Grandma Pizza
Napo · napo.pizza · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: mozzarella, pecorino romano.
Against 5,130 pizza recipes
Grandma style, 64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 64%) · 500 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
406g
Water
260g
Hydration
64.0%
Salt
2.5%
Yeast
0.49%
Oil
0%
Sauce
794g
Cheese
475g
Dough weight
866g
Process
Bake temp
450°F / 232°C
Bake time
18 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (11)
- flourBread flour406g
- yeastInstant yeast2g
- saltFine sea salt8g
- sugarSugar4g
- waterWater260g
- oilOlive oil14g
- sauce tomatoPlum tomatoes794g
- cheese mozzarellaMozzarella454g
- cheese otherPecorino Romano21g
- oilExtra virgin olive oil170g
- saltKosher salt2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves Garlic cloves
- over cheeseSicilian oregano1 tsp · 0.5g
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 64% hydration and 2.5% 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 64% 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.