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.


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