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Prep time
12 hours 30 minutes
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Cook time
25 minutes
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makes
1 large pan pizza
Author Notes
Pizza is one of my mother’s specialties in the kitchen. The style she makes is somewhere between a classic “Grandma style” pizza, and a typical pan-style pizza. Its crust is neither thin or thick—it's somewhere in between, with crisp edges and a fluffy interior. Since the dough can be made ahead (see step 2), and it’s baked on a sheet tray, it’s as weeknight friendly as it is weekend worthy.
My mom is known as “Mimi” to my brothers’ children, so in honor of Grandma pies everywhere, I proudly present a recipe passed down to me that can only be called “Mimi’s Pizza.” I asked my mom to share her favorite pizza toppings (below as “The Mimi”) but she was concerned her preferred flavors could be polarizing (though everyone who’s tasted it finds it delicious). But in case you’re looking for more classic toppings, try the one inspired by my dad, known to the kids in the family as “Papa." —Erin Jeanne McDowell
Watch This Recipe
Mimi’s Pan Pizza Dough, Two Ways (The Mimi & The Papa)
Ingredients
- Mimi's Pizza Dough
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1 cup
(163g) semolina flour
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5 cups
(600g) bread flour
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2 cups
(453g) warm water
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1 tablespoon
extra-virgin olive oil
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1 teaspoon
instant yeast
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1 teaspoon
granulated sugar
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1 teaspoon
table salt
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Toppings for assembly (some ideas below)
- The Mimi & The Papa Toppings
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For The Mimi Pizza
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4
garlic cloves, smashed
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2
Yukon Gold potatoes, pre-cooked and sliced thinly (you can also use 3 red potatoes or 1 russet, also pre-cooked and sliced thinly)
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1 cup
pitted and quartered Castelvetrano olives
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2 tablespoons
minced fresh oregano
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8 ounces
fresh mozzarella cheese, diced into small cubes
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1 cup
shredded low-moisture mozzarella cheese
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1 cup
crumbled feta cheese
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For The Papa Pizza
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3/4 cup
tomato sauce of choice
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2 cups
cooked sausage, crumbled or sliced
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1 cup
marinated mushrooms, sliced
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1
small sweet onion, sliced
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1 1/2 cups
shredded low-moisture mozzarella cheese
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8 ounces
fresh mozzarella cheese, diced
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3/4 cup
finely grated Parmesan cheese
Directions
- Mimi's Pizza Dough
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In the bowl of an electric mixer fitted with the dough hook attachment, mix all ingredients to form a soft, smooth dough, 3 to 4 minutes.
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Transfer the dough to a large bowl or dough storage container that’s double the dough’s size. Let rise in the refrigerator overnight (though in a pinch you can also make it and let it rise for 1 hour at room temperature and then go!).
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When you're ready to bake, preheat the oven to 425°F. Drizzle olive oil over a baking sheet so it’s well coated. Add the dough to the baking sheet and turn over so both sides are lightly coated with oil. Use your fingers to stipple the dough to stretch it out to about ½-inch thick, filling most of the baking sheet.
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Let the dough rest for 10 minutes, then stipple again to stretch a bit more. Top with sauce, toppings, and cheese as desired.
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Bake for 20 to 25 minutes, until the crust is deeply golden brown and the cheese is melted and browned in some spots, too.
- The Mimi & The Papa Toppings
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For The Mimi
In a small pot over medium heat, heat the olive oil with the smashed garlic cloves Cook for 1 minute until fragrant. Remove from the heat and let cool completely.
Once the dough is stippled in the pan, drizzle half of the cooled garlic oil over its surface.
Layer the potatoes, olives, and oregano over the surface of the pizza. Drizzle the remaining garlic oil over the surface.
Top with the fresh mozzarella cheese, shredded mozzarella cheese, and feta.
Bake for 20 to 25 minutes, until the crust is deeply golden brown and the cheese is melted and browned in some spots, too.
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For The Papa
Once the dough is stippled in the pan, spread the tomato sauce evenly over the surface of the dough.
Layer the sausage, marinated mushrooms, and onion slices on top of the sauce.
Top with the fresh mozzarella cheese, shredded mozzarella cheese, and Pamesan.
Bake for 20 to 25 minutes, until the crust is deeply golden brown and the cheese is melted and browned in some spots, too.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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