Best Mamas Pizza Pie Recipes

GRANDMA PIE RECIPE

Steps:

• About 90 minutes before you plan to bake the pizzas, place the desired number of dough balls on a lightly oiled work surface. With oiled hands, stretch and round each piece into a tight ball, then place them on a pan that's been lightly oiled (preferably with olive oil). Loosely cover with plastic wrap and let rest at room temperature until ready to bake.
• Pre-heat the oven to 525F, or as high as the oven will go.
• In a large bowl crush the tomatoes well with your hands. Stir in the garlic, salt, pepper and 2 tablespoons of the olive oil. Tear up 3 of the basil leaves into small pieces and add to the tomatoes.
• Brush a 17×12 baking sheet with extra-virgin olive oil. Place one of the balls of dough on the pan and flatten and stretch it until it reaches all 4 sides of the pan. If you are having trouble making it stretch out let it rest 10 minutes and then stretch some more. Typically it takes two10 minute rest and stretches for me.
• Spread the crushed tomatoes on the pie leaving about 1/2 and inch on each side.
• Sprinkle Parmigiano Reggiano on the sauce, then dot the pie with cube of mozzarella, drizzle one tablespoon of extra-virgin olive oil over the top of the pie and place the pan in the bottom half of the oven.
• Cook until the crust is browned and cheese melted, about 20 minutes per pie.
• Tear up the remaining basil leaves and scatter across the top of the pies, slice into square or rectangular slices and serve.

GRANDMA PIZZA

Steps:

• Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
• Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
• Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
• Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).
• Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
• After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours before using.
• Take the dough out of the fridge 2 hours prior to using. Do not uncover the bowl. Oil the bottom of a 12 by 16 sheet pan (or standard half sheet pan) with 3/8's cup of olive oil. You need to use a lot of oil!
• Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You will not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.
• After 45 minutes remove the plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set one rack to the lowest level of the oven and one to the highest.
• Hand crush the plum tomatoes and drain the juice. Save the juice for another use. Add a ½ teaspoon of kosher salt to the tomatoes and set aside.
• Mince the garlic and add to a bowl with a ¼ cup of olive oil.
• Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside 1/4 to 1/2 inch uncovered. Start with a corner. By pressing the dough down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
• Next, add the drained plum tomatoes to the pizza. You can use 45 degree lines or spoon the sauce all over. Leave some open areas. Don't coat it all. Take the garlic oil and drizzle 3 tablespoons of the oil and garlic pieces all over the pizza.
• Place the pizza onto the lowest rack and cook for 12 minutes rotating the pan 180 degrees after 6 minutes.
• After 12 minutes remove the pizza from oven and check the bottom for browning. If the pizza is well-browned, bake on top rack for 6 more minutes. Otherwise, leave the pizza on the bottom rack for 6 more minutes.
• After 18 minutes of baking remove the pizza and sprinkle with the oregano and Pecorino Romano cheese. Bake for 2 minutes more on top oven rack.
• If the Grandma pizza is not crisp enough on top, you can broil for 30-60 seconds. Watch very carefully though!
• The total cooking time will be approximately 20-22 minutes. Let the pizza sit for 5 minutes before cutting and serving. Enjoy!

RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE

Steps:

• Preheat oven to 400°F.
• Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
• Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
• Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
• Bake for 30 minutes. Let cool for at least 5 minutes before serving.

TEBOW FAMILY PIZZA PIE

Steps:

• In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. , Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture., Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

MAMA'S PIZZA PIE

Steps:

• 1. I used this pizza dough https://www.justapinch.com/recipe/lynn-socko/multi-grain-pizza-dough/vegetarian-healthy-other-bread?
• 2. Brown your beef and sausage together, breaking apart as it cooks.
• 3. Slice bell pepper and onion into small slices, roast under Low heat broiler for about 15 min.
• 4. Slice mushrooms, grated cheese, and drain as much juice out of diced tomatoes as possible, pop them into a food processor and chop into finer pieces.
• 5. Using about half of the dough, roll out thinly. Flour surface lightly using flour or cornmeal.
• 6. TIP: If you roll the dough up around rolling pin, it is easier to move.
• 7. Spray bottom and sides of a tart pan. Place dough over pan and gently fit it into the pan bringing the dough all the way up the sides.
• 8. Pour enough pizza sauce to cover bottom of dough.
• 9. Start layering pizza, meat, roasted bell pepper and onion, mushrooms, and tomatoes.
• 10. Sprinkle with pepper flakes if desired, cover generously with cheese. Repeat process without using pizza sauce. (Meat, onion, bell pepper, mushrooms, tomatoes, cheese). Roll out the other half of dough, place on top of tart pan, using your rolling pin, roll around the top edges, this will cut your dough. Now tuck the dough down inside the pan.
• 11. Bake 425° for 30 min. Remove and add a layer of cheese on top of crust, return to oven and bake another 15 min. or till cheese is browning and melted.
• 12. Let rest for 15 min. Remove tart ring and cut. Enjoy the fruits of your labor. NOTE: If you roll your dough out thin, you will have extra dough when your finished, use this to make a regular pizza, refrigerate dough if not using until later.