Easy At Home Pizza
Easy At Home Pizza - Grandma Style
This is our family’s go to pizza recipe. It is fairly simple and very delicious. This style of pizza takes me back to Friday nights growing up when my mom would make pizza. We prefer a simple cheese or pepperoni pizza but you can certainly add any toppings you prefer!
For the Dough:
· 90 Grams Warm Water
· 4 Grams Dry Active Yeast
· 2 Grams of Honey
· 578 Grams of Bread Flour
· 13 Grams of Diastatic Malt
· 296 Grams of Ice Water
· 13 Grams Fine Sea Salt
· 7 Grams Olive Oil
Add the Yeast and Honey to the warm water and mix, set aside. In a stand mixer with dough hook attachment, add the bread flour and diastatic malt. Mix on low until combined. Add in the ice water and mix on medium speed for 2-3 minutes. Stop the mixer and add the salt. Mix again on medium for 2-3 minutes. Stop the mixer and add the oil. Mix for 2-3 minutes on medium speed or until the dough is smooth. Remove the dough from the mixer form into a smooth ball and place in a bowl. Cover the bowl and let sit at room temperature for 1 hour. After one hour place into the refrigerator for 12 hours. After 12 hours remove and separate dough into two even dough balls, should be around 510 grams each.
Place them into separate containers cover and place back into the refrigerator for 12 more hours. After 12 hours remove and let sit at room temperature for at least one hour prior to using.
For the Sauce:
· 1 28 oz. can of Whole Peeled Tomatoes
· ½ Tsp Kosher Salt
· 1 TBSP of Italian Seasoning
· ½ Tsp of Parmesan Garlic Seasoning
Place all ingredients into a blender and pulse several times. Don’t puree the tomatoes, the mixture should be thick and chunky.
Preheat your oven with a pizza stone to 500 Degrees. Lightly grease a 12X12 Pizza Pan. Place one of your dough balls into the pan. Gently spread the dough so you have even coverage side to side, top to bottom. We used very thinly sliced mozzarella. Place the cheese down first in a single layer. Then sauce the pizza to your preference. Finish with a very light coverage of shredded cheese. Place the pan in the oven on the stone for 8 minutes. Prior to removing from the oven, spin the pan 180 degrees. Using a pizza peel remove the pan from the oven. Place pan on a heat-resistant service (Very Hot). Using a pizza peel carefully remove the pizza from the pan. Place directly back on the stone for 7 minutes. You will
want to check the pizza every couple minutes, turning as needed to get consistent browning and doneness. Remove from oven and add fresh basil and grated cheese!
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