Call it Grandma pizza, Grandma Pie, or Sheet Pan Pizza. A concept that was new to me, but that would resemble a thin roman dough. I spent a good week researching and perfecting this style of Pizza, by using a pre-fermented dough: Biga.
I used Biga to maximize crust flavor and made different experiments with sauce and cheese to get the best out of this Pizza style, which I found one of the best around. So much flavor concentration and richness that I had to make it twice.
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Makes one 30*40 sheet pan
METHOD 1. The classic
Day 1 - Making the Biga
270 Bread Flour
135 Water (room temp)
0.8 gr yeast
Mix and 14 hr rest
Day 2 - Making the Dough
All the Biga
5 gr Honey
20 gr Water
Mix 2 min
6 gr salt
35 gr Water (to add slowly)
3 hr bulk fermentation, shape, and 2 hr rest in the pan.
Classic Sauce:
400 gr San Marzano Tomatoes
2 TBSP Tomato Paste
2 Garlic Cloves
Olive Oil
Fresh Basil
Salt and Pepper
Deli-style thinly cut Mozzarella
To top: Fresh Basil and Parmesan
Bake at 450F or 230C for 20 min.
METHOD 2. The Concentration of Flavors
Day 1 - Making the Biga
270 Bread Flour
135 Water (room temp)
0.8 gr yeast
Mix and 14 hr rest
Day 2 - Making the Dough
All the Biga
5 gr Honey
20 gr Water
Mix 2 min
6 gr salt
35 gr Water (to add slowly)
48 hr bulk fermentation in the fridge, then shape and 2 hr rest.
Hand-stretch and place over a thin layer of Sesame Seeds.
Bake at 450F or 230C for 20 min, turn it at 10 min mark.
Meaty Sauce:
2 Beef Ribs
2 Sausages
1/2 Glass of Dry White Wine
2 Carrots
2 Celery Stalks
2 Shallots
2 Garlic Cloves
A Bunch of Parsley
800 gr San Marzano Tomatoes
Olive Oil
Salt and Pepper
Stew for 4 Hr, remove the meat (save it for a great dinner) and blitz the sauce.
Whole Milk Full Fat Low Moisture Mozzarella
To top: Fresh Basil and Pecorino Romano
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