Grandma Pizza Dough Recipe
Grandma pizza is a thin, crisp, chewy square baked in an oiled sheet pan — rustic, easy and made for a home oven. No pizza oven required.
Open in the dough calculator →Ingredients
Makes one half-sheet pan (13 × 18")
- 320 g bread flour (or Tipo 00)
- 224 g water (70% hydration)
- 7 g fine sea salt
- 20 g olive oil (plus more for the pan)
- 2 g instant dry yeast
Method
Make the dough (day before)
Mix the flour, yeast, salt and water to a shaggy dough. Add the olive oil and knead briefly (3–5 minutes). Fold a few times over an hour.
Cold ferment
Cover and refrigerate overnight (12–24 hours).
Pan & stretch
Oil a half-sheet pan generously. Press the cold dough toward the edges; rest 10 minutes if it springs back, then finish stretching.
Proof
Let it rise at room temperature for 2–3 hours until puffy.
Top
Dimple the dough, then add low-moisture mozzarella, crushed tomatoes, garlic, oregano and a drizzle of oil.
Bake
Bake at 260°C (500°F) for 15–18 minutes until golden and crisp underneath.
Tips
- Bake on a preheated steel or the oven floor for the first few minutes for a crisper base.
- A generously oiled pan gives the signature crisp, fried bottom.
- No pizza oven needed — a hot home oven is perfect.
FAQ
What pan is best for Grandma pizza?
A rimmed half-sheet pan (13 × 18") generously coated in olive oil gives the classic crisp, square edges.
Do I need a pizza oven for Grandma pizza?
No. Grandma pizza is designed for a standard home oven at its highest temperature.