Grandma Pie

Recipe Courtesy of Zoli’s NY Pizza Tavern, Dallas, Texas

Yield: 9 slices
2 tablespoons extra virgin olive oil
1 24-ounce dough ball
1 28-ounce can Italian plum tomatoes (San Marzano style)
1 28-ounce can California plum tomatoes
1 clove garlic, minced
1 pinch, dried oregano
4 basil leaves, chopped
1 tablespoon salt
10-12 ounces mozzarella, shredded
Parmigiano Reggiano, grated, as needed

Using a 16-inch x 16-inch x 1-inch Sicilian pizza pan, oil bottom and sides. Stretch dough into pan, try to reach sides.

Cover with plastic wrap and let proof in a warm area for 1-2 hours. Dough should begin spreading to corners.

Preheat oven to 550 F.

Combine tomatoes in a bowl. Crush each tomato individually, by hand.

Add remaining ingredients (except for cheese) and mix to a chunky consistency.

Pull dough to pan’s edges.

Cover with cheeses.

Using a big spoon, drop tomato sauce “dollops” across crust –– don’t cover entire crust with sauce.

Bake pizza in oven’s middle rack for 5-7 minutes.

Rotate pizza 180 degrees. Bake 5 more minutes or until cheese is bubbly and browned on top. Pizza bottom should be golden brown and crispy.

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