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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.

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

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

Find it online: https://thefamilycooking.com/grandma-pizza/