- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 tablespoons plus ½ cup olive oil, plus more for bowl
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Coat an 18×13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.
Yield: One pizza dough, about 6 servings
- 1 28-oz. can whole peeled tomatoes, drained
- 2 anchovy fillets packed in oil, drained
- 2 cloves garlic cloves
- 6 tablespoons olive oil
- ¼ cup fresh basil leaves
- Kosher salt and freshly ground black pepper
Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
Yield: about 5 cups
- Grandma-Style Pizza Dough (recipe above)
- 12 ounces fresh mozzarella, grated (about 2½ cups)
- 1½ cups Sauce (recipe above)
- Flaky sea salt (such as Maldon) and crushed red pepper flakes (for serving; optional)
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.
Yield: 1 pizza, about 6 servings
From Bon Appetit Magzine, September 2014 edition; Recipe by Alfia Muzio
Gray: This was really easy and it is something that you can do all the work for ahead of time. I made the dough the night before and made the sauce in the morning and sliced all the toppings. Then I just got it out to stretch and rise so it would be ready when folks arrived. Then we topped it and baked it. While we were waiting for it to cool, we had our salad and poured our wine and then enjoyed the pizza. It was a fun and easy dinner party, and making it a decorate your own pizza means than none go away dissatisfied.
Katie: First off, don’t let the multiple steps fool you; this one wasn’t all that difficult to pull together! Secondly, we are happy to share one of the recipes from our big binder of things that we have cut out from magazines or printed and have never made. We had so much fun having our own pizza party, and let everyone put the toppings they desired on their section of the pizza. We only had five people, so we made the last section cheese only. Everyone seemed to love it and we would definitely do it again. Enjoy!