard 18 by 13 half sheet pan.

@aljames7082 3 жыл бұрын

@@SipandFeast Thanks! 😊

@atruenut 3 жыл бұрын

Looks absolutely delicioso!

@SipandFeast 3 жыл бұрын

Thanks very much!

@Yoroiful Жыл бұрын

I must say I really love this recipe and I appreciate how much into detail you get, it helps. On an unrelated note, why do you look permanently worried?

@martinaleclerc3354 2 жыл бұрын

Think I'm in love!

@SipandFeast 2 жыл бұрын

Thanks so much!

@alherch 3 жыл бұрын

I think iv gained 25lbs just thinking about trying all of these pizza variations. Love it! Would be interesting video experiment to taste test dough from 1 day, 2 day, and 3 day cold fermentation.

@SipandFeast 3 жыл бұрын

That is a really good idea. I can tell you unscientifically that 48-72 hour dough tastes way better. The cold fermentation tastes amazing. Most pizza shops are only doing 24 hour dough though, but they use All Trumps Bromated flour. The flour I use is non bromated King Arthur bread flour ( it's called special patent in the 50 pound bags).

@barbarahering484 5 ай бұрын

Lighter colored pans would be fine but the dark pans you have to reduce temperature of oven.

@santabell2339 3 жыл бұрын

Looks great! What is the ultimate difference between the grandma style and the sicilian style? Do Sicilian style NY pies also use a lot of olive oil underneath to get the bottom crispy or is that only in the grandma style? Excellent job on all these videos.

@SipandFeast 3 жыл бұрын

So they both use a lot of oil in the bottom of the pan, but the Grandma uses probably even more. The Grandma is a much thinner pie so it gets crispier than a NY Sicilian. A lot of shops have their own way of doing these, but most places are using more dough and a longer proofing time on the Sicilian, plus a parbake. For reference I use the same dough for all my NY pies. The thickness factors I use are .061 for NY rounds. Grandma is .125 and a Sicilian is .153. Some places I'm sure go way thicker than I do on a Sicilian.

@matthewmccue446 Жыл бұрын

Umberto's Of New Hyde Park is credited with the creation of the grandma pie not king umberto's! But sweet video!

@myewgul Жыл бұрын

woah woah woah.. I thought deep dish wasnt pizza because there is sauce on top of the cheese🤔 Kidding, Looks delicious!

@silvanapopa 2 жыл бұрын

Loved this! I have a question: why did you put the cheese first and then the sauce? Is there an advantage or just a personal preference? I have to say I have never considered this order before, but looks delicious.

@SipandFeast 2 жыл бұрын

It is almost always made this way I guess because of tradition. But it does prevent the pizza from becoming soggy and helps the crispness factor. The cheese kind of makes a protective layer that doesn't allow the sauce to penetrate. New York Sicilian pies, though they are baked with cheese on top, are parbaked initially with just a thin layer of sauce to prevent them from becoming soggy. Hope this helps and thank you for liking the video!

@silvanapopa 2 жыл бұрын

@@SipandFeast Thank you for explaining, that does make sense. I live in an area where only thin pizzas are popular, so it never occurred to me that having a more fluffy dough could mean if you put the sauce first it will get soggy.

@sahej6939 Жыл бұрын

have you added the Detroit pizza? gotta show us how to do those crispy cheese edges!!!

@shirleyvastine9328 Жыл бұрын

Which pan, the grandma or the Sicilian, do you think is more useful if you could only have one?

@thomasserovich9564 5 ай бұрын

Where are you placing the oven rack? Upper, lower or middle?

@giselleplantbasedvegan9174 3 жыл бұрын

I’ve never made a vodka sauce, I don’t have it in the house. I may have to buy a small bottle. Looks delicious.

@SipandFeast 3 жыл бұрын

Thanks! You don't need much vodka to make it. If you make it please let me know how it turns out!

@HyperactiveNeuron Жыл бұрын

Hey Jim, have you changed your time and temp for these Grandma pizzas now that you have the steel or do you take that out when you use these pans? I've noticed most KZfaq chefs tend to leave their pizza steels in their ovens at all times. Personally I leave my pizza stone in and never take it out. I will be upgrading to a steel very soon. I'll be calling my local Metal Supermarket this week to order the steel... Better than the Amazon price.

@SipandFeast Жыл бұрын

I keep the steel up high for regular pies. I do leave it in most of the time, but I cook this type of pizza on the lower rack and move it up higher towards the end by just moving the rack up. Hope that makes sense.

@joesolo9946 2 жыл бұрын

If I used 24oz of my dough recipe, it would be twice the thickness. Enjoyed the video, appreciate all your insight into taking pizza to the next level... Thanks!!

@SipandFeast 2 жыл бұрын

Interesting. I assume it's a very different recipe? Thanks for liking the video!

@joesolo9946 2 жыл бұрын

@@SipandFeast Look forward to trying your recipe. I use 2 teaspoons of yeast, but maybe I'm missing out on your experience and expertise. Your food looks awesome...

@tonithenightowl1836 2 жыл бұрын

I love vodka sauce but have never used it for pizza. I will now. For myself, I don't like a dark bottom crust. So halfway through the baking process I switch the pan to the middle of the oven. I will try your diagonal technique. I've never done it that way so now I'm curious. Thank you Sir. Excellent video. :o)

@SipandFeast 2 жыл бұрын

I definitely move it up too if required. Around the 10 minute mark is when I have to move it.

@tonithenightowl1836 2 жыл бұрын

@@SipandFeast Every damn oven is different ... lol I'll never quite understand that but it's true.

@63ah1275 2 жыл бұрын

I miss pizza. I used to make a 20" pie once a week and killer bread. I'd put it up against nearly anything. I'm originally from Plainview, my parents were from Queens. My mother had a bakery. I never went for the sweet stuff, always the hard rolls and seeded rye. My blood sugar started creeping up (pre-diabetic).

@jameson5159 3 жыл бұрын

Jim I always steer clear of Dough. These pizza videos have cleared up a lot of the unknown for me. Can we put it in the refrigerator for longer than 72 hours?

@SipandFeast 3 жыл бұрын

Thanks! I think the dough is fine even up to 4 days. I've seen some articles saying it can go even longer. If you want to make a lot of dough balls your best bet might be to cold ferment for 48-72 hours and then freeze those dough balls. When you want to make a pizza just thaw the ball in the fridge and remove it a couple of hours prior to pizza making.

@rthj6446 6 ай бұрын

Instinctively I would call this Foccacia

@davidboysey9509 Жыл бұрын

This might be a silly question but does vodka sauce actually taste of vodka? What is it that vodka brings to the sauce?

@TheRealJanetChannel Жыл бұрын

Jim, I have a question. Is that vodka sauce that you prepared for this pizza ready at that point for pasta or does it need more cooking time?

@TheRealJanetChannel Жыл бұрын

Jim, I actually found your recipe on your website. Thank you! Can't wait to try it.

@SipandFeast Жыл бұрын

I'm glad you found the recipe, I'm a little behind on reading comments. Thank you!

@comesahorseman 2 жыл бұрын

I make a similar pie, except it's set up in a big carbon steel paella pan & started on the stovetop to precook the bottom a bit before it goes in the oven.I also use a ton of EVOO. Being 68 years old/young, could I call this a grandpa pizza?? 😅

@SipandFeast 2 жыл бұрын

A great name!

@connieostroha8423 2 жыл бұрын

P.S. when you smiled and said “I’m almost done” I noticed how much your son looks like you!

@graciasmerci2895 Жыл бұрын

My electric range /oven cannot safely bake above 400 degrees. Do any of your Grandma pizzas have a baking temp lower than 450 degrees?

@SipandFeast Жыл бұрын

Just making sure you know I mean 450f? If yours can only go up to 400f, you can still bake it. I would just add a bit more time. About 7-10 more minutes of total cooking time should work.

@BetheBe64 5 ай бұрын

What is now called the Grandma pizza used to be called a sicilian pizza. I grew up on Long Island and my father was Napolitan but my grandma and him made Sicilian pies and my dad made the traditional round pizza as well. The big difference I see is grating the mozzerella instead of doing slices but I am curious now because who would not want their pizza totally covered with cheese?The other difference is that the olive oil would go first, then the sauce then the cheese but I am open to this. It looks very good. Now I live in Minnesota and they call it "deep dish" pizza which is just annoying but what can you do? I can't get a good pizza for miles here. I have to make it myself.

@mariacullati2371 2 жыл бұрын

Could I use almond or coconut milk? Thank you for these wonderful demonstrations. You should be a Professore.

@SipandFeast 2 жыл бұрын

I can't say for sure, since I have never tried. I would probably go with almond, since the coconut might impart a flavor you don't want in vodka sauce.

@mariacullati2371 2 жыл бұрын

Thank you very much

@joncerda351 2 жыл бұрын

Why didn't you take a bite? Would love to hear that crunch! lol

@wfettich Жыл бұрын

What's he point of adding vodka if the alcohol evaporates?

@isaiah513623 2 жыл бұрын

Vodka has become very trendy in food

@jimfuller201 2 жыл бұрын

Where can I purchase those pans ?

@SipandFeast 2 жыл бұрын

The pans are linked in the video description. Thanks for watching!

@jimfuller201 2 жыл бұрын

Thanks , I now live in Finland and not able to locate them here .

@safepethaven Жыл бұрын

what is "vahkka" sauce?

@davidshirk2024 7 ай бұрын

THANK GOD! You'tr not going to oo over AGAIN how to make the crust! ... oh wait

@chipped79 2 жыл бұрын

Vodka sauce makes everything better. Try it on chicken Parm

@jarodclayton8223 3 жыл бұрын

There is a 100% chance I'm making this pizza this weekend! You don't have an Italian salad recipe hanging out anywhere, do you?

@SipandFeast 3 жыл бұрын

Thanks man hope you enjoy it! I have a few salads on my website. There's a chopped salad that you would probably like.

@jarodclayton8223 3 жыл бұрын

@@SipandFeast Perfect! Thank you.

@s_m_v 20 күн бұрын

5:59 What is the point of the vodka? Vodka is essentially nothing more than pure ethanol diluted with water. If you cook it until the alcohol has evaporated, all you are left with is water. Why not skip the expense and the effort and just use water?

@grasser82 2 жыл бұрын

Is this what they call a bar pie?

@SipandFeast 2 жыл бұрын

A bar pie is typically round and rolled to make it stiffer so you can eat it while sitting on a bar stool.

@isaiah513623 2 жыл бұрын

YUM! But I think the base is too black

@matteoingrao6080 Жыл бұрын

Too much pecorino

@Frankie23105 3 жыл бұрын

I love your videos but why don’t you back up the camera? You have to keep ducking to be on camera 😂

@SipandFeast 3 жыл бұрын

Hey there. I am experimenting with different camera placement. It's hard to focus on the food if I put myself standing up completely in the frame. This is why Babish and other cooking shows just cut their head out of the frame. I'll figure out a solution for this at some point. It probably involves a new 4k capable camera and punching in and out of frame. Anyway thanks for liking the videos.

@Frankie23105 3 жыл бұрын

Gotcha you! Love your recipes, keep them coming! Good stuff!!