Video: Pizza Two Ways
Watch along as Christopher makes pizza (two ways!) at home with the famous Alimentari prepared pizza dough!
Sheet Pan “Grandma Style” Pizza
1 bag Alimentari pizza dough
1 Tbsp Olive oil, plus more for coating the pan and finishing the pizza
1 14oz can Chopped Tomatoes
1 clove Garlic, pressed
1 pinch Dried oregano
1 pinch Sea salt
200g Pizza Mozzarella, grated or finely chopped
Method
Preheat oven to as high as it allows!
Bring the pizza dough out of the refrigerator and let it sit at room temperature for at least 30 minutes up to an hour. This relaxes the dough and will allow it to stretch into the shape you want.
Lightly oil a half sheet pan with olive oil to prevent the dough from sticking to the pan.
Flip the dough out of the bag into the pan and work the dough into the sides of the pan, stretching the dough gently and deflating the dough with your fingertips.
Make the sauce: Combine the can of tomatoes with the olive oil, garlic, dried oregano, and salt.
Top the pizza: First, spoon the sauce onto the pizza and spread it out with the back of the spoon. Top with cheese and other toppings that make you happy! We like Ezzo pepperoni and fennel seeds for a classic Pepperoni Pizza.
Cook at the highest heat for 20-25 minutes, until the bottom is crisp and the crust is golden brown.
Crispy Crust Pizza on a Stone
1 bag Alimentari pizza dough
All-purpose flour, for dusting the work surface
Semolina flour, for dusting the pizza peel and working with the dough
1 14oz can Chopped Tomatoes
1 clove Garlic, pressed
1 pinch Dried oregano
1 pinch Sea salt
200g Pizza Mozzarella, grated or finely chopped
Method
Preheat oven or barbeque with a pizza stone inside to as high as it allows!
Bring the pizza dough out of the refrigerator and let it sit at room temperature for at least 30 minutes up to an hour. This relaxes the dough and will allow it to stretch into the shape you want.
Make the sauce: Combine the can of tomatoes with the olive oil, garlic, dried oregano, and salt.
Coat a wooden or marble work surface with all-purpose flour to prevent the dough from sticking while shaping it.
Coat the pizza peel with semolina flour to prevent sticking while transferring the dough to the pizza stone.
Dip the pizza dough into a bowl of semolina flour and set it on the flour-coated work surface.
With your thumb, pushed down the dough around the edge of the dough ball, about 1” from the outer edge of the dough, to create a 1” wide crust around the dough.
With your fingertips, deflate the dough across the entire surface.
Pick up the dough with the backs of your hands, passing it from one hand to the next, while turning the dough and stretching it with the help of gravity.
Lay the stretched dough on the pizza peel.
Now work quickly to top the dough with the sauce and toppings. The longer it takes, the more likely the dough will stick to the peel, so work quickly!
Top the pizza: First, spoon the sauce onto the pizza and spread it out with the back of the spoon. Top with cheese and other toppings that make you happy! We like a classic cheese pizza in this style.
Cook at the highest heat for 10-12 minutes, until the bottom is crisp and the crust is golden brown.
Finish with a drizzle of olive oil and some sprigs of fresh basil. Enjoy!
