Grandma Pizza
americastestkitchen.com · 2013 · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: mozzarella cheese, grated parmesan cheese.
Against 5,130 pizza recipes
Grandma style, 76% hydration: wetter than 78% of the 1,480 doughs that parse.
Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Tradition: 60 to 70% hydration (this recipe: 76%) · 500 to 550°F bake
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
23.2%
Sauce
n/a
Cheese
255g
Dough weight
486g
Process
Bake details not stated on the source page.
Ingredients (9)
- oilolive oil3 tbsp · 40.8g
- waterwater3/4 cup · 178g
- flourbread flour1 1/2 cup · 234g
- yeastinstant or rapid-rise yeast2 1/4 tsp · 9.5g
- sugarsugar1 tsp · 4.2g
- saltsalt3/4 tsp · 4.5g
- sauce tomato1 can diced tomatoesn/a
- cheese mozzarellamozzarella cheese8 oz · 227g
- cheese othergrated Parmesan cheese1/4 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
Keep exploring
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- Scale this doughStart from 76% hydration and 2.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 76% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Grandma group marked.
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