Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel
Rectangular Grandma pizza with tomato streaks over browned cheese and a thin crisp base
AI-generated image · OpenAI image generation · AI-generated
Main Italian-AmericanItalian VeganNut-free pizzabreadpan-pizzamake-ahead

Grandma pizza

A large rectangular New York dough style, thinner and denser than Sicilian, with a short pan proof and a crisp oil-baked base.

Prep25 min
Cook15 min
Rest300 min
Oven250°C
Servings8
Cook mode

Adapted from King Arthur Baking's Grandma pizza and Pizza Today's account of the thinner, shorter-proofed New York pan style

Ingredients

Written for a 33 × 46 cm dish

Units
Temperature
Servings
8

Dough

  • 450 g plain flour
  • 285 ml lukewarm water
  • 8 g fine salt
  • 6 g instant yeast
  • 25 g olive oil, mixed into the dough

For the pan

  • 25 g olive oil, for the dark metal pan

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Mix the flour, water, salt, yeast, and 25 g oil. Knead for 6 to 8 minutes, until smooth and elastic. The dough weighs about 772 g.
  2. Cover and refrigerate for at least 4 hours and up to 24 hours. This cool bulk fermentation develops flavour without giving the pan the long, lofty rise used for Sicilian pizza.
  3. Put the remaining 25 g oil in a dark 33 x 46 cm metal pan. Turn the dough in the oil, gently deflate it, and press it toward every corner. If it springs back, cover it for 10 minutes before pressing again.
  4. Cover for a shorter pan proof of 30 minutes. The dough should puff only slightly. Heat the home oven to its maximum setting, ideally 250 to 260°C, with a rack in the bottom third.
  5. Use the topping selector below for exact quantities and before-bake and after-bake steps. Follow the selected preset’s assembly order and stay within its Grandma-pan capacity. Spread the load to the corners without compressing the short-proofed dough.
  6. Bake on the bottom rack for 12 to 16 minutes, rotating once, until the selected topping is cooked and the underside matches the doneness cue. Follow the selector for finishing ingredients. Give it 1 to 2 minutes on a higher rack only if the base is ready but the top is pale.
  7. Rest in the pan for 5 minutes, then loosen the edges and transfer the pizza to a rack. Wait another 5 minutes before cutting into squares.

Notes

  • Baker’s percentages: plain flour 100%, water 62.9%, salt 1.8%, instant yeast 1.3%, and dough oil 5.6%. The exact dough weight is about 772 g for one 33 x 46 cm pan.
  • Grandma pizza is thinner and denser than Sicilian because it puts less, lower-hydration dough into the same large rectangular pan and uses a shorter pan proof. It should be crisp and compact, not thick and cloud-like.
  • The topping selector supplies the assembly order, moisture controls, and exact load. This page preserves the defining Grandma base rather than prescribing one cheese-and-tomato finish.
  • A home oven cannot match the concentrated floor heat of a gas brick or deck oven. A dark metal pan, the lowest safe rack, and a full preheat improve the bottom crust.
  • If the centre is pale, use less sauce and preheat longer. If the base is tough rather than crisp, the dough was over-floured or left uncovered during the short pan proof.
  • Refrigerate cooled squares in a sealed container for up to 3 days. Reheat at 220°C on a rack or preheated tray until the cheese bubbles and the underside is crisp.

Sources consulted

Choose your topping

Make the dough with the recipe above, then open one option below. Each dropdown gives the topping quantities for one 30 cm thin pizza. Follow that pizza style's own size guidance when scaling.

Black and Blue Enough topping for one 30 cm thin pizza

Blackberry sauce supports thin apple, blue cheese, walnuts, and a light layer of mozzarella.

Ingredients

  • 90 g blackberry pizza sauce
  • 80 g crisp apple , very thinly sliced and patted dry
  • 60 g blue cheese , crumbled
  • 25 g walnuts , roughly chopped
  • 55 g low-moisture mozzarella , lightly shredded

Sauce recipes

Before baking

  1. Spread the cooled blackberry sauce. Add apple in one layer, then blue cheese, walnuts, and a light scattering of mozzarella.

After baking

  1. Rest for 2 minutes so the fruit sauce settles.

Best styles

Neapolitan, New York, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Pesto chicken Enough topping for one 30 cm thin pizza

Basil pistachio pesto, mozzarella, and fully cooked chicken with two safe timing options.

Ingredients

  • 70 g basil pistachio pesto
  • 100 g low-moisture mozzarella , shredded
  • 130 g, optional fully cooked chicken , reached at least 74°C, then chilled promptly or kept hot

Sauce recipes

Before baking

  1. Spread pesto and add mozzarella.
  2. Cold fully cooked chicken may be distributed on top before baking. Do not use raw or partly cooked chicken.

After baking

  1. Alternatively, slice warm grilled chicken that has reached 74°C and add it after baking.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Golden Garden Enough topping for one 30 cm thin pizza

Garlic olive oil, soft-ripened cheese, thin cauliflower, dates, walnuts, and honey.

Ingredients

  • 35 ml garlic olive oil pizza base
  • 85 g Brie or Camembert , thinly sliced
  • 90 g cauliflower florets , sliced very thin, blanched 2 minutes, drained, cooled, and dried
  • 35 g pitted dates , thinly sliced
  • 25 g walnuts , roughly chopped
  • 50 g low-moisture mozzarella , lightly shredded
  • 20 g honey or hot honey

Sauce recipes

Before baking

  1. Brush on the garlic olive oil. Add Brie or Camembert, dry cauliflower, dates, walnuts, and a light scattering of mozzarella.

After baking

  1. Drizzle with honey or hot honey.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Margherita Enough topping for one 30 cm thin pizza

Choose a fresh tomato and olive oil route or the simpler house tomato sauce route.

Ingredients

  • 20 ml olive oil , for the fresh tomato route and finishing
  • 1 small clove garlic , finely grated
  • 1 pinch each fine salt and black pepper
  • 140 g ripe tomato , thinly sliced, drained, and patted dry for route A
  • 110 g house tomato pizza sauce , use instead of fresh tomato for route B
  • 110 g fresh soft mozzarella , drained, torn, and patted dry
  • 8 leaves fresh basil
  • 10 ml, optional balsamic reduction

Sauce recipes

Before baking

  1. Route A: brush with garlic, 15 ml olive oil, salt, and pepper, then add dry tomato and mozzarella.
  2. Route B: spread the house tomato sauce, season with oregano and thyme if desired, then add mozzarella.

After baking

  1. Add basil, the remaining olive oil, and optional balsamic reduction.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Mixed mushroom Enough topping for one 30 cm thin pizza

A delicate yogurt-based pizza with mozzarella and several well-browned mushroom varieties.

Ingredients

  • 110 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 220 g mixed mushrooms , sliced, cooked dry, and cooled
  • 10 ml olive oil , for browning the mushrooms
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Brown the mushrooms in a wide hot pan until their released water has evaporated. Cool them.
  2. Spread the yogurt sauce, add mozzarella, then distribute the cooked mushrooms without piling them.

After baking

  1. Season lightly and serve this delicate pizza before spicy or strongly flavoured pizzas.

Best styles

Neapolitan, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy salami and mushroom Enough topping for one 30 cm thin pizza

The dependable crowd favourite with red sauce, mozzarella, spicy salami, and browned mushrooms.

Ingredients

  • 100 g house tomato pizza sauce
  • 110 g low-moisture mozzarella , shredded
  • 55 g spicy salami or pepperoni , thinly sliced and ready to eat
  • 100 g mushrooms , sliced, browned dry, and cooled

Sauce recipes

Before baking

  1. Spread the red sauce, add mozzarella, then distribute the salami and dry cooked mushrooms evenly.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Chicago tavern, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Chimichurri steak Enough topping for one 30 cm thin pizza

Chimichurri and mozzarella bake on the dough, while rested medium rare skirt steak goes on afterward.

Ingredients

  • 50 ml house chimichurri , reserve 5 ml for finishing
  • 90 g low-moisture mozzarella , shredded
  • 35 g, optional onion , thinly sliced
  • 70 g, optional mushrooms , browned dry and cooled
  • 180 g skirt steak , kept separate from ready-to-eat ingredients
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Use separate utensils and a clean plate for raw steak. Grill it over high heat to medium rare, rest for 8 minutes, then slice thinly across the grain.
  2. Spread 45 ml chimichurri, add mozzarella, and add optional onion and cooled mushrooms. Do not put the steak on before baking.

After baking

  1. Add the rested sliced steak only after the pizza leaves the oven, then spoon over the reserved chimichurri.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Big Dill Enough topping for one 30 cm thin pizza

Yogurt, dill, garlic, mozzarella, and full coverage of thin, well-drained pickle coins.

Ingredients

  • 120 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 130 g dill pickles , thin coins, drained and patted very dry
  • 30 g, optional feta , crumbled

Sauce recipes

Before baking

  1. Spread the yogurt sauce, add mozzarella, cover evenly with dry pickle coins, and add optional feta.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Greek Enough topping for one 30 cm thin pizza

A bright mix of peppers, onion, green olives, garlic, tomato, and feta on red or yogurt sauce.

Ingredients

  • 75 g house tomato sauce or Greek-spiced yogurt sauce
  • 50 g low-moisture mozzarella , lightly shredded
  • 35 g bell pepper , thinly sliced and patted dry
  • 20 g pickled hot peppers , well drained
  • 20 g onion , thinly sliced
  • 25 g green olives , sliced and drained
  • 1 small clove garlic , finely grated
  • 35 g tomato , seeded, diced, drained, and patted dry
  • 45 g feta , crumbled
  • 10 ml, optional balsamic glaze

Sauce recipes

Before baking

  1. Spread the selected sauce. Add light mozzarella, dry vegetables, olives, garlic, tomato, and feta in an even layer.

After baking

  1. Finish with optional balsamic glaze.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Bee Sting Enough topping for one 30 cm thin pizza

Red sauce, good ham, mozzarella, optional hot peppers, and a hot honey finish.

Ingredients

  • 100 g house tomato pizza sauce
  • 90 g ready-to-eat cooked ham , full slices or torn pieces
  • 100 g low-moisture mozzarella , shredded
  • 25 g, optional pickled hot peppers , well drained
  • 20 g hot honey

Sauce recipes

Before baking

  1. Spread the tomato sauce, then add ham, mozzarella, and optional well-drained hot peppers.

After baking

  1. Drizzle with hot honey only after baking.

Best styles

Neapolitan, New York, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Perogy Enough topping for one 30 cm thin pizza

A garlic dairy base with tender potato, two cheeses, onion, optional cooked meats, green onion, and sour cream.

Ingredients

  • 90 g plain garlic yogurt or crème fraîche base , mix thick yogurt or crème fraîche with grated garlic, salt, and pepper; no dill
  • 120 g waxy potato , cut into 2 mm slices, cooked just tender, drained, and dried
  • 60 g low-moisture mozzarella , shredded
  • 30 g cheddar , shredded
  • 25 g onion , thinly sliced
  • 30 g, optional cooked bacon , crisped, drained, and crumbled
  • 60 g, optional fully cooked ground beef , reached at least 71°C, drained, and cooled
  • 1 whole, optional cooked potato and cheese pierogi , sliced as a variation, not the core topping
  • 15 g green onion , thinly sliced
  • 30 g sour cream

Before baking

  1. Spread the plain garlic dairy base. Add dry potato slices, mozzarella, cheddar, and onion.
  2. Choose one rich addition: pre-cooked bacon, fully cooked ground beef, or the optional cooked pierogi variation. Never combine all three and never add raw meat.

After baking

  1. Finish with green onion and small spoonfuls of sour cream.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Inspiration source: Boston Pizza

Big Mac Pizza Enough topping for one 30 cm thin pizza

Beef, cheddar, tomato sauce, mozzarella, onion, and tomato finished with burger sauce and iceberg lettuce.

Ingredients

  • 70 g house tomato pizza sauce
  • 95 g fully cooked ground beef , seasoned, cooked to at least 71°C, and drained
  • 30 g cheddar , shredded
  • 55 g low-moisture mozzarella , shredded
  • 20 g onion , finely diced
  • 45 g tomato , seeded, diced, drained, and patted dry
  • 40 g house burger sauce
  • 35 g iceberg lettuce , finely shredded, washed, and dried

Sauce recipes

Before baking

  1. Spread tomato sauce. Add drained cooked beef, cheddar, mozzarella, onion, and dry tomato.

After baking

  1. Drizzle with burger sauce and add fresh shredded iceberg lettuce only after baking.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

House Hawaiian Enough topping for one 30 cm thin pizza

Barbecue and tomato sauce, excellent ham, pineapple, jalapeño, two cheeses, and optional cooked bacon.

Ingredients

  • 70 g barbecue tomato pizza sauce
  • 70 g high-quality ready-to-eat ham , cut into bite-size pieces
  • 60 g low-moisture mozzarella , lightly shredded
  • 70 g pineapple , small pieces, thoroughly drained and patted dry
  • 18 g jalapeño or candied jalapeño , sliced and well drained
  • 20 g cheddar , shredded
  • 30 g, optional cooked bacon or candied bacon , drained and crumbled

Sauce recipes

Before baking

  1. Spread the barbecue tomato sauce. Add ham, light mozzarella, very dry pineapple, jalapeño, cheddar, and optional pre-cooked bacon.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Hohenloher Blootz topping Enough topping for one 30 cm thin pizza

The house pizza adaptation with Schmand or Greek yogurt, onion, pre-cooked bacon, and a little mozzarella.

Ingredients

  • 120 g Schmand or thick Greek yogurt
  • 1 pinch each salt and black pepper
  • 65 g onion , very thinly sliced
  • 65 g pre-cooked bacon , thin pieces, drained and cooled
  • 55 g low-moisture mozzarella , lightly shredded

Before baking

  1. Season and spread the Schmand or yogurt, then add onion, pre-cooked bacon, and a little mozzarella.

After baking

  1. Serve hot. This is the shared house adaptation, not the egg-bound regional version.

Best styles

Hohenloher Blootz, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Good with

Sources consulted

Quantities are rounded to practical metric weights for one 33 x 46 cm home-oven pan.

From Christoph Mayer

Enjoyed this? Buy us a coffee ☕

Cooked this?

How was it?