Best Amatriciana Pizza Grandma Style Recipes

Tony's Trending Recipe: Pizza Amatriciana image

Provided by Pizza Today

Number Of Ingredients 12

One 8½ to 13 ounce dough ball
6 to 7 slices of whole milk or part skim mozzarella
½ to 1 ounce grated Pecorino Romano (if available, try pecorino from Amatrice, Italy )
Amatriciana Sauce (Recipe below)
4 ounces guanciale, cut randomly ¼ -inch in length (Can be slightly thick to thin. I prefer thick, large, fatty cubes)
5 ounces San Marzano DOP tomatoes or high-quality whole peeled tomatoes run through a food mill or firmly hand crushed
¼ ounce minced yellow or white onion (optional)
Pinch of chopped garlic (optional)
⅛ to ¼-ounce minced Calabrian peppers, or a pinch of crushed red pepper (optional)
Pinch of black pepper
Pinch of sea salt
Extra virgin olive oil

Steps:

Shape and stretch your pizza into a 12- or 13-inch circle.
Evenly layer your mozzarella slices, place your pizza in your oven and cook half way.
Take your pizza out of your oven and spread your Amatriciana sauce over the top, leaving a ¼-inch border.
Place your pizza back into your oven and finish the bake.
Cut into desired slices, drizzle with EVOO and pecorino.
Serve.
Heat oil in a large skillet over medium heat.
Cook the guanciale for 1 to 2 minutes.
Add your onions and garlic and continue to cook for approximately 1 more minute. I prefer my guanciale to be slightly crispy for this recipe.
Carefully stir in tomatoes and add salt, pepper and crushed red pepper.
Simmer for 15 minutes, continuously stirring.
Set aside and cool down.

Grandma's Pizza image

Provided by Michael Symon : Food Network

Categories main-dish

Yield 2 pizzas

Number Of Ingredients 14

2 1/2 cups flour (I'm using bread flour but you could use all-purpose)
1 tablespoon kosher salt
1 teaspoon instant yeast or 1/2 ounce fresh yeast
Extra-virgin olive oil, for the baking sheets
One 28-ounce can crushed tomatoes (San Marzano if possible)
6 tablespoons extra-virgin olive oil
10 leaves fresh basil
3 cloves garlic
Kosher salt
12 ounces mozzarella (fresh if possible), sliced or shredded
Cracked black pepper
Chile flakes, for sprinkling, optional
Grated Parmesan, for sprinkling
12 leaves fresh basil

Steps:

For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
Position an oven rack in the center of the oven and preheat to 450 degrees F.
Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.