Grandma Pizza Recipe
This recipe for grandma pizza bakes up with a crackly, golden crust and a light yet chewy interior, topped with big chunks of tomato sauce, garlicky olive oil and plenty of cheese. I spent years testing different dough hydrations, fermentation times and baking methods until I landed on a version that I love. I’ll walk you through the process step-by-step so you can make your own grandma pie at home, no pizza oven required!
Servings: 6
Calories: 680kcal
Ingredients
For the Dough
- 330 grams lukewarm water or 1 ⅓ cups plus 1 tablespoon
- 4 grams active dry yeast or 1 ¼ teaspoons
- 7 grams granulated sugar or 1 ½ teaspoons
- 12 grams kosher salt or 2 ¼ teaspoons *see note
- 500 grams bread flour or 4 cups
- 15 grams extra virgin olive oil or 1 tablespoon
For the Pizza
- 1 28-ounce can whole peeled tomatoes
- 1 teaspoon kosher salt or to taste
- 1 teaspoon sugar
- 3 cloves garlic minced
- ½ cup extra virgin olive oil divided
- 1 handful basil leaves fresh, torn or thinly sliced, plus more finishing
- 12 ounces mozzarella low-moisture whole milk, sliced, grated or torn into pieces
- ¼ cup Pecorino Romano grated
Instructions
Make the Dough
- In a large bowl, combine the water, yeast and sugar. Stir briefly and let sit for about 2 minutes to bloom the yeast.330 grams lukewarm water, 4 grams active dry yeast, 7 grams granulated sugar
- Add the flour, salt and olive oil, then mix until the dough looks cohesive and slightly elastic, about 1 minute. It should feel tacky but not sticky or dry.12 grams kosher salt , 500 grams bread flour, 15 grams extra virgin olive oil
- Cover and let it rest for 15-20 minutes to allow the flour to fully hydrate.
- With lightly oiled hands, perform a set of folds by pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat on all four sides, then flip the dough seam-side-down. Let it rest for 15-20 minutes, then repeat this folding process two more times, resting 15-20 minutes between each set, for a total of three sets.
- After the final fold, cover the dough and let it sit at room temperature for about 25 minutes, just until it looks slightly puffy and alive, but not doubled.
- Transfer the dough to the refrigerator and let it cold ferment for at least 24 hours and up to 48 hours for deeper flavor.
Make the Pizza
- On baking day, remove the dough from the refrigerator and let it sit at room temperature for about 60 to 90 minutes, until it’s no longer cold, looks relaxed and slightly puffy.
- Pour ¼ cup of olive oil into a dark metal sheet pan and tilt to coat evenly.½ cup extra virgin olive oil
- Gently transfer the dough into the pan and flip once so both sides are lightly coated in oil. Using lightly oiled fingertips, press the dough into a loose rectangle. Do not force it to the edges. Cover and let it rest for 15 minutes.
- Press again, gently stretching the dough closer to the corners. If it resists, let it rest another 15 minutes and try again. Once it fills the pan or is very close, cover and let proof for 30-45 minutes, until the dough looks relaxed and lightly bubbly under the surface.
- Preheat the oven to 500°F with racks set in both the lower and middle positions.
- Add the tomatoes to a strainer set over a bowl, then use your hands to crush them into pieces. Let drain for about 20 minutes, then mix with salt and sugar. Taste and adjust as needed.1 28-ounce can whole peeled tomatoes, 1 teaspoon kosher salt, 1 teaspoon sugar
- In a small bowl, mix together the garlic, basil, the remaining ¼ cup of olive oil and a small pinch of salt.3 cloves garlic, 1 handful basil leaves
- When the dough is ready, distribute the mozzarella over the dough, covering up as much of it as possible, but leaving a small outer edge for the crust.12 ounces mozzarella
- Spoon the tomatoes over the cheese in chunks. Don’t spread it out evenly, leave some pieces of cheese exposed.
- Spoon the garlic basil oil over the top, then sprinkle all over with Pecorino Romano.¼ cup Pecorino Romano
- Lower the oven to 475°F, then bake the pizza on the lower rack for about 18-20 minutes, rotating the pan once halfway through, until the bottom is deeply golden and the edges are crisp. If needed, bake an extra 2-3 minutes to ensure the center is fully set and crisp underneath. If the bottom is getting too dark before the top, move it up to the middle rack for the remainder of cooking.
- Let rest for 3-4 minutes, then slice and serve.
Notes
- Cold fermenting the dough for 24 hours in the fridge will produce a nice, flavorful crust with great texture, but 48 hours will be even better!
- If the dough doesn't reach all the way to the corners of the baking sheet, don't sweat it. It will still turn out great!
- Grandma pizza needs a lot of oil to create that signature, crisp crust. Don't use less!
- Don't force the dough when pressing it into the pan. If it snaps back or resists, give it 10 more minutes. Forcing it will lead to uneven thickness and tearing, which affects the texture.
- The tomatoes need to be well drained or else they will make the dough soggy. Don't skip this step!
- The quality and sweetness of your tomatoes matter here. Taste them, and if they are lacking, add a pinch or two more sugar as needed.
- Baking on the bottom rack of your oven gives the bottom of the pan direct heat, which is essential for browning the crust. Use a preheated pizza stone or baking steel for even better results.
- If the bottom of the pizza is getting too dark before the top, move it up to the middle rack for the remainder of cooking.
Nutrition
Calories: 680kcal | Carbohydrates: 64g | Protein: 24g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 49mg | Sodium: 1574mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 1mg
