ATK's Grandma Pizza
DeSouter · food.com · 2013 · Original
Grandmainferred from the title
DietVegetarian. Not vegan: mozzarella cheese, parmesan cheese.
Against 5,130 pizza recipes
Grandma style, 93% hydration: wetter than 95% 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: 93%) · 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
191g
Water
178g
Hydration
93.3%
Salt
3.1%
Yeast
4.99%
Oil
21.4%
Sauce
794g
Cheese
255g
Dough weight
429g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (9)
- oilolive oil2 tbsp · 27.2g
- waterwater3/4 cup · 178g
- flourbread flour1 1/2 cup · 191g
- yeastyeast2 1/4 tsp · 9.5g
- sugarsugar1 tsp · 4.2g
- saltsalt3/4 tsp · 4.5g
- sauce tomatodiced tomatoes28 oz · 794g
- cheese mozzarellamozzarella cheese8 oz · 227g
- cheese otherparmesan 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 cheesedry oregano1 tsp · 0.5g
- post bake2 leaves fresh basil
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 93% hydration and 3.1% 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 93% 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.
Or browse all 5130 pizza recipes.