As we enter into week 2, The New York Football Giants take on The Chicago Bears. Will it be a brawl or a bear hunt? We shall see how the game plays out. But one fight we are sure to attack is the battle of New York Neapolitan Style Pizza vs Chicago Deep Dish. I decided to give it a chance.
New York/New Jersey style pizza is something I live for. Pizza is my favorite food and I concern myself a connoisseur. There is something about grabbing a slice from your favorite spot, folding it, and be on the move to keep up with the New York hustle. So trying the deep dish is sure to be a different change of pace.
So the verdict is in… I give it an 8 out 10. Can I call this “pizza,” well that’s up for debate, but I can definitely call it “pizza pie.” The crust itself is flakier which is because the dough is made with butter instead of the traditional olive oil found in Neapolitan dough. Deep dish pizza has a 2 slice max, where I can finish a whole pie of New York pizza. At the end of the day, cheese, sauce and dough, you just can’t go wrong.
If you feel it taking a trip to Chicago from your kitchen, see recipe below. Be sure to check out the video of my Chicago deep dish. Until next week, Go Giants!
Giordano’s Famous Stuffed Deep Dish Pizza
¾ cup water (room temperature)
1/2 teaspoon active dry yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
¾ teaspoon salt
1/3 cup vegetable oil
6 tablespoons margarine, softened
28- ounce can of Crushed San Marzano Tomatoes (any brand)
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh basil
3-6 cups freshly shredded mozzarella cheese (room temperature- add as much as you like)
1 tablespoon Olive Oil (for greasing the pan)
1 tablespoon grated Parmesan cheese
You will also need
A pizza stone (optional)
A 10-inch deep dish pizza pan or cast iron pan
Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.
Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.
Slice off one-third of the dough and set it aside, this will be for the top. Then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into the oiled pan with a 2-inch high edge overhang. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.
Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. Sprinkle the parmesan cheese over the sauce.
Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.
When you take the pizza out of the oven, sprinkle more parmesan cheese.
Let stand for 5-7 minutes before cutting. Cut pie into 8 slices.
Welcome to my first ever episode of Sizzling Through The Season! Here I will be creating tailgating food from the hometown of the opponents teams the Giants will be playing for that week.
This week the Giants will be hosting the Pittsburgh Steelers. I have decided to pay homage to the most famous sandwich in Pittsburgh, The Primanti Brother’s Sandwich. How this sandwich became popular is back when it originated, this spot was popular to truck drivers. Since they had limited time to eat, they would have all there sides in the sandwich. And that’s how the Primanti Brother’s classic sandwich was born.
Posted below are the recipes for building this sandwich.
Be sure to check out my video and let me know your feedback.
Stay tuned for next week, as the Giants head to Chicago and we will be diving into Chicago Style Deep Dish Pizza.
DAN’S COPYCAT PRIMANTI BROTHER’S SANDWICH
1/4lb of Capocollo- sliced thin (Suggest Boar’s Head) or any deli meat of your choice
1/4lb of Provolone- sliced thin (Suggest BelGioioso)
Over Fried French Fries (see recipe below)
Vinegar Coleslaw (see recipe below)
Fresh Italian Bread- cut into 1/2 in slices
Spray a griddle pan (or frying pan) with olive oil spray. Next added the capocollo (or whatever deli meat your choice) and let it heat up.
Once heated, flip over and add the provolone cheese.
Cover the cheese by tenting with foil or cover with a pan cover.
Once the cheese has melted, time to assembly the sandwich.
Add the meat and cheese to the sliced Italian bread and then top it off with the fries, coleslaw and a few slices of tomato.
Serve and enjoy a little piece of Pittsburgh.
Oven Fried French Fries
3 Russet baking potatoes (If you want to make a big batch make 6 potatoes)
1–2 tablespoons of Bacon Fat (Extra virgin olive oil is just fine)
Sea salt, to taste
Black pepper, freshly ground to taste
¼ cup of Parmigiano Reggiano cheese (Pecorino Romano is just fine)
Adjust your oven racks, positioning them in the best way to cook two trays of potatoes at once. Preheat your oven to 425 degrees.
Rinse Russet potatoes, if you don’t like the skin, peel it. We used a mandolin to make the fries, but if you don’t have one, cut the potatoes into long thin strips, about 1/4-inch thick. As you’re slicing away, place the cut potatoes into a large deep bowl filled with cold water. Make sure the potatoes are completely submerged. Allow the potatoes to soak for 20-30 minutes, changing the water half way through the soaking time.
Drain off the water and place the potatoes in a colander. Rinse, rinse, rinse away the starch! Thoroughly dry off the potatoes so there’s no sign of water on any slice. This step is very important to achieve the crispiest of fries.
Place the dried-off potatoes in a clean bowl. Add in the oil. Sprinkle the potatoes with salt, pepper and grated cheese. Toss the potatoes to evenly coat the whole batch in the oil and seasonings.
Line two cookie sheets with silicone match or parchment paper (this will help the fries crisp too). Arrange the oven fries in a single layer on each baking sheet, making sure there is room between each of the oven fries and no two fries are touching. Overlapping potatoes will not become crispy.
Place the trays in the oven and bake for about 45 minutes, flipping the fries at least 2-3 times during the baking process. Your oven baked French fries are done once they become golden and crispy and do not bend when lifted.
If desired, sprinkle additional seasonings on your oven baked fries. Serve immediately. Enjoy! Serving size varies.
1 Bag of Shredded Coleslaw Mix
1 tablespoon of Powder Mustard (if you don’t have, substitute with regular mustard
1-2 tablespoons of honey (if you don’t have, substitute with sugar) adjust to desired sweetness
¼ cup of Extra Virgin Olive Oil
2 tablespoon of Apple Cider Vinegar (if you don’t have, substitute with white or red vinegar)
Salt and Pepper to taste
In a small bowl whisk together mustard, honey, olive oil, apple cider vinegar, salt and pepper; set aside. This step may be done an hour ahead or even a day ahead. In a salad or another bowl add coleslaw mix.
Pour dressing on the cabbage mixture and mix together, start with a small amount at a time until combined.
Jay is joined by his father, Eliud Lopez. The guys get into a bunch of different movies, spanning the golden era of the black and white days, all the way to modern cinema. The father and son duo get into their favorite movies in both genres, science fiction, and horror.
Episode 262 starts with some Twitter topics and Odell Beckham. He’s trending for reasons no one wants and can’t get out of his own way. Keeping up with the Kardashians is ending after a 14 year run of the dominance and some other random things.
The New York Giants cut down their roster down to 53 men.
We made it people, the 2020 New York Football Giants training camp is officially over. The Giants trimmed down their roster to the “final” 53. We all know this will not be the final roster when the Giants take on the Steelers in eight days on Monday Night football. Continue reading “All of The Judge’s Men”