Ingredients
Grandma Pizza Yield: 12" x 12" Grandma Pizza- 18 oz. Pizza dough ball, slacked
- 9 oz. (9 slices) Grande Avorio® Fresh Mozzarella, sliced
- 5 oz. Plum tomato, hand crushed
- 3 oz. Tomato sauce, prepared
- 2 1/2 oz. Olive oil, divided
- 1/4 oz. Basil chiffonade
- Grande Romano, grated, to taste
- Sea salt, black pepper & oregano, to taste
- Garlic oil, to drizzle
Directions
Grandma Pizza- Slice 9 oz. Grande Avorio® into 9 slices.
- Pour 1 1/2 oz. olive oil into a 12-inch x 12-inch pan to coat the inside of the pan with oil.
- Place dough in pan, coat dough with oil.
- Push dough out to the ends of the pan and let rest for 1 hour in a warm area.
- Gently re-push dough out to the corners of your pan. Lightly dimple the dough with your fingertips.
- Par bake your pizza for 8 to 9 minutes at 500-550°F.
- Warm 5 oz. hand crushed plum tomato and 3 oz. tomato sauce and set aside.
- Remove pizza from oven, pour the remaining 1 oz. of oil around the sides of the pan. Top with 9 Grande Avorio® slices, leaving 1/2-inch border around the outer edge.
- Place pizza back into the oven and bake for 2 to 3 minutes or until cheese is melted and crust is golden.
- Remove pizza from oven and pan, slice into 9 slices and spread blended sauce diagonally across pie.
- Finish with salt, pepper, oregano, Grande Romano, basil, and garlic oil or olive oil.