Рецепт Homemade Sheet Pan Pizza Grandma style
Bon Appetit magazine went
full on Pizza this month putting their sheet pan pizza on their cover till it
filled the page. Since I consider pizza
to be one of nature’s perfect foods – protein, dairy, vegetable and carbs all
in a slice you can eat with your hands -- I was immediately hooked. I even went to the trouble of getting some
00 Italian flour which is de rigeur with Italian pizza chefs and which you can
find at Eataly (200 Fifth Avenue NYC) without any problem. Bon Appetit can save you the trip because
they call for using ordinary all-purpose flour in their recipe. And as to making pizza, this was not my
first ride on that particular merry-go-round.
I’ve made it before-- if not the pizza dough—certainly the pie. (See http://www.chewingthefat.us.com/2009/11/stracciatella-and-prosciutto-pizza-with.html
and also http://www.chewingthefat.us.com/2014/04/trader-joes-shoppers-good-bad-and-so-so.html).
"Come in Pizzeria" Flour Now I
was forewarned by Bon Appetit that this was not going to be our adored thin
crust pizza. In fact, if I have two
observations about this particular pie they are that Grandma must have come
from Chicago and that she was very miserly with her toppings. My own mother
once asked me how to order the kind of pizza she’d seen on TV ads with the
cheese pulling away from pizza pan. I
told her to order extra cheese. Later I
asked her if her extra cheese pizza had met with her satisfaction. She informed me that ‘they’ wanted to charge
an extra dollar for the extra cheese, which my mother declined to pay. So Bon Appetit may be onto something about thrifty grandmas
and not just our own. The crust is
almost focaccia like and notably better than any deep dish pie I’d ever tasted
in Chicago or anywhere else. The sheet pan is a great idea. It makes the pie so much easier to handle
that its pizza stone-cooked cousins. And
the metal of the pan conducts the heat so the pie dough is crisp, crunchy and
mercifully light. The sheet pan makes up
for the fact that genuine pizza ovens reach temperatures of 800 degrees which
would likely burn the house down in a home kitchen.
Bon Appetit gives recipes for
4 different pizza topping suggestions.
Double the quantities please!The
other major change I would make was to be profligate with the toppings,
splurging on the cheese, the tomato sauce, and whatever else you love on pizza.
We discovered how much better the pizza
was when we re-heated the leftovers and mounded them with cheese, soppressata
and still more of what Bon Appetit called their ‘zippy’ tomato sauce.
Even then I might have gone for more.
The one thing I would probably lighten up on is the
recommended amount of olive oil – one half cup goes onto the sheet pan which
leaves the dough swimming in the stuff.
I blotted the top before adding the toppings. Bon Appetit offered up four different sets of
toppings: Provolone, Red Onion and Black Olives. Roasted Cauliflower, Ricotta and Breadcrumbs.
Marinated Tuscan Kale, Ricotta and Mozzarella. And finally the one Andrew and I Our Toppings: Soppressatta, Fennel
Tomato Sauce and Mozzarella
chose: Mozzarella,
Fennel and Spicy Soppressata. And of
course, Basic Tomato Pizza Sauce. Will I
make this again? Absolutely! I keep thinking about my grandson and how
much fun we would have making pizza.
There’s the magic of the dough rising in, of all places, the
refrigerator. There’s the lesson in
patience because the dough stays there for 24 hours. And there’s the fun of
mounding whatever he chooses on top of a
pie that’s big enough for Mason, Mom, Dad and Pop-Pop. Here is the recipe:
Recipe for Bon
Appetit’s Homemade Pizza Grandma Style invented by Frank Pinello of Brooklyn’s
“Best Pizza”
Makes 1-18 x 13 inch pie. Pie Dough Prep: 20 minutes. Dough Rests 24
hours. Sauce takes 10 minutes to make,
assembly another 5. Oven time 30 minutes.
- 1 envelope active dry yeast
- (about 2¼ tsp.)
- 2 tablespoons plus ½ cup olive
- oil, plus more for bowl
- 4 cups all-purpose flour,
- divided, plus more for surface
- 1. Combine yeast and 1½ cups warm water (105–110°) in a
- large bowl; let stand until yeast starts to foam, about 10 minutes.
- 2. Mix in 2 Tbsp. oil, then salt
- and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated
and a shaggy dough forms.
3. Turn out dough onto a lightly
floured surface and knead until soft, smooth, and elastic, 10–12 minutes.
4. Place
dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Next, make the sauce:
1 28-oz. can whole peeled
tomatoes, drained
2 anchovy fillets packed in
oil, drained (I used anchovy paste instead)
¼ cup fresh basil leaves
(optional)
Kosher salt and freshly ground
black pepper
1. Pulse tomatoes, anchovies, garlic,
oil, and basil in a food processor or blender until mostly smooth (some texture
is okay); season with salt and pepper.
Next Day, assemble and cook the
pie:
1. Coat an 18x13” rimmed baking
sheet with remaining ½ cup oil.
2. Gently and gradually stretch dough until it
reaches the edges of baking sheet. (If dough springs back or is stiff to work
with, let it rest 10 minutes before continuing. You may need to let it rest
more than once. I did -- twice.)
Cover dough on baking sheet
tightly with plastic wrap and let sit in a warm place (but not too warm!—about
70° is ideal for yeast to grow) until it is puffed and full of air bubbles,
30–40 minutes.
Toppings: As previously mentioned,
use as much as you like but way more than Bon Appetit suggested:
16 oz, fresh mozzarella, grated.
½ lb of Spicy Soppressata
1 Fennel Bulb thinly sliced
Anything else your heart desires
Flaky sea salt (such as Maldon)
and crushed red pepper flakes (for serving; optional)
Place a rack in lower third of
oven and preheat to 525° or as high as oven will go.
1. Once dough has risen on baking
sheet, top with mozzarella.
2. Ladle tomato sauce over pie;
3. Top with slices of
fennel and soppressata sprinkle with salt and red pepper flakes, if desired.
4. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.