Budget Meals, Easy, Entree, Italian, Leftovers, Lunch, Main Course, Pizza, Test Kitchen
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Goofin’ on Grandma

Oddly, I come across a recipe for Grandma Pizza about once a month.

I see it…

I think, “huh, all those tomatoes and oil… that can’t be good.”

And I pass on to the next sexy bit of food porn that inevitably fills my inbox.

Given that I’ve been craving a slice of cheesy heaven lately, my curiosity got the better of me and I drug out one of those “best damned pizza in the world” grandma pizza recipes to see what all the fuss was about.

I still didn’t like the idea of just tomatoes and oil, and I wasn’t all that keen on a super thin crust. In my head, I could just see a soggy behemoth coming out of the oven… so I took the idea of it all, and made it something else entirely.

So… what is a Grandma Pizza?

It’s a pie that appears to be widely popular in Queens and Brooklyn. It’s a Sicilian style pizza with a super thin, square crust – Topped with cheese and scattered with seasoned, crushed tomatoes, and baked super fast in a super hot oven. The resulting pie is floppy, cut into squares and often times eaten stacked on top of each other like a sandwich.

It’s odd. It flies against everything I personally like in a pizza, but it has it’s following. I guess it’s kinda like the way we Southerners are about our grits…. savory, buttery, and thick enough to stand a spoon in. I guess if you’re not from Queens or Brooklyn, you really just don’t get it.

At least… I don’t.

So… the Changes:

* I’ve used the Axis Powers Pizza Dough (Get the Recipe for that HERE)

* I’ve Doubled the amount of cheese – and I’ve used a blend of Parmesan, Romano, Mozzarella, and Asiago

* The 2 cloves of garlic that every recipe has – I’ve cut down to one. No one needs gargantuan zoo breath.

* I’ve put the entire herb garden in the tomato mixture… okay, not really… but I’ve used a lot.

… and I added a little pepperoni. Shush, I like pepperoni.

Pizza Title

 Plate Fodder Grandma Pizza

Makes 1 9″ x 16″ Pie

Ingredients

1 Recipe Axis Powers Pizza Dough (Get it here)

 For the Tomato Topping:

2 – 14 Ounce Cans Petite Diced Tomatoes – Drained (I’ve used Red/Gold Brand with Garlic and Olive oil)

1/4 Cup Fresh Basil

1/4 Cup Parsley

1 Tablespoon Fresh Thyme

1 Teaspoon Dried Oregano

1 Clove Garlic – Minced

1 Teaspoon Red Chili Flakes

2 Tablespoons Olive Oil

10 to 12 Slices Pepperoni

The Other Stuff:

2 Tablespoons Olive Oil

2 Cups Blended Cheese  – Parmesan, Romano, Mozzerella, Asiago (Save yourself some time and buy it already blended and shredded… Kraft and Sargento make one)

1 9″ x 16″ Cookie Sheet with Rim

Stand Mixer with Dough Hook

Strainer

Mixing Bowl

Spatula

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Mix up  and knead the dough as per the instructions – Let Rest for 30 Minutes. Stretch the dough out over a greased 9 x 16 cookie sheet.  Top with all the cheese and pepperoni slices.

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 Drain the tomatoes. Finely chop the herbs and garlic, and add them to the tomatoes. Add the oil and Mix well.

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Evenly spread the tomato mixture over the cheese layer covering all but a 1″ border around the edges

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 Cover with a cloth and allow to rise for 1.5 hours

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 When the dough is puffed and pillowy,   Drizzle 2 tablespoons of olive oil over the top of the pie.   Preheat the oven to 500 Degrees, and Bake at 500 for 15 minutes

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The Crust will be crisp and browned, and should slide off the pan easily. Transfer the pie to a cooling rack and cool to room temperature.

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 Cut into rectangles and serve

1 Comment

  1. Too funny. I grew up in Manhattan and never heard of grandma pizza. Must be a Brooklyn thing 😀 I’m going to try this crust, I’ve been looking for a good crust to do at-home pizza.

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