Grandma Pie
Pizza Today · pizzatoday.com · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: mozzarella, parmigiano reggiano.
Against 5,130 pizza recipes
Grandma style, one of 19 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Grandma (Long Island): half-sheet pan-pressed, olive-oil-fried bottom, Italian-American home tradition
Tradition: 60 to 70% hydration · 500 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilextra virgin olive oil2 tbsp · 27.2g
- sauce tomato1 28-ounce can Italian plum tomatoes1 oz · 28.3g
- sauce tomato1 28-ounce can California plum tomatoes1 oz · 28.3g
- saltsalt1 tbsp · 18g
- cheese mozzarella10-12 ounces mozzarella10 oz · 340g
- cheese otherParmigiano Reggianon/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove garlic
- over cheese1 pinch
- over cheese4 basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Grandma group marked.
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