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Grandma Pizza
Unknown · americastestkitchen.com · 2013 · Original
Grandma (asserted)
Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Style norms: 60–70% hydration (this recipe: 76%) · 500–550°F bake (this recipe: 525°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
234g
Water
178g
Hydration
76.0%
Salt
2.6%
Yeast
4.06%
Oil
23.3%
Sauce
—
Cheese
255g
Dough weight
486g
Process
Bake temp
525°F / 274°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilolive oil3 tbsp · 40.8g
- waterwater0.75 cup · 177.8g
- flourbread flour1.5 cup · 234g
- yeastinstant or rapid-rise yeast2.25 tsp · 9.5g
- sugarsugar1 tsp · 4.2g
- saltsalt0.75 tsp · 4.5g
- sauce tomato1 can diced tomatoes—
- cheese mozzarellamozzarella cheese8 oz · 227g
- cheese othergrated Parmesan cheese0.25 cup · 28.3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesedried oregano1 tsp · 0.5g
- post bakechopped fresh basil2 tbsp · 3g