Grandma Pizza Dough Recipe (2024)

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Today, I’m excited to bring you my recipe for grandma pizza dough as well as my hearty homemade pizza sauce to go with it.

Inspired by Peter Reinhart’s book, Perfect Pan Pizza, I’ve been tinkering with my own formulas for pizza dough, like my easy pizza dough for thin crust pizza.

But grandma pizza is maybe my favorite kind, so I am happy to report that this pan pizza dough is fantastic! For another thick-crust pizza, check out my Cuban sandwich pizza, too.

For ease of browsing, you can find all my pizza recipes in one place. Now let’s get to it!

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Watch my grandma pizza dough web story here.

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What Is Grandma Pizza?

Grandma pizza originated in Long Island and probably has never been heard of in Italy, the home of pizza.

That’s just fine with me–hooray for Italian American inventions!

Grandma pizza gets baked up in a parchment-lined half sheet pan that you coat liberally with olive oil.

The bottom of the crust basically fries to a crisp, golden brown in the oil while the interior is puffy but light.

Go easy on the toppings because

  • you don’t want to weigh down the airy crust and
  • with a crust this delicious, you want to be able to taste it

What Is So Great About This Recipe?

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While you can technically use any pizza crust recipe for grandma pizza, this easy, 4-ingredient recipe requires no fancy equipment to make.

It bakes up crisp and chewy and pillowy and airy. So, so good!

Here’s what I like about it so much:

  • You don’t need a mixer to make the dough
  • It requires no kneading, just a few folds
  • It’s a very wet dough, which means it develops a beautiful, open, airy crumb
  • The flavor is excellent
  • There’s almost no way to mess it up. I promise.

How To Make Grandma Pizza Dough

Ingredients

As with most breads and flatbreads, the ingredient list for pan pizza dough is very basic:

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  • bread flour: you can substitute all purpose flour with a high protein content (such as King Arthur), but you may need to cut back on the amount of water you use by just a smidge
  • water: allows the gluten to develop. This is a very wet dough and can almost better be described as a very thick batter
  • salt: keeps the yeast from running wild so you don’t end up with flabby dough and adds flavor
  • instant yeast: provides the rise. You can substitute active dry yeast 1:1. Just proof it in a portion of the water (warm the water first) for a few minutes to make sure it’s alive). Then add it in with the rest of the ingredients

Why no oil in this dough?

You can absolutely add some olive oil to your dough if you’d like. With some experimentation, I’ve found that the dough bakes up simultaneously lighter and chewier without oil.

Since the dough basically fries in oil, sometimes too much of a good thing is too much.

A Note About Hydration

As written, this dough is 83% hydration. What this means is the weight of the water in the recipe is 83% of the weight of the flour.

This makes for a fairly loose batter, but it is “handle-able,” if you approach it in the right manner.

Since this is a very slack (wet) dough, be sure to oil your hands or wet them well with cold water when working with it. Don’t add flour–just oil or wet your hands.

Wet your hands really well with cold water before handling the dough. It’s almost magic how the dough doesn’t stick to wet hands. You can also rub your hands with some oil instead of getting them wet. Your choice. Just don’t add extra flour.

Procedure

Making the dough is a straightforward process. First, here’s a collage of step-by-step photos:

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  1. Mix flour, instant yeast, salt, and water together until shaggy.
  2. Spread a thin layer of olive oil over your work surface.
  3. Plop the dough out onto the oiled counter and, with oiled hands, press the dough out into about a 15″ square-ish shape
  4. Using your bench knife to help you, stretch and fold the dough in thirds, like a letter
  5. Fold the dough into thirds the other way.

From there, put the bowl you made the dough in over the dough like a little dough cave, and let it rest about 20 minutes.

Repeat the pressing out and stretch-folds 3 more times at 20 minute intervals.

After the last fold, oil the dough, and put it in a lightly-oiled bowl. Cover with a lid or with plastic wrap and refrigerate at least overnight or up to 3-4 days.

If it’s cool in your kitchen (say 65-67F), you can give it a long, slow rise on the counter and then shape your pizza the following day.

Alternate Technique: Coil Folds

If you are comfortable working with a very slack (wet, loose) dough, you can perform coil folds on the dough right in the bowl.

In that case, you will wet your hands very well, and you won’t need to use any olive oil until after completing all the folds.

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NOTE: Always use two hands to do coil folds. I used one this time so I could take photos. The bottom right photo shows how to make that actual fold is clearly as possible. See how, when I let the dough go, it will basically be folded into thirds?

With wet hands, wiggle your hands underneath the dough in the bowl from either side until your fingers meet under the dough.

Pull the dough straight up. It may break on the first coil fold, but as the gluten strengthens, it will stretch out beautifully and pick up cleanly.

Once you have the dough lifted out of the bowl, allow the part hanging down the back of your hands to hit the front-bottom of the bowl.

Drag that along the bottom, and allow the dough hanging in front of your hands to hit at the back-bottom of the bowl before gently releasing the dough.

What you have just done, essentially, is to fold the dough in thirds. Repeat that same process at a 90 degree angle to the current direction of the dough, again wetting your hands and pulling straight up, allowing the dough to collapse into thirds.

That completes one coil fold.

Use hands dripping wet with cold water to perform your folds. The dough will barely stick, if at all. It’s like magic.

Do that 3 more times, allowing the dough to rest in the bowl, covered, between each coil fold.

After completing four folds, drizzle a little olive oil over the dough to keep it moist, cover, and refrigerate.

Shaping the Dough

This is easy to do, too.

You do have to be a little bit patient, because gluten naturally likes to spring back when you press it out, but aside from a little patience, this step takes very little skill. Approach your dough with confidence!

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  1. Note how incredibly stretchy the dough is after a rest in the fridge.
  2. Deflate the dough just a bit by pulling the outsides of the dough into the center all the way around.
  3. Liberally oil your Lloyd’s Pan with about 1/4 cup olive oil. Plop the dough in the center of the pan and then use your fingertips to dimple the dough and press it out as far as you can get it to go.
  4. It may take 2 or 3 rounds of dimpling, allowing the dough to rest for 20 minutes or so between rounds, to get the dough to spread out completely in the pan. Once fully stretched, sprinkle on minced garlic or shake a liberal amount of granulated garlic over the dough. I also added pepper flake. That’s optional, but I like a bit of heat.

Cover the dough and allow it to rest and rise on the counter for about 3 more hours.

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I love fresh ricotta on a pizza, so I parbake the pie for 10 minutes and then top with the ricotta, letting it melt on during the last 5-7 minutes of baking.

You may top the pizza however you like, using your favorite homemade or jarred sauce, or give my favorite of the 3 types of grandma pizza I’ve made in the past week, lasagna pizza. Lord it was good!

The Bottom Crust Basically Fries in Olive Oil!

This is one of the things that is so magical about this grandma pizza dough.

Since you’re not baking it on a super hot stone, it doesn’t end up with little bits of char. Rather, since you pan it up in olive oil, the crust fries to a beautiful, burnished, crispy golden brown!

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Specialty Equipment

I just bought a Lloyd pan and I am never going back. This thing is magic.

The dark color really directs the heat to the crust, and there is minimal if any sticking.

I no longer have to bake with parchment under the dough.

If you’re serious about your grandma pizzas, invest in one of these bad boys!

Jenni's Pick

LloydPans 16x12 Inch Grandma Pizza Pan

$53.84$47.23

This pan is the real deal. I am so glad I bought one. It takes a little care--hand wash, dry, and then lightly oil it--but it is 100% worth it to get a crisp, golden brown crust, both around the edges and on the bottom of the crust. Truly an excellent investment. I will also use this for focaccia, 100%.

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This is an affiliate link which means I earn from qualifying purchases. Your price is unaffected.

03/03/2024 09:02 pm GMT

More Pizza Topping Ideas

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Honestly, I think you’re going to want to stick with this crust recipe once you’ve made it. But that doesn’t mean you won’t want to top it in all different ways.

I topped this one with a mixture of brick cheese, mozzarella, and mushroom gouda, which was an impulse buy at Lidl.

The other toppings were Boar’s Head pepperoni, pepperoncini, and little spoonfuls of ricotta cheese.

Here are some other ideas for you:

Regardless, remember the secret really is in the crust and not to pile on the toppings too thick so the whole thing will bake through.

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

Email Jenni

A Note About Measurements

My recipes are almost all written by weight, including liquids, unless otherwise specified.

For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.

I promise that baking and cleanup will be so much quicker and easier.

This is the scale that I recommend for home use. I have owned and used one for years.

Best for Home Use

Escali Primo Digital Food Scale

$24.95

Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.

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02/25/2024 09:47 pm GMT

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You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.

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Thank you so much for taking the time!

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Grandma Pizza Dough Recipe

Jennifer Field

This grandma pizza dough recipe makes just enough pizza dough to make 1 large grandma pie. If you love thick-crust pizzas and adore a crisp crust with a chewy crumb, you're going to love grandma pizza!

4.68 from 25 votes

Tried this recipe?Please give it a star rating!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest/Rise Time 1 day d

Total Time 1 day d 25 minutes mins

Course Pizza

Cuisine New York Italian

Servings 12 slices

Calories 185 kcal

Ingredients

  • 500 g bread flour 17.65 ounces or about 4 cups
  • 10 g kosher salt 2 teaspoons of Morton's or 2 teaspoons of Diamond Crystal
  • 5 g instant yeast 1 teaspoon
  • 415 g cool water 14.65 oz or a very slightly generous 1 3/4 cups
  • 2 teaspoons olive oil for the stretching and folding I usually use a lot more than this. It will not adversely affect the dough if you use more than 2 teaspoons. Omit if doing coil folds (See Post section on coil folds.)
  • ¼ cup olive oil for panning
  • 2 teaspoons minced garlic for panning You can also use garlic powder if that's what you have on hand.

Instructions

  • In a large bowl, stir together the flour, instant yeast, and salt.

  • Add the water and stir in until you have a shaggy dough, about 1 minute.

  • Use your hand to rub a couple of teaspoons of oil out on a clean counter into about a 15" circle-ish.

  • Plop the dough out onto the oiled counter.

  • Oil your fingers and press, dimple out the dough to about a 15" square-ish shape.

  • Use your bench knife to help you fold the dough into thirds like a letter and then in thirds again the other other way. Cover with a bowl and let rest 20 minutes.

  • Repeat steps 6-7 3 more times for a total of 4 rounds of folding, waiting about 20 minutes between each fold.

  • After the final fold, place the dough into a lightly oiled bowl, and oil the top of the dough. Cover with a lid or with plastic wrap and refrigerate for up to 3 days.

Alternate Method: Coil Folds

  • Rather than folding the dough on your counter with a bench knife, you can also choose to do coil folds. You do these right in the bowl with dripping wet hands.

  • With very wet hands, shimmy your hands under the dough from either side until your fingers meet in the middle under the dough. Pull straight up until the dough releases from the bowl. The dough may break during the first fold, but it will gain strength and suppleness on subsequent folds.

  • Now you basically have a "rope" of dough with some hanging in front of your hands and some hanging in back. Lower the dough back into the bowl so the two ends overlap each other and release the dough so it roughly is now in thirds. Turn the bowl 1/4 turn, wet your hands again, and repeat this lifting and folding. This is one coil fold.

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  • Allow the dough to rest for 20 minutes, covered, and repeat the coil folds 3 additional times, resting in between each fold. You will notice the dough getting smoother and stretchier with each fold. After the 4th fold, drizzle on some olive oil and spread it out with your hand. Cover the dough and refrigerate for up to 3 days.

To Pan the Dough

  • FOUR HOURS before baking, line a half-sheet pan with parchment paper and pour on 1/4 cup olive oil. Spread it out with your hands or a brush. If you have a LloydPans grandma pizza dough, you will not need the parchment.

  • Scrape the dough into the middle of the pan in the pool of oil.

  • Use your fingertips to dimple out the dough as far as it will go. Cover the dough with an upside down half-sheet pan and let rest at room temperature for 3 hours.

  • With wet or oiled hands, gently lift the edges of the dough and pull them out towards the corners. Then use your fingers to dimple the dough in the center, pressing some of the bulk of the dough towards the edges.

  • Once the dough fills the pan, sprinkle the garlic or garlic powder evenly over the crust and let rest, covered, for an hour. Top as desired and let rest for an additional hour.

  • Place a rack on the lowest level of your oven and put a baking stone or pizza steel on the rack. Heat the oven to 500F for the last hour of the rise. You want the stone to be as hot as possible.

  • Bake for 10 minutes. Rotate the pizza, adding any particularly delicate toppings at this point. Bake an additional 5-8 minutes, or until the crust is golden brown around the edges, and the bottom of the crust is nicely browned from the olive oil.

  • Remove from the oven and let sit 5 minutes. Loosen any stuck, bits with a thin, flexible spatula, and slide out onto a cutting board. Use a pizza wheel to slice into 12-16 servings.

Did You Make Any Changes?

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Video

Notes

The dough can wait for you in the fridge for up to 3 days before using it.

You can also use this dough to make thin-crust pizza. You should be able to get 3 12″ thin-crust pizzas from 1 recipe of dough.

Make focaccia by baking in a 9″ x 13″ pan, dimpling it well with lots of fruity olive oil, and topping it with your favorite focaccia toppings, such as caramelized onions and/or herbs.

Nutrition

Serving: 77.5gramsCalories: 185kcalCarbohydrates: 32gProtein: 4.5gFat: 4.2gSaturated Fat: 0.6gSodium: 324mgFiber: 1.2gSugar: 0.1g

Keyword bread flour, pizza, yeast

Did you make this recipe?Please tell us what you loved!

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Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.

If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.

Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!

And there you have it, friends. A perfect (honestly!) grandma pizza dough recipe.

Grandma Pizza Dough Recipe (2024)

FAQs

Is Grandma pizza thin or thick crust? ›

Notable for its distinctly thin crust, Grandma pizza is cooked in an olive oil-coated rectangular pan and topped with mozzarella cheese and tomato sauce. (The sauce is typically layered over the cheese—not the other way around.)

What is the secret to making good pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

What size pan for grandma pizza? ›

For the Grandma pizza

Oil the bottom of a 12 by 16 sheet pan (or standard half sheet pan) with 3/8's cup of olive oil. You need to use a lot of oil! Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan.

How many slices in a grandma pizza? ›

How many slices are in a Grandma Pie? Answer: 9 slices, square cut, medium crust; 1 middle slice, 4 corner slices, and 4 side slices. So, there you have it, don't be a square, eat squares instead. Mangia!

What makes Grandma Pizza different? ›

What is on a Grandma Pizza? Notable for its distinctly thin crust, Grandma's pizza is cooked in an olive oil-coated rectangular pan and topped with mozzarella cheese and tomato sauce (the sauce is typically layered over the cheese.

What is the difference between Detroit-style pizza and grandma pizza? ›

Is Grandma Pizza Detroit Style? Grandma pizza is definitely not Detroit-style pizza, another very trendy pizza style. It has a much thinner crust, and Detroit-style pizza is baked in deep steel pans.

What not to do when making pizza dough? ›

Not Letting the Dough Rest

Proofing – which is the process of putting the dough aside and allowing it to rise – enables the yeast to leaven through fermentation, making the dough rise. Not allowing your dough to proof for long enough will result in a hard, dense and just plain gross pizza base.

What is the most important ingredient in pizza dough? ›

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

What is the best flour for pizza dough? ›

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

What is the difference between grandpa pizza and Grandma pizza? ›

And just to confuse us pizza lovers more, grandma in recent years has been joined by grandpa in the pizza-pie world -- a grandpa pie is like a grandma but with more sauce, more cheese. Here are some of the pizzerias in North Jersey where the slices are square and the cheese often hides beneath the sauce.

What's the difference between Sicilian pizza and Grandma pizza? ›

Another way to tell the difference between Sicilian and Grandma's pizza is that Grandma's tends to have a stronger garlic taste while Sicilian pizza has more of a sweet taste.

What is the difference between Margherita and Grandma pizza? ›

What is the difference between a Sicilian (panned) margherita pizza and a grandma pizza? I assume you're referring to the crust. A Sicilian-style pizza has a much thicker and fluffier crust than a grandma-style pizza.

Why is it called Grandma pizza? ›

Like many great foods, the origins of Grandma Pizza are somewhat unknown. According to Forbes, people (namely grandmothers) in Italy would make fast pizzas in their ovens from quickly stretched and pressed dough, fresh hand-crushed tomatoes and cheese to provide a snack or quick meal for their grandchildren.

What makes Sicilian pizza different? ›

The original, authentic version from Sicily comes from Palermo and is called sfincione, which loosely translates as "thick sponge." Sicilian pizza has a fluffy, spongy bread base topped with a meatless sauce made from tomatoes, onions, herbs, and anchovies, which is covered with breadcrumbs and an optional grating of ...

Is Sicilian pizza dough different than regular pizza dough? ›

Sicilian pizza is made with the same dough as the New York style; however, the cooking method is different. This pie is made from a thick layer of dough that is shaped into a deep, square pan that is liberally covered in olive oil. Once in the oven, the crust bottom fries in the pan and slowly cooks throughout.

What is the difference between grandpa and grandma pizza? ›

And just to confuse us pizza lovers more, grandma in recent years has been joined by grandpa in the pizza-pie world -- a grandpa pie is like a grandma but with more sauce, more cheese.

Is regular pizza the same as Grandma pizza? ›

Grandma slice is just going to have more bold flavors of onion and garlic than a regular slice. It also has a chunkier tomato sauce typically.

What style of pizza has the thickest crust? ›

Chicago-Style Pizza: Thick, Buttery, and Crispy Crust

The Chicago-style pizza is synonymous with its thick, buttery crust, which is more akin to a pie than a traditional pizza.

Which is better thin or thick crust pizza? ›

If you want to taste the toppings to their fullest, thin crust is the way to go. The thin crust is basically a delivery system for the sauce, cheese, and toppings, and we wouldn't have it any other way. If you want to fill up mostly on bread, you're going to prefer the flavor of thick-crust pizza.

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