Atks Grandma Pizza Recipes

33 BEST GRANDMA PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

ATK'S GRANDMA PIZZA

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.

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

AMATRICIANA PIZZA GRANDMA STYLE

Steps:

• For the dough: Mix flour, malt and 600 grams ice water in a stand mixer fitted with the hook attachment for 3 minutes. Add levain and mix until everything is combined, another 8 minutes. Let rest 20 minutes. Add salt and the remaining 60 grams ice water and mix for 8 minutes. Add olive oil and mix another 3 minutes.
• Let rise for 1 hour at room temperature. Divide into two portions and form into balls.
• Let it rise, refrigerated, overnight.
• For the sauce: Heat olive oil in a medium saucepot over medium heat, then add onions and saute until translucent, about 5 minutes.
• Add the prosciutto and garlic and saute for 4 minutes. Add salt, black pepper and red pepper flakes and cook for 1 minute. Add crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in heavy cream and cook for 2 more minutes. Remove from heat and set aside to cool.
• For the roasted sweet onions: Preheat oven to 400 degrees F.
• Place onions on a sheet pan and toss with oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool.
• For the pizza: Preheat oven to 600 degrees F, or as hot as your oven will go.
• Rub 2 tablespoons olive oil into a grandma pizza pan or half-sheet pan. Sprinkle with sesame seeds.
• Stretch a dough ball into a square on a clean surface by pulling at the corners until it resembles the size of the pan you are using. Gently transfer to pan. Sprinkle 1 tablespoon oil on top of dough and rub in, gently moving the dough into the corners of the pan. Repeat with remaining dough ball. Let rise in pans for 2 hours in a warm area.
• Cook bacon in a skillet for 6 minutes, then set aside.
• Parbake crust until lightly golden, about 8 minutes.
• Remove from oven and evenly top with half the mozzarella, making sure it reaches the edges of the pan. Stripe half the sauce on top of the cheese. Evenly distribute half the onions on top of sauce. Lay half the bacon on top of onions. Bake pizza until the cheese around the edges and bacon on top are crispy, about 15 minutes.
• Take pizza out of the pan and put back in the oven on a stone to crisp the bottom of the pie for 3 minutes. Sprinkle half of Pecorino on top, splash with half of chile oil and evenly distribute half of basil leaves. Repeat process with remaining dough and ingredients.

GRANDMA'S HOMEMADE PIZZA ALA 'DA BOYS'

Steps:

• In a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. Let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. Stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. Mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
• Melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. Let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. Whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. Bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
• Preheat oven to 375 degrees F (190 degrees C). Coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
• Place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. Brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. Set the sausage aside.
• Place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. Roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. Stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. Press the folded dough together to seal. Repeat for the other 2 crusts.
• Bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see Notes for details).
• Using a large spoon, spread a layer of sauce over each crust. Sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. Shake 1 or more dashes of hot sauce over each pizza. Return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

GRANDMA-STYLE PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil. Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.)
• Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.
• Spread 1 1/4 cups sauce evenly over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining 3/4 cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve.