A focaccia-style dough baked in a tray and topped with crushed tomato, buffalo mozzarella and parmesan. Thick, soft in the middle and crispy underneath. Try this instead of a classic margherita pizza.
Grandma Pie
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Category
Lunch
Servings
8
Prep time
4 minutes
Cook time
30 minutes
This isn’t an attempt at authentic Sfincione. If you want that, you can find the recipe here. This is grandma pie: a focaccia-style dough baked in a tray with a simple crushed tomato sauce, buffalo mozzarella and parmesan on top. It comes out thick, soft in the middle and crispy underneath.
The dough is high hydration, which means it’s wetter than a standard bread dough and you handle it differently. Instead of kneading, you do four rounds of stretching and folding with rests in between. It looks messy at first and feels too wet, but that’s exactly right. Don’t be tempted to add more flour.
This one needs a bit of planning. The mozzarella needs to drain in the fridge for at least two hours before baking, and the dough takes about four hours from start to oven. Almost all of that is resting time, but factor it in.
Ingredient Notes
Bread flour: Higher protein content than plain flour, which gives the dough structure and chew. Don’t substitute plain or all-purpose flour as it will change the texture. Look for bread flour or strong flour at the supermarket. It should be 12% of higher in protein.
Dry yeast: Check it’s not past its use-by date before you start. When mixing with the water temperature, you want it warm to the touch but not hot, around 32°C (90°F). Too hot and it kills the yeast; too cold and it won’t activate properly. How do you know if your yeast is activated? After you mix it with water and leave it for a bit, it should start to foam or bubble on the top.
Buffalo mozzarella: Has a high moisture content and needs time to drain before going on the pizza. Skip this step and the water releases during baking, making the base soggy. Slice it and leave it on paper towel on a wire rack in the fridge for at least two hours. Fior di latte (cow’s milk mozzarella) also works if you can’t find buffalo.
Canned whole peeled tomatoes: Crush them by hand directly into the pan rather than using pre-crushed or diced tomatoes, which tend to be watery and more acidic. Crushing by hand gives you control over the texture of the sauce.
Equipment you’ll need
- Large mixing bowl
- Heavy based baking tray
- Medium saucepan
- Chopping board and knife
- Danish dough whisk and wooden spoon
- Measuring jug and small bowl
- Dough scraper (options)
Ingredients
- 7g (2¼ tsp) dry yeast
- 475ml warm water (32°C/90°F)
- 60ml (¼ cup) olive oil
- 600g (4 cups) bread flour
- 12g (2½ tsp) cooking salt (kosher salt)
- 400g canned whole peeled tomatoes
- 5 sprigs basil leaves
- ¼ tsp dried oregano
- Sea salt, to season
- 250g buffalo mozzarella ball
- 20g (¼ cup) finely grated parmesan
Directions
Prep and proof dough
First, slice the mozzarella into 1cm thick slices and place on some paper towel on a wire rack over a tray. Set aside in the fridge for at least 2 hours to drain and dry out.
Now, place the yeast in a large bowl and mix in water until dissolved.
- Pour in 30ml of the oil, then add the flour and salt. Mix until just combined and the flour is hydrated.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
Stretch and fold dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Prep the sauce and topping
- Place the tomatoes and basil in a medium saucepan and crush them with your hand for a few minutes, until really well crushed.
- Add the oregano and a pinch of salt and place over a medium heat. Bring to a simmer, then cook for 10 minutes, stirring occasionally. Transfer to a bowl and set aside to cool to room temperature.
Shape and bake
Preheat the oven to 220°C fan forced (428°F).
- Drizzle about 20mls of the oil in the bottom of a heavy based baking tray. Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes.
- Uncover the tray and drizzle over a little more oil, then use your fingers to create little dimples throughout the dough.
- Bake for 15 minutes, then remove from the oven to a wire rack.
- Working quickly, drizzle over the tomato sauce and spread gently. Top with the remaining basil leaves, the parmesan, then the sliced mozzarella.
- Return to the oven for a further 15 minutes, until golden and cooked through.
- Set aside on a wire rack to cool in the tray for 10 minutes, before turning out and slicing to serve.
Recipe notes
Chef Tips
High hydration dough
This is a high hydration dough (around 80%), which means it’s wetter than a regular bread dough. When you first mix it, you’re not aiming for a smooth ball. Mix until the flour is fully incorporated and no dry patches remain. That’s all you need to do at this stage.
Don’t knead it
This dough doesn’t get kneaded in the traditional sense. The stretch and fold method does the same job without overworking it. Wet your hand, grab a corner of the dough, stretch it up and fold it back over the centre. Rotate the bowl and repeat four times. That’s one round done.
It will be sticky
The stickiness is normal and expected with a high hydration dough. Don’t add more flour to compensate. Use wet hands or lightly oiled hands when handling the dough, or use a dough scraper to help move it around the bowl without it clinging to everything.
Don’t skip the rests
Each 30-minute rest lets the gluten relax and the dough develop structure without any effort from you. Rushing these will make the dough harder to work with and the final texture less open. Set a timer and leave it alone.
Room temperature affects the rise
If your kitchen is cold, the dough will take longer to rise and may feel sluggish between folds. A warm spot helps: the oven with just the light on, near a warm appliance, or a sunny bench. If your kitchen is very warm it may rise a little faster than the timings suggest.
FAQs
Can I make this ahead of time? The dough can be made a day ahead and left in the fridge overnight for a slow rise, which also develops more flavour. Bring it back to room temperature for about an hour before shaping. The tomato sauce can be made up to two days ahead and kept in the fridge.
Can I use fresh yeast? Yes, just triple the amount of yeast that’s in the recipe.
Can I store leftovers? It’s best eaten fresh on the day it’s made. Leftovers can be stored in an airtight container at room temperature for a day, or in the fridge for up to two days. Reheat in a hot oven for five minutes to crisp it back up.
Do I need a stand mixer? No. This recipe is done entirely by hand using the stretch and fold method, which replaces any need for a machine. A dough scraper is helpful but not essential.
