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Grandma's Pizza

I seriously think that if I was told that I could only have one food – I would choos pizza. It is so versatile and there are so many creative things you can do with it.

Grandma pizza is amazing. It is in a totally different class than your typical slice. The crust is thin, light and crispy. The sauce is tangy and chunky with fresh garlic and basil. The slice is not your typical triangle, but square or rectangle and there is no “gooey” factor to this pizza as it just sprinkled with just a touch of parmesan cheese. I have heard that some Grandma pizzas have mozzarella cheese baked in to the dough – but not this one. I promise you – it is really amazing even if you love traditional pizza. The best Grandma pizza I have ever had comes from a local pizza place in my home town, other pizza places try to pass of a thick sicilian slice dripping with cheese and fresh basil as a Grandma slice. I have spent considerable time trying to replicate the Grandma pizza I love. Enjoy!

Dough Ingredients

  • 1 envelope active dry yeast
  • 2 tablespoons olive oil, plus more for bowl and more to coat pan.
  • 2 teaspoons kosher salt
  • 4 cups Tipo “00” flour, divided, plus more for surface

Sauce Ingredients:

  • 28-oz. can whole peeled tomatoes, drained
  • 2 anchovy fillets
  • 3 cloves garlic cloves
  • 3 tablespoons olive oil
  • ¼ cup fresh basil leaves

Topping Ingredients:

  • 1 to 2 cups finely grated parmesan cheese
  • 1/4 cup basil leaves


Make the Dough (the day before you will use it)

  1. Combine yeast and 1½ cups warm water (105–110°) in a large bowl
  2. Let stand about 10 minutes until yeast starts to foam.
  3. Mix in 2 Tbsp. olive oil, salt and 2 cups flour.
  4. Once mixed, add the additional 2 cups flour, one cup at a time, mixing until incorporated.
  5. Put dough onto a lightly floured surface and knead until soft, smooth, and elastic. ( about 10 minutes).
  6. Place dough in a lightly oiled bowl and cover with plastic wrap.
  7. Chill in a refrigerator for 24 hours.
  8. Coat an 15 x13” rimmed baking sheet with about ½ cup oil.
  9. Gently and gradually stretch dough until it reaches the edges of baking sheet.
  10. If the dough gives you difficulties and does not stretch , let it rest for another 10 minutes and try again.
  11. Cover dough on baking sheet tightly with plastic wrap and put in a warm place for 40 minutes.
  12. The dough will be puffed and full of air bubbles.

Make the Sauce:

1. Pulse the tomatoes, anchovies, garlic, oil, and basil in a food processor until combined but still lightly chunky.

2. Salt and pepper to taste.

Baking the Pizza

  1. Adjust oven rack to lowest position
  2. Preheat oven to 500 degrees.
  3. Top dough with sauce
  4. Sprinkle lightly with Parmesan cheese
  5. Sprinkle with fresh basil
  6. Bake for 20 to 30 minutes