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Grandma pizza rectangular with cheese
Rustic rectangular grandma pizza with a crispy olive oil-fried bottom and scattered fresh basil.

Grandma pizza

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
'Grandma's Pizza' originates from Long Island and praises the ingenuity of Italian housewives. Unlike oven-baked pizzas, this is baked in a traditional home baking tray with generous olive oil. The dough proves in the tray (a bit like focaccia), so the bottom almost fries in the oil to become crispy, while the inside remains soft. Rustic, filling, and full of love.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine American-Italian

Ingredients

Equipment Needed

  • Large rectangular baking tray (metal)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Pour most of the olive oil into the tray and brush it thoroughly up the sides too.

Tip: Don't skimp on the oil, this will 'fry' the bottom of the dough to a crisp. [Oil is a better heat conductor than air and promotes browning.]
2 ✓

Place the dough in the tray and start stretching it towards the corners with your fingers. If it springs back, let it rest for 10 minutes, then continue until it reaches the edge of the tray.

Tip: Be patient, the dough will yield. Do not use a rolling pin, press with your fingers to preserve the gas bubbles.
3 ✓

Cover the tray and let the dough prove for 20-30 minutes in the tray.

Tip: This step makes the dough light and soft.
4 ✓

Preheat the oven to 220°C.

Tip: A hot oven is key.
5 ✓

Dimple the dough again with your fingertips (like playing piano). Slice the garlic thinly and scatter over the dough (or mix into the sauce).

Tip: Garlic fried in oil gives a divine aroma.
6 ✓

Sprinkle the dough with half the mozzarella, then spoon the sauce over in patches or stripes (don't spread it completely!).

Tip: The 'reverse' layering (cheese bottom, sauce top) prevents the dough from getting soggy.
7 ✓

Sprinkle with the remaining mozzarella and the Parmesan.

Tip: The saltiness and umami of Parmesan give depth to the pizza.
8 ✓

Bake on the lowest shelf for 15-20 minutes until the bottom is golden brown and crisp, and the top is bubbling.

Tip: Check the bottom with a spatula before taking it out.
9 ✓

Remove, sprinkle with torn fresh basil, and drizzle with a little oil. Let cool in the tray for a few minutes, then cut into squares.

Tip: Basil blackens with heat, so only add it at the end.

Recipe FAQ

Why did the dough turn out thick?
That's the essence of the style! Grandma pizza is somewhere between thin Neapolitan and thick Sicilian pizza.
The bottom didn't get crispy.
You need more oil on the bottom of the tray, and bake on the lowest shelf of the oven to get more direct heat from below.

Ingredients

  • 1 portion Pizza dough (approx. 500-600g)
  • 200 ml Thick tomato sauce
  • 200 g Grated mozzarella cheese
  • 50 g Grated parmesan cheese
  • 2 cloves Fresh garlic
  • 30 ml Extra virgin olive oil
  • 10 g Fresh basil leaves