Grandma Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: shredded mozzarella cheese, king arthur pizza dough flavor.
Against 5,130 pizza recipes
Grandma style, 63% hydration: drier than 65% 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: 63%) · 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
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 to 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 1/4 tsp · 8g
- yeastinstant yeast2 tsp · 6g
- waterwater1 1/4 cup · 283g
- oilolive oil2 tbsp · 25g
- cheese mozzarellashredded mozzarella cheese3 cup · 340g
- sauce tomatotomato or marinara sauce1 1/4 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
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 1.8% 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 63% 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.