Grams’ Parmesan Pizza



Welcome to the Fifteenth! post of the Saving Second Base project!

Today’s contributor is the adorable Kristin from Holy Cannoli Recipes

Kristin’s story is about her Grams.


When I was a kid my grandmother would always pick me up from elementary school and watch me until my parents got off from work. Every once in a while I would walk in the house and see pizza sitting in the kitchen waiting for me. Now when I say pizza it is not the DiGiorno or even regular homemade pizza, my grandmother had her own way of making pizza. She would roll the pizza dough out so thin you could almost see the pan through the dough, then she would add her homemade marinara sauce and instead of tons of toppings and mozzarella cheese she would top it with Parmesan. There was something about this very simple pizza that set it apart from all the others.

My grandmother was one of those brave women who endured breast cancer and she thankfully was one that kicked it in the butt. She fought against breast cancer before I was born but growing up I knew what had happened. My grandmother was a strong woman. She took care of my grandfather, hosted a spaghetti supper every Thursday night for the family and was always in the kitchen, unless she was in the rocker doing word-find puzzles.[/donotprint]


Recipe: Parmesan Pizza


    pizza dough

  • 1 1/4 c. warm water
  • 2 1/2 tsp. active dry yeast
  • 1 tsp. sugar
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 3 1/2 c. all-purpose flour
  • 2 tsp. cornmeal
  • Pizza sauce

  • 1 (28 oz) can whole tomatoes
  • 1 Tbsp. olive oil
  • 2 cloves garlic minced
  • 1 onion, diced
  • 1 (6 oz) can tomato paste
  • 1 tsp. dried oregano
  • salt
  • pepper
  • Topping

  • 2 c. freshly grated Parmesan


  1. Make the dough: Warm up your bowl by running it under hot water. Add 1/4 cup of warm water and yeast. Stir in sugar and let stand for 5 minutes. Add the remaining water, oil and salt. Stir in flour until dough pulls away from the side of the bowl.
  2. Turn dough onto lightly floured surface, 8-10 minutes. Coat bowl with cooking spray, turning dough in bowl to grease the top. Cover loosely with plastic wrap and let rise in a warm place until almost double in size, about 45 minutes.
  3. Meanwhile start the pizza sauce by sauteing onions in the oil over medium heat until translucent, about 5 minutes. Add the garlic and cook an additional minute. Stir in the tomatoes, tomato paste and oregano. Crush the tomatoes with a masher until it is the consistency you like. Bring to a boil and let simmer over low heat until the dough is ready, stirring occasionally.
  4. When dough is ready, preheat oven to 450°F. Punch down the dough and divide the dough in half. Cover two pizza pans with cooking spray; sprinkle with cornmeal. Roll dough as thin as you can with a roller on a floured surface and then transfer to the pizza pan and let rest for 10 minuted. Continue to stretch dough until you can almost see the pan underneath the dough. Bake pizza crust for 10 minutes.
  5. Remove crust from oven and spread with enough pizza sauce to cover the dough, about 1 cup. Top each pizza with 1 cup of Parmesan cheese to layer the sauce. Bake until cheese is melted 15-20 minutes.
  6. Depending how much your stretch the dough and how thin you can get it, you might need more or less cheese and pizza sauce. Just alter the amount based on the size of crust you end up with.

originally shared on Holy Cannoli Recipes
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One Comment

  1. Lovely post. I grew up away from both of my grand-parents and only saw them on rare occasions. The fact that you, Kristin had the opportunity to spend so much time with your grandmother is wonderful. I love making memories in the kitchen (and elsewhere) with my grand-children and feel very blessed to be able to.

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