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Use Rotating Italian Pizza Ovens For Perfect Grandma-style Pizza

By Author: Kari Williams
Total Articles: 76

Making the perfect pizza is part art, part science. The thin crust of the beloved grandma-style pizza is especially tricky: if baked too soon, the dough has an unpleasant firm and chewy texture. To achieve its ideal floppy form, rotating Italian pizza ovens are sure to do the trick.

The challenge of grandma pizza does not lie in its ingredients. In fact, you might have all of these ingredients in your kitchen. To make the dough for one pie that serves six, you’ll need:

• 4 cups of all-purpose flour, divided. Don’t put away the flour once you’ve measured the required amount; you’ll need more flour to dust the surface.
• 1 envelope of dry active yeast to ensure plenty of air bubbles—puffy crust is the star of grandma style pizza’s signature dough. If you have active yeast in a jar, simply measure about 2¼ teaspoons.
• 2 teaspoons of kosher salt
• 2 tablespoons and ½ cup of olive oil; make sure to set an additional amount of olive oil aside for the bowl.

Once you’ve gathered the ingredients, combine yeast and 1½ cups of warm water in a large bowl. The water should reach a temperature between 105° and 110°, this step is crucial! If the water is below the ideal range, it will be too cold to activate the yeast and the dough won’t rise; if the water is higher than 110°, it will kill the yeast and the dough won’t rise. Allow the yeast and water mixture sit for about ten minutes until it begins to foam.

Mix 2 tablespoons of olive oil, followed by salt, and 2 cups of flour into the mixture. Add the remaining flour one cup at a time. Mix the ingredients until a sticky dough forms.

Knead the dough on a lightly floured surface. After 10 to 12 minutes of kneading, the dough should be soft, smooth, and elastic. Mold the dough into a ball by pulling each side inside and pinching the ends, and place it in an oiled bowl. Use plastic wrap to cover the dough and let it chill for 24 hours.

Before baking the pizza, use the remaining ½ cup of oil to coat a rimmed baking sheet that measures 18x13”. Gently and gradually stretch the dough to the edges of the baking sheet. If the dough is difficult to work with, let it rest 10 minutes.

Once you’ve stretched the dough over the baking sheet, cover it tightly with plastic wrap for its second rise. Be sure to place it in a warm place (about 70°) for the yeast to grow. After 30 to 40 minutes, the dough will form air bubbles and it’s ready to bake.

Top the pizza with your favorite toppings. Bake the pizza on the oven’s highest setting—500°-550—for 20 to 30 minutes or until the dough is golden. Rotating Italian pizza ovens will evenly cook your delicious pie for the perfect grandma-style pizza.

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