GRANDMA PIZZA RECIPES RECIPES

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ATK'S GRANDMA PIZZA RECIPE - FOOD.COM



ATK's Grandma Pizza Recipe - Food.com image

A thin-crusted pizza done like an Italian Grandma used to make. Different that the average pizza, thinner and crisper than a Sicilian pie, you are going to love this quick, simple recipe. From America's Test Kitchens.

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 6-12 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3/4 cup water
1 tablespoon olive oil
1 1/2 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon sugar
3/4 teaspoon salt
28 ounces diced tomatoes, drained
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dry oregano
1/4 teaspoon salt
8 ounces mozzarella cheese (shredded or sliced)
1/4 cup parmesan cheese
2 leaves fresh basil

Steps:

  • Spread the 2 tablespoons of olive oil over a jelly roll or large baking pan.
  • Combine the water and olive oil together in a measuring cup.
  • Mix all of the dry ingredients for the crust together and place in a mixer. With the dough hook, start mixer on low and begin to add the liquid mixture until the wet and dry ingredients are incorporated. Increase the speed to medium and mix for 10 minutes. The dough should be sticky unlike regular pizza dough.
  • Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.) Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double. Uncover and press the dough out to the sides of the pan. Cover again with the plastic and let rest/rise for another 45 minutes.
  • Preheat oven to 500 degrees fareneheit, with rack positioned at the lowest level.
  • Mix all of the ingredients together for the sauce. Cheeses should be combined, and fresh basil should be rolled, width-wise, and chopped into fine ribbons and set aside.
  • First, spread the cheese evenly over the dough, then sprinkle the tomato topping. Bake for approximately 15 minutes (perhaps sooner if you have a convection oven), until bubbly and golden brown.
  • With a long spatula, loosen crust from pan then transfer onto a large cooling rack. Sprinkle with fresh basil, cut and serve.

Nutrition Facts : Calories 358.6, FatContent 19.4, SaturatedFatContent 7, CholesterolContent 33.6, SodiumContent 698, CarbohydrateContent 31.9, FiberContent 3, SugarContent 4.7, ProteinContent 15.1

GRANDMA PIZZA DOUGH RECIPE | MARTHA STEWART



Grandma Pizza Dough Recipe | Martha Stewart image

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

Provided by Martha Stewart

Categories     Bread Recipes

Total Time 15 minutes

Prep Time 10 minutes

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2 1/4 cups warm water (110 degrees)
1 1/2 teaspoons active dry yeast (not rapid-rise)
6 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 1/2 teaspoons kosher salt
2 tablespoons sugar
3 tablespoons extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

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GRANDMA PIZZA DOUGH RECIPE | MARTHA STEWART
grandma pizza dough recipe | martha stewart image
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.
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  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
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