Sunday, February 10, 2013

Grandma's Pizza

Serves 4

Ingredients Dough (can be doubled to make 2 pizza’s enough for 4-6 people)

2.5 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt


1 28 oz can tomatoes
2 garlic cloves
1 teaspoon salt

Remove tomatoes from can, discard liquid.
Puree in food processor with garlic.


¼ cup grating cheese
8-12 oz grated Mozzarella

If using vegetables as a topping microwave then drain.


1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 3 tablespoons oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, OR Bread Machine set on the dough setting, mix flour, yeast, sugar, and salt on low speed until combined.

2. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.

3. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 350 degrees.

4. Bake for about 20 minutes or until firm.

5. Remove from oven, place sauce, cheese on top and return to oven. Bake additional 10-15 minutes on 500.

From Cook's Country
February/March 2012
Why this recipe works: Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and fresh-tasting chunky tomato topping, we simply stirred drained diced tomatoes together with salt, olive oil, garlic, and oregano. Baking the pizza on the lowest rack and cooling it on a wire rack yielded the crisp bottom crust we sought. If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.


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