Bimpy's Pizza
There’s the classic grandma pizza and then there’s Bimpy’s Pizza. Its thick crust, simple blender sauce, and layered cheese/sauce/ cheese situation makes it an instant classic in my book. I had three separate conversations with Bimpy to get his recipe—he admitted he hadn’t made it in 10 years and was a bit rusty. I was surprised to find out he bought the dough at a local pizzeria (honestly brilliant), he didn’t cook the sauce, he just blended it (also brilliant), and that he basically didn’t remember the rest (he's 98 after all!). After playing around a bit, I can safely say I nailed it and you can, too.
Watch me make this recipe on Instagram!
WHAT YOU'LL NEED
Sauce:
24 ounces tomato puree or crushed tomatoes
4 cloves garlic, peeled
A handful of fresh basil
4 anchovies (not optional)
Pizza:
Dough from your local pizzeria, ask for the largest ball they have
Olive oil
Shredded mozzarella
Grated pecorino romano
Fresh basil
Red pepper flakes
Pork sausage (optional)
Broccolini or Broccoli Rabe (optional)
WHAT YOU'LL DO
Blend sauce ingredients in a blender until smooth.
Spread olive oil around in a 12x18” pan, then spread pizza dough out as much as possible in the pan (use your paws!). Place pan in a warm spot for about an hour to let it rise. After an hour, the dough should spread to cover the whole bottom of the pan.
Add shredded mozzarella then sauce then more mozzarella and grated pecorino on top of the dough. Top it all with basil and red pepper flakes. If you dare, add chunks of raw sausage and raw broccolini, but the topping options are limitless so have fun with it!
Preheat oven to its highest possible temperature and bake for 20-30 minutes, and keep a close eye on it to see when it’s perfectly browned on top and bottom.
Serve directly from the oven with extra red pepper flakes and grated cheese.
Make it step-by-step with me below!
1. Pizza dough from your local pizzeria. This was enough to make two pizzas.
2. Spread olive oil around in a 12x18” pan.
Spread evenly.
3. Spread pizza dough out as much as possible in the pan.
Get in there with your paws!
4. There she is. Place pan in a warm spot for about an hour to let it rise. After an hour, the dough should spread to cover the whole bottom of the pan.
5. Meanwhile, grab your blender or food processor.
6. Pour in 24 ounces tomato puree or crushed tomatoes
7. Then add 4 peeled garlic cloves.
8. Lastly, add a handful of fresh basil and 4 anchovies to the sauce. No, you can’t leave the anchovies out. Not a single person will know that they're in there, and when someone asks you how your sauce has such incredible depth of flavor, you'll whisper with a grin "It's my secret ingredient."
9. Blend your sauce until everything is combined. Set aside until dough is done rising.
10. Once dough has risen, use your hands to spread into pan, covering as much of the pan as possible.
11. Add 1/2 of your shredded mozzarella on top of the dough.
12. Add sauce on top of the mozzarella.
13. Add the rest of your mozzarella on top of the sauce, along with grated pecorino or parmesan, red pepper flakes, and salt and pepper flakes.
14. Add fresh basil. For a classic cheese pizza, you go right into the oven from here.
15. If you want to add sausage, plop some right on top. Raw broccolini or broccoli rabe is also delicious here. Truly, any of your dream pizza toppings are allowed!
Preheat oven to its highest possible temperature and bake for 20-30 minutes, and keep a close eye on it to see when it’s perfectly browned on top and bottom.
Look at her!!!
Miss Sausage and Broccolini is also a stunner!
Serve directly from the oven, with extra red pepper flakes and grated cheese.
Enjoy!