It’s finally time. After weeks of farting around with recipes and avoiding failure, I’ve decided enough’s enough. I’m gonna be honest, the pictures you see are like my third try at the dough LOL. First, I didn’t let it rise for long enough, the second batch dried out when proofing, and third times a charm!
The Grandma Pizza originates from Long Island, and consists of a rectangular pie, cooked in a sheet pan, with cheese below a tomato “grandma” sauce. The grandma sauce is a savory, acidic crushed-tomato sauce that may contain “any ingredients you want”. I only added basil, salt, pepper, and oregano to mine because I’m a pizza purist. As in you can have pineapple on your pizza, unless you go to any self respecting pizzeria like Di Fara’s, Scarr’s, or Best Pizza. Then you take your Domino’s 2-medium 2-topping pizzas for $5.99 each and gtfo of here.
The Recipe
I used Frank Pinello’s Best Pizza dough recipe that I’ve hyperlinked above. Big fan of him and his work on The Pizza Show. It’s made me respect the art and dedication to pizza making around the world.
3.5 cups flour
1.5 tsp salt
2 tbsp olive oil
2.95 tsp yeast (10g) - Be sure to bloom in some lukewarm water for a few mintutes
1.5 cups water
Combine the dry ingredients, then add oil, bloomed yeast, then your water. Hand-mix until it stops sticking to your hands. Toggle adding 1 tbsp water or 1 tbsp flour to get the right consistency if you miss the mark.
Proof for 3-24 hours ( I proofed 20 hours )
The Process
After 10 hours!
After 20 hours!
Barely noticeable here, but let it rise, covered, for another 10 minutes in the pan.
We’re not using fresh mozzarella since this a lower and slower cook. It would burn!
Homemade marinara is 10x better than anything you buy in store. Guaranteed.
Bake at 500 for 12-ish minutes. ( Until it looks good on top )
The Verdict
Overall 10/10
The dough was a royal pain in the ass and I definitely wasted a good amount in my trials. However, third times really a charm. This pizza surpassed all my expectations, and I wouldn’t hesitate to find an excuse to make it again. The dough came out super fluffy in the middle, while the cheese crisped up nicely over the edges. Probably could’ve put a bit more sauce; I thought it’d spread out a bit when cooked haha. Guys please try this at least once it’s not that hard, and it’s like restaurant quality pizza a la Sweet Tomato/Soup Plantation. Parallel testaments from Amy, Mitch, PJ, Mara, and Taeho can confirm.
If you’re in the LA area I’m willing to make/deliver to order and all proceeds will be donated to the Protest & COVID-19 Emergency Response Fund! This pan cuts into 8 slices and will probably need 24 hours notice to make the dough for you lmao. Let me know!
Cheers!