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Grandma pizza recipe

Grandma Style Pizza

This recipe is intended to teach you how to make grandma-style pizza in your own oven. No corners were skipped in this recipe, so you can expect an absolutely incredible and authentic pizza that rivals your favorite local pizzeria. And better yet, the dough is very workable, even for beginners. I gaurantee you'll get a crispy crust that only pan pizzas can attain - and on your first attempt!
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Pizza Style: Dough, Grandma
Oven Type: Home Oven, Outdoor Pizza Oven
Prep Time: 15 minutes
Cook Time: 10 minutes
Proof Time: 2 days
Total Time: 2 days 25 minutes
Servings: 4 people
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Equipment

  • 1 14"x14" Grandma Style Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, including standard bakeware. This recipes makes 700g of dough which is perfect for the 14x14 pan; if you are using a smaller pan, you will want to discard a bit of the final dough to ensure the crust is not too thick.
  • Outdoor pizza oven (Optional). I like to cook this in my Ooni Koda 16", frequently rotating the pan every couple minutes. However home ovens work just as well for this style of pizza.

Ingredients

  • Butter or Peanut Oil To coat the pan

Dough

  • 250 g Bread Flour
  • 140 g All Purpose Flour
  • 290 g Water (warmed to 90°F)
  • 12 g Kosher Salt
  • 2 g Instant Dried Yeast

Toppings

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Instructions

Make the dough.

  • Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
  • Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.
  • Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. You may need to scrape the bottom up with a spatula from time to time.
    Detroit dough
  • Turn mixer off. With the dough still in mixer bowl, and with wet hands, fold into a ball. Cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not quite doubling in volume.
  • Place in refrigerator, covered, for 1 to 2 days.

Stretch dough in pan.

  • Let dough come to room temperature on the counter for 3 hours.
  • Preheat the oven to 550°F (if you have a pizza stone or steel, add it to your oven on the lower rack). If using an Ooni or other outdoor pizza oven, preheat until 650-750 degrees, about 15 minutes.
  • Grease your pan with a stick of butter or Crisco. Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan. You can pull the dough up the edges of the pan an inch or so to create that crust characteristic to grandma-style pizzas.
    Grandma style pizza dough

Toppings, in order; then bake.

  • Add shredded mozzarella. With a ladle, dollop sauce around the pizza.
  • For home ovens: place your pan on the steel/stone and bake for 15 minutes, watching to ensure cheese does not burn. If you do not have a stone/steel, place the pan on the bottom of your oven (no rack) and cook for the same time. In both cases, toss the broiler on for the final minute or two if the cheese is not browning fast enough.
    For outdoor pizza ovens: bake for 12 minutes, rotating pan a quarter turn every 3 minutes, and covering with tinfoil if browning too quickly.
  • Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Slice, and enjoy.
    Grandma pizza recipe