Best Grandma Style Pizza Recipes

GRANDMA-STYLE PIZZA

Steps:

• Drain one 28-oz. can whole peeled tomatoes and pulse tomatoes with 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, and 1/4 cup basil leaves in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
• Put It All Together:
• A classic Grandma-just sauce and mozzarella-flips the usual script: Add cheese before sauce. Master this basic pie and you're ready to improvise (see below for ideas).
• Classic Mozzarella Pie:
• Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
• Once Grandma-Style Pizza Dough has risen on baking sheet, top with 12 ounces fresh mozzarella, grated, and dot pie with 1 1/2 cups Fresh Tomato Pizza Sauce. Bake pie until golden brown and crisp on bottom and sides, 20-30 minutes.

GRANDMA-STYLE PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil. Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.)
• Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.
• Spread 1 1/4 cups sauce evenly over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining 3/4 cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve.

GRANDMA-STYLE PIZZA DOUGH

Steps:

• Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
• Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt. Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
• Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil.
• Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
• Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes.

AMATRICIANA PIZZA GRANDMA STYLE

Steps:

• For the dough: Mix flour, malt and 600 grams ice water in a stand mixer fitted with the hook attachment for 3 minutes. Add levain and mix until everything is combined, another 8 minutes. Let rest 20 minutes. Add salt and the remaining 60 grams ice water and mix for 8 minutes. Add olive oil and mix another 3 minutes.
• Let rise for 1 hour at room temperature. Divide into two portions and form into balls.
• Let it rise, refrigerated, overnight.
• For the sauce: Heat olive oil in a medium saucepot over medium heat, then add onions and saute until translucent, about 5 minutes.
• Add the prosciutto and garlic and saute for 4 minutes. Add salt, black pepper and red pepper flakes and cook for 1 minute. Add crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in heavy cream and cook for 2 more minutes. Remove from heat and set aside to cool.
• For the roasted sweet onions: Preheat oven to 400 degrees F.
• Place onions on a sheet pan and toss with oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool.
• For the pizza: Preheat oven to 600 degrees F, or as hot as your oven will go.
• Rub 2 tablespoons olive oil into a grandma pizza pan or half-sheet pan. Sprinkle with sesame seeds.
• Stretch a dough ball into a square on a clean surface by pulling at the corners until it resembles the size of the pan you are using. Gently transfer to pan. Sprinkle 1 tablespoon oil on top of dough and rub in, gently moving the dough into the corners of the pan. Repeat with remaining dough ball. Let rise in pans for 2 hours in a warm area.
• Cook bacon in a skillet for 6 minutes, then set aside.
• Parbake crust until lightly golden, about 8 minutes.
• Remove from oven and evenly top with half the mozzarella, making sure it reaches the edges of the pan. Stripe half the sauce on top of the cheese. Evenly distribute half the onions on top of sauce. Lay half the bacon on top of onions. Bake pizza until the cheese around the edges and bacon on top are crispy, about 15 minutes.
• Take pizza out of the pan and put back in the oven on a stone to crisp the bottom of the pie for 3 minutes. Sprinkle half of Pecorino on top, splash with half of chile oil and evenly distribute half of basil leaves. Repeat process with remaining dough and ingredients.

GRANDMA-STYLE PIZZA DOUGH

Steps:

• Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours. Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.