How To make Peppy Pizza Pie
1 lb Lean Ground Beef
2 oz Pepperoni; Chopped,1/3 C Abt
1/3 c Bread Crumbs; Dry
1 ea Egg; Lg
1/2 ts Oregano Leaves
1/4 ts Salt
8 oz Tomato Sauce; 1 Cn
8 oz Mushroom Stems & Pieces; *
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~
~:
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in
the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. -----
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The ORIGINAL New Haven Pizza, Frank Pepe's Tomato Pie! #pizza #newhaven
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Thin and Crispy Margherita Pizza with Poolish. Inspired by Frank Pepe's in New Haven
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I was inspired by a recent trip to New Haven CT where we visited a few of the most iconic pizzerias in the country. Specifically, Frank Pepe's specialty Margherita Pizza.
Pizza Oven Temperature:
700F or 370C Ambient
650F or 343C Floor Temp
You can find some of my pizza essentials in my Amazon shop here:
I researched New Haven style pizza and found this recipe from Modernist Pizza which is easily the most compressive collection of Pizza recipes you will find. I highly recommend that book if you are serious about making pizza at home.
For the Poolish:
1/16 teaspoon instant dry yeast (.05 g)
1/4 cup water (55g)
1/3 cup bread flour (55g)
For the Dough:
3/4 teaspoon Instant Dry Yeast (2g)
1 1/3 cup Water (330g), 70F/21C
2 tsp fine kosher salt (12g)
4 cups Bread Flour (550g)
Visiting the famous Pepe’s Pizza in New Haven, CT! ???????? #DEVOURPOWER
Frank Pepe Original Tomato Pie - Ooni Karu 16 - New Haven Style Pizza
New Haven Style Plain Apizza, (Original Tomato Pie) baked in my Ooni Karu 16. Fresh milled tomato sauce, roasted garlic, EVOO, Pec Rom...forgetaboutit ???? Bake took about 5 minutes, rotated it 3-5 times, red oak, hearth about 550 degrees. Get the knack out it.
Links to videos I mentioned in this video:
Making New Haven Style Pizza at Home – Part 1, The Best New Haven Pizza Dough Recipe
Making New Haven Style Pizza at Home – Part 2, Dough To Dish - Sauce, Cheese, Bench Stretch Revealed
Making New Haven Style Pizza Sauce at Home – Part 3, The Best New Haven Pizza Sauce Recipe.
All About New Haven Style A'pizza FB Group
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Conciato Romano Pizza by Franco Pepe
A new pie at Spacca Napoli Pizzeria featuring Conciato Romano an ancient sheep's milk cheese and fresh figs. This pie was created by Franco PePe of Antica Osteria Pizzeria PePe and presented to special guests at Don Alfonso 1890 in Sant'Agata sui Due Golfi,
Conciato Romano dates back to the time of the Samnites 600 BC to about 290 BC. This cheese was brought back to life by the Lombardi family of the Agriturismo Le Compestre in Castel Di Sasso,
Peppy Pizza Pies - Kitchen Cat
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★ Kitchen Cat ★ Peppy Pizza Pies Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
10 oz : Pizza Sauce
1/2 lb : Ground Beef; Browned
4 oz : Shredded Mozzarella Cheese
10 oz : Hungry Jack Biscuits
8 oz : Pepperoni; Sliced
(1 Cup)
2 tb : Parmesan Cheese
1/4 ts : Oregano