Grandma Style Pizza Dough Food

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

GRANDMA PIZZA

Steps:

• Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
• Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
• Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
• Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
• Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.

GRANDMA-STYLE PIZZA DOUGH

Steps:

• Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
• Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt. Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
• Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil.
• Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
• Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes.

GRANDMA PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).