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Black Olive and Provolone Grandma Pie

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer. The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles. Dough for a grandma pie proofs for a short period of time, if at all. The resultant crumb is still soft, but slightly thinner and denser than the Sicilian—leaner, lower to the ground, with a greater emphasis on the olive-oil-crisped bottom crust. This dough also cold-ferments overnight in the fridge. The extended rise time gives the crust a nutty, developed flavor and a great chew. Says Pinello: “It’s the difference between a decent pizza and an incredible pizza.” From: bonappetit.com

12 ounces fresh mozzarella, grated (about 2½ cups)
4 ounces sharp provolone cheese, grated (about 1 cup)
1½ cups Fresh Tomato Pizza Sauce
¼ red onion, thinly sliced
½ cup Sicilian oil-cured black olives, pitted, coarsely chopped
Crushed red pepper flakes (for serving; optional)
Grandma-Style Pizza Dough
1 envelope active dry yeast (about 2¼ tsp.)
2 tablespoons plus ½ cup olive oil (for baking), plus more for bowl
2 teaspoons kosher salt
4 cups all-purpose flour, divided, plus more for surface
Fresh Tomato Pizza Sauce
28-oz. can whole peeled tomatoes, drained
2 anchovy fillets packed in oil, drained
2 cloves garlic cloves
6 tablespoons olive oil
¼ cup fresh basil leaves
Kosher salt and freshly ground black pepper

For the tomato sauce

Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.

Save the drained tomato liquid and add to your next vegetable soup or braise, or use in place of water to make tomato rice.

For the dough

Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.

Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)

Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

For finished Pizza

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.