Classic Sicilian Grandma Pizza Pie
Classic Sicilian Grandma Pizza Pie
A thick, traditional square pizza slice
While what’s traditionally known as “Grandma Pizza” began in Long Island, NY, these thick square slices are sometimes compared to Sicilian pizza, which boasts a similarly square style and uses focaccia bread as its crust, giving the slice a thickness that makes the perfect doughy base for a whole lot of savory toppings. We’ve combined the two styles here, using a homemade crust and topping it off with classic Italian cheeses Parmigiano Reggiano, Pecorino Romano, and of course, a few slices of creamy Mozzarella.
Classic Sicilian Grandma Pizza Pie
A thick, traditional square pizza slice - Prep Time : 24 hr
- Cook Time : 30 min
- Makes: 1 Half Sheet Pan (9” x 13”) Pizza
Ingredients
- For the Pizza Dough:
- 1 tsp. Active dry yeast (OR ¾ tsp. Instant yeast or 2 ¼ tsp. Fresh yeast)
- 1 Tbsp. + 1/4 cup Murray’s Olive Oil, 750 mL
- 1 tsp. White sugar
- 1 ½ tsp. Kosher salt
- 4 cups All Purpose flour
- For the Toppings:
- 1 ea. Murray’s Lightly Salted Mozzarella
- ½ cup + ¼ cup Murray’s Parmigiano Reggiano, grated
- ½ cup Pecorino Romano,, grated
- 13 oz. Pizza sauce of your choosing
Directions
- Whisk together sugar and 1 ¾ warm water in a small bowl.
- Whisk in the yeast and set aside. If after 5-10 min, it has not started to foam or develop bubbles on the surface, your water may have been too warm or your yeast may be inactive.
- Pour 2 tbsp. Olive oil in a large bowl and incorporate your yeast mixture, followed by the salt and finally, 2 cups of flour.
- Mix by hand, with a large spoon or stand mixer with dough hook attachment until combined and a shaggy dough begins to form.
- Add remaining 2 cups of flour and continue kneading in the bowl for 4-6 minutes with stand mixture or 6-10 minutes by hand, until fully incorporated and beginning to pull away from the sides. Dough will be sticky.
- Place dough into a large oil-coated bowl. Wrap tightly with plastic wrap and refrigerate for 12-24 hours.
- Pour the remaining olive oil into 2 half sheet pans or 1 full sheet pan. After the dough has rested, remove from the bowl and cut in half if making two styles of pizza.
- Place each piece into two separate half sheet pans, or place full piece into full sheet pan if making one large pizza.
- Let sit for 10 minutes to remove the chill before gently stretching the dough into the four corners of the pan. It may take some time so be patient.
- Cover the sheet pan(s) tightly with plastic wrap and set aside in a warm (70F) area to proof again for 30-40 min. Or until the dough is puffed and full of visible air bubbles.
- Preheat oven to 500F or as high as your oven will go.
- Grate the mozzarella and sprinkle over the dough.
- Dot the dough randomly with pools of pizza sauce. Keep in mind, the sauce will spread out and melt into the cheese below.
- Sprinkle ½ cup of Parm and ½ cup of Pecorino over the sauce.
- Place on the top rack of your oven and bake for 20-30 minutes or until the crust is golden brown and the cheese is melted and bubbling.
- Top with remaining Parm and serve!
