Grandma pizza recipe

Skip delivery for this thin and crispy sheet-pan pizza.

This classic pizzeria-style recipe delivers chewy, thick-crust grandma pie pizza at home. Baked in a sturdy baking sheet and topped with pizza sauce and plenty of mozzarella and basil, every square slice is irresistible.

It's National Pizza Day! Yes, you could definitely place an order for your favorite delivery pizza, but why not dig in and make your own?

This Long Island-style grandma pizza features a homemade savory sauce and cheese topping that's a great alternative to delivery!

Based on my in-law's traditional recipe, this Sicilian-style pizza is easy, flavorful, and made in a sheet pan for that thick, crisp crust! The dough is foolproof, quick, and so simple to mix up. You'll also find both my sea level and high altitude recipes so you can make it in the mountains or by the ocean!

This grandma pizza dough recipe makes the best grandma pies and the best pan pizzas you've ever had. Light, tender, and crisp on the bottom.

A New York City staple, Grandma Pizza has its origins in the homes of America’s Italian ancestors. Baked in a large, square pan at high heat after a relatively short final proofing time, the crust is wonderfully crispy and denser/thinner than traditional Sicilian-style pizza. Preparing the dough the day before ensures a fresh-from-the-oven pie in less than an hour, once you're ready to bake and serve.

The second rise is key to the finished pizza’s texture; if baked too soon, the dough will be firm and too chewy.

After many attempts to replicate the experience of my favorite grandma pie, I finally settled on this one. Use your home kitchen and conventional oven for restaurant-quality results. With a few staple ingredients, you can have a pizza with a crisp, chewy crust and an authentic old-world taste.

Grandma pizza is well-known and loved on Long Island, but like some grandmas, it doesn’t get out much. We wanted a recipe good enough to introduce to the rest of the country. Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and…