Grandma Pizza: The Queen of New York Pizza
This week we’re making one of my favorite types of pizza - Grandma Pizza. This recipe, originally from Long Island, New York, is one I discovered years back, but due to the pandemic, I haven’t been able to make the trek up to New York to enjoy it - so I decided to recreate it at home.
Ingredients
Grandma Pizza Dough
4 cups (500g) 00 flour - preferably Caputo00
1 1/4 cups (300 ml) water
2 tsp (10 grams) kosher salt
2 tsp (10 grams) sugar
1/2 tsp (3g) active dry yeast
50 ml (4 tablespoons) extra virgin olive oil
11 g (2 teaspoons) salt
Pizza Sauce
1 can (28oz) San Marzano tomato
30 ml (3 tablespoons) extra virgin olive oil
1 cup basil leaves chopped
3-4 cloves of garlic minced
2 tsp (10 grams) kosher salt
2 tsp (10 grams) ground black pepper
Pizza Toppings
16 oz (450 grams) fresh mozzarella cheese
Sliced pepperoni to cover as much as you want
Olive oil to drizzle
Chopped basil to top
How to Make Grandma Style Pizza at Home
Grandma Style Pizza Recipe:
Start by combining the water at 100 degrees Fahrenheit (38 celsius), yeast, and sugar in a bowl. Whisk together and let it sit for about 10 minutes un.
After the yeast has sat for 10 minutes combine in your mixing bowl the flour, salt, and olive oil.
Add in the yeast mixture and start mixing at low speed and then gradually increasing to low/medium speed for 10 minutes.
After the dough has become smooth and elastic, form the dough into a ball.
Place the dough ball into a well-oiled bowl, cover with plastic, and let it rest/rise for at least 2 hours in a warm environment. *Pro Tip - let the dough rise in your oven with the oven light on to create a warm environment
Take out the pan that you will bake your pizza in and oil it with olive oil.
After the dough has finished rising, transfer the dough into that same pan.
Using your fingertips begin to stretch the dough to the corners of the pan (be careful not to puncture the dough).
Once stretched, cover your pan with plastic and place it into the refrigerator and allow it to rest overnight.
The next day, take the dough out of the refrigerator at least 1 hour before you plan on baking.
Preheat your oven to 550 degrees Fahrenheit (285 celsius) or as high it will go if it does not get that high.
In a saucepan over low heat, place the olive oil and garlic.
Sauté the garlic until lightly brown (about 2-3 minutes) and add in basil. Allow to cook for 2 more minutes.
Add in the can of tomato to the sauce pan and crush them with a wooden spoon.
Once crushed, add salt, black pepper, and optional red pepper flakes and stir.
Place the lid onto the saucepan and allow the sauce to simmer for 5-8 minutes.
Take off the lid and let the sauce simmer until reduced down to your desired thickness.
Back to the dough - take off the plastic wrap and with a fork puncture the dough along the area that you will be placing the cheese and sauce.
Grate the mozzarella cheese and cover the pizza dough with it.
Spoon on the tomato sauce in clumps across the entire pizza.
Add your pepperoni on top.
Place the pizza in the oven for 12-15 minutes or until golden brown.
Once cooked, take the pizza out and let it rest for a few minutes.
Top with olive oil and basil, and enjoy!
Note: This video and description contain affiliate links. This means that if you click on one of the product links, I’ll receive a small commission at no additional cost to you. This helps support the channel and allows me to continue to make recipe videos like this! Thanks for the support!