Drunken Prandma Pizza
Sarah
Indulge in the rich, bold flavors of Drunken Grandma Pizza. A quick, easy recipe with creamy vodka sauce and a crispy crust
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian-American
Servings 4 slices
Calories 450 kcal
For the Dough:
- 2 ¾ cups 350g all-purpose flour – Perfect for a soft, chewy texture.
- 1 tsp salt – Enhances the flavor of the crust.
- 1 tsp sugar – Helps with browning and flavor development.
- 1 packet 2 ¼ tsp active dry yeast – Makes your dough rise beautifully.
- ¾ cup warm water 110°F – Activates the yeast.
- 1 tbsp olive oil – Adds richness and prevents sticking.
For the Vodka Sauce:
- 2 tbsp olive oil – For sautéing.
- 1 small onion finely diced – Adds sweetness and depth to the sauce.
- 2 garlic cloves minced – For a bold, aromatic kick.
- ½ cup vodka – The secret ingredient that enhances the tomato flavors.
- 1 can 28 oz San Marzano tomatoes, crushed – The base of a rich, tangy sauce.
- ½ tsp red pepper flakes – For a subtle spicy kick (optional).
- ½ cup heavy cream – Balances the acidity of the tomatoes for a silky finish.
- Salt and black pepper to taste – Adjust to your liking.
For the Toppings:
- 2 cups fresh mozzarella torn into pieces – Melts perfectly and adds creaminess.
- ½ cup grated Pecorino Romano cheese – For a sharp salty finish.
- Fresh basil leaves – Adds a pop of color and herbal freshness.
- Extra olive oil – To drizzle on top for extra flavor.
Step 1: Prepare the Dough
Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy—this means the yeast is alive and ready to work!
Mix the dry ingredients: In a large mixing bowl, whisk together the flour and salt.
Combine wet and dry: Gradually add the yeast mixture and olive oil to the flour. Stir until a sticky dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic.
Let it rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Step 2: Make the Vodka Sauce
Sauté the aromatics: Heat olive oil in a saucepan over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the garlic and red pepper flakes, cooking for another minute.
Add the vodka: Pour in the vodka and let it simmer for 2–3 minutes, allowing the alcohol to cook off.
Simmer the tomatoes: Add the crushed San Marzano tomatoes, season with salt and pepper, and let the sauce simmer for 10–15 minutes, stirring occasionally.
Finish with cream: Stir in the heavy cream and let it cook for another 2 minutes until the sauce is creamy and well combined. Remove from heat and set aside.
Step 3: Assemble the Pizza
Preheat the oven: Set your oven to 450°F (232°C) and place a rectangular sheet pan inside to preheat—this ensures a crispy crust.
Stretch the dough: Roll or stretch the dough into a rectangle that fits your sheet pan. Carefully transfer it onto a sheet of parchment paper.
Add the sauce: Spread an even layer of vodka sauce over the dough, leaving a slight border around the edges.
Layer the toppings: Scatter torn mozzarella pieces across the sauce, followed by a generous sprinkling of Pecorino Romano cheese.
Step 4: Bake the Pizza
Carefully transfer the parchment paper with the pizza onto the preheated sheet pan.
Bake for 15–20 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Remove from the oven and let it cool for 2–3 minutes before garnishing with fresh basil leaves and a drizzle of olive oil.
Step 5: Slice and Serve
Use a pizza cutter or sharp knife to slice the pizza into squares. Serve hot, and enjoy every cheesy, crispy, and tangy bite of your homemade Drunken Grandma Pizza!
Keyword Drunken Grandma Pizza, Homemade Pizza, Vodka Sauce Pizza