My true (pizza) love is a thin-crust margherita pie- AMAZING. This pizza is the complete opposite- yet absolutely delicious too! The crust is thick, fluffy, and tender. The top is loaded with fresh mozzarella and a special tomato sauce. I have enjoyed a “Grandma” slice from a pizzeria in the past, but this version was exponentially better. This recipe was adapted from Bon Appetit, contributed by Alfia Muzio.
Yield: 1 pie, about 6 servings
This pillowy crust dough proofs for 24-hours prior to baking. I was able to use my fingertips to form it into the 18×13-inch rectangle with ease.
For the Grandma-Style Pizza Dough:
- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 tablespoons plus 1/4 cup olive oil, plus more for bowl
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface (I used 1/2 white whole wheat flour.)
- 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 18×13” rimmed baking sheet with remaining 1/4 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. (I used the proof setting on my warming drawer.)
The anchovies give the sauce something special. SO good!
For the Fresh Tomato Pizza Sauce:
- 1 28-oz. can whole peeled tomatoes, drained (I used San Marzano)
- 2 anchovy fillets packed in oil, drained
- 2 cloves garlic cloves
- 6 tablespoons olive oil
- ¼ cup fresh basil leaves, packed
- coarse salt and freshly ground black pepper
- Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
To Assemble the Pizza:
- Grandma-Style Pizza Dough
- 12 to 16 ounces fresh mozzarella, grated (about 2½ cups)
- 1½ cups Fresh Tomato Pizza Sauce
- coarse or flaky sea salt (such as Maldon) and crushed red pepper flakes, for serving, optional
- Place a rack in lower third of oven and preheat to 500° or as high as oven will go.
- Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.
One Year Ago:
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