Nana's Classic Pizza
A simple yet super tasty pizza topped with a fresh and chunky topping with a crispy bottomed crust.
Yield
4 servingsPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| ¾ | cup |
water
|
|
| 1 ½ | cups |
bread flour
8.25 ounces |
|
| 2 ¼ | teaspoons |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 28 | ounces |
tomatoes, canned
diced |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| ¼ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 177 | ml |
water
|
|
| 355 | ml |
bread flour
8.25 ounces |
|
| 11 | ml |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 809.2 | ml/g |
tomatoes, canned
diced |
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
oregano
dried |
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
basil
fresh, chopped |
|
Directions
MAKE THE CRUST:
Grease a rimmed baking sheet with 1 or 2 tablespoons of the oil. Mix the water and 1 tablespoon of oil in a liquid measuring cup.
Using a stand mixer with the dough hook mix flour, yeast, sugar, and salt on low speed. With the mixer running, slowly add water mixture and mix until dough comes together, about 1 minute.
Increase speed to setting 2 or 3 and knead until dough is smooth and comes away from sides of bowl, about 8 minutes.
Transfer dough to greased baking sheet and turn to coat.
Stretch the dough to a large rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.
Position oven rack to lowest setting and preheat oven to 500 degrees F. If you have a pizza stone place it on the rack.
TOPPING
While the dough is rising, drain the tomatoes in a colander over the sink.
Combine the tomatoes, oil, garlic, oregano, and salt in bowl.
Mix the mozzarella and Parmesan in second bowl.
Sprinkle the cheeses over dough, leaving a half inch border around edges.
Top with tomato mixture and bake until well browned and bubbling, about 15 minutes.
Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes before serving.
