Grandma Pizza

Why You’ll Love This Recipe

Grandma Pizza combines a crispy olive-oil-coated bottom with a tender interior and plenty of cheesy, garlicky tomato flavor. The rectangular shape makes it easy to bake in a standard sheet pan, while the simple toppings let the crust and sauce shine. It’s also easy to slice into squares, making it an excellent choice for feeding a family or serving at parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

• Bread flour or all-purpose flour
• Warm water
• Active dry yeast or instant yeast
• Extra-virgin olive oil
• Salt
• Granulated sugar

For the Sauce

• Crushed tomatoes
• Garlic, minced
• Extra-virgin olive oil
• Dried oregano
• Salt
• Freshly ground black pepper
• Crushed red pepper flakes, optional

For the Topping

• Low-moisture mozzarella cheese, shredded or thinly sliced
• Freshly grated Parmesan or Pecorino Romano
• Fresh basil leaves
• Extra-virgin olive oil

Directions

1. Combine the warm water, yeast, and sugar in a large mixing bowl. Let the mixture stand for about 5 minutes if using active dry yeast.
2. Add the flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead the dough for 5–8 minutes, or until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place until approximately doubled in size, about 1–2 hours.
5. Generously coat a rimmed rectangular baking sheet with olive oil.
6. Transfer the risen dough to the pan and gently stretch it toward the edges. If the dough springs back, let it rest for 10 minutes before continuing.
7. Cover the dough and let it rest in the pan for another 20–30 minutes.
8. Preheat the oven to 475°F (245°C).
9. To prepare the sauce, combine the crushed tomatoes, garlic, olive oil, oregano, salt, black pepper, and red pepper flakes if using.
10. Arrange the mozzarella evenly over the dough.
11. Spoon the tomato sauce over the cheese in irregular rows or patches, allowing some mozzarella to remain visible.
12. Sprinkle Parmesan or Pecorino Romano over the top and drizzle lightly with olive oil.
13. Bake for 15–20 minutes, or until the bottom is crisp, the edges are golden brown, and the cheese is bubbling.
14. Remove the pizza from the oven and top with fresh basil.
15. Let it rest for about 5 minutes before cutting into squares and serving.

Servings and timing

• Servings: 6–8
• Prep time: 25 minutes
• Rise and rest time: About 2 hours
• Cook time: 15–20 minutes
• Total time: About 2 hours 45 minutes

Variations

• Add pepperoni for a classic meat-topped version.
• Top with sautéed mushrooms and onions.
• Add roasted red peppers and black olives for extra vegetables.
• Use fresh mozzarella for a softer, creamier topping, taking care to drain it thoroughly.
• Add sliced hot peppers or extra red pepper flakes for more heat.
• Spread pesto over portions of the pizza before serving.
• Add caramelized onions for a sweet and savory variation.
• Finish with grated Pecorino Romano for a sharper, saltier flavor.

Storage/Reheating

Store leftover Grandma Pizza in an airtight container or tightly wrapped in the refrigerator for up to 4 days. Reheat slices in a 375°F (190°C) oven until the cheese is warm and the bottom becomes crisp again. An air fryer or covered skillet also works well. Avoid microwaving when possible because it tends to soften the crust. Baked slices can be frozen for up to 2 months and reheated directly from frozen.

FAQs

What is Grandma Pizza?

Grandma Pizza is a thin, rectangular Italian-American pizza traditionally baked in an olive-oil-coated sheet pan and topped with mozzarella, tomato sauce, grated cheese, and herbs.

Why is it called Grandma Pizza?

The name reflects its association with simple, home-style pizza traditionally prepared by Italian-American families rather than the more elaborate pizzas made in commercial pizzerias.

How is Grandma Pizza different from Sicilian pizza?

Grandma Pizza generally has a thinner, crispier crust and typically requires less proofing than the thicker, airier crust associated with Sicilian-style pizza.

What pan should I use?

A sturdy, rimmed metal baking sheet works best because it helps create the characteristic rectangular shape and crisp bottom.

Why is olive oil important?

Olive oil prevents sticking while helping the underside and edges of the dough develop a crisp, golden texture.

Should the cheese or sauce go on first?

Many Grandma Pizza preparations place mozzarella directly on the dough before adding the tomato sauce. This also helps create its distinctive appearance.

Can I make the dough ahead of time?

Yes. Prepare the dough and refrigerate it overnight in a covered container. Let it come closer to room temperature before stretching it into the pan.

How do I get a crispy bottom?

Use a metal pan with plenty of olive oil, thoroughly preheat the oven, and bake the pizza until the underside is deeply golden.

Can I freeze Grandma Pizza?

Yes. Cool the pizza completely, wrap individual slices, and freeze them for up to 2 months.

What should I serve with Grandma Pizza?

A green salad, Caesar salad, roasted vegetables, minestrone, or marinated vegetables all pair nicely with the rich tomato and cheese flavors.

Conclusion

Grandma Pizza is a satisfying homemade pizza that proves you don’t need specialized equipment to create a wonderfully crisp and flavorful pie. Its olive-oil-crisped crust, garlicky tomato sauce, bubbling mozzarella, grated cheese, and fresh basil create a rustic combination that’s perfect for sharing. Cut into traditional squares and served hot from the pan, it’s an excellent choice for family pizza night or casual entertaining.

Grandma Pizza

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Grandma Pizza is a classic Italian-American sheet-pan pizza with a thin, crisp-yet-chewy olive-oil crust, garlicky tomato sauce, melted mozzarella, and grated cheese. Cut into rustic squares, it is perfect for family pizza night or casual gatherings.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• Bread flour or all-purpose flour
• Warm water
• Active dry yeast or instant yeast
• Extra-virgin olive oil
• Salt
• Granulated sugar
• Crushed tomatoes
• Garlic, minced
• Extra-virgin olive oil, for the sauce
• Dried oregano
• Salt, for the sauce
• Freshly ground black pepper
• Crushed red pepper flakes, optional
• Low-moisture mozzarella cheese, shredded or thinly sliced
• Freshly grated Parmesan or Pecorino Romano
• Fresh basil leaves
• Extra-virgin olive oil, for topping

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Instructions

1. Combine the warm water, yeast, and sugar in a large mixing bowl. If using active dry yeast, let the mixture stand for about 5 minutes.
2. Add the flour, salt, and olive oil and mix until a shaggy dough forms.
3. Knead the dough for 5–8 minutes, or until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1–2 hours, or until approximately doubled in size.
5. Generously coat a rimmed rectangular baking sheet with olive oil.
6. Transfer the risen dough to the pan and gently stretch it toward the edges. If it springs back, let it rest for 10 minutes before continuing.
7. Cover the dough and let it rest in the pan for another 20–30 minutes.
8. Preheat the oven to 475°F (245°C).
9. Combine the crushed tomatoes, garlic, olive oil, oregano, salt, black pepper, and optional red pepper flakes to make the sauce.
10. Arrange the mozzarella evenly over the dough.
11. Spoon the tomato sauce over the cheese in irregular rows or patches, leaving some mozzarella visible.
12. Sprinkle Parmesan or Pecorino Romano over the top and drizzle lightly with olive oil.
13. Bake for 15–20 minutes, or until the bottom is crisp, the edges are golden brown, and the cheese is bubbling.
14. Remove the pizza from the oven and top with fresh basil.
15. Let the pizza rest for about 5 minutes before cutting into squares and serving.

Notes

• Use a sturdy rimmed metal baking sheet with plenty of olive oil for a crisp, golden bottom.
• Pepperoni, sautéed mushrooms, onions, roasted red peppers, olives, hot peppers, or caramelized onions can be added as toppings.
• Fresh mozzarella can replace low-moisture mozzarella, but drain it thoroughly to prevent excess moisture.
• Pesto can be added to portions of the finished pizza for extra flavor.
• The dough can be prepared ahead and refrigerated overnight in a covered container. Let it warm closer to room temperature before stretching.
• Store leftover pizza tightly wrapped or in an airtight container in the refrigerator for up to 4 days.
• Reheat slices in a 375°F (190°C) oven, air fryer, or covered skillet until hot and crisp.
• Avoid microwaving when possible because it can soften the crust.
• Cool baked slices completely before wrapping and freezing for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 30 mg