33 BEST GRANDMA PIZZA RECIPES
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GRANDMA PIZZA
Tons of flavor and a great solution for making a pizza at home.
Provided by Shayna's Dad
Categories Main Dish Recipes Pizza Recipes
Time 3h40m
Yield 12
Number Of Ingredients 20
Steps:
- Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
- Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
- Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
- Preheat the oven to 450 degrees F (230 degrees C).
- Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
- Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
- Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 33.9 g, Cholesterol 31.5 mg, Fat 25.1 g, Fiber 2.3 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 976.3 mg, Sugar 5.1 g
GRANDMA'S PIZZA
Provided by Michael Symon : Food Network
Categories main-dish
Yield 2 pizzas
Number Of Ingredients 14
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.
GRANDMA PIZZA DOUGH
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 Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
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).
GRANDMA-STYLE PIZZA
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies, and sliced fresh vegetables like peppers, onions, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield One 13-by-18-inch pizza
Number Of Ingredients 7
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.
GRANDMA-STYLE PIZZA
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Provided by Alfia Muzio
Categories Cheese Bake Kid-Friendly Dinner Lunch Bon Appétit Pizza Tomato Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 pie
Number Of Ingredients 9
Steps:
- Drain one 28-oz. can whole peeled tomatoes and pulse tomatoes with 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, and 1/4 cup basil leaves in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
- Put It All Together:
- A classic Grandma-just sauce and mozzarella-flips the usual script: Add cheese before sauce. Master this basic pie and you're ready to improvise (see below for ideas).
- Classic Mozzarella Pie:
- Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
- Once Grandma-Style Pizza Dough has risen on baking sheet, top with 12 ounces fresh mozzarella, grated, and dot pie with 1 1/2 cups Fresh Tomato Pizza Sauce. Bake pie until golden brown and crisp on bottom and sides, 20-30 minutes.
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.
Provided by DeSouter
Categories Cheese
Time 2h15m
Yield 6-12 serving(s)
Number Of Ingredients 15
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.
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GRANDMA PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (43)Total Time 5 hrs 15 minsServings 1
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the ingredients in a large bowl and mix and knead – by hand, mixer, or bread machine – to form a smooth, elastic dough., Place the dough in a large (at least 5-quart) bowl, cover the bowl with plastic wrap, and place in the refrigerator for at least 4 hours or up to 24 hours., To assemble and bake the pizza: Position a rack in the bottom third of the oven and preheat the oven to 500°F., Add about 2 tablespoons of olive oil to a grandma-style pizza pan or an 18” x 13” baking sheet and spread it around to coat the pan.
- Note: it’s best to use a dark pan for this recipe to achieve pizza with a crispy bottom and edges.
- Lighter pans will result in a softer crust., Turn the dough out into the pan, gently deflating it as you stretch it to the edges and corners.
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