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Grandma Pizza
Charlotte Rutledge · kingarthurbaking.com · 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: 63%) · 500–550°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
452g
Water
283g
Hydration
62.6%
Salt
1.8%
Yeast
1.33%
Oil
5.5%
Sauce
283g
Cheese
340g
Dough weight
774g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourKing Arthur Italian-Style Flour or 1 3/4 cups King Arthur Unbleached All-Purpose Flour2 cup · 212g
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- salttable salt1.25 tsp · 8g
- yeastinstant yeast2 tsp · 6g
- waterwater1.25 cup · 283g
- oilolive oil2 tbsp · 25g
- cheese mozzarellashredded mozzarella cheese3 cup · 340g
- sauce tomatotomato or marinara sauce1.25 cup · 283g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g