Grandma Pizza Is My Favorite Kind of Pizza—You Should Make It (2024)

• 1 (1/4-ounce) package active dry yeast

• 1 1/2 cups lukewarm water (about 105°F), divided

• 4 1/4 cups (510g) all-purpose flour, plus more as needed

• 2 1/2 teaspoons kosher salt

• 3 tablespoons olive oil, plus more for greasing the bowl

• 1 pound low-moisture part-skim mozzarella, shredded

• 2 cups marinara sauce(such as Rao’s)

• Grated Parmesan, for serving

• Fresh oregano leaves, chopped, for serving

• Crushed red pepper flakes, for serving

1. Proof the yeast:

   Stir together the yeast and 1/2 cup water in a bowl of stand mixer. Let stand until yeast dissolves and small bubbles appear, about 5 minutes.

   

2. Make the dough:

   Add the flour and the remaining 1 cup of warm water to the yeast mixture. Using a dough hook, mix on low speed until combined, about 1 minute.

   Add the salt and increase the speed to medium. Beat the dough until it is smooth and elastic but still slightly sticky to the touch, about 8 minutes. If needed, add more flour, 1 teaspoon at a time, until the mixture is just slightly sticky.
   

   Simple Tip!

   If you don’t have a stand mixer, you can hand-knead the dough on a lightly floured surface. It will take 10 to 15 minutes. Just like the grandmas used to do!
   

   

   

3. Proof the dough:

   Transfer the dough to a large bowl greased with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place (about 75°F) until doubled in size, about 90 minutes.

   

   

4. Preheat oven to 525°F.

   Once the dough has proofed, place an oven rack on the lowest position in the oven and place an overturned baking sheet on the rack. Preheat the oven to 525°F, or as high as the oven will go.

   Meanwhile, coat a rimmed half sheet pan (approximately 11.5x16.5-inch) with 3 tablespoons of oil.
   

5. Arrange the dough:

   While the oven preheats, transfer the dough to the prepared pan. Gently stretch the dough to cover the bottom of the pan. Cover the dough with plastic wrap and let stand in a warm place (about 75°F) until the dough has puffed, about 30 minutes.

   Simple Tip!

   If the dough becomes tough when shaping, let the dough rest for 10 minutes and try again. Allowing the dough to rest allows the gluten to relax, making it easier to stretch or roll out without springing back.

   Using your fingertips, make small indentations about 1/2 inch apart in dough.

   

   

   

6. Parbake:

   Slide the pan with the prepared dough on it into the oven and on top of the preheated baking sheet. Bake until the dough is set but it has not started to turn golden brown yet, about 8 minutes.

   

7. Add the toppings:

   Remove the partially baked dough from the oven. Quickly sprinkle mozzarella cheese evenly over the top of the dough, leaving about a 1/4-inch border around the edges. Dollop marinara sauce over the cheese.

   

   

8. Bake and serve:

   Return the pan to the oven (on top of the hot baking sheet) and bake until the dough is golden brown and crisp on the bottom and sides, 10 to 12 minutes.

   Garnish with Parmesan, oregano, and crushed red pepper.

   Love the recipe? Leave us stars and a comment below!
   

   

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.