6 servings There are different ways to assemble a grandma-style pizza depending on your preference. Some build these pies much like a standard pizza, with sauce directly on top of the dough, then toppings, then cheese. Others spoon the sauce on top of the cheese in diagonal lines. Both ways are excellent, so the choice is yours.
Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes: 1 ⅓ cups (315g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
Add: 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour; 2 tablespoons (25g) olive oil; 1 ¼ teaspoons salt
Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with: Cornmeal
Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).
Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.
2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
⅓ cup olive oil
3 to 6 garlic cloves, to taste, halved or lightly smashed
6 sprigs basil
6 sprigs parsley
(½ teaspoon red pepper flakes)
Salt and black pepper
Sub-recipe steps
Combine in a large saucepan and bring to a simmer over medium-low heat: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; ⅓ cup olive oil; 3 to 6 garlic cloves, to taste, halved or lightly smashed; 6 sprigs basil; 6 sprigs parsley; (½ teaspoon red pepper flakes)
Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with: Salt and black pepper
2 cups shredded mozzarella (8 ounces)
½ cup finely grated Parmesan (2 ounces)
(Any desired toppings from Pizza Combinations)
(Fresh basil leaves)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Pizza Dough I
1 Marinara Sauce
2 cups shredded mozzarella (8 ounces)
½ cup finely grated Parmesan (2 ounces)
(Any desired toppings from Pizza Combinations)
(Fresh basil leaves)
Let's Cook
Step 1.
Prepare: Pizza Dough I
Step 2.
Let the dough rise as directed. Meanwhile, prepare and have ready: Marinara Sauce; 2 cups shredded mozzarella (8 ounces); ½ cup finely grated Parmesan (2 ounces); (Any desired toppings from Pizza Combinations)
Step 3.
Preheat the oven to 425°F.
Step 4.
Grease a large rimmed baking sheet (about 18 × 13 inches). Stretch and pull the dough into a rectangular shape. Cover and let rest for 10 minutes. Stretch it out again to cover the bottom of the baking sheet. If the dough springs back, let it rest another 10 minutes and try again. There is no need to press the dough up the sides of the pan. Top the dough with the sauce, cheeses, and any desired toppings in the order you prefer. Bake the pizza until the cheese is melted and the crust is well browned, 20 to 25 minutes. If desired, turn on the broiler for a few minutes to brown the cheese. If desired, top with: (Fresh basil leaves)
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