The Pizza Kitchen - Rosemary Sicilian Grandma Pie

This unforgettable pizza recipe from Pizza My Heart's Leah Scurto won the U.S. Pizza Cup West Coast Trials earlier this year.




 

 

Leah Scurto of San Francisco-based Pizza My Heart won the 2018 U.S. Pizza Cup West Coast Trials with this unforgettable Rosemary Sicilian Grandma Pie. She shared her award-winning pizza recipe with PMQ Test Chef Brian Hernandez, and Brian shows you how to make it yourself in this video. The aroma hits you as soon as it comes out of the oven, and it’s like you’re back at Grandma’s house for a big Italian family gathering!

Dough Ingredients:
281g high-gluten flour
120g bread flour
282g water
1.5g instant yeast
8g kosher salt
12g extra-virgin olive oil
2g dried rosemary

Pizza Ingredients
25 oz. dough ball
15 x 15” Allied Metal Grandma pan
5 oz. Bianco DiNapoli crushed tomato sauce
3 oz. Galbani whole-milk mozzarella, shredded
1.5 oz. truffle gouda, shredded
2 oz. toma cheese, shredded
1.5 oz. Galbani mozzarella block cheese, cubed
3-4 oz. sautéed mushroom medley
2 oz. Margherita cup-and-char pepperoni
1 oz. Margherita high-performance pepperoni, pan-fried
5 basil leaves, chiffonade
Parmigiano-Reggiano

Directions:

Soak the rosemary and olive oil for one hour before making dough. Cold-ferment dough ball for 48 hours. Pull the dough ball out of refrigerator an hour before stretching. Generously oil Grandma pan. Place dough ball in the middle of the pan and gently push dough out evenly. Cover with plastic wrap and let sit for an hour. Then push the dough out one more time so it reaches corner of the pan. Par-bake at 500-525 degrees for about five minutes or until slightly browned.

For mushroom medley, thinly slice 5 cremini mushrooms, 6 shiitake mushrooms and 3 heads of oyster mushrooms. Add EVOO to a large sautee pan and cook shallot until it turns translucent. Add mushrooms, butter and thyme, Cook on medium high until mushrooms are tender but not overcooked. Add a pinch of salt and pepper for flavor.

Slice 10-12 slices of Margherita pepperoni into thirds. Toss in a sautéed pan and cook until crispy. Place on paper towel to drain oil.

Place par-baked dough on lightly oiled Grandma pan. Evenly spread out your three shredded cheeses, leaving one inch of crust around the edges. Spread half of your mushroom medley out, drizzle with sauce and add cup-and-char pepperonis. Layer remaining mushroom medley around pepperonis. Bake the pizza at 525 degrees for 7-10 minutes until crust is golden-brown.

Remove pie from the pan. Drop small diced cubes of mozzarella into the middle of the pepperoni cups and add pan-fried pepperoni on top. Return pizza to oven straight on the brick for 30-45 seconds to make the bottom of the pizza golden-brown and crispy. Finish with chiffonade of basil and freshly grated Parmigiano-Reggiano.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Pizza Pizzazz 2019 Results

Kyle Rosch claimed his third Pizza Pizzazz title at the Mid-America Restaurant Expo!

Pizza: Roots & Routes - Quad Cities

In our new documentary series, Pizza: Roots & Routes, we will be exploring different regional pizza styles, and the people and culture behind them. In this episode we take you up the Mississippi to discover pizza of the Quad Cities.

How Pizzeria DeVille Uses The Fire Within's Mobile Ovens to Stoke Success

The Pizza Kitchen - Lemon Jubilee Beignets

Brian Hernandez visited Panini Pete's in Fairhope, Alabama. Pete Blohme was kind enough to share his special recipe for lemon jubilee beignets. Now you too can try this recipe in your own kitchen! Makes a great appetizer or seasonal menu item.

The Pizza Kitchen - Quad Cities Style-Pizza

Originating in the Quad Cities region of Iowa and Illinois, this pie has a darker, sweeter and thinner crust, a thick, feisty sauce and the deliciousness of fennel sausage.

Go For The Dough - Shawn Randazzo's Detroit Style Dough

Enjoy this Detroit style pizza dough recipe, courtesy of award-winning pizza chef Shawn Randazzo of Detroit Style Pizza Co. For one of Shawn's award-winning pizza recipes, visit PMQ.com/detroittwist

The Chef's Corner: Shawn Randazzo, Detroit Style Pizza Co.

Shawn Randazzo sits down in the Chef's Corner to talk about Detroit pies, competing and what inspires his creations from the Motor City!

Pizza: Roots & Routes - Detroit

Check out the first installment of PMQ's new documentary series, with a focus on the origins of the Detroit-style pizza!

The Pizza Kitchen - The Twist: A Detroit Style Pizza

PMQ hits the road to meet Shawn Randazzo of Detroit Style Pizza Co.

Video highlights: The 2019 Pizza Power Report

Daniel Lee Perea walks you through some of the high points of this year's Pizza Power Report, PMQ's annual state-of-the-industry analysis.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags