Makes 1 Grandma-style pizza, 12 servings
2½ cups bread flour
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon instant or active dry yeast*
1 teaspoon olive oil
1 cup water, room temperature
¼ cup olive oil, plus more for drizzling
2 cans (14.5 ounces each) diced tomatoes, well-drained
2 garlic cloves, finely chopped
½ cup shredded mozzarella
¾ cup grated Pecorino Romano or Parmesan
¼ cup thinly sliced fresh basil, to finish
*If using instant yeast, prepare as written. If using active dry yeast, proof in warm (105°F-110°F) water first. Sprinkle the yeast into the warm water, along with a pinch of the sugar, and once it gets foamy, it is ready to use. Add with the liquid ingredients. All other dry ingredients can be combined as written above.
No nutrition information available
- Prepare the dough. Put the flour, salt, sugar, and yeast into a large mixing bowl. Whisk to combine. Add the olive oil to the water and then pour over the dry ingredients. Using your hands or a bowl scraper, work the ingredients to form a dough. Knead a few more times, and then cover and let rise at room temperature for at least 2 hours or up to 12 hours. (The large range is dependent on how much time you have. Some people like to prepare the dough ahead of time, while others want to get it all done at once. The longer it rests, the more flavor develops in the dough and those doughs tend to brown a bit better, as well.)
- Once the dough has sufficiently risen, coat the interior of the deep dish pan with the olive oil. Transfer the dough to the oiled pan and turn the dough over a few times so that it is fully coated with the oil.
- Using your fingertips, make indentations in the dough without fully pushing through, being sure to cover the entire surface. While making the indentations, gently press the dough toward the sides of the pan (do not force it—it will eventually spread).
- Cover the pan and rest for 20 minutes. After resting, uncover and repeat the process, focusing on spreading the dough to the edges of the pan. Cover and rest for 20 more minutes. Repeat this process until the dough easily covers the bottom of the pan. This process can take up to 3 rounds (60 minutes total).
- When the dough is going through the second rise, preheat the pizza oven to 550°F with the pizza stone on the rack.
- When the dough covers the pan, use your fingers to make a few more indentations, and then spread the drained tomatoes over the top of the dough. Once the oven is preheated, set the timer for 15 minutes. Slide the pan into the oven. Start the timer and bake until the pizza crust is starting to darken and firm up.
- Remove from the oven and add the garlic and both cheeses. Return the pan to the oven and set the timer for 5 minutes. Start the timer and bake until the cheese is bubbling and the outer crust has darkened a bit more and is crispy.
- Remove from the oven. Drizzle with additional olive oil and scatter the basil over the top. Allow to cool for a few minutes in the pan before transferring to a cutting board. Slice and serve.
NOTE: This recipe can be made in a food processor or stand mixer instead of by hand. See our instruction booklet with tips on using each appliance.