Yesterday, I finally had an opportunity to make a pizza recipe from the magazine Cook's Country. The article was written by Sarah Gabriel, but of course I always customize the recipes, and this was no exception. After I had made the dough and had all the ingredients ready to go, I reread the article and found the reference to the Italian background of the Grandma in the article. My mind flashed back to Jim Lahey's book My Bread where he described and gave recipes for several Italian pizzas. They were mostly crust with only one topping. Sarah's article was well written and it described the different attempts at duplicating Grandma's recipe. Thus I just went to the final recipe with only a few minor changes, and two major additions the Italian style sausage and sliced pepperoni.
First of all the dough was kneaded for ten minutes in the stand mixer. then it was stretched out in a 6 by 10 rectangle in an oiled (olive) rimmed baking sheet.
What you see is the dough after two hours of fermentation. At this point the dough was stretched out to cover the complete bottom of the baking sheet.
My mentor, (wife Cyndy) the knower of all things, aid that Canola oil would work better than Olive oil for oiling the baking sheet. Less sticking!
This was all the ingredients called for in the recipe. Cheese first then diced tomatoes. To this basic toppings I added Italian sausage and pepperoni slices. See blog of April 23, 2011 for sausage recipe.
The dough was stretched out then allowed to ferment for another 45 minutes. The thickness of the dough varied and continued to vary throughout the rest of the cooking process.
When I attempted to "slide" the pizza off of the baking sheet onto a cooling rack, it came apart as you can see. The pieces tasted good. The baking time of 15 minutes was too short because of the extra toppings, should have baked at least 10 minutes more.
If I were to make this recipe again I would stretch out the dough on an oiled countertop and use a pizza peel and pre-bake the crust right on a baking stone,
The crust was too thick for diabetics unless you can stop after two pieces.
The recipe follows:
À bientôt,
Mr Nut
Grandma's (Italian) Pizza
Cook's Country magazine; February/March 2012
"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." Mr Nut would do it differently.
Serves 4
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.
INGREDIENTS
Dough
3 tablespoons Canola oil. Carbs 0 g; Calories 360
3/4 cup water
1 1/2 cups (7 1/2 ounces, 210g ) bread flour. Carbs 132 g; Calories 660
2 1/4 teaspoons instant or rapid-rise yeast,
1 teaspoon sugar, Carbs 3.1 g ; Calories 12
3/4 teaspoon salt
Topping
2 (14.5 ounce) cans diced tomatoes. Carbs 17.5 g; Calories 87.5
1 tablespoon olive oil. Carbs 0 g; Calories 120
1/2 teaspoon minced garlic. Carbs 0 g; Calories 3
1 teaspoon dried oregano
1/4 teaspoon salt
3/4 cup (6 ounces ) sautéed Italian style samsage. Carbs 3 g; Calories 540
8 ounces mozzarella cheese, shredded (2 cups). Carbs 8 g; Calories 428
1/4 cup grated Parmesan cheese. Carbs 0 g; Calories 110
2 teaspoons dried basil. Carbs 2 g; Calories 8
INSTRUCTIONS
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons Canola oil. Combine 3/4 cup water and remaining 1 tablespoon Olive oil in 1-cup liquid measuring cup.
2. Using stand mixer fitted with Chef's whisk , mix 1 1/2 cup flour, 2 1/4 teaspoons yeast, 1 teaspoon sugar, and 3/4 teaspoon salt on low speed until combined.
3. Switch to the Paddle Blade, with mixer running, slowly add water mixture and mix until dough comes together, about 1 minute.
4. Using the Dough Hook,Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
5. Transfer dough to oiled baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours.
6. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
1. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, 1 tablespoon oil, 1/2 teaspoon garlic, 1 teaspoon oregano, and 1/4 teaspoon salt in bowl.
2. Combine mozzarella and Parmesan in second bowl.
3. Sprinkle cheese mixture over dough, leaving ½-inch border around edges.
4. Add the 6 ounces italian sausage and the pepperoni.
5. Top with tomato mixture and bake until well browned and bubbling, about 25 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
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