Grandma Pizza

I watched the episode of Cook’s Country where they made this pizza. It seemed interesting because it was made in a baking sheet (no pizza stone mentioned), I didn’t need to make or buy a sauce, and the cheese goes on first, before the tomatoes. Thennnnn I made the mistake of not saving the recipe for later. Thankfully, I found it on a blog so that I could make it, too! I am not sure what Rebecca changed from the original since I don’t have the original, but I liked how this turned out. I’ve been making lots of pizza things because the Fudgelet finally likes it, and it is less messy than some other food. At least, homemade pizza tends to be less messy.

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You might notice that I did not put pepperoni all over the pizza. That is because he still isn’t sure how he feels about it. Sometimes he likes it, and sometimes he goes “pepperoni!” and slowly spits it out, lol. We have learned that he loves mushrooms, or however you type the word for it in Cantonese… (it sounds like “dung gool”).

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Which, yes, that’s a thing we have been doing. Obviously he learned to call my in-laws by their Cantonese names for grandmother and grandfather because 1) That’s what they wanted anyway, and 2) You wouldn’t believe how much easier the words are than English words for the same. The main difficulty is getting the tone correct. For instance, he calls my mother-in-law “Ma-Ma” but it isn’t like “Mama”. It needs to be said forcefully with a slight pause. To me, and to other non-Cantonese speakers, it can sound almost aggressive. I keep asking K, “are you sure I’m saying this right? It sounds like I’m angry!” But yep, that’s it.

Later the Fudgelet started learning some other random words for things. He does pretty well switching back and forth between the words. He will say mushroom in both languages, interchangeably. There is also a Cantonese song that goes to the same song as “This Old Man”. I haven’t picked up that song yet, but he will ask me to sing it (“Mommy, hun ting ta!” or, again, however it is supposed to be sung–I told you I don’t know it). Anyway, he doesn’t care that I sing “This Old Man” instead. It’s like he knows I am more likely going to be using English words. But, he will speak the Cantonese words to me and expect me to understand. (Luckily he and I know about the same words so far, haha.)

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Anyway, this is a nice basic pizza that can have pepperoni…or next time I would add mushrooms for my little one. You could even add more cheese. The tomatoes are nice because they aren’t overpowering. The dough is still on the doughier size. It’s not a thin crust pizza, although it doesn’t get huge.

Directions for Grandma Pizza

Adapted from Cook’s Country via Ezra Pound Cake

Dough

  • 3 Tablespoons olive oil, divided
  • 3/4 cup lukewarm water
  • 8.25 ounces (1.5 cups) bread flour
  • 2.25 teaspoons rapid-rise yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt

Take 2 Tablespoons of the olive oil to coat a rimmed baking sheet (18 by 13 inches). Stir together the remaining olive oil and the water in a bowl/liquid measuring cup. On low speed with the dough hook for your mixer, stir together the flour, yeast, sugar, and salt.

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With the mixer still on low, stream in the water/oil.

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Mix until the dough comes together, then increase the speed to medium-low, mixing until the dough is smooth and pulls away from the sides of the bowl (8-10 minutes).

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Place the dough on the baking sheet, turning it to coat both sides. Stretch it to a 10 x 6 inch rectangle, cover with plastic wrap, and let it rise in warm place until doubled in size (about 1 hour).

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At this time, stretch the dough to all 4 covers of the pan, cover loosely with plastic, and let it rise until it puffs a bit (45 minutes).

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During this time, preheat the oven to 500 degrees F and prepare your toppings.

Topping

  • 28 ounce can diced tomatoes
  • 1 Tablespoon olive oil, plus extra for brushing
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan (or pecorino romano, since I had it already)
  • Pepperoni slices (optional)
  • 2 Tablespoons chopped fresh basil

Drain the tomatoes in a colander. In a bowl, stir together the drained tomatoes, oil, garlic, oregano, and salt.

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Sprinkle the mozzarella cheese over the pizza dough, leaving a small 1/2 inch border on all sides. Sprinkle half of the Parmesan cheese on top, too. Then, top with the tomato mixture.

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Brush a bit of olive oil on the border of the pizza. Top with pepperoni (if using).

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Bake until well-browned and bubbling, about 12 minutes. Place the pizza on a wire rack, top with the basil and remaining Parmesan, and let it cool 5 minutes before slicing.

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Directions for Grandma Pizza (without pictures)

Adapted from Cook’s Country via Ezra Pound Cake

Dough

  • 3 Tablespoons olive oil, divided
  • 3/4 cup lukewarm water
  • 8.25 ounces (1.5 cups) bread flour
  • 2.25 teaspoons rapid-rise yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt

Take 2 Tablespoons of the olive oil to coat a rimmed baking sheet (18 by 13 inches). Stir together the remaining olive oil and the water in a bowl/liquid measuring cup. On low speed with the dough hook for your mixer, stir together the flour, yeast, sugar, and salt. With the mixer still on low, stream in the water/oil. Mix until the dough comes together, then increase the speed to medium-low, mixing until the dough is smooth and pulls away from the sides of the bowl (8-10 minutes).

Place the dough on the baking sheet, turning it to coat both sides. Stretch it to a 10 x 6 inch rectangle, cover with plastic wrap, and let it rise in warm place until doubled in size (about 1 hour). At this time, stretch the dough to all 4 covers of the pan, cover loosely with plastic, and let it rise until it puffs a bit (45 minutes). During this time, preheat the oven to 500 degrees F.

Topping

  • 28 ounce can diced tomatoes
  • 1 Tablespoon olive oil, plus extra for brushing
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan (or pecorino romano, since I had it already)
  • Pepperoni slices (optional)
  • 2 Tablespoons chopped fresh basil

Drain the tomatoes in a colander. In a bowl, stir together the drained tomatoes, oil, garlic, oregano, and salt. Sprinkle the mozzarella cheese over the pizza dough, leaving a small 1/2 inch border on all sides. Sprinkle half of the Parmesan cheese on top, too. Then, top with the tomato mixture. Brush a bit of olive oil on the border of the pizza. Top with pepperoni (if using). Bake until well-browned and bubbling, about 12 minutes. Place the pizza on a wire rack, top with the basil and remaining Parmesan, and let it cool 5 minutes before slicing.

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