1 Hour Grandma Pizza
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Dough
▪210g (just under 1c) beer, warmed to 80-90°F
▪7g (1 packet) instant yeast
▪15g (1 1/2T) olive oil
▪350g (2 3/4c) all-purpose flour
▪5g (3/4t) salt
▪8g (2t) sugar
Pizza Sauce
▪150-170g (2/3c) tomato paste (1 small can)
▪150g (2/3c) water
▪10g (2t) sugar
▪2g (1/4t) salt
▪1g (1/2t) black pepper
▪1/4t (pinch) dried basil
▪1/4t (pinch) dried oregano
▪1g (1/2t) onion powder
▪1g (1/3t) garlic powder
▪10g (2 1/4t) olive oil
Italian Sausage
▪450g (1 lb) ground pork, 80/20 fat
▪7g (1 1/2t) salt
▪2g (3/4t) black pepper
▪2g (1t) ground fennel seed
▪3-5g (1-2t) chili flakes
▪10g (2 cloves) minced garlic
▪5g (1t) red wine vinegar
ASSEMBLY AND TOPPING:
▪Olive oil (for sheet pan)
▪10-12 thin slices of full-fat aged mozzarella cheese
▪10-12 thin slices of provolone cheese
▪Grated Parmesan cheese
▪Crumbled sausage (recipe above)
▪Sauce (recipe above)
Spinach & Bacon Variation
▪Olive oil (for sheet pan)
▪10-12 thin slices of full-fat aged mozzarella cheese
▪10-12 thin slices of provolone cheese
▪Grated Parmesan cheese
▪8 oz baby spinach
▪20-25 garlic slices, soaked briefly in olive oil
▪30-40 pieces of partially rendered thick-cut bacon
▪1/4 cup 50/50 mix of olive oil and lemon juice (for drizzling)
INSTRUCTIONS
Dough
1. Stir yeast into to warmed (not hot) beer. Add olive oil and whisk.
2. In a separate large bowl, combine the flour, salt, and sugar. Stir to combine.
3. Pour the wet ingredients into the dry ingredients. Stir until the dough comes together and absorbs the liquid.
4. Once the dough becomes shaggy and hard to stir, wet your hands and knead the dough in the bowl until it forms a cohesive ball.
5. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth and elastic. It should stretch without tearing easily.
6. Place the dough in a bowl, cover it, and let it rise for 20-30 minutes while you prepare the toppings.
Pizza Sauce
1. In a bowl, combine the tomato paste, sugar, salt, black pepper, basil, oregano, onion powder, garlic powder, and olive oil.
Italian Sausage
1. In a large bowl, mix together ground pork with salt, black pepper, fennel seed, chili flakes, minced garlic, and vinegar.
2. Spread onto a baking sheet and bake at 350°F for 12-15 minutes until almost cooked through.
3. Once cool, crumble the sausage by hand
Pizza Assembly
1. Preheat your oven to 550°F / 285C (or the hottest setting) with a pizza steel or stone inside.
2. Liberally oil a half-sheet pan with about 3 tablespoons of olive oil, spreading it up the sides.
3. On a floured surface, roll out the dough to about 80% of the sheet pan’s size. Place it in the pan, stretching it to the edges.
4. Poke any bubbles with a fork, then dock the dough 40-50 times to prevent bubbling.
5. Spoon the sauce onto the pizza in two wide strips, leaving some sections cheesier and others saucier.
6. Sprinkle crumbled sausage across the top and finish with a generous layer of grated Parmesan cheese.
7. Bake for 13-15 minutes until the crust is golden and crisp.
Spinach & Bacon Variation
1. Prep the dough in the sheet pan as listed above.
2. Layer the mozzarella and provolone slices evenly over the dough.
3. Mound the spinach evenly across the dough
4. Top with garlic slices and partially rendered bacon pieces.
5. Sprinkle with grated Parmesan cheese.
6. Bake at 550°F/285C for 15 minutes or until the spinach has wilted and the bacon is crispy.
7. Drizzle with a mix of olive oil and lemon juice, then finish with an extra sprinkle of Parmesan before serving
