Grandma Pizza has grown in recognition over the previous 20 years, going from a regional specialty discovered at pizzerias in Lengthy Island, New York, to a stylish fashion that’s more and more a menu commonplace, even getting upscale remedy at instances. Today, many sq. or rectangular pan pies, some as tall as an inch (2.5 centimeters), get the “Grandma” title, however the authentic Grandma Pizza was a lot thinner — a couple of ¼- to ½-inch (0.5 to 1 centimeters) tall. At its most elementary, it is a fuel oven-fired, gentle, crispy-chewy, sq. pan-cooked pie with a scattering of mozzarella, a lightweight addition of raw crushed tomatoes, and garlic.
Sofia Pizza Shoppe founder and Sofia Wine Bar proprietor Tommy DeGrezia’s pizza pedigree doesn’t harken again to Lengthy Island, but it surely does run deep in New York pizza lore. His grandfather was one of many founders of J & V Pizzeria in Bensonhurst, Brooklyn, certainly one of that borough’s most well-known spots going again to 1955. Tommy’s conventional tackle the fashion stays true to that very same skinny, crispy-chewy strategy.
Tommy’s recipe, which requires a dough made with a mix of “00” and all-purpose flour and ready two days upfront, yields one 24-ounce dough ball designed to be baked within the 12- by 18-inch pans he makes use of at his pizzeria. However the quantity additionally works properly in a 16- by 16-inch pan, which is able to match into Ooni’s Karu 16 and Koda 16 ovens (you’ll simply have to stretch the dough out a bit extra). If you wish to protect Tommy’s dough-to-pan ratio in smaller sq. pans, you’ll wish to modify the quantity of dough respectively: 520 grams for a 14-inch pan and 382 grams for a 30cm pan.
Simply bear in mind, no matter pan measurement you select, you’ll want to permit about three hours between eradicating the dough from the fridge and baking it within the oven!
Time
1 hour half-hour (lively), 27 to 75 hours (passive)
Yield
One 16” pan pizza
Gear
Ooni Pizza Oven
Stand mixer fitted with dough hook
Ooni Infrared Thermometer
16- by 16-inch pan
Yield
One 24-ounce (680-gram) dough ball
Substances
(double for 2 batches)
1 cup (248 grams) chilly water (65°F/18°C)
2 ½ tablespoons (30 grams) extra-virgin olive oil
¾ teaspoon (2 grams) lively dry yeast
2 ¼ cups (280 grams) all-purpose flour
1 cup (120 grams) “00” flour
1 tablespoon (10 grams) flaky sea salt
Methodology
Fill a mixing bowl with chilly water. Add ⅓ ( 10 grams) of the oil after which the yeast. Use a spatula, whisk, or wood spoon to totally stir within the yeast till blended.
Subsequent, slowly add the flour, mixing by hand till it’s mixed (about 2 to three minutes). Cowl the dough with a towel or plastic wrap and let it relaxation for 20 minutes to assist activate the yeast and permit the dough to strengthen.
Set your stand mixer to medium, and utilizing a dough hook, knead the dough for 10 minutes, progressively including the salt at the beginning. After mixing within the salt, add one other ⅓ (10 grams) of the olive oil slowly over a number of minutes.
As soon as the combination is completed, take away the dough and form it right into a ball. Place it in a calmly oiled hermetic container (or bowl coated tightly with plastic wrap) and refrigerate for 48 to 72 hours. Time is your good friend right here, so the nearer to 72 hours, the higher the dough can be.
Take away the dough from the fridge and let it relaxation at room temperature for an hour.
If utilizing a standard oven, preheat it to 550°F (287°C). Should you’re utilizing an Ooni pizza oven, wait till 20 minutes earlier than baking to preheat your oven, aiming for 550°F (287°C) on the stone baking board utilizing an Ooni Infrared Thermometer.
Stretch the dough out within the pan (; this may occasionally take as much as 40 minutes, resting midway in between). Use the remaining olive oil to coat the pan totally. Place the dough within the pan and, utilizing the ideas of your fingers to dimple and press outward, start to stretch it out to the perimeters. Gently flip the dough and repeat. Relaxation the dough, then dimple and stretch the dough out, pulling the dough out to the very edge of every nook. Gently press the dough up in opposition to the perimeters of the pan to create the crust, and relaxation for one more half-hour.
Prime the pizza in keeping with your desire — however utilizing a lightweight hand — and bake for 16 minutes. If utilizing a Koda or Karu oven, be certain to decrease the warmth so that you don’t see a full rolling flame excessive. When the pizza is completed, slice it and serve. Historically, pizzerias are likely to do lower three by 4 squares from a 16- by16-inch pan and two by 4 squares from a 12- by 18-inch pan, however be at liberty to slice as you want.
Obtain the Ooni App
Pizza Dough Calculator, recipes and movies
