Grandma Pizza
simplyrecipes.com · 2024 · Original
Grandmaas labeled by the source
DietVegetarian. Not vegan: low-moisture part-skim mozzarella, grated parmesan.
Against 5,130 pizza recipes
Grandma style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 525°F, hotter than 92% 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: 70%) · 500 to 550°F bake (this recipe: 525°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
510g
Water
356g
Hydration
69.7%
Salt
2.9%
Yeast
n/a
Oil
8.0%
Sauce
400g
Cheese
454g
Dough weight
921g
Process
Bake temp
525°F / 274°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeastn/a
- waterlukewarm water1 1/2 cup · 356g
- flourall-purpose flour4 1/4 cup · 510g
- saltkosher salt2 1/2 tsp · 15g
- oilolive oil3 tbsp · 40.8g
- cheese mozzarellalow-moisture part-skim mozzarella1 lb · 454g
- sauce tomatomarinara sauce2 cup · 400g
- cheese otherGrated Parmesann/a
- sauce tomatoCrushed red pepper flakesn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeFresh oregano leaves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 2.9% 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 70% 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.
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