This pizza style originated in Long Island, New York, reminiscent of the style of pizzas made by Italian grandma's who didn't have access to a pizza oven. It's most similar to the Sicilian style of pizza made with a thick base.
- 60 ml (¼ cup) extra-virgin olive oil
- salt, to season
- 1 garlic clove, grated
- 250 ml (1 cup) tomato passata
- 1 cup cherry tomatoes, sliced
- 1 cup grated mozzarella cheese
- ½ cup basil leaves, to serve
Grandma pizza dough
- 500 g plain flour (or bread flour)
- 7 g (1 sachet) dry yeast
- 1 tsp sea salt
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started one day in advance.
- For the dough, combine the flour, yeast and salt in a large bowl. Add 350 ml water, stir to combine, then pour over the olive oil. Turn the dough over to coat in the oil, then cover with a plate and refrigerate overnight.
- Punch the dough down and press into a large rectangular baking dish. Allow to stand at room temperature for about 30 minutes or until the dough has doubled in size.
- Preheat the oven to 200°C.
- Press down the dough with your fingertips, then pour over most of the olive oil and season with salt. Mix the garlic into the passata, then spread over the top of the dough. Scatter with the cherry tomatoes, then the cheese.
- Drizzle with a little more oil and season with a little more salt.
- Bake for 20-25 minutes or until the base is golden and crisp. Remove from the oven, allow to stand for 5 minutes, then tear over the basil leaves and cut into slices to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.