Cooks Country "grandma pizza"
I loved this pizza dough. The toppings IMO are very flexible, I imagine fresh tomatoes would be fine. It's a pretty sturdy crust once baked, although I had a tough time getting it spread evenly in my pan. That resulted in some thinner/thicker spots in places, but it wasn't a big deal.
I made it as written, and the combo of mozzarella and parm was very nice. I want some right now...
I hav already made this recipe twice since seeing the show. For the longest time I have been looking for a pizza recipe tht works in the home oven,and THIS IS IT. Don't worry about the toppings, use what you like, but the dough recipe is great. It reminds me of my moms (Italian) pizza
What size sheet pan should be used? I can't tell from the recipe. Thanks! I want to make this tomorrow. Also: for those who made it: will it travel well? I want to bring it to a friend's house and want it to be crispy when reheated. Am I dreaming this is possible?
I gave this pizza a second try today and I'm glad I did. My first effort was a near disaster and I think there's fault on both sides of the equation.
For my first try, I measured the flour by weight, made the dough as directed, added the toppings, but also used fresh mozzarella that had been drained.
The dough was so wet that it was hard to work with, but I managed. The fresh mozzarella also added moisture, despite draining it.
The pizza took longer to cook and almost didn't release from the baking sheet- nowhere near sliding out like the ATK demo.
I was not impressed, but it still tasted good overall and yes, did remind me of good old Grandma pizza.
So, it was worth a second attempt with some revisions.
I measured the bread flour very carefully by volume, not weight.
I put the water and evoo in my KA mixer FIRST, then added the dry ingredients. MUCH better incorporation of ingredients to make the dough.
HUGE difference. I don't get why ATK added the wet to the dry, because it goes a hell of a lot better when you add the dry to the wet.
Thinks were looking up!
I sprayed the baking sheet with Crisco (this stuff is terrific-beats Pam)before putting the evoo on the pan, then proofed the dough with loose plastic wrap on top and had sprayed it with Crisco so it wouldn't sitck, tug and pull when I took it off as it had without the non-stick spray the first time.
I carefully measured the mozzarella and parm, and skipped the fresh mozzarella.
The drained tomatoes went on next, per the instructions, and I further topped the pizza with sauteed onion, bell peppers and mushrooms, to make it a "pizza supreme".
In 15 minutes, it was cooked and released perfectly from the pan.
So, my take away for this pizza was:
Measure by volume
Spray the baking sheet and plastic wrap covering
Add dry ingredients to wet, not vice versa
As always, fwiw and ymmv!
Was very excited to make this last night after watching Cooks Country, I prefer a thin crust so after numerous attempts with so-so results, I hoped this would be the one.
The dough is very wet. So wet, I threw out the first batch thinking perhaps I measured too much water. Still very wet the second time so proceeded on with recipe.
The sheet pan size Cook's Country used is 18" X 13". I found this info on a blog and I could tell on the video when she stretched the dough 10" X 6" the extra space in the pan calibrated out to 18" X 13". I followed the recipe exactly. I was impressed with the way the toppings and crust baked nice and bubbly and browned at the same time.
The first bite from a corner piece was so tasty with a nice crisp texture - had the same very pleased reaction as Christopher Kimball. The middle pieces were slightly doughier, less crispy and stuck to pan more. Maybe used up most the oil in the middle of pan when I first set the dough in the pan and flipped it over. The topping amount was just the right balance with crust. Surprisingly though, I felt full into the third piece and this is why. The pizza reminded me of eating bruschetta....wonderful flavor but you wouldn't want to eat a lot if it due to the oil. While I understand the need to spread the dough out and keep it from sticking, I think the oil in this pizza recipe = total 4 TBSP is over the top. My hands were full of oil just holding the pizza.
So the hunt continues for the perfect thin crust. I will find a cleaner recipe with less or no oil perhaps with the same toppings.
Another report- I made this last night, doubling the recipe. See my post above for my modifications.
The dough was once again, very wet, but I worked with it and it was delicious.
Next time I double it, I'll add more flour.
Any guesses as to how this dough would freeze and at what point in the process would you freeze it?