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!
281g high-gluten flour
1.5g instant yeast
8g kosher salt
12g extra-virgin olive oil
2g dried rosemary
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
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.