1 Hour Grandma Pizza
If you’ve got an hour, you can make this amazing homemade grandma style pizza. It's super cheesy and the sauce is delicious. Grandma-style pizza should be next on your pizza to do list.
Ingredients
DOUGH:
- 210 g beer, warmed to 80-90°F
- 7 g instant yeast
- 15 g olive oil
- 350 g all-purpose flour
- 5 g salt
- 8 g sugar
PIZZA SAUCE:
- 150-170 g tomato paste, 1 small can
- 150 g water
- 10 g sugar
- 2 g salt
- 1 g black pepper
- ½ g dried basil
- ½ g dried oregano
- 1 g onion powder
- 1 g garlic powder
- 10 g olive oil
ITALIAN SAUSAGE:
- 450 g ground pork, 80/20 fat
- 7 g salt
- 2 g black pepper
- 2 g ground fennel seed
- 3-5 g chili flakes
- 10 g minced garlic, 2 cloves
- 5 g red wine vinegar
TOPPINGS AND ASSEMBLY:
- 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
- 225 g baby spinach
- 20-25 garlic slices, soaked briefly in olive oil
- 30-40 pieces of partially rendered thick-cut bacon
- 50 mL 50/50 mix of olive oil and lemon juice, for drizzling
Instructions
DOUGH:
- Stir yeast into to warmed (not hot) beer. Add olive oil and whisk.
- In a separate large bowl, combine the flour, salt, and sugar. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Stir until the dough comes together and absorbs the liquid.
- 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.
- Transfer the dough to a floured countertop or cutting board and knead for about 2 minutes, until smooth and elastic. It should stretch without tearing easily.
- Place the dough in a bowl, cover it, and let it rise for 20-30 minutes while you prepare the toppings and sauce.
PIZZA SAUCE:
- In a bowl, combine the tomato paste, sugar, salt, black pepper, basil, oregano, onion powder, garlic powder, and olive oil.
ITALIAN SAUSAGE:
- In a large bowl, mix together ground pork with salt, black pepper, fennel seed, chili flakes, minced garlic, and vinegar.
- Spread onto a baking sheet and bake at 350°F / 175°C for 12-15 minutes until almost cooked through.
- Once cool, crumble the sausage by hand
PIZZA ASSEMBLY:
- Preheat your oven to 550°F / 285°C (or the hottest your oven will go) with a pizza steel or stone inside.
- Liberally oil a half-sheet pan with about 3 tablespoons of olive oil, spreading it up the sides.
- 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.
- Poke any bubbles with a fork, then dock the dough 40-50 times to prevent bubbling.
- Spoon the sauce onto the pizza in two wide strips, leaving some sections cheesier and others saucier.
- Sprinkle crumbled sausage across the top and finish with a generous layer of grated Parmesan cheese.
- Bake for 13-15 minutes until the crust is golden and crisp.
SPINACH & BACON VARIATION:
- Prep the dough in the sheet pan as listed above.
- Layer the mozzarella and provolone slices evenly over the dough.
- Mound the spinach evenly across the dough
- Top with garlic slices and partially rendered bacon pieces.
- Sprinkle with grated Parmesan cheese.
- Bake at 550°F/285C for 15 minutes or until the spinach has wilted and the bacon is crispy.
- Drizzle with a mix of olive oil and lemon juice, then finish with an extra sprinkle of Parmesan before serving
Notes
Equipment:
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