Drunken Grandma Recipe

Make & Proof Dough

In a large bowl whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). If too sticky, add up to 2 tbsp more flour; dough should be tacky but not sticky.

Form the dough into a ball, lightly oil the same bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

After the first rise, punch dough down and gently stretch or roll into a rough 12-inch disk. Lightly oil a 12-inch deep-dish (or a 9×13-inch but tall-sided) pizza pan with 1 tbsp olive oil; press dough into the pan, pushing it up the sides to form a 1-inch rim. If dough resists, let it rest 10 minutes and continue. Cover and let rest 20–30 minutes for a second, brief rise while you prepare sauce and toppings.

Cook Aromatics

Warm 1 tbsp extra-virgin olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add 1 cup finely diced onion and sauté until translucent, 6–8 minutes. Stir in 3 minced garlic cloves and 1 tsp crushed red pepper; cook 30–45 seconds until fragrant.

Deglaze & Build

Add 1 tbsp vodka to deglaze the pan; let it reduce for 1 minute to cook off alcohol. Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor.

Simmer Sauce

Add the 28 oz crushed tomatoes, 1 cup heavy cream, 1 tsp sugar (optional), 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly.

Remove from heat and stir in 2 tbsp chopped fresh basil. Taste and adjust seasoning. Sauce can be made ahead and refrigerated up to 3 days or frozen.

Preheat & Layer Cheese

Preheat oven to 475°F (245°C) with a rack in the middle. Distribute half of the shredded mozzarella evenly across the bottom of the rested dough in the pan. If using sliced fresh mozzarella, reserve for the top layer.

Add Toppings

Scatter 2 cups of your chosen toppings (e.g., pepperoni, cooked sausage, sautéed mushrooms, bell peppers) over the mozzarella layer. Sprinkle half of the grated Parmesan over the toppings.

Sauce & Final Cheese

Ladle the vodka sauce over the toppings in an even layer, leaving a small border of exposed crust. Top with the remaining shredded mozzarella and, if using, arrange fresh mozzarella slices on top. Finish with the remaining grated Parmesan.

Bake

Place the deep-dish pizza on a baking sheet (to catch any drips) and bake at 475°F (245°C) for 18–25 minutes, or until the cheese is bubbly and the crust is deep golden brown. If the crust browns too quickly, tent loosely with foil.

Remove from oven and let rest 6–8 minutes to set. Garnish with fresh basil leaves and a pinch of crushed red pepper to taste. Slice into 6 generous slices and serve hot.

If desired, sprinkle additional grated Parmesan at the table and offer extra red pepper flakes. Leftovers keep refrigerated up to 3 days; reheat slices in a 375°F oven for 8–10 minutes or in a skillet over medium-low heat to preserve crust crispness.