My favorite pizza place in Philadelphia is Pizza Gutt, a strange “Instagram pizza restaurant.” Daniel releases the week’s menu on his Instagram Sunday so you can reserve a pizza for Wednesday-Saturday night at a cafe/bar. As a business model, it is genius – you know exactly how many ingredients to buy and you don’t have to pay rent.

Strange restaurant model aside, the pizza is incredible. Daniel makes the pizza Grandma-style, which means the crust is thick, fluffy and focaccia-like, and he sprinkles cheese around the outside so it gets a little burnt and crispy.

As a weekend project, I decided to try a Grandma style pizza.

This Bon Appetit recipe requires that you make the dough a day in advance so that it has time to bring out the flavors, making it the perfect weekend project.

I overbaked the pizza a bit and set off the fire alarm for a minute or so… but this is definitely a recipe that I am hoping to perfect and add to a monthly rotation. Making a great homemade pizza definitely sounds like a great skill to have.

Also, I may make the photo below my phone wallpaper:

Grandma Style Pizza with Tomatoes, Caramelized Onions, and Rosemary

Pizza dough adapted from Bon Appetit

Serves 3 (I cut the Bon Appetit recipe in half)

Pizza Dough
1 envelope active dry yeast (about 2¼ tsp.)
1 tbsp plus 1/4 cup olive oil, plus more for bowl
2 tsp kosher salt
2 c all-purpose flour, divided, plus more for surface

Pizza
1 c mozzarella
1/2 c caramelized onions
1/2 c grape tomatoes, cut in quarters
lavender, for sprinkling
salt, to taste

Instructions

  1. Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
  2. Mix in 1 tbsp oil, salt and 1 cup flour. Add another 1 cups flour, 1/2 cup at a time, mixing until incorporated and a shaggy dough forms.
  3. 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.
  4. Coat an 8×12” rimmed baking sheet with remaining 1/4 cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet.
  5. Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place until it is puffed and full of air bubbles, 30–40 minutes.
  6. Preheat the oven to 525 F, or as high as it will go.
  7. Sprinkle on cheese, then toppings of your choice (you can see my toppings in the ingredients list above).
  8. Bake until the crust is golden brown, around 20 minutes. (don’t over-bake like I did!)
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2 thoughts on “Recipe // Grandma Style Pizza

  1. Did you happen to take pictures of the dough? I’m curious how much it rose!

    You might remember the skillet pizza I’ve made where I start cooking the crust on a cast iron pan on the burner, and then add the whole thing to the hot oven. Might work well on a pizza like this as a way to get the crust crunchy without burning the toppings.

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