Grandma pizza
Brian Lagerstrom · ♥ 17.9K likes · 502.7K views · 12 min video
Timestamp
Ingredients
Method
Techniques
- 210 g beer
- 7 g instant yeast
Heat the beer in a saucepan to about 80 to 90F, stir in the instant yeast to dissolve, then add the olive oil and set aside.
What a grandma pie is
- 15 g olive oil
- 350 g all-purpose flour
- 5 g salt
- 8 g sugar
Stir the flour, salt and sugar together in a medium bowl.
Warm beer and yeast
Add the beer, yeast and oil mixture and stir with a sturdy spoon until the dry is soaked up and the dough is shaggy.
With a soaking wet hand, squeeze and knead the dough in the bowl until it forms, then turn out onto a board and knead about two minutes, until it can be tugged firmly without tearing.
Alternatively mix everything in a stand mixer on medium high until the dough stands up to a firm tug.
Rise the dough in a bowl for 20 minutes, or however long the toppings take.
- 150–170 g tomato paste
- 10 g sugar
- 2 g salt
- 1 g black pepper
- dried basil
- dried oregano
- 1 g onion powder
- 1 g garlic powder
- 10 g olive oil
- 150 g water
Sauce: whisk the tomato paste, sugar, salt, black pepper, dried basil, dried oregano, onion powder, garlic powder, olive oil and water until the water and paste are combined.
- 450 g ground pork
- 7 g salt
- 2 g black pepper
- 2 g ground fennel seed
- 3–5 g chili flakes
- 10 g minced garlic
- 5 g red wine vinegar
Sausage: squish the ground pork with the salt, pepper, ground fennel seed, chili flakes, minced garlic and red wine vinegar until the spices are evenly intermixed.
Quick homemade Italian sausage
Spread the sausage into a sheet on a small sheet tray and bake at 350F for 12 to 15 minutes, until almost cooked through with a little browning.
Preheat the oven to 550F, or the hottest it will go, with a pizza steel or stone inside.
Preheating with a steel or stone
- 3 tbsp olive oil
Oil a half sheet pan with about three tablespoons of olive oil, massaging it into the corners and up the sides.
Flour the dough lightly, degas it with the palm and roll it with a pin into a rectangle roughly 80 percent the size of the sheet pan and about an eighth of an inch thick.
Lay the dough in the oiled pan and tuck it against the sides and into each corner.
Panning and docking
- 10–12 slices aged mozzarella
- provolone
Lay down the mozzarella slices in one even layer, then a layer of sliced provolone.
Layering cheese, sauce stripes and sausage
Drop the sauce on in two strips about four inches wide, the way a Detroit style pan pizza is sauced.
- grated Parmesan cheese
Crumble on almost all the cooked sausage and shake on a big hit of grated Parmesan.
Slide the pizza onto a wire rack to rest a couple of minutes so the bottom does not steam and go soggy.