Grandma pizza is a type of pan pizza popularized in New York.It bakes up light and airy with a wonderfully crisp bottom that comes from cooking it in a pan brushed liberally with olive oil.
You can see how golden brown the crust gets in the oven.
It's the perfect balance of crispy and soft, and can be the base for pan pizza, grandma pizza and focaccia.
No mixer required!
Stir the ingredients together in a large bowl.
Then, do a series of "folds," resting the dough for 20 minutes between each.
See the next slide for an overview.
Oil your counter, press the dough flat, then fold the top down and the bottom up.Last, fold the edges over so you have a "package" of dough.Use your bench knife to help.
Put the bowl over the dough and let it rest for 20 minutes.Repeat pressing it out, and folding it 3 more times.Then, put the folded dough back in the bowl, cover, and refrigerate up to 3 days.
When ready to make pizza, plop the dough on oiled parchment on a sheet pan and press out with your fingertips.
Scatter minced garlic on top, cover, and let rise until puffy.
Top with sauce and toppings of choice.Bake until sizzling on the bottom with nicely browned crust around the edges.Get the recipe below, and see the next slide for more variations.