Hey there, it’s Austin from Beyond the Bayou! Today we’re stepping out of the bayou and into grandma’s kitchen with a recipe that’s become a real crowd-pleaser around here – Grandma Pizza.
Last Mardi Gras, my buddy Mike from Brooklyn came to visit. After a week of gumbo and jambalaya, he was craving a taste of home. So, we decided to give grandma pizza a shot. Let me tell you, trying to find a square pan in my round-pot Cajun kitchen was quite an adventure!
Our first attempt was a hilarious mess – more like a pizza swamp than a crispy square. But we kept at it, and now, I’ve got a version that even Mike’s grandma would approve of. It’s become my go-to for potlucks and game days. So, grab your apron, and let’s bring a little bit of New York to the bayou!
What Is Grandma Pizza?
Grandma Pizza is a delicious, home-style pizza that originated in Long Island, NY. It was created by an Italian immigrant, Umberto Corteo, who wanted to make a simple yet flavorful pizza reminiscent of what his grandmother used to bake in Naples. Unlike traditional pizzas, Grandma’s pizza is baked in a rectangular pan and has a thin, crispy crust topped with a generous layer of sauce and cheese. This easy-to-make pizza uses basic, readily available ingredients and doesn’t require a fancy pizza oven, making it perfect for home cooks looking for a tasty and nostalgic treat.
![Grandma Pizza Recipe [A Crispy, Cheesy Delight]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Grandma-Pizza-Recipe-A-Crispy-Cheesy-Delight.jpg)
Grandma Pizza Recipe
Equipment
- Large rimmed baking sheet (13×18 inches)
- Pizza stone, baking steel, or upside-down baking sheet
- Medium Saucepan
- Box grater
- Spatula or thin knife
Ingredients
- 1 1/4 cups warm water 100ºF to 110ºF, divided
- 1 teaspoon active dry yeast
- 1/4 cup plus 1 tablespoon extra-virgin olive oil divided
- 2 1/2 cups bread flour plus more for kneading
- 1 1/4 teaspoons kosher salt divided, plus more as needed
- 1 teaspoon granulated sugar
- 1 about 15-ounce can crushed tomatoes, preferably Italian
- 1/4 teaspoon dried oregano
- Freshly ground black pepper
- 1 small clove garlic
- 12 ounces whole-milk low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Activate Yeast: Combine warm water and yeast in a bowl. Let sit until foamy, 5-10 minutes.
- Prepare Dough: Whisk flour, salt, and sugar. Make a well; add yeast mixture and olive oil. Stir until dough forms.
- Knead Dough: Knead on floured surface until smooth. Transfer to oiled baking sheet, let rise.
- Make Sauce: Simmer crushed tomatoes, water, oregano, salt, pepper, and garlic until thickened. Cool.
- Prepare Pizza: Stretch dough to cover sheet. Sprinkle with Parmesan, mozzarella, and spoonfuls of sauce.
- Bake Pizza: Place on preheated surface. Bake at 500ºF until crust is browned and cheese bubbles, 18-20 mins.
Nutrition
Tips You Must Know About!
- Cold Fermentation: You can cold ferment the dough in the fridge for 12 to 72 hours. This develops amazing flavors.
- Use Extra Oil for Metal Bowls: If you’re refrigerating the dough in a metal bowl, use extra oil to prevent sticking. Metal bowls tend to stick more than plastic ones.
- Adjust Cooking Time: Cooking times vary with oven temperatures. After 12 minutes on the lowest rack, your pizza should be very brown and crisp. If it’s still pale, cook it for another 8-10 minutes on the lowest rack.
- Oil is Essential: Grandma’s Pizza needs a lot of oil. Don’t skimp on it! The oil helps create that crispy bottom we all love.
- Bread Flour for the Win: Using bread flour makes a huge difference. It gives you a crisp, light crust that’s just perfect.
Enjoy making your pizza, and happy cooking!
What to Serve with Grandma Pizza?
