I made a new recipe this. week for Grandma Pizza. The crust was great. I used my new pizza pan which I first greased well on the bottom and sides with butter and then I poured 1 T. extra virgin olive oil in the pan. Then I stretched and dimpled the dough until it eventually filled the pan.Then I sprinkled about 10 oz. whole milk hand grated mozzarella over the crust. Then I dolloped sauce over all – about 16 oz. (probably use less next time as Benji said too much sauce). Then I sprinkled nicely with Whole Foods grated parm and lots of oregano.
I got the recipe for the pizza from Murrayscheese.com: https://www.murrayscheese.com/wom/recipe/classic-sicilian-grandma-pizza-pie?srsltid=AfmBOoqpviYBUmm7ChXp0dCz_LxLMoV9Apkqktb2wHSFl6t122AeHYGk
I baked it at 450 degrees. After about 15 min., I added more parm. I baked it for about 25 min. altogether. Next time, I’ll bake it at 475 degrees to brown the bottom crust more.
Also, next time, I’m going to put a layer of the Borden’s thinly sliced whole milk mozzarella on first, then spread sauce over all, then I’ll sprinkle the hand grated mozzarella cheese more lightly and add the parm and the oregano, too. I thought the crust was great.
(This makes enough dough for two 9 by 13 inch pizzas)
1 TSP. WHITE SUGAR
1 3/4 cup warm water
4 CUPS ALL PURPOSE FLOUR
1 1/2 TSP. KOSHER SALT
1 TSP. ACTIVE DRY YEAST (OR 3/4 TSP. INSTANT YEAST OR 2 1/4 TSP. FRESH YEAST) (I used 3/4 teaspoon of instant yeast)
1 TBSP. extra virgin olive oil
For the crust:
Mix the yeast and the sugar with the water to make sure the yeast is good. Then pour that mixture into a med-large glass bowl, and add 2 cups of the flour to start and the kosher salt, then add the remaining 2 cups of flour. Mix, and knead in the bowl until pretty smooth and a little tacky. Cover with plastic wrap and let sit at room temperature about 2 hours till at least doubled in size.
Take out, deflate gently, and divide in half. Make 2 dough balls and refrigerate until ready to use or freeze.
Take out of fridge, and prepare your pan. Pour the olive oil in the center of the pan after you grease pan fully with butter. Put the dough on top of oil and press and stretch. Allow to rest for 30 minutes to relax the dough. Come back and continue pressing and stretching gently till dough fills pan all the way to the corners. You may need to let it rest again to successfully fill the pan.
Then, I put the grated mozzarella on, then the sauce, then the parm and then the oregano, BUT next time, I’m going to do what I did with my Sicilian Pizza that was more deep dish. I’m just going to put the thinly sliced Borden mozzarella, then a nice normal layer of sauce, then parm, and then grated mozzarella but not too heavy, and oregano. And I’m going to do it at 475 degrees or even 500 degrees in the middle of the oven so crust doesn’t get burned.
