Vodka Sauce Grandma
The 2010s Brooklyn breakout in grandma form: pink vodka sauce dolloped over the cheese, basil off-heat. Make the sauce a day ahead.
Part of the Grandma family.
Equipment
- 12×16" half-sheet pan
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 345 g |
| Water | 68.0% | 235 g |
| Fine sea salt | 2.2% | 8 g |
| Instant dry yeast | 0.5% | 2 g |
| Olive oil | 3.0% | 10 g |
| Total (1 × 600 g) | 173.7% | 600 g |
Toppings (per pizza)
- 220 g Low-moisture mozzarella, shredded
- 220 g Vodka sauce (chilled)
- 15 g Parmigiano-Reggiano (grated)
- 3 tbsp Olive oil (for the pan)
- 5 leaf Fresh basil
Steps
- Make vodka sauce30 min
Optional do-ahead: simmer 200 g crushed tomato, 30 g butter, 60 g cream, 30 g vodka, 1 tbsp tomato paste, 1 tsp chili flake, salt, and 20 g parmesan for 20 minutes until thick. Chill — it spreads better cold.
- Mix dough8 min
Combine and knead 6–8 minutes.
- Bulk ferment1 h
Room temperature, 1 hour, covered.
- Pan press1 h
3 tbsp olive oil into the pan; press dough; rest 30; press again; rest 30.
- Top
Mozzarella first to the edge. Vodka sauce dolloped over the cheese in 8–10 spoonfuls. Light grate of parmesan.
- Bake14 min
525 °F lower rack, 12–16 minutes, until the bottom is deep gold and the sauce has barely set.
- Finish
Off-heat: torn basil. Cut into 8–9 squares.