The Atlanta Journal-Constitution
O4W ANTHONY SPINA’S MAKE YOUR OWN GRANDMA PIE
A minimalist study in crust, sauce and cheese, the Grandma Pie is the perfect pizza to make at home. And Anthony Spina, the pizza maker from New Jersey who moved to Atlanta and opened O4W in early 2015, is just the guy to show you how.
“That’s why it’s named the Grandma Pie,” says Spina, who moved O4W to a new location on Main Street in Duluth in 2016. “You don’t need to have real pizza making skills. Making it in a pan makes all the difference.” — BOB TOWNSEND
FOR THE DOUGH
Using bread flour, more water, and gently stretching and pricking the dough makes for a chewy, crispy crust. Proofing the dough on the same oiled sheet pan used to bake the pizza allows it to stretch on its own and makes cleanup easier. 2 tablespoons canola oil 1 tablespoon olive oil 3/4 cup water 1 1/2 cups bread flour, King
Arthur preferred 2 ¼ teaspoons instant or rapid-rise yeast 1 teaspoon sugar 3/4 teaspoon salt
Coat a rimmed baking sheet with 2 tablespoons canola oil. Combine water and 1 tablespoon olive oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water and oil mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
Transfer dough to the oiled baking sheet and turn to coat. Stretch dough to a 10 by 6-inch rectangle. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1½ hours. Stretch dough to the corners of the baking sheet, cover loosely with plastic wrap, and let rise in a warm place until slightly puffed, about 45 minutes. Using your fingertips, gently press dough to the corners of the baking sheet. If the dough snaps back, cover it, let it rest for 10 minutes, and try again. Do not overwork the dough! — ADAPTED FROM A RECIPE FROM COOK’S COUNTRY.
FOR THE SAUCE
Though many Grandma pie recipes call for tomatoes straight out of the can, with garlic and seasonings added, Anthony Spina of O4W Pizza prefers to make a simple marinara sauce with ground tomatoes, quickly simmered, to “take the bitterness out. ”Add fresh chopped garlic, if you prefer. 1 (28-ounce) can ground or crushed tomatoes, such as Cento brand, well drained 1 tablespoon olive oil 1 tablespoon butter pinch of sugar, salt and ground black
pepper to taste
In a sauce pan over medium heat, combine crushed tomatoes, oil, butter, sugar, salt and pepper and bring to a simmer. Cook until smooth and just reduced, about 20-30 minutes. Adjust seasoning and hold at room temperature or refrigerate if not using right away. Makes 8 servings.
Per serving: 55 calories (percent of calories from fat, 51), 1 gram protein, 6 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 4 milligrams cholesterol, 241 milligrams sodium. — ADAPTED FROM A RECIPE FROM ANTHONY SPINA OF O4W PIZZA.
FOR THE TOPPINGS
The secret ingredient of Anthony Spina’s cheese mix is grated pecorino, which gives his Grandma Pie a distinctive salty, sharp edge. Fresh basil leaves scattered atop the warm pie create the final layer of aroma and flavor. 6 ounces shredded whole milk low
moisture mozzarella cheese ¼ cup grated pecorino cheese 6 ounces fresh whole milk low moisture
mozzarella cheese olive oil in a squirt bottle fresh torn basil leaves To assemble and bake the pizza Adjust oven rack to lowest position and heat oven to 500. Using a pizza stone will make for more even baking.
Using a fork, prick the dough until there are small holes covering the entire crust. Layer shredded mozzarella evenly over crust, leaving ½-inch border around edges. Ladle six lines of tomato sauce diagonally across the crust and sprinkle with grated pecorino. Dot knobs of fresh mozzarella over the sauce at even intervals. Squirt a bit of olive oil over the toppings and crust and bake until well browned and bubbling, about 15-20 minutes. Slide pizza onto a rack, top with torn basil, and let cool slightly before cutting into squares.
Makes: 8 square slices — ADAPTED FROM RECIPES FROM COOK’S COUNTRY AND ANTHONY SPINA OF O4W PIZZA.
Per slice: 360 calories (percent of calories from fat, 54), 15 grams protein, 27 grams carbohydrates, trace fiber, 22 grams fat (9 grams saturated), 46 milligrams cholesterol, 649 milligrams sodium.