Tuesday, December 31, 2013
Not my Grandma's Pizza but Grandma's Pizza nonetheless
A couple of Saturday's ago, while I was sitting watching my fave cooking show 'America's Test Kitchen' they made this pizza. They called it 'Grandma's Pizza'... I missed why. Regardless of the name, it looked relatively easy and I was hungry so I set off into my kitchen to give it a go. I loved loved loved this pizza. Brad (who is a dominos only kind of guy) also said that he thought it was really good. This coming from someone who doesn't like thin crust and who's favorite kind of pizza is Hawaiian (he really doesn't deviate much from this truth) really surprised me. Needless to say, I will definitely be making this again soon. I have been thinking about it every since. This recipe calls for bread flour. I didn't have any on hand so I used regular white flour. While I was still happy with my results, next time I think I'll definitely try the bread flour to see if I can't get a slightly chewier dough as mentioned by the experts at American's Test Kitchen. sorry about the poor quality of the image. I took this with my phone. Serves 4 If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again. Ingredients Dough 3 tablespoons olive oil 3/4 cup water 1 1/2 cups (8 1/4 ounces) bread flour - I used regular white flour) 2 1/4 teaspoons instant or rapid-rise yeast 1 teaspoon sugar 3/4 teaspoon salt Topping 1 (28-ounce) can diced tomatoes 1 tablespoon olive oil 2 garlic cloves, minced 1 teaspoon dried oregano 1/4 teaspoon salt 8 ounces mozzarella cheese, shredded (2 cups) 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh basil Instructions 1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes. 2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. 3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.