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)
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
1 c mozzarella
1/2 c caramelized onions
1/2 c grape tomatoes, cut in quarters
lavender, for sprinkling
salt, to taste
- Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
- 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.
- 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 8×12” rimmed baking sheet with remaining 1/4 cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet.
- 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.
- Preheat the oven to 525 F, or as high as it will go.
- Sprinkle on cheese, then toppings of your choice (you can see my toppings in the ingredients list above).
- Bake until the crust is golden brown, around 20 minutes. (don’t over-bake like I did!)