Grandma Pizza
WHY THIS RECIPE WORKS Grandma pizza is a thin-crust pan pizza topped with a modest amount of cheese, then
with chunks of tomatoes. To re-create this Long Island specialty, bread flour and
lengthy kneading gave us the chewy crust we wanted, but the dough was difficult to
stretch thin. Proofing the dough on the same sheet pan that we used to bake the pizza
let it stretch on its own as it proofed. For a fresh, easy tomato topping that wouldn’t
make our crust soggy, we tossed drained diced tomatoes with salt, olive oil, garlic,
and oregano. Baking the pizza on the lowest rack then cooling it on a wire rack perfectly
crisped the bottom crust. See the sidebars that follow the recipe.
SERVES 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
|
DOUGH |
|
|
3 |
tablespoons olive oil |
|
¾ |
cup water |
|
1½ |
cups (8¼ ounces) bread flour |
|
2¼ |
teaspoons instant or rapid-rise yeast |
|
1 |
teaspoon sugar |
|
¾ |
teaspoon salt |
|
TOPPING |
|
|
1 |
(28-ounce) can diced tomatoes |
|
1 |
tablespoon olive oil |
|
2 |
garlic cloves, minced |
|
1 |
teaspoon dried oregano |
|
¼ |
teaspoon salt |
|
8 |
ounces mozzarella cheese, shredded (2 cups) |
|
¼ |
cup grated Parmesan cheese |
|
2 |
tablespoons chopped fresh basil |
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover loosely with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.