ATK's Grandma Pizza
"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."
photo by andy.wilson
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
6-12
ingredients
- 2 tablespoons olive oil
-
Dough
- 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
directions
- 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.
Questions & Replies
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can the dough be made in a food processor instead of a stand mixer? -
Hi. What kind of yeast do I use? Thanks...
Reviews
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Wonderful recipe- we've been making this weekly x 3 months and have it dialed in perfectly to reduce the prep/wait time: Make multiple batches of dough and topings at once and freeze in individual portions. when you want pizza, pull outa ball of dough and container of toppings, the evening before, let thaw in fridge, in morning,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-- let sit all day in fridge, when you get home, stretch again and let rise a second time(45 min). Bake per directions.... if you don't want to heat up the house in the summer you can bake it on a grill--- 350-400 deg, 15 min-- keep a close eye-- will brown well on bottom but not top edges. We've even brought it to my folks house as a surprise---let it rise at home and called ahead to preheat the oven when we were 30 min away. Travels well! -
Wow! Time and yeast work their magic - super light, delicious crust. Had to add a little more flour to get the dough to come together, and the cheese underneath the sauce felt strange - result was great. This definitely will become a steady part of the pizza rotation. As this is very little dough for the bowl of a stand mixer, there are t wo alternatives: 1) Use the paddle attachment 2) Use ice water and mix in the food processor for about 90-120 seconds. Great recipe.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
