| Level: | Easy |
| Yield: | 2 pizzas |
Ingredients
- 2 1/2 cups flour (I’m using bread flour but you could use all-purpose)
- 1 tablespoon kosher salt
- 1 teaspoon instant yeast or 1/2 ounce fresh yeast
- Extra-virgin olive oil, for the baking sheets
- One 28-ounce can crushed tomatoes (San Marzano if possible)
- 6 tablespoons extra-virgin olive oil
- 10 leaves fresh basil
- 3 cloves garlic
- Kosher salt
- 12 ounces mozzarella (fresh if possible), sliced or shredded
- Cracked black pepper
- Chile flakes, for sprinkling, optional
- Grated Parmesan, for sprinkling
- 12 leaves fresh basil
Instructions
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
- Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won’t be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn’t stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
- For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 420 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 34 mg |
| Sodium | 459 mg |
Reviews
Excellent recipe, but a couple steps are out of order. If you’re really making a “grandma pie” the cheese goes down first, then the sauce gets spotted on top, not spread evenly. It’ll taste amazing wither way, but that’s the traditional version.
This recipe took me back to childhood when Mom would make 2 pans of pizza before the Friday night football game. After the game we would come home and feast.
One of the easiest and best pizza dough recipes. Very easy to work with (no rolling pin needed) and texture wise is on the lighter side.
I love this recipe and have been using it since Michael Simon first posted it to Instagram. I do believe, however, that this recipe has already been halved and only makes one crust and not two as stated. The video he posted on IG and FaceBook noted the error in the written instructions.
I am 100% Italian & I love this recipe- it’s even better than my Nana’s! We have pizza once a week!
Made the dough this afternoon for the first time and cooked pizza on my BBQ tonite for dinner; it was delicious. I used a large round grill pan and used all of the dough for one pizza. I’ve used the sauce several times already and it is amazing. Thanks Michael for giving us this great recipe and showing us how to make it in the oven and grill!
I love this recipe. The raw sauce is life!
This dough is amazing! I make a double batch every week. So simple and versatile!
This. Is. The. Best. Pizza dough. Ever. So easy to make, so easy to eat, so perfect.
Made this today and it was the best pizza I’ve ever made. Loved the sauce and the crispy crust. The dough was a joy to work with! Thanks Michael!