Wait, what? Sweet pizza? Let’s do this. #emmymade #pizza
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Today’s recipe was inspirated by Atlas Obscura: https://www.atlasobscura.com/articles/italian-pizza-history
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Chapters:
00:00 Intro
0:20 What are we making?
0:45 Where did the recipe come from?
1:46 Making the custard.
5:56 Making the pastry.
6:46 Rolling the dough out.
9:44 Filling the pizza.
10:16 Sealing the pie.
11:14 Glazing.
11:30 Baking instructions.
14:44 Taste test.
Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Can’t stop, won’t stop.”
47 Comments
no one should be eating flour tho. they say like "only 1% has celiac!" but if you have hashimoto, diabetes, or are prone to cancers, just to name the few, you shouldn't be eating flour
put simply no one should be eating flour
If you can't or shouldn't eat regular flour, you could try making this with almond flour. It should fit well with these flavors.
I tried this before and it’s awesome
What is the point of cooling down the custard if it’s going into the oven?
Well this is a revised cheesecake, not a pizza x) Looks good but very sweet
Awww, you are finally starting to look like a mom. 😊
This is such a moment. That sweater makes you look so updone! ❤
I think, I need this in my life.
Can I say that it looks like Gooey Butter cake? lmao
When I was a kid, my friends Nonna would make something very similar using duck eggs and layer of homemade rhubarb jam. It was epic!
Hi Emmy! I love your channel. I would like you to try something for me. Take COLD-smoked (a must) salmon. It should be thin sliced (bacon thickness?). Cold-smoked salmon is often packaged thinly sliced already. Fry it in a hot skillet in a single layer like bacon with about tablespoon of butter (less if cooking only few pieces). Be sure to brown it and turn it over in the pan at least once. That changes the texture to meat-like. I don't understand why. It's not necessary to be exact. This salmon bacon has no fishy smell or taste whatsoever and takes on the look and texture of meat slices. It's a healthier option for Keto dieters and it's Kosher! I haven't tried this but I imagine it could also be cooked under the broiler. Salmon is fatty, but it might need butter on it to broil too. Would you try it these 3 ways: on the stove and in the oven with and without butter? Maybe even try hot-smoked salmon the same way. I think that would be like cooking the salmon twice.
I discovered this recipe when I accidently purchased cold-smoked salmon. I don't like raw fish. Not wanting to throw it away, I tried frying it in butter. I was going to use my usual bay leaf and lemon juice on it. I changed my mind when I smelled bacon cooking.
I am just a fan of yours. I don't have a channel or anything.
To be fair this recipe is in the "pasticceria" (desserts) section
445. – Pizza alla napoletana
Pasta frolla metà della ricetta A del N. 431, oppure l’intera ricetta B dello stesso numero.
Ricotta, grammi 150.
Mandorle dolci con tre amare, grammi 70.
Zucchero, grammi 50.
Farina, grammi 20.
Uova, N. 1 e un rosso.
Odore di scorza di limone o di vainiglia.
Latte, mezzo bicchiere.
Fate una crema col latte, collo zucchero, colla farina, con l’uovo intero sopra indicati e quando è cotta ed ancor bollente aggiungete il rosso e datele l’odore.
Unite quindi alla crema la ricotta e le mandorle sbucciate e pestate fini.
Mescolate il tutto e riempite con questo composto la pasta frolla disposta a guisa di torta, e cioè: fra due sfoglie della medesima ornata di sopra e dorata col rosso d’uovo. S’intende già che dev’essere cotta in forno, servita fredda e spolverizzata di zucchero a velo.
A me sembra che questo riesca un dolce di gusto squisito.
From the 1895 edition: https://it.wikisource.org/wiki/La_scienza_in_cucina_e_l%27arte_di_mangiar_bene_(1895)/Ricette/Pasticceria
Back when I was in college, I worked with a woman who was the daughter of Italian immigrants. She was probably in her mid to late '60s at the time and her widowed mother who was in her '90s lived with her. She brought a dessert that she said her mother had made, called "sweet ricotta pie" to a Summer work party and it looked very much like this. When she cut the first slice, I assumed that it was some type of cheesecake, but when I took my first bite, I realized that it was like nothing I'd ever had the pleasure of, well… devouring! So, of course, I asked her if she would please share the recipe with me and she very kindly brought it in to work the following Monday. I was beyond excited to make it for my family and friends, but after reading the recipe, my hopes were dashed. There was one absolutely crucial ingredient (according to her mother) that was impossible to find here in the US and it would "make or break" that pie. It was something called "vanilla crystals" and her mother would bring little paper envelopes/packets of the crystals back from Italy, each time she made the trip home to visit family. She said she would have gladly given me a packet from her mother's secret stash, but she had used the last one to make the pie for the party. I asked if there was anything at all that I could use in place of those crystals, but her mother insisted that there simply was no substitute for them, especially in this pie recipe. I tried to find an importer of Italian foods/ingredients, but I never had any luck and eventually, I gave up my quest. I've never forgotten that pie, though! Looking back, I probably could have found a workable substitution for the elusive crystals, but I was very much a novice baker at the time and I just didn't have enough experience to figure it out on my own. I'm definitely going to make this Pizza alla Napolitano with the hope that it's just a different name for the "sweet ricotta pie" that I've been dreaming of for so long! Thank you Emmy! I can't wait to try this! 💛🥧🇮🇹
Try freezing your butter and shredding it into your flour with a cheese grater. It mixes easier and gives you a flakier pie crust because you don't have to handle it as much.
Fun fact: bitter almonds is what almond extract is usually made of! You can technically make it from sweet almonds, but you'd need far more of them to get the same strength solution. The problem with that is, you'd need so many sweet almonds, you'd get the same level of prussic acid in your extract as you do from bitter almonds, making it… not great for consumption. Much less wasteful to use less bitter almonds, and keep the sweet ones for eating.
Commercial extracts, in all their hyper-processed goodness, have had the prussic acid taken out, so that if a child decides to down an entire bottle, the only thing they learn about is how foods can be concentrated, rather than how long it takes daddy to find the poison hotline number.
I had to do some chores while watching but because Emmy is so wonderfully descriptive with all the steps and even the food I was able to follow along every step of the way
I see a holiday renaissance for this pie in many households. I'm definitely going to make it!
4:28 This is the only cooking show that can say "now we remove the heat" rather than remove the food from the heat lol
Bullshit
The word "pizza" was the Neapolitan form of Byzantine Greek πίτα (pita = pie), which is still used in Modern Greek (e.g. τυρόπιτα, σπανακόπιτα etc.)
This "Neapolitan Pizza" is similar to Greek Γαλακτομπούρεκο (galaktoboureko) or Μπουγάτσα (bougatsa), but with phyllo dough instead of a pie crust.
See, Chicago didn't invent the deepdish! You can't eat flour ? You may be Wheat gluten intolerant, that's what happened to my mother. The solution: using Spelt instead of wheat!
Can't stop, won't stop
Girl you made a Pastiera
Not sure of this was mentioned yet but googling the etymology shows that "pizza" is Italian for "pie"
Pizza Dolce (Sweet Pizza or Easter Pie). Mom made it all my life.❤
You should totally try brazilian pastel! I'm pretty sure you can find the dough at any brazilian grocery store ❤❤❤❤
The root of "pizza" is essentially just "pie", and predates the western concept of pie by hundreds of years. Pies as we know them didn't exist until roughly the american revolution. Which is something to point out to people who loathe the term "pizza pie" – particularly in combination with pointing out that the earliest reports of pizza in the USA referred to them as "tomato pie"
Hi Emmy! We call this ricotta pie in my city in Argentina ❤ it’s delicious!
Love your vids Emmy there so relaxing to watch. 😊😊
2 things I would have done making this, 1 put 2 2inch strips of grease proof paper cross ways so they came over the edges to help to lift this pie out plus a circle of grease proof on top of them before putting in the bottom pastry case, I might even grease the case and paper like a cake tin, also use my first and second fingers to pinch the pastry together against the pie case, I think it would have given a prettier edge, but that is me and the experience I have had with making pastry dishes.
Love watching you cook, especially some of the weird and wonderful things you buy that I would never be able to afford.
BTW, miss your MRE tastings.
All the best from Staffordshire in England.
I mean, pizza means "pie" in Italian. That's just the word for pie. That's all it is.
As someone born and raised in Chicago, this makes me think deep dish is more historically accurate. Lol 😂
Awesome video as always thanks for sharing 😮😮😮😮😮😊😊😊😊
With the egg wash on top it kinda looks like a large egg tart.
Bitter almond are the kernel inside of a peach or apricot pit.
You ought to pair this with a dessert of Pistachio Ricotta cake! I had just tried that for the first time and it was so good!
Hi Emmy. I think it is called marzipan the almond filling ❤
A very great 19th century pizza
You are almost at 3M! Congrats!
What happened to your FB page?
When I was really young I lived next door to a Italian family and they made something similar to that but savory with tomatoes herbs and sausage and they called that pizza they also made what you did but I don’t remember what it was called it was delicious. Thank you so much for making this Imma gonna give this a try tomorrow
I think you are describing marzapan
In Italian "pizza" is a bit of jolly word: any floury kind of thing, savory or sweet, can be called pizza. So we get the modern Neapolitan pizza, which is round, savory (usually) and baked, but then we get a bunch of sweet or savory cakes or pied that are called pizza (or or pitta), and even some triffle-type dessert called thus. In the XIX century in Naples the most common type of pizza was fried, so essentially basic bread dough (flour, water, yeast, salt), long-raised, made into a disks, and fried in lard, or stuffed with greens, scamorza or fiordilatte cheese, maybe cicoli (a pork product), closed in a crescent shape, and fried. Frying was cheaper than baking (less fuel) and could be done and sold out of house kitchens. Pizza fruits is still fine and it's delicious.
7:30 flour just comes flying onto the board, right when she needs it lol
The crust is a pretty basic Italian-style pasta frolla.
I hate how perfect she is
If anyone is wondering, the batter needs to cool a bit before adding the eggs so they don’t scramble, a technique called tempering. That’s my best guess as a laymen person anyway
Girl that's literally a cheesecake not a pizza 😂 and yes pizza is a type of pie. I swear italian can give a fancy name to a piece of 💩 and sell it to people, ridiculous 😂