Friday, January 4, 2013

Grandma Pizza

Grandma Pizza – NY Style!

Italian Grandma Pizza
There is nothing quite like Grandma's Pizza

Grandma pie is one of my very most favorite pizzas. A Grandma Style Pizza is kind of like a margarita pizza, on a crust that is similar to but not quite Sicilian pizza. The Sicilian pizza crust is thicker. The grandma pizza crust is not as thin as Sicilian pizza, but thicker than the standard Neapolitan pizza. This Grandma Pizza Recipe is topped with pieces of fresh Basil, so in a way it is a Basil Pizza, as well.

Many here in New York say that once you have a Grandma Pizza, you will not want the ordinary pizza again. That may actually be a true statement, but I haven’t met a pizza in NY that I don’t like. The aroma of a Grandma Style Pizza cooking brings back memories of long ago, when my Grandmother used to make this pizza in our small oven, when I was a small child.  

In order to make this Grandma Pizza Recipe, you would use a rectangular pan, similar to Sicilian Pizza. You can order one here.

Part of the secret of making Grandma Pizza is that the dough is oiled underneath, so that it kind of gets fried when it is baking. Also, fresh mozzarella is key here. Not the shredded, or block, but the ball that usually comes in water. If you can get buffalo milk fresh mozzarella for your Grandma Pizza, all the better.

In addition, in my opinion, lots of either fresh or roasted garlic and fresh basil is mandatory for traditional Grandma Pizza Recipes. Some places make this without garlic! Some without basil! That is entirely wrong, and those folks should be ashamed of themselves.

A note on the basil: Dried basil and fresh basil taste entirely different. Be sure when you buy basil, do not refrigerate it, as it will turn black. Now, I grow my own basil using organic growing methods. It is easy to grow, and grows well next to tomatoes. They are kind of like friends. But, this is what you can do, so that that fresh basil taste is available to you all year. Pick off the leaves and wash well. Layer the basil in wax paper and freeze it. When making this Grandma Pizza, you can take out the frozen basil leaves and crumple them on top before cooking.

So, with that said, here is my Grandma Pizza Recipe:


All of these ingredients are to taste, and dependent on the size of your Grandma pizza, use your best judgement.

• Pizza dough ( See my recipe )

• Fresh Mozzarella, sliced into medallions

• Plum tomatoes, skinned

• Garlic, either fresh or roasted, chopped. The more the merrier!

• Dried oregano

• Olive Oil, the best you can find

• Sea Salt


Preheat your oven to 450 Degree.  If you have a pizza stone, which I recommend, place it in your oven.  If you want to buy one, you can get one here:


Place your tomatoes in a strainer and drain for at least a half hour.

Oil your pan. Press the pizza dough into the pan so that it is all the way to the edges and up the sides.

Pizza Dough pressed out to edge in pan
Dough pressed out to the edges

Place your mozzarella on top evenly. 

Cheese placed on Pizza Dough
Cheese placed on top of dough

Sprinkle garlic and dried oregano over top of pizza.

Squeeze the tomatoes by hand to crush them, and squeeze out additional water. Place the crushed tomatoes on top of the pizza.

Sprinkle sea salt to taste

Add the fresh basil on top of the pizza.

Drizzle some olive oil on the top of the pizza and under the edges of the dough.

Place pizza in oven, on top of the stone if you are using one, and bake for about 20 minutes, until golden brown.

Enjoy the aroma while this delicious pizza is cooking.

Cut into rectangles, using a pizza cutter.

Although a stone is not a complete necessity, it will assist in all of your bread and pizza making.  I love my bread stone.   You can get great results without one, but having one will put it over the top. 

For Variations on this Grandma Pizza recipe, or to kick it up a little, check out my other forum post here: Grandma Pizza Variations On A Classic

I hope you enjoy this Italian masterpiece, called Grandma Pizza. This Grandma pie is out of this world.

Please feel free to let me know what you think of it.


  1. HI, Does this mean if using the Pizza Stone , you place the dough directly on the stone when baking or you still have in the pan but the pan on top of the stone?

    1. Hello Anonymous,

      You put the pan directly on the stone. One of the qualities of a Grandma Pizza is that the dough is kind of fried in Olive Oil. You are oiling the pan and then again under the edges of the dough.

      When cooking, the stone will heat the pan very evenly and fry to dough in that thin layer of olive oil between the pan and the dough. This would be impossible if the dough was directly on the stone, as in a Neapolitan Pizza.

      If you wanted to make a Margarita Pizza, you would basically follow the same thing here, but put the dough directly on the stone, without the oil.

      I hope that answers your question and inspires you to try this recipe. Let me know how you make out, and feel free to ask any other questions.

      Good Luck!