I keep coming across these Grandma Pizza recipes and videos, figured I'd give it a try. The dough was very forgiving, I used a recipe from Simply Recipes and started it this morning. Within a few hours it had risen quite nicely (no pics, didn't think I'd be posting this) so I let it do its thing for the remainder of the afternoon.
I preheated the oven to 500F (highest temp in my electric) and placed an upside down sheet pan as recommended on the lowest rack (more on this later). I heavily oiled the second sheet pan and dropped the dough in, spreading it out as much as possible. Since it wouldn't stretch completely, I let it rest for a while and then managed to work it into the corners -
I followed the guidelines for one of these pizzas, and similar to a Detroit, the cheese goes down first. I made sure to place as much as possible along the edges -
Followed by dollops of homemade sauce and nobody says you can't do your own thing and add pepperoni -
Into the oven for 12-15 minutes. After 12, I noticed the bottom wasn't crisping as much as I'd liked, so I removed the upside down pan and placed the pie pan on the rack. I believe the Simply Recipes recipe states to do this since it was using a light colored baking pan. Mine was well worn and dark. At least that's my theory. I suppose if you had a baking stone or steel you'd get good results. The recipe also recommends par-baking the crust which I didn't think was necessary.
The extra few minutes beyond the initial 15 did the trick -
Nicely browned cheese and pepperoni cups!
Cooling on a wire rack to keep the bottom crispy -
Sliced along the dividing lines -
Pizza is calling my name! -
All in all, a very successful oven pizza! I'll be adding this to my "make again" list, but maybe not as here's a preview of what's to come later this week.
Thanks for following along on a fun Grandma Pizza bake. Give it a try.
Regards,
-lunchman
I preheated the oven to 500F (highest temp in my electric) and placed an upside down sheet pan as recommended on the lowest rack (more on this later). I heavily oiled the second sheet pan and dropped the dough in, spreading it out as much as possible. Since it wouldn't stretch completely, I let it rest for a while and then managed to work it into the corners -
I followed the guidelines for one of these pizzas, and similar to a Detroit, the cheese goes down first. I made sure to place as much as possible along the edges -
Followed by dollops of homemade sauce and nobody says you can't do your own thing and add pepperoni -
Into the oven for 12-15 minutes. After 12, I noticed the bottom wasn't crisping as much as I'd liked, so I removed the upside down pan and placed the pie pan on the rack. I believe the Simply Recipes recipe states to do this since it was using a light colored baking pan. Mine was well worn and dark. At least that's my theory. I suppose if you had a baking stone or steel you'd get good results. The recipe also recommends par-baking the crust which I didn't think was necessary.
The extra few minutes beyond the initial 15 did the trick -
Nicely browned cheese and pepperoni cups!
Cooling on a wire rack to keep the bottom crispy -
Sliced along the dividing lines -
Pizza is calling my name! -
All in all, a very successful oven pizza! I'll be adding this to my "make again" list, but maybe not as here's a preview of what's to come later this week.
Thanks for following along on a fun Grandma Pizza bake. Give it a try.
Regards,
-lunchman