Grandma Pizza

Name: Grandma Pizza
Yield: Serves 4
Cuisine: Mid-Atlantic, US & Canada, American
Ingredients: 3 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-ounce) can, diced tomatoes; 1 tablespoon, olive oil; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; 1/4 teaspoon, salt; 8 ounces, mozzarella cheese, shredded (2 cups); 1/4 cup, grated Parmesan cheese; 2 tablespoons, chopped fresh basil

70 comments

Appears in Cook's Country February/March 2012, Cook's Country TV

Grandma pizza is well-known and loved on Long Island, but like some grandmas, it doesn’t get out much. We wanted a recipe good enough to introduce to the rest of the country.

SERVES4

TIME1 hour, plus 1¾ to 2¼ hours rising

has video

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 ...

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