Caputo Americana Grandma Pie

Orlando Foods puts a spin on a homemade classic with Americana flour and crushed tomato



 

Ingredients (for 12 pizzas):

25kg “00” Americana flour
15.5 L water
500ml EVOO 
(extra-virgin olive oil)
125g fresh yeast
625g salt
15x15x1 Grandma Pizza pan
22 oz. dough ball
12-13 oz. mozzarella cheese, shredded
12 oz Ciao crushed tomato

 

Dough Recipe:

Add your water to mixer and dissolve fresh yeast in water. Pour in half of the “00” Americana flour. Mix at slow speed, then slowly add salt while mixing. Once salt is fully mixed in, add the remainder of flour to the mixer and continue mixing. Mix for a couple minutes, then slowly add the oil. Mix until fully incorporated and a cohesive dough ball has formed in the bowl. Mix for a total of 15 minutes from beginning to end. Place on your bench and let rest for 30 minutes. Then refrigerate for 24 to 72 hours—the longer the better for flavor and crumb structure.

 

Grandma Pie Recipe:

Place your dough ball in the grandma pan and begin to stretch it out to reach all the corners. This will take time. Once you have reached all the corners and filled the entire pan, cover your dough and let it rest in a warm area for about 30 to 60 minutes until you see a rise in the dough. Make sure you get your dough into all of the corners after your rise, and then you can begin to top the pizza.

Spread your cheese evenly over the pie. Do not be afraid to take the cheese far out to the edges. Add diagonal lines of crushed tomatoes over the whole pie. Bake at 550 to 600 degrees for about 10 to 12 minutes or until the crust is golden-brown and firm on the bottom.

Fresh basil or shredded Parmesan will top off the pie nicely after the bake while adding some color and texture.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef's Corner: Leah Scurto - Rosemary Sicilian Grandma Pie

Chef Leah Scurto shares the secret to her victory at the 2018 West Coast U.S. Pizza Cup with the Rosemary Sicilian Grandma Pie.

Pizza Without Borders: Italy’s Polyamorous Affair With Specialty Flour

Pizza makers try to find a way to make themselves unique in the market

Recipe of the Month—Khachapuri Stuffed Bread With Mozzarella, Feta Cheese and Baked Egg

This overseas treat can wow your customers, featuring Saputo Premium Gold Mozzarella

SmartMarket: MPP Marketing takes a fresh look at sustainability for pizzeria printing services

Paper to Trees: Marketing with Integrity

Make the most of your meats

Chefs and operators weigh in on the most in-demand Italian meats of the moment.

SmartMarket: Operators Turn Heads With Signature Menu Items from Caputo

Leading industry cheese manufacturer Caputo Cheese in Melrose Park, IL, offers custom cheese solutions to inspire innovation.

How gift cards can help your store give the gift of pizza—and make a little money in the process

Gift cards provide a plethora of marketing opportunities, especially around the bustling holiday season.

Celebrate National Pizza Month with this art from our readers

For National Pizza Month, we here at PMQ wanted to engage our readers’ creativity, and what better way to do so than letting them create our National Pizza Month cover art?

Chicago is my kind of town

PMQ's managing editor expounds upon his experiences with Chicago-style pizza and what you can look forward to in the October issue of PMQ Pizza Magazine.

Keep your thin crust from becoming tough and chewy

The Dough Doctor offers a few tips on how to keep your crust crisp.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags