Grandma pizza

Skip delivery for this thin and crispy sheet-pan pizza.

A New York City staple, Grandma Pizza has its origins in the homes of America’s Italian ancestors. Baked in a large, square pan at high heat after a relatively short final proofing time, the crust is wonderfully crispy and denser/thinner than traditional Sicilian-style pizza. Preparing the dough the day before ensures a fresh-from-the-oven pie in less than an hour, once you're ready to bake and serve.

Grandma pizza is a Long Island classic that you can easily recreate at home. With a simple homemade dough and plenty of melty cheese and savory sauce, the whole family will love this recipe.

This classic pizzeria-style recipe delivers chewy, thick-crust grandma pie pizza at home. Baked in a sturdy baking sheet and topped with pizza sauce and plenty of mozzarella and basil, every square slice is irresistible.

Grandma pizza is well-known and loved on Long Island, but like some grandmas, it doesn’t get out much. We wanted a recipe good enough to introduce to the rest of the country. Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and…

The second rise is key to the finished pizza’s texture; if baked too soon, the dough will be firm and too chewy.

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With a golden crust, tangy tomato sauce, and plenty of stretchy mozzarella cheese, this grandma pizza made in a sheet pan is the easiest homemade pizza ever!

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.