Perfect Grandma Pizza at Home (Best Recipe)

In this video, we teach you how to make a light and crispy Grandma Style Pizza right in your very own home. We demonstrate how to make the dough, the sauce, and how to top the pizza.

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Recipe:

NOTE: If you have other sizes of sheet pans that you would like the recipe formatted for, please request it in the comments and we will provide it for you.

For a 18 x 13 in. sheet pan:
NOTE: This recipe is for 2 pizzas

By Weight:

Grams Ounces Tsp Tbsp
High Gluten Flour(100%) 810.3 28.6
Water(73%) 591.5 20.9
Rapid Rise Yeast (0.4%) 3.3 0.1 1.1 0.4
Regular/Fine Salt (2%) 16.2 0.6 2.9 1
Olive Oil (5%) 40.5 1.4 9 3
Sugar (1.5%) 12.2 0.4 3 1
Total (181.9%) 1,474 52
Single Ball (2 balls total) 737 26

By Volume:

High Gluten Flour: 6 ¼ cups - "dip and sweep" method
Water: 2½ cups
Rapid Rise Yeast: 1 tsp
Regular/Fine Salt: 3 tsp
Olive Oil: 9 tsp
Sugar: 3 tsp

Sauce:

28 oz San Marzano whole peeled tomatoes, stems removed, then crushed by hand.
¾ teaspoon salt
½ teaspoon oregano
½ teaspoon sugar
2 pinches garlic powder
4 to 5 leaves of fresh basil or ¼ teaspoon dried, crushed basil

Directions:

Dry ingredients: Put flour, yeast, salt, sugar into mixing bowl. Whisk mixture together.
Wet ingredients: Add water and oil to flour.

Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and form dough into a ball.

Cover the mixing bowl with a damp towel or paper towel and allow the dough to rest for 15 minutes.

Use the spiral dough hook or C-hook attachment and mix on lowest setting for 15 minutes. Perform at least 2 “stretch and folds,” moving the dough 90 degrees each time. Allow the dough to rest for another 15 minutes and perform at least 2 more “stretch and folds.” Place dough into a sealable plastic bag with a small amount of olive oil to coat the dough ball. Refrigerate for 4 to 48 hours. Remove dough from refrigerator and allow to warm up in the bag at room temperature about 2 hours prior to when you want to begin making your pizza.

Apply a thin coat of olive oil into the sheet pan. Press the dough ball into the pan using olive oil on the finger tips if necessary, to prevent sticking. The dough may not completely fill the pan at this point.

Cover the pan and dough with a large cookie sheet or plastic wrap to prevent the dough from drying out. Allow to rest for 10 to 15 minutes and then press / stretch the dough to fill the entire pan.

Preheat oven to 500 degrees.

When ready to bake, sprinkle the dough with finely chopped fresh garlic (about 2 cloves), then add coarsely shredded Mozzarella cheese. Next add the chunky tomato sauce in dollops, and lastly, sprinkle dried Italian seasoning on top. Add any other toppings of your choice.

Place the pan into the oven, lowest rack, and turn the oven down to 450 degrees. Bake the crust for 10 minutes. Check the bottom of the dough to see if it is done. It should look golden brown and crisp. Once the bottom is done, move the pizza to the top rack and bake for an additional 3 to 4 minutes or until the cheese is just starting to get some brown spots.

Remove the pizza from the oven. Use a metal spatula around the edges of the pizza to free it up on all sides. Add several leaves of torn, fresh basil and drizzle a small amount of olive oil on top of the pizza. Carefully remove the pizza from the pan and let it cool for several minutes on a raised cooling rack.

Place on a serving tray and cut the pizza into slices. Enjoy!

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