We don’t know who Grandma is, nor did we invent the name of this pizza, but whoever she is, she should be proud of this pizza! It’s wonderful, and it proves you don’t absolutely need a pizza stone to make good pizza at home (that being said, we still want a pizza stone and for most homemade pizza it’s advisable to use one!). Another bonus is that the dough is probably the easiest dough to make ever- there is no need to warm up the water and it made in a stand mixer. The sauce (or topping) is also ridiculously easy and can be made in five minutes, with no cooking time involved. The product is a pizza with a perfectly crisp crust and amazing flavor. Do yourself a favor and make this for dinner tonight! You will be glad that you did.
Serves 4 (or many for a delicious appetizer!)
Recipe via Ezra Pound Cake
For the dough:
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
For the 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
For the Dough
Measure 2 tablespoons olive oil onto a rimmed baking sheet (18″ by 13″), and use your fingers to coat the sheet with oil.
Measure water and remaining 1 tablespoon oil into a liquid measuring cup. Set aside.
Using a stand mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt on low speed. With the 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.
Place the dough on the oiled 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 1 1/2 hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.
Adjust oven rack to lowest position, and heat oven to 500 degrees F.
For the Topping
Place tomatoes in colander, and drain really well.
In a medium bowl, combine drained tomatoes, oil, garlic, oregano, and salt. Set aside.
In a second bowl, combine mozzarella and Parmesan. Set aside.
Sprinkle cheese mixture over the dough, leaving 1/2-inch border on all sides.
Top with tomato mixture, and drizzle with olive oil (there is really no need for more olive oil at this point, but you can add it if you want) . Bake until well browned and bubbling, about 12 minutes. If the oven starts to smoke, lower the temperature or move your pizza up a rack.
Slide pizza onto a wire rack, sprinkle with basil, and let cool for 5 minutes. Enjoy!