5 November, 2021
Pizza – Brier HillPosted in : Sauces, Sides on by : MikeZ
Brier Hill Pizza
Whether you like it thick or thin, Chicago, New York, or Detroit style, if you're from Youngstown, you've tasted Brier Hill Pizza. A simple pie with red sauce, peppers, and Romano cheese. First created by the Italian immigrants of the Brier Hill district of Youngstown and made famous by the ladies of St. Anthony's parish, it is a staple of our shared Youngstown heritage and envied across the country. Here's my favorite recipe for a taste of your past…Yields sauce for six 12-inch pizzas and one 8-inch pizzaDifficulty: Easy
- Large Sauce Pot
- Pizza Pans
- 6 Peppers - 3 red – 3 green, cut into 1″ pieces
- 3-5 Garlic Cloves - sliced thin
- 2 cans Tomato Sauce - 28 oz.
- 1 can Tomato Puree - 28 oz
- 3-4 Basil Leaves
- Salt and Pepper to taste
- Extra Virgin Olive Oil.
- Oregano and Sugar are optional to taste
- Pour Oil to cover the bottom of a pot, plus a little extra and heat.
- Add the Garlic being careful not to burn.
- Add Peppers, and sauté until soft.
- Add Sauce, Puree, Salt, Pepper, and Basil.
- Add water if it seems too thick
- Add Oregano and Sugar to the sauce to taste (Optional).
- Simmer on a low boil for 1 hour.
- Refrigerate the sauce overnight.
- Next day remove Garlic pieces and Basil.
- Bring to room temperature before using on pizza.
- Use your favorite Pizza Dough (Everyone’s is different)
- Add 1/4″ Green Pepper Slices and a generous coating of Romano Cheese on top of toppings.
- Bake at 350° – 400° for 20-25 minutes.
This is the TRADITIONAL Brier Hill Pizza. You may add other toppings as you wish – Pepperoni, Sausage, Mushrooms, Onions, all sorts of things but NEVER shredded Mozzarella. That’s just not Brier Hill Pizza anymore.
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