Grandma-Style Pizza
Ingredients:
Dough:
1 Packet Active Dry Yeast (2 ¼ tsp.)
1 ¾ Cup Warm Water (105-110 degrees F)
2 Tbsp. Extra Virgin Olive Oil
2 Tsp. Kosher Salt
4 Cups AP Flour (divided)
1/3 Cup Extra Virgin Olive Oil (for sheet pan)
Toppings:
12 oz. Fresh Mozzarella Cheese, grated
10 oz. Tomato/Pizza Sauce (recipe in development, store-bought is fine for now)
1 lb. Sweet Italian Pork Sausage
Whole Fat Ricotta Cheese
Grated Parmesan
Red Pepper Flakes
Flake Sea Salt
Steps:
Dough:
1. In large bowl attached to a stand mixer, mix together active dry yeast and warm water. Let sit for about 10 minutes until foamy and developed.
2. Add olive oil, salt, then 2 cups of flour. With a dough hook, stir together ingredients until incorporated, and scrape down the sides.
3. Continue to mix for about 3 while incorporating the rest of the flour. Add 1 cup of remaining flour at a time until all the dough comes together, (will look shaggy).
4. Once all combined, increase mixing speed to medium and knead/mix the dough for another 5-8 minutes until dough pulls away from sides of the bowl and appears smooth.
5. Lightly oil a large glass bowl and transfer the dough to it. Cover with plastic wrap and let chill/rise in the fridge for at least 24 hours.
Assembly:
1. Evenly coat an 18x13” Sheet Pan with 1⁄2 Cup of Olive Oil. Turn out dough onto the sheet pan and let sit for 10-15 minutes before stretching.
2. Working delicately with your fingers, spread dough to all sides and corners of the sheet pan. If the dough keeps snapping back, give it more time to set before stretching, (it may still be too cold, be patient).
3. Once dough is spread out, cover with plastic wrap and let rise on the counter for another 40-45 minutes.
4. Turn on your oven and preheat to 525 degrees F and adjust the rack to the lower-third position. (Note 1)
5. While dough is rising and the oven is heating up, cook your sausage.
6. Over medium-to-medium-high heat, break up sausage in a large nonstick skillet with a wooden spoon and cook until evenly browned. (Note 2)
7. Remove from heat and transfer to a shallow bowl with a paper towel to drain the excess fat. Set aside.
8. When the dough has properly puffed from the second rise, top it with your chosen ingredients. (Note 3)
9. Add grated mozzarella cheese first, then dollop sauce sporadically around the entire pizza in small-to-medium-sized circles.
10. Evenly distribute the crumbled sausage across the pizza. Add small spoonfuls of ricotta around the entire surface area, as much or as little as you want.
11. Once all of the toppings are on the pizza, transfer to the oven and cook for 20-25 minutes until evenly browned and crust is cooked through.
12. Remove from oven and immediately top with a sprinkling of parmesan cheese, red pepper flakes, and flake sea salt.
13. Let cool for about 10 minutes before removing from sheet tray and transferring to a cutting board for slicing.Slice pizza into large rectangles for serving.
14. Enjoy!!!
Notes:
1. Letting the oven preheat for a longer time, (about 45 minutes to an hour), helps the pizza cook faster and more evenly, which causes a crispier bottom crust and fluffier interior.
2. If you’re buying really good sausage, you won’t need to add any spices or herbs when cooking. If buying cheap sausage, feel free to add garlic, fennel, and anything else you want to make a more flavorful topping.
3. The ingredients used in this recipe are simply the first ones I ever used. The dough is super versatile, so put whatever you want on the pizza! Below are combinations that sound great to me and will definitely try in the future:
Sauteed mushroom and spinach with goat cheese
Prosciutto, peaches, and gorgonzola
Pepperoni (back to basics)
Bacon, caramelized onions, and garlic with arugula and balsamic
Classic Margarita (tomato, mozzarella, and fresh basil)