I’m fairly certain I’ve discovered the best possible scenario to end my week.
This week, next week – every week. For the rest of my life. Friday nights won’t ever be the same.
Yes, this is kind of a big deal. You’ve heard me talk about making pizza at home before – it’s one of my favorite things to do. The pizza provides a meal to feed us, but it’s the activity of making it that brings something else to the checkered tablecloth-covered table.
I’ve officially named this pizza dough recipe, chosen by Niki for this week’s episode of The Food Matters Project, our new Friday night meal plan. Now, this is not a thin crust pizza – which is usually my favorite, or should I say, is what used to be my favorite. What I’ve learned is that you need a pizza oven to get that perfectly thin and crispy crust. I’m over trying to perfect that at home now that I’ve discovered this beast of a dough.
To start, it’s (mostly) whole wheat. Meaning we can feel like our pizza is healthy – or at the very least, healthier. But what really makes tis crust is how it tastes, coupled with the fact that it’s completely foolproof. You don’t need any fancy equipment to make it – just dump a few ingredients into a bowl in the morning and mix, and hours later – at least 6 of them – you’re ready to roll.
Or should I say, press? You press the dough right into a rimmed sheet pan, it fits perfectly, and best of all – it actually stays put where you press it, without retracting! The other significant difference with this dough compared to other recipes I’ve made is the heavy hand with the oil. I covered my sheet pan in olive oil before baking, and the dough also gets another drizzle on top before the toppings are added. I think it’s the oil down under that really crisps up this crust in a way I’d never dreamed imaginable.
Yes, it’s that good.
Which is why I’m thinking I need to make this dough just about every week. I can mix the dough in the morning on Friday before work, and then dinner’s practically done when I get home; adding the toppings and baking it takes no time at all.
Just enough time, in fact, to enjoy a glass of Chianti.
Get the recipe for the dough here, and then either top it your way or follow my directions for Grandma’s pizza below. For even more inspiration, click here to see how the rest of group topped their pizzas.
What’s Grandma’s pizza, you ask? It’s only Daniel’s favorite thing ever. I actually have to thank him for the idea, because when I told him I was making pizza for TFMP, this was his suggestion. At first, I was bored with it – but then I gave in. (Truth be told, I believe I was hungover at the time and too lazy to dream up something more creative.)
I think Grandma’s pizza is a Long Island thing, but I’m sure most New Yorkers have heard of it. It’s basically pizza prepared backwards: The cheese goes on first, and then pockets of tomato sauce are placed strategically on top. There’s also a lot of garlic happening on a Grandma’s pizza, that’s for sure.
It seems totally simple, and it is – but there’s something about it that just screams comfort food. It’s pizza made with love. I mean, it’s called “Grandma’s” after all … What’s more comforting that that?
- 1 prepared No-Work Mostly Whole Wheat Pizza Dough
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped garlic
- 1 28-ounce can San Marzano tomatoes, drained
- Small handful fresh basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Generous pinch sugar and kosher salt to taste
- 2 cups shredded mozzarella
- ½ pound fresh mozzarella, sliced
- ¼ – ½ cup grated Parmiggiano-Reggiano
- Prepare pizza dough as directed here. Preheat the oven to 500 degrees.
- Heat oil in a skillet or pan over medium-low heat. Add garlic and cook until soft, 2 or 3 minutes. Add drained tomatoes, gently breaking up with a wooden spoon and stirring to combine with the garlic and oil. Add basil, oregano, red pepper, and sugar and salt to taste (there’s no telling how sweet the tomatoes will be, so it’s a must to taste them here for sugar). Allow to cook for 10 minutes or so while you’re preparing the rest of your pizza.
- On top of your dough that has been pressed to cover your baking pan and lightly oiled, sprinkle shredded cheese evenly – leaving a bit of room around the border for a crust. Scatter sliced mozzarella over the shredded cheese. Spoon tomato mixture in holes where there is no sliced mozzarella.
- Sprinkle Parmigianno-Reggiano evenly over the pizza. Place the pizza in the oven and bake for 12 minutes, until golden-brown.
Yum! I never heard of this type of pizza topping, but it’s worth a shot. And I definitely agree- this pizza was great! I’d love to make this a Thursday or Friday night regular! =)
Evi recently posted..Food Matters Project #11: Apple & Smoked Cheese Whole Wheat Pizza
Can’t wait to check out your version, sounds right up my alley!
I agree, after experiencing this pizza dough I’m pretty sure it will need to be a weekly tradition so I can get my fix haha. Love the simple direction you took your pizza!
Loved that this dough was “pressable” too!! Looks delicious!
Jenn recently posted..Pizza the Italian Way
I love the simple toppings that you have on your pizza… I should just leave mine like that one of these days. I totally agree with you on the dough. Super easy and really no work. Get out of bed, mix it all together and leave the house. When we get back from work, we have pizza dough ready to pop in the oven! P.S. I like all the wine pairings that you have with different foods, it’s really helpful to know what complements food and what doesn’t. I don’t know any better, put wine in front of me and I will just drink it.
Margarita recently posted..Homemade Pizza with Swiss Chard Pesto and Toppings
Thanks, Margarita! Until very recently I was just like you on the subject of wine. I’m only beginning to learn, but I promise to share with you guys as I go!
Wasn’t this just the best, easiest dough! Your photos look so good.
Lexi recently posted..SKILLET GRILLED PIZZA
Love this!!! I did the same thing but I never heard it called “Grandma’s Pizza”. In PA / NJ, it’s “Tomato Pie” or “Trenton Style”. What a great Friday night tradition!
Alyssa @ Everyday Maven recently posted..Curry Chicken {Slow Cooker}
That is awesome, Alyssa! I do like the name “Tomato Pie” too!
You can’t go wrong with San Marzano tomatoes. It must have been delicious!
Mireya @myhealthyeatinghabits.com recently posted..Easy Mostly Whole Wheat Pizza Dough
This made me so excited to open my Google Reader and see this recipe!
I had no idea Grandma’s pizza was a thing outside of my favorite pizza joint down in South Florida (Pizza Time in Coral Springs). Yours looks identical and just as amazing, yum
Kerry @ Snark & Pepper recently posted..Best Ever Greek Dressing
Kerry, how cool! I wonder if Pizza Time has any Long Island roots.
I will definitely have to check them out!
San Marzano tomatoes are the BEST!
Alissa @ Big Eats tiny kitchen recently posted..Easy Whole Wheat Pizza Dough
It’s your picture of this pizza that you posted on Twitter that convinced me I needed to make this in my hotel room. Thank you thank you thank you because I think I fell in love with it the night I made it
. I cannot wait to experiment more!! So simple and incredibly delicious.
Kristen @ Mind Your Bees and Trees recently posted..Feta, Artichoke, and Kalamata Olive Greek Pizza on the Easiest Whole-Wheat Pizza Crust—The Food Matters Project {Week 11}
Yay! Thank goodness, I am so glad you got the chance to make it!
We do Friday pizza nights in our house! Now I think I’ll have to try again and actually let the dough rise the proper amount of time!
niki recently posted..pizza (& a 10k)
I have never heard of Grandma’s Pizza before, but that pizza looks incredible. YUM.
Cookie and Kate recently posted..Pesto Pizza with Fresh Arugula and Parmesan
I have a cheat on the pizza dough. Whole Foods makes dough fresh every day (wheat, too) and it’s really easy to just roll out and top, if you don’t have a lot of time or patience.
Gini Dietrich recently posted..How to Measure ROI When It’s Not Tied to Sales