Apple yeast water and sourdough equal amounts 230g each . Dough 1/2 semolina 1/2 Arrowhead Mills Organic AP. 425g each. 600 g water ( used 100g YW as part) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Mix everything til thoroughly wet. Refrigerate 1 1/2- 2 days . Butter large sheets divide dough approx 1000g per pan. Press out , rest several hours til very puffy. Brush with EVOO parbake in preheated 450° oven 15 min . Freeze one and top the other.
Crust is so light and so crisp but tender. Bottom browns perfectly due to coating the baking sheet with a cold stick of butter. Never oil. The cooked crust releases perfectly every time. I coat the finished crust lightly with sauce then top with Monterey Jack grated cheese then the mushroom/ onions precooked and drained. Then Fresh Mozzarella cheese and then drop tiny amounts sauce over and lastly Parmesan. Bake without pan on rack til bubbly 15 min or so at 450-425 watch closely. ( place empty sheet pan on shelf below in case of drips. This further crisps the bottom .)
top of crust after parbake:
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The pie looks delicious. Right up my alley!
It was so goooood. Froze all the pieces wrapped each in parchment . We have lots of lunches! And a crust left for a family night feast. 🙏
That looks great Caroline. I’ve never had an issue using olive oil on the pan for pizza, the crust is always nice and crispy. Have you had poor outcomes with olive oil?
Benny
The oil is too slippery. The thin sheen of cold butter allows me to easily press the dough out without it slipping around. I press with fingertips / rest/ press till it covers the very large pans.
Olive oil just slides around. I’m glad it works for you. 🙏
I forgot since I haven’t done them recently but when I use my deep iron skillets I do use olive oil because the dough is somewhat stretched before placing in the skillet and it doesn’t slide around due to the high sides and smaller surface.
This looks amazing and I’m sure tasted delicious.
Best,
Ian
It is . I wrap each piece in parchment paper and we reheat as needed. Always tastes fresh. Have a great weekend. c
As someone from over the pond, what exactly is the definition of this strangely named "Grandma Pizza"?
And how does it compare to New York style, Chicago style or Pizza in Teglia?
Lance
Chicago - Chicago-style pizza is different due to its thick, buttery crust baked in a deep pan, which holds layers of cheese, toppings, and a thick, chunky tomato sauce on top. Unlike many other styles, the cheese is placed directly on the crust, followed by the meat and vegetable toppings, and the sauce is the final layer, making it more like a hearty, savory pie.
NY style - really thin so you can fold it and walk down the street eating a slice.
In Teglia - in a rectangular pan. So not as specific as the Chicago which I’ve always had it served in an iron skillet like Pizza Uno does it. Or the Detroit which uses a specific black steel deep pan which uses lots of butter and specifically has the specific Brick cheese touching the buttered sides and forming a cheese crust at the edges not a bread crust edge.
So there you have it. Mine isn’t in a pan but it’s on a big sheet tray. I butter the pan. I put a little sauce to seal the pre baked crust, then cheese to further seal it then “ toppings” then cheese then dabs of sauce.
See… it’s my own style and I’m a grandma 3 x over thus it’s a Grandma pizza ‘cause I say so. ❤️😊🙏