Grandma Pizza - A New York Classic - Sip and Feast (2024)

How to make the dough

Each number corresponds to the numbered written steps below.

Note: Mass measurements will always be more accurate than volume measurements. For doughs and bread, this is a good thing, because it provides absolute consistency. I only use mass measurements for baking/dough recipes and always stick to standard cups, tablespoons, etc. when “cooking”. But, I also provide the volume (standard U.S. customary) measurements here and in the recipe card below.

Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar

Note: Baker’s percentages will allow you to scale the dough amount up or down depending on how much you need. To use baker’s percentages you simply divide the amount of flour in a recipe by 100 and then multiply that number by the percentages listed above.

1. Weigh out or measure 406 grams (3.25 cups) of bread flour, 2 grams (1/2 teaspoon) of instant yeast, 8 grams (1.5 teaspoons) of fine sea salt, and 4 grams (1 teaspoon) of sugar and combine into a large bowl.
2. Mix the dry ingredients together.

3. Pour 9 ounces of cold water into another large bowl. Slowly add the dry ingredients to the water and mix together.
4. Pour 14 grams or 1 tablespoon of olive oil all over the dough and continue to mix well to incorporate all of the ingredients.
5. Place the dough onto a large work surface (a plastic cutting board or granite/marble countertop work best) and begin kneading. To knead, you want to fold the dough over and press down and away on the cutting board with a bit of force. Turn the dough 90 degrees and repeat. Knead for at least 5 minutes. If the dough becomes too sticky, cover it for 30 minutes with plastic or an inverted clean bowl and let the dough warm up. Return to kneading (just make sure to knead for at least 5 minutes total) and then form a dough ball.
6. You do not need a perfect dough ball for Grandma pizza so don’t go crazy. To form the ball, fold the dough tight and create a seam. Rotate the dough and fold again. Do this 20 times, then pinch the seam side. Place the dough ball seam side down in an oiled container and cover with plastic wrap. Refrigerate the dough for at least 12 hours to cold ferment. Do 24-48 hours if you can plan ahead.

7. Remove the dough 2 hours prior to use to warm up. Oil the sheet pan with a 3/8 cup of olive oil. You need plenty of oil. Remove the dough and place it into the oiled pan. Using your fingers press down and try to stretch the dough into the pan. You will not be able to do this right away.
8. Cover the sheet pan with plastic wrap and wait 45 minutes, before returning to stretch the dough. Depending on how warm the dough is, you might need to repeat the process one more time to completely fill the pan.

How to make the best Grandma pizza

Each number corresponds to the numbered written steps below.

1. Hand crush 1 (28 ounce) can of whole San Marzano or other good quality plum tomatoes in a large bowl.
2. After hand crushing, strain the tomatoes and save the juice for another purpose. You want to be left with thick tomato pulp with minimal juice. Season the tomatoes with a 1/2 teaspoon of Kosher salt, mix well, and set aside.

3. Combine 3 tablespoons of olive oil with 3 cloves of minced garlic in a small bowl to create the garlic oil.
4. Preheat the oven to 450f and set the rack to the lowest level. Here I am stretching the dough again. Be sure to keep it covered with plastic after stretching.
5. I highly recommend buying sliced mozzarella cheese at your local deli or supermarket. If not using already sliced mozzarella, a partially frozen block of cheese is easier to slice. You’ll need 12-16 ounces of sliced mozzarella. The exact weight isn’t as important as covering the dough.
6. Now that the dough has filled the pan almost completely, we can move on to assembly and cooking.

7. In pic 7 above I am pinning a corner with my hands then placing the cheese down and applying light pressure. This will lock in the corners and prevent them from moving too much. Layer the remaining cheese in an overlapping shingle pattern, leaving about a 1/4″ around the edges.
8. Distribute the tomatoes all over the cheese in a random pattern. Resist the urge to over sauce. The tomatoes will spread out during the cooking and will create the characteristic Grandma pizza pattern.
9. Drizzle a couple of tablespoons of garlic oil all over the pizza. If you love garlic, use more. Bake the pizza in the oven on the lowest rack for 12 minutes, rotating 180 degrees after 6 minutes. After 12 minutes check the bottom of the pizza with a spatula. If the pizza is nice and brown, move it to the top oven rack and cook for 6 more minutes.
10. Remove the pizza from the oven at 18 minutes. Sprinkle a few tablespoons of Pecorino Romano cheese all over the pizza.

11. Sprinkle 1/2 to 1 teaspoon of oregano on the pizza. In pic 11 I’m using Sicilian oregano and crumbling it in my hands. Return the pizza to the top rack and cook for 2 more minutes. Additionally, if the Grandma pizza is not crisp enough on top, broil for 30-60 seconds but watch carefully. Normally the pizza does not need to be broiled.
12. Here is your perfect Grandma pizza.

Making Grandma pizza dough in a Kitchen Aid mixer

I’ve shown the process here and on YouTube, (for more pizza check out the 20 pizza videos on my channel) using hand mixing.

Why? Because I like to show without special equipment. But if you want to use your mixer all you have to do is:

1. Mix dry ingredients in a large bowl and place half of them and all the water into the Kitchen Aid mixer bowl.
2. With the dough hook attached, mix for 1 minute on low (speed level 1) and begin adding in the remaining dry ingredients.
3. Drizzle the olive oil into the mixing bowl and continue at speed level 1 for 4 more minutes or until the dough is sticking well to the bread hook.
4. Remove the dough, hand knead for 1 minute and cover for 40 minutes. After 40 minutes, ball the dough, place it in an oiled proofing container and get it in the fridge for at least 12 hours. Simple!