Grandma-Style Pizza

Mozzarella, Cherry Tomatoes, Corn, Shallots, Olive Oil

Baker Charbel Abrache of Red Hound Pizza | Takoma Park, MD

“Our pizza is inspired by the grandma-style pizza that you can get at any New York slice joint. We care deeply about sourcing quality ingredients from local farms, including flour. King Arthur is a great source for any baker that is looking for quality and reliability. This recipe will yield a pizza that is light and crunchy with a complex flavor from the whole wheat flour.” —Baker Charbel Abrache

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Adapted by StarChefs  |  october 2024  |  Photo: Cameron WhitMan

INGREDIENTS

Poolish:
100 grams King Arthur whole wheat flour
1 gram dry yeast

Biga:
300 grams King Arthur whole wheat flour
2 grams dry yeast

Dough:
Yield: Four 12-inch  pizzas
750 grams King Arthur Sir Galahad flour 
194 grams King Arthur Type 00 flour 
285 grams King Arthur whole wheat flour 
26 grams kosher salt 

To Assemble and Serve:
Yield: One 12-inch pizza
480 grams grated low-moisture mozzarella
500 grams cherry tomatoes, halved
200 grams fresh corn kernels
200 grams thinly sliced shallots
Olive oil

METHOD

For the Poolish:
In a mixing bowl, add flour, yeast, and 100 grams water. Mix until well combined. Cover and let sit overnight at room temperature.

For the Biga:
In a mixing bowl, add flour, yeast, and 165 grams water. Mix until the flour is just hydrated. Transfer to an airtight container and reserve.

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add 60 grams Poolish, 358 grams Biga, and 830 grams water. Mix 1 minute, or just until just combined. All flours and mix additional 10 minutes. Add salt and mix 1 minute. Increase speed and slowly stream in 170 grams water until a shaggy dough is achieved. Transfer dough to an oiled bowl. Fold and let sit 2 hours at room temperature. Once proofed, divide into 600-gram portions. Place on a lightly floured work surface and shape into rounds. Transfer to airtight container and refrigerate overnight. 

To Assemble and Serve:
Heat oven to 490°F. Place corn on a sheet tray and roast 5 minutes, or until golden. Set aside. Place tomatoes on a parchment-lined sheet tray and roast 10 minutes, or until lightly charred. Set aside. Place 1 Dough portion in an oiled 12-inch square pan. Gently stretch until Dough covers pan. If Dough starts springing back, let rest 3 minutes before shaping. Top with cheese followed by tomatoes, corn, and shallots. Cook 20 minutes, or until desired doneness. Drizzle with olive oil. Cut into 9 slices and serve.

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