EASY Sicilian Grandma Pizza Sfincione & My Grandma Isn't Sicilian
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- Äas pĆidĂĄn 28. 05. 2024
- EASY Sicilian Grandma Pizza & My Grandma Isn't Sicilian
Sicilian Pizza, also known as "Sfincione" in Italy, is a type of pizza that originates from Sicily, Italy. It is distinct from other styles of pizza due to its thick, spongy crust and rectangular shape. Here's an overview of its history, preparation, and characteristics:
Sicilian Pizza has its roots in the island of Sicily, where it is known as "Sfincione." The word "sfincione" comes from the Latin word "spongia," meaning sponge, referring to its thick, soft crust.
- In Sicily, Sfincione is traditionally prepared for festive occasions and holidays, especially Christmas and New Year's Eve.
- Sicilian immigrants brought the recipe to the United States, where it evolved to suit American tastes and ingredients.
- Sicilian Pizza gained popularity in the mid-20th century, particularly in New York City, where it became a staple in pizzerias.
đ RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Dough
- 375 grams all-purpose flour
- 1 gram sugar (approximately 1/4 teaspoon)
- 4 grams of instant yeast
- 6 grams salt
- 240 ml warm water (110°F)
- 30 ml olive oil
I used a 10 x 10-inch tray
oven to 440°F (220°C) - 16 - 24 mins
Air fryer 400°F (200°C) - 14 - 20 mins
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Rik your a DON i used to eat this in italy back in 70s and ojften think how delicious it was simple good tasty food. đ€€đ€€. đč
Thank you. Best, Rik
No Rick Iâm a subscriber and love your videos but this one is just off.
I worship your work. As a dedicated vegetarian I especially enjoy the variety of vegan dishes you show us how to make. Keep it up.
Thank you. Best, Rik
Yes I agree! I eat very little meat & I love the meatless recipes, of which there are many.
ME TOO! thank you for saying that.
@@burningandunconsumed Thank you. Best, Rik
To get a crispy but not burnt bottom we dust the pan with cornmeal after oiling the pan. It raises the dough up of the pan just a tiny decimal amount . But this type of deep dish pizza is softer anyway. We call it Chicago style.đ
There is a fantastic tip! Thank you. Best, Rik
Sicilian pizza has always been my favorite! Harder to find where I live now so thanks to you I now have a recipe! Great video!
Thank you. Best, Rik
Every time I hear you say garlic, I think of Peter Kay. âGarlic bread, itâs the future! â lol. Must be the Yorkshire accent. I was having a good old chuckle with the garlic oil hehehe p. In the nicest possible way though Rik. I adore you, youâre just so real xxxx
Thank you. I'm pleased. Best, Rik
thank you for another air fryer oven recipe. I bought a stand mixer years ago for ease on my wrists.
To be honest, Joan I do not use the mixer enough these days and I should. Thank you. Best, Rik
Brilliant! I was eating leftover pizza this morning while I was watching you! That Hysapentia is a dandy addition to any kitchen! Googling Grandma Sfincione đ
Love it!! Thank you. Best, Rik
Happy to see the Kitchen Aid mixer out! Love mine. Nice recipe. Going to clip it to my OneNote recipe binder.
Thanks Rik
Cheers, Eric. Hope all is well with you. Thank you. Best, Rik
Looks perfect to me Rik I love how soft and fluffy it is , thank you đAmanda xx
Thank you very much! Appreciated, Amanda. Thank you. Best, Rik
I keep garlic oil in the fridge too. That pizza looks absolutely amazing. I'll definitely try this, I might fling a few anchovies on mine. I can't believe how incredible the pizza base looks.. delicious.
Thank you. Yes very easy recipe this one. Best, Rik
Hi Rik, this pizza is the real deal, perfect simplicity and no messing except when eating it of course đlip smacking scrumptiousnessđđđŒđđŒđđŒ
Thank you. Best, Rik
My grandmother was Sicilian.
I am going to try this. I will probably add a few more toppings like peppers and/or mushrooms.
Sounds amazing, Carol. Thank you. Best, Rik
Glad to see you have an old Kitchen Aid mixer instead of the tilt head ones. Iâve had mine for over 30 years and I love it. It can sit under my cabinet and I never have to move it. The bowl goes up and down instead of the head.
Love your channel!
Thank you. Yes had this for years. Its been in the repair shop once. To be honest I do not use it as much as I should. Best, Rik
I once went on an 18 hour road trip with a guy whose parents emigrated from Sicily about 4 months before his birth. His mother provided a pizza for us to eat on the drive. It was caramelised onion, green olive, and garlic. When I say green olive, I mean it was the main ingredient. It filled a 12x12x3 plastic container. My ex was cheap, so that was our food all day. Room temperature, severely salty, pizza. He loved it. I dunno if you've ever traveled in an enclosed space for an extended length of time with someone who has eaten nothing but onion, olive, and garlic for 24 hours, but I do not recommend it. This was 30 years ago now and I have not eaten green olives since. Your Sicilian style pizza looks much tastier, though the addition of cheese might make it less advisable to keep at room temperature. That was one of my first real culture shock moments in my life. I never saw a pizza like that at Pizza Hut! :).
Ha ha ha, Stacey thanks for sharing. Loved reading. Thank you. Best, Rik
Yummy pizza, fluffy not stodgy, easy to make, sorted! Thankyou!
Youâre welcome đ Thank you. Best, Rik
Pizza is a food group in my house so trying this recipe is a must. Thank you Mr Rik.
Thank you. Best, Rik
Better than certain overpriced pizza chains!đ looked amazing Rikmeister! nice depth on it as well
Would an Italian Grandma approve? Thank you kindly, Best, Rik
Not sure mate, my Yorkshire Nan would approve though!
@@mrdangiles90 Love it! Thank you. Best, Rik
Iâm really lazy,I make flat bread pizzas for myself,I use panini bread,which is think enough to hold up to the toppings,I usually use mozzarella,fresh tomato slices ,hot pepper flakes,and basil,drizzle of olive oil,then into my toaster oven.Small apartment kitchen,if I had a mixer it would need to sit on the floor.Thanks Rikđ
Nothing wrong in being lazy! Sounds like you are cooking more than most, good on ya. Thank you. Best, Rik
Now this is pizza for the ages
Yes soft on my gums, delicious! Thank you. Best, Rik
Dear Sir..
I think my diet is going on the back burner!! Lol! I love
your style around kitchen.
You're strong and courageous!
How about some "Potatoe Candy"!
Mum would make it at holiday.
I'm originally from Pittsburgh.
Mum..Scottish
Dad..English Swiss
Ohiođ
Thank you. Best, Rik
Great easy pizza recipe Rik; well done mate!! :)
Thank you. Yes very easy. Best, Rik
Rik! So many recipes! So little time! I love your channel & Iâm making your savory bread pudding this weekend.
Hope you enjoy. Thank you. Best, Rik
Wow. That looks delicious. I particularly love the crust. It's a long time since I made a pizza, but you've inspired me to make one. I mostly just get cheese and tomato ones. Thanks for sharing, Rik.
Yeah I love that. Big thick soft crust. Yes!!!
Thank you. Its a soft spongy crust. Good for my teeth. Best, Rik
I think people don't know how easy it is to make a pizza, creative.
Looks delicious great job rik đ
Thank you. Best, Rik
Pizza is looking great! My mouth is watering and would like to eat it right now đ. Thank you, Rik!
Thank you. Best, Rik
This takes me back a few years to grandma's with giant terracotta mixing bowls making bread and it rising in the hearth of the coal fire and then the kneading, then baking the bread in the range.
Sounds great! Thank you. Best, Rik
Amazing quick pizza. Love your work Rik. Thanks as always
Thanks for watching. Thank you. Best, Rik
Looks tasty Rik. I never thought Iâd see you make a pizza even one like this. Iâve been working on a full flavour thin and crispy pizza base with plenty of chew (not just crisp but soft on top) without having it become soggy. No mean feat I assure you. It takes a lot of time (very little effort) to prepare the dough but the results are amazing. Puffy and chewy crust with a solid crispy base which has a thin layer of bread between it and the toppings.
Sounds great! Some one made a fantastic suggestion in the comments - a little corn mela under the pizza lifts it enough the get the heat under to crisp up the bottom. I can see that actually working. I will be giving it a go in future. There are some fantastic folks on here willing to pass on little tips here and there. Burger with the lot tonight. Thank you. Best, Rik
@@BackyardChef Is corn mela semolina; if so then I can assure you it works well because thatâs what I use religiously. Is that an Aussie burger with beetroot and pineapple? Ps. Itâs great to see the subs numbers are back on track. Iâm amazed by how productive you are; not a single day off in ages.
Hi Rik, another masterclass in pimped up pizza, just a suggestion! maybe you could give us a masterclass in the icon Findus crispy pancake, love to see how you give us a Backyard Chef interpretation of this 70s, 80's cheap pancake.
Great suggestion. Thank you. Best, Rik
THANK you RIK..
You the best đâ€ïžđ
Thank you. Best, Rik
Yummy!!!
Thank you. Best, Rik
Another great video, and recipe to try sometime.
We have 2 tins about 11in by 6in that fit side by side in our oven. I am going to use those so I can do one with my favourite toppings and one with my other half's favourites.
Thank you. Best, Rik
I bought one of those little air fryer ovens. I really like it, it's fast. I made Detroit style pizza in mine and it came out perfect(Google it if you don't know it). Your recipe really takes me back. This is the exact style my old Mom would make when I was a kid. Good one Rik :)
It's a nice bit of kit. Holds its own with most things, Thank you. Best, Rik
I had Detroit style pizza for dinner tonight- so good!
Chef has a beautiful glow about him. He reminds me of Keith Floyd in full flight. đč
Wow! There is an accolade! Thank you. Best, Rik
Your pizza's appearance reminded me of the Chicago Deep Dish Pizza, especially the Giordano's type, which is world famous and tastes out of this world. It's like Extreme Pizza Debauchery.
Look into it Rik, there's pictures and recipes on the internet. Next time you're in the mood to cook a different kind of pizza, you might want to give that one a try. You'll be in Pizza Heaven I can assure you.
I would love to get round to it. The huge problem with this channel everyone want to see recipes for the UK all the time. Thank you. Best, Rik
Another terrific base recipe that can be dressed up nicely so many ways.
Make the rim taller and tuck cheese in under it then roll the rim down for a stuffed crust.
Change the sauce and or toppings up to suit your taste (I think itâs not really pizza without pepperoni but thatâs just me).
Blind bake the crust before adding cheese and sauce and toppings for a little bit for more crispness.
Oh, so many options.
Thanks for the tip! Thank you. Best, Rik
Thank You! I will definitely be making this, looks delicious!
Thank you. Best, Rik
Wow this looks fab going to try it tomorow, thanks
Thank you. Best, Rik
More like what Americans call"Detroit Style".My crust I don't beat up so much,American flour I have used gets very tough when you do that.For a Margerita Pizza I make an EVOO dough,roll the ball in EVOO and let it rise.I just use my hands to oil the pan,brushes do put too much in.I lightly sprinkle corn meal (NOT corn flour but polenta base) on the oiled pan,hand flatten and shape.Set aside in a warm spot,thinly slice fresh tomatoes,prepare some fresh basil leaves.Use a brush this time,oil the crust but don't soak it,lay out the basil,cover with tomato slices,sprinkle with salt,preferably a little coarse or sea salt,be careful with common salt it will oversalt it easily.If you have fresh mozzarella,great,otherwise some shredded mozz around but not burying the tomatoes.Drizzle a little EVOO over the tomatoes and bake quick and hot until the edges show a bit of caramelization.The salted tomatoes should make their own sauce and they protect the basil underneath from burning.Thicker cut tomatoes will work if you like it with more tomatoey texture.
Lovely! Thank you. Best, Rik
IL look out for the pork knuckle recipe love your recipes I'm in Spain
Thank you. Love to Spain. I've just found my Paella pan. Best, Rik
Looks good to me Rik, love pizza and all your magic xxâ€đ
Thank you. Best, Rik
No Dominoâs in this house homemade is always best. đđđ
Yes always great homemade. Thin, medium whatever you get the chance to enjoy what you like. Thank you. Best, Rik
You're banging some videos out now Ric?watch you don't burn ye'sen out?still looked bangingđđ
Thank you. Best, Rik
Excellent pizza!
When you have a moment could you do potato rosti please? Mines always soggy and bland.
Yes indeed I can. Thank you. Best, Rik
That looks well nice pal, that's even posh enough for me and I'm from Barnsley
There are many of us posh folks from Barnsley. Thank you. Best, Rik
Bread lovers dream, thank you.
Thank you. Best, Rik
Molto bene, thank Rik đ
Cordiali saluti, Rik
Hi rik. I have the same oven. Why did you not use the preset for pizza.
Too lazy to turn the dial through all the presets for the same temp at 200 degrees mate. Thank you. Best, Rik
Beautiful. Looks delicious
Why is it called a Grandma Pizza? I'm just curious.
Using the stand mixer I absolutely 100%.
Grandma Pizza is called "Grandma Pizza" because it reflects the way that Italian grandmothers (nonnas) used to make pizza at home. Thank you. Best, Rik
Fluffy bread good
Thank you. Best, Rik
â€very yummy
Thank you. Best, Rik
Was wondering if you had a good version of "Cullen Skink", the brothy type. Really decent looking pizza there.
No not on here. Thank you. Best, Rik
Unfortunately I can only give you 1 Thumbs Up. First I've seen the garlic and oil in a jar. How long will it last in a jar? Heavenly garlic bread coming up. Love the granite cutting/prep board. Thanks for the Delicious Dishes.
I use constantly so I have no idea. I use the garlic flavoured olive oil in may things. Thank you. Best, Rik
Pasta daily, Pizza daily ... what could be better
Thank you. Best, Rik
Can you please make a pork knuckle in slow cooker with cider thanks
Great suggestion. Thank you. Best, Rik
I like soft pizza !
Thank you. Best, Rik
Love your channel and I want to know if you have a recipe book available?
Not yet, someday! Thank you. Best, Rik
@@BackyardChef It'd be a best seller I'm sure
I will always choose to add the chunks of garlic!
Agreed! Thank you. Best, Rik
Could you have used the garlic oil to grease the pan? Would the dough have absorbed the garlic flavor?
Yes indeed! Thank you. Best, Rik
Growing up and living just outside of NYC, I have to say something like that should have a different name other than âPizzaââŠ.. just sayinâ đ€·đŒââïžđ
Thank you. Best, Rik
That would have been more loverly with stuffed crust Rik Wallop
Yes that would have been nice. HYave you tried the little oil on the pan or tray - to crisp up the bottom? That might sort out the pizza crispin and not being soggy. I'm still playing in between cooking. Thank you. Best, Rik
RIK my two sons bought me the 24ltr for my birthday and just getting used to it I donât seem to be able to get sausages brown I was going to get the 22ltr but the Rotisserie catching the divider and pizza not getting crispy underneath put me off but love this one looks lovely on side be grateful for tip to get sausages brown cheers rik
Thank You for not using a knife and fork. That's sacrilege!
Haha...agree!
Thank you. Can't beat getting covered . Best, Rik
Your gran may not be Sicilian but you baked the thickest thick-crust pizza ever seen on CZcams! Definitely not a hit!
Well there you go! Thank you. Best, Rik
if i make this in an normal oven is the temperature still 200? i do not have a airfryer/oven
Hi, Wendy do it at 220. Thank you. Best, Rik
@@BackyardChef oke thnx Rik, i love your food program
Conversions are in the description.
WoW yum yum, Iâm defo making that & I donât even like pizza đđ
Hope you enjoy. Thank you. Best, Rik