Grandma Pizza
"Why this recipe works:Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and fresh-tasting chunky tomato topping, we simply stirred drained diced tomatoes together with salt, olive oil, garlic, and oregano. Baking the pizza on the lowest rack and cooling it on a wire rack yielded the crisp bottom crust we sought...."
INGREDIENTS
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Serves 4
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If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
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INGREDIENTS
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Dough
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3tablespoons olive oil
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3/4cup water
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1 1/2cups (8 1/4 ounces) bread flour
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2 1/4teaspoons instant or rapid-rise yeast
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1teaspoon sugar
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3/4teaspoon salt
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Topping
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1(28-ounce) can diced tomatoes
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1tablespoon olive oil
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2 garlic cloves, minced
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1teaspoon dried oregano
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1/4teaspoon salt
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8ounces mozzarella cheese, shredded (2 cups)
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1/4cup grated Parmesan cheese
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2tablespoons chopped fresh basil
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