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Chicken, Black Olive, and Provolone Grandma Pie

Ingredients

Grandma Style Pizza Dough

  • 1 envelope active dry yeast
  • ½ cup + 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 4 cups all-purpose flour, divided, + more for surface

Tomato Pizza Sauce

  • 1 (28 oz) can whole peeled tomatoes
  • 2 anchovy fillets, packed in oil and drained
  • 2 cloves garlic, minced
  • 6 Tbsp olive oil
  • ¼ cup fresh basil leaves
  • kosher salt and freshly ground black pepper

Grandma Pie

  • pizza dough
  • 12 oz fresh mozzarella, grated (about 2½ cups)
  • 4 oz sharp provolone cheese, grated (about 1 cup)
  • 1 ½ cups tomato pizza sauce
  • ¼ red onion, thinly sliced
  • ½ cup Sicilian oil-cured black olives pitted, coarsely chopped

For Serving

  • crushed red pepper flakes
  • shredded Parmesan cheese

Instructions

Grandma Style Pizza Dough

  • Combine yeast and 1 ½ 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 the baking sheet. (If the 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 the yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes

Tomato Pizza Sauce

  • In the bowl of a food processor, add the tomatoes, anchovies, garlic, oil, and basil. Puree until smooth (some texture is good)
  • Season with salt and pepper

Grandma Pie

  • Place a rack in the lower third of oven and preheat to 525° F, or as high as the oven will go.
  • Once the dough has risen in the 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.