Ingredients for Atk's Grandma Pizza
- 2 tablespoons olive oil
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- desired amount of diced tomatoes
- desired amount of garlic cloves
- desired amount of dry oregano
- 1/2 cup shredded mozzarella cheese
- desired amount of parmesan cheese
- desired amount of fresh basil
- 1/4 cup pizza sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Atk's Grandma Pizza? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Atk's Grandma Pizza
- Preheat oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 30 minutes.
- In a large bowl, combine 1 cup warm water (105-115°F), 1 teaspoon sugar, and 2 teaspoons active dry yeast. Let stand for 5 minutes until foamy.
- Add 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it in half. On a lightly floured surface, roll or stretch each half into a 12-inch circle or oval.
- Transfer the dough to a piece of parchment paper.
- Spread 1/4 cup pizza sauce evenly over each crust, leaving a 1/2-inch border.
- Top with 1/2 cup shredded mozzarella cheese, and your desired toppings.
- Carefully slide the pizza (on the parchment paper) onto the hot pizza stone or baking steel.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
35g
Carbs
10g
