Grandma Style Pizza
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
420 minutes
Ingredients
- 565g flour
- 140g cornmeal
- 425g water
- 133 g oil
- 5g yeast
- 4g salt
- 15g honey
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1/2 yellow onion, minced
-
5 cloves garlic, minced
-
1/2 cup red wine
-
Spiceology Aleppo Pepper Flakes , to taste
-
2 tablespoons Spiceology Mediterranean Oregano
-
16 oz can San Mariano whole tomatoes, peeled
-
salt and pepper, to taste
-
1/2 cup red bell pepper
-
1/2 cup green bell pepper
-
1/4 cup garlic, minced
-
1/2 yellow onion, minced
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2 tablespoons Spiceology Purple Haze All Purpose Rub
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1/4 cup chili oil
-
salt, to taste
For the dough
For the marinara
Veggie topping
Directions
For the dough
- Mix yeast with the warm water and let bloom.
- Add rest of ingredients and mix until fully incorporated.
- Put into a greased bowl and wrap with plastic.
- Let it proof for about 5-6 hours or overnight.
- Oil up a sheet tray and dust it with cornmeal.
- Oil up your hands and spread out the dough evenly on the sheet tray.
Put your sauce, cheese and topping choice then bake at 420°F covered for 20 minutes, then remove the cover and bake until golden bubbly cheesy goodness.
For the marinara
Cook the onions and garlic with a generous amount of olive in a saucepot until translucent.
Add the Aleppo Chili Flake and deglaze with the red wine.
Reduce all the way.
Toss in the tomatoes and oregano.
Crush the tomatoes with a fork and cook on low heat till thickened.
Season with salt and pepper to taste.
Veggie topping
Toss all ingredients in a bowl and mix well.
I used shredded mozzarella cheese to cover on my pizza.
