Grandma Pizza Recipe
Coley Cooks · coleycooks.com · 2026 · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: mozzarella, pecorino romano.
Against 5,130 pizza recipes
Grandma style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Tradition: 60 to 70% hydration (this recipe: 66%) · 500 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
330g
Hydration
66.0%
Salt
3.6%
Yeast
0.80%
Oil
24.8%
Sauce
28g
Cheese
25g
Dough weight
1327g
Process
Bake temp
500°F / 260°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterlukewarm water330g
- yeastactive dry yeast4g
- sugargranulated sugar7g
- saltkosher salt12g
- flourbread flour500g
- oilextra virgin olive oil15g
- sauce tomato1 28-ounce can whole peeled tomatoes1 oz · 28.3g
- sugarsugar1 tsp · 4.2g
- oil½ cup extra virgin olive oil1/2 cup · 109g
- dairy doughmozzarella12 oz · 340g
- cheese other¼ cup Pecorino Romano1/4 cup · 25g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves garlic
- post bake1 handful basil leaves
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 3.6% 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 66% 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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