It’s amazing how many types of pizzas there are. While the dough is basically the same for all, how they’re baked makes the difference.
A Grandma Pizza is square or rectangular, and baked on an oiled rimmed cookie sheet. This produces a light, crunchy crust. It’s a very wet dough so there’s no need to roll it out – you just spread it with your fingers.
Note: It’s easiest to use a food processor, but you can get a nice workout mixing the dough by hand in a bowl.
- 2 T + 1 T olive oil, divided
- 7¾ oz (1½ cups) bread flour
- 2 tsp dry yeast
- 1 tsp sugar
- 3/4 tsp salt
- 3/4 cup water
- 1 cup marinara sauce
- 8 oz mozzarella cheese, shredded
- 1/4 cup hard cheese such as Parmesan or Pecorino-Romano
- about 1/4 cup fresh basil, chopped
- any other topping you may like
Pour 2 T olive oil into the center of a 10″ X 15″ rimmed baking sheet (also called a jelly-roll pan). Into the workbowl of your food processor (or a large mixing bowl if you’re going to do this by hand), put the flour, 1 T olive oil, yeast, sugar, and salt. Turn the machine on and slowly pour in the water through the pour tube. Once all the water is poured, let the machine run another 30 seconds or so. This is a very sticky, loose dough. Empty the dough onto the olive oil in the jelly-roll pan. Dip you finger tips into the oil so the dough won’t stick to them, and flip the dough so it’s now completely covered in oil. Cover either with plastic film or a large pan (I use a rectangular roasting pan – it fits perfectly.) DON’T use a tea towel – it will just stick to the dough. (Been there, done that!) Let rise about 45 minutes.
Preheat oven to 500º Fahrenheit.
Gently nudge dough to cover the entire bottom of pan. Sprinkle on mozzarella, then drizzle on the marinara, followed by any other topping, and finally sprinkle on the Parmesan. Bake at 500º F in the lower third of oven for 13-15 minutes. Sprinkle on fresh basil.
Remove pizza to a wire rack and let set about 5 minutes before slicing.