Pairs well with Grandma Style Pizza
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Grandma Style Pizza
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A thin, rectangular style of pizza with a crunchy crust, reminiscent of pizzas baked at home by Italian housewives. This version combines Sicilian and grandma style, made with a poolish pre-ferment for a deeper flavor and a crispy bottom.
00:20:00 total
Serves 4
medium
Flatbread / Pizza Course
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Ingredients
- water - 300 grams (for poolish)
- flour - 300 grams (for poolish)
- dry yeast - 5 grams (for poolish)
- honey - 5 grams (for poolish)
- water - 200 grams (day after poolish)
- extra virgin olive oil - 30 grams (plus more for greasing)
- sea salt - 15 grams
- flour 00 - 430 grams
- tomato sauce - watch the video to see (with basil)
- fresh mozzarella - watch the video to see (drained and cut)
- parmesan cheese - watch the video to see
- dry oregano - a pinch
- fresh rosemary - a little bit
- roasted mushrooms - watch the video to see (with rosemary)
Instructions
- Prepare the Poolish: Mix 300 grams of water, 300 grams of flour, 5 grams of dry yeast, and 5 grams of honey. Leave at room temperature for 1 hour, or for best results, 4 hours, then optionally refrigerate for 16 to 24 hours.
- Make the Dough: To the poolish, add 200 grams of water, 30 grams of extra virgin olive oil, 15 grams of sea salt, and 430 grams of flour 00. Mix until combined, then knead until smooth.
- First Rise: Let the dough rest in a covered container at room temperature for 15-20 minutes.
- Form the Dough Balls: Divide the dough into three equal parts, form into balls, and place in a container. Let it rest at room temperature for 2-3 hours to double in size.
- Preheat the Oven: Set the oven to 200°C (static) initially, then increase to 275°C when ready to bake.
- Prepare the Pizzas: Spread olive oil in the pan, place the dough, and stretch it out. Add toppings as desired: tomato sauce, mozzarella, parmesan, oregano, rosemary, and roasted mushrooms.
- Bake: Bake at 275°C for 15-20 minutes, until the mozzarella is bubbling and the crust is crispy.
- Serve: Remove from the oven, let cool slightly, then cut and serve.
