Grandma Style Pie (Pizza) Dough
What is a Grandma Style Pie, anyways? Fair enough question, a Sicilian pie and a Grandma Pie are both stretched in a square/rectangular sheet pan with olive oil. Grandma pies are proofed (allowed to rise) for a shorter time than Sicilian pies. Grandma pies are thinner than Sicilian pies. This makes enough dough to cover one 18x13 inch rimmed baking sheet.
Ingredients
- 512 grams all purpose flour, plus more for surface, (4 cups if no scale)
- 2¼ teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons olive oil or butter, plus more for the bowl
- 1½ cups warm water
Instructions
- Combine yeast and the warm water in a large bowl, let stand until yeast starts to foam, about 10 minutes.
- To the bowl, mix in the olive oil, then salt and half of the flour. Add about half of the remaining and mix, and add the remainder of the flour, mixing until incorporated and a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.
- Use to make a Grandma Style Pie.
Notes
Used in Recipes Listed on this Site:
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