Grandma Pizza

Not actually my Grandma, but rather created in the 1970s by Umberto Corteo at Umberto's Pizzeria on Long Island in honor of his mother's version, but it's become our family's favorite for a delicious alternative to the usual pizza.  The number one thing I like about this pizza is that it goes together so quickly and with just a tossed salad, dinner is complete.

I know tonight, homes all over the country will be ordering pizza, but I didn't feel like being around crowds or in traffic.  If you're the same way, try this recipe...I know you'll love it.

Grandma Pizza
Dough:
3 T olive oil
3/4 cup warm water
1 1/2 cups bread flour
2 1/4 tsp. instand or rapid rise yeast
1 tsp. sugar
3/4 tsp salt

For the dough, coat a rimmed baking sheet with 2 T olive oil and set aside.  Combine water and remaining 1 T olive oil in a 1 cup measuring cup.  Using a stand mixer with a dough hook, mix flour, yeast, sugar and salt and mix on low until combined.  With the mixer running, add the water mixture and mix until dough comes together, about 1 minute.  Increase speed to medium low and mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.

Transfer dough to the oiled baking sheet and turn to coat.  Use your hands to stretch the dough to a 10" x 6" rectangle.

Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 to 1 1/2 hours.  Once it's risen, it will be very easy to stretch the dough to the full length and width of the baking sheet.

Once stretched, allow to rise once more, about 45 minutes.

For the Topping:
1 28 oz. can diced tomatoes
1 T olive oil
2 cloves of garlic, minced
1 tsp. dried oregano
1/4 tsp. salt
8 ounces of mozzarella, shredded, about 2 cups
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh basil (in season) or 1 tsp. dried

Drain the tomatoes in a colander.  In a bowl, add the tomatoes and the remaining ingredients, except for the fresh Basil (if using dried, you can add now).

Preheat oven to 500F-degrees.  Sprinkle shredded mozzarella and grated Parmesan cheese over the dough, leaving about 1/2-inch margin around.  Top with the tomato mixture and bake until well-browned and bubbling, about 15 minutes. Slide pizza to a wood board and cool 5 minutes.  Serve with a tossed salad or use this as an accompany to your favorite pasta dish.  Enjoy!

Tomorrow is Thanksgiving and once more, I take an account of all my blessings.  I think this will always be one of my favorite holidays because I was in the kitchen with my mom.  Happy Thanksgiving, y'all!