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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!
👥 6 Servings⏱️ Prep & Cook: 48h 45m⏳ Prep: 25 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
- strainer
📝 Preparation Steps
1
Make the Dough
2
In a large bowl, combine the water, yeast and sugar. Stir briefly and let sit for about ⏱️ 2 minutes to bloom the yeast.
rams granulated sugar (or 1 ½ teaspoons )7 gsugar1 teaspoon
3
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.
4
Cover and let it rest for ⏱️ 15-20 minutes to allow the flour to fully hydrate.
5
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.
6
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.
7
Transfer the dough to the refrigerator and let it cold ferment for at least ⏱️ 24 hours and up to ⏱️ 48 hours for deeper flavor.
8
Make the Pizza
9
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.
10
Pour ¼ cup of olive oil into a dark metal sheet pan and tilt to coat evenly.
11
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.
12
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.
13
Preheat the oven to 500°F with racks set in both the lower and middle positions.
14
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.
rams granulated sugar (or 1 ½ teaspoons )7 gsugar1 teaspoon
15
In a small bowl, mix together the garlic, basil, the remaining ¼ cup of olive oil and a small pinch of salt.
garlic (minced)3 cloves
16
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.
mozzarella (low-moisture whole milk, sliced, grated or torn into pieces)12 ounces
17
Spoon the tomatoes over the cheese in chunks. Don’t spread it out evenly, leave some pieces of cheese exposed.
18
Spoon the garlic basil oil over the top, then sprinkle all over with Pecorino Romano.
garlic (minced)3 cloves
19
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.
20
Let rest for ⏱️ 3-4 minutes, then slice and serve.
Nutrition Facts
calories
680 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
1574 mg
protein Content
24 g
cholesterol Content
49 mg
carbohydrate Content
64 g
saturated Fat Content
11 g
unsaturated Fat Content
22 g
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