#1 Guide To Making The PERFECT GRANDMA PIZZA

The Grandma Pizza originated at King Umberto's in New Hyde Park Long Island. Having grown up in Long Island I've been eating this type of pizza for years. In this 1st episode of the Grandma pizza series, I've duplicated the flavor and texture of the original.

WATCH THE FULL GRANDMA PIZZA SERIES! https://www.youtube.com/playlist?list=PL0QyikC1o6v0Jr2CZnqudUTrnLeuZgycK

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GEAR USED IN THIS VIDEO (affiliate)
LloydPans 16x12 Inch Grandma Style Pizza Pan: https://amzn.to/3qeGRdP
OXO Digital Scale: https://amzn.to/3bU39MY
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Whole Plum Tomatoes: https://amzn.to/3sYtwbx
Olive Oil: https://amzn.to/3e56VFH

GRANDMA PIZZA
INGREDIENTS - using grams will be more accurate and ensure consistent results
This recipe is for 1 batch of dough, enough for a 12 by 16 to 12 by 18 sheet pan. If doubling or tripling the recipe, weigh out individual dough balls with a digital scale. Final weight of the dough ball will be approximately 24 ounces.

FOR THE DOUGH
406 grams or 3 ¼ cups bread flour (used King Arthur)
1.5 grams or half teaspoon of Instant yeast ( SAF Red Instant Yeast)
8 grams or 1 ½ teaspoons table salt
4.5 grams or 1 teaspoon granulated sugar
9 ounces cold water - right from the sink - doesn’t have to be freezing cold
1 tablespoon olive oil - plus more for container

FOR THE PIZZA
1 (24 ounce dough ball)
1 (28 ounce can) San Marzano or high quality plum tomatoes hand crushed then drained (save the juice for another purpose).
½ teaspoon kosher salt
1 teaspoon dried oregano - or more to taste
¼ cup finely grated Pecorino Romano cheese
3 cloves garlic - minced
½ cup olive oil - divided - plus more
12 ounces sliced mozzarella cheese - Use enough mozzarella to cover the pizza completely.

DOUGH INSTRUCTIONS
1. Place water in a large bowl.
2. Mix together dry ingredients in another bowl.
3. Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
4. Pour the oil over the dough, mix, and place the rough dough onto a work surface.
5. Knead the dough for 5 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 20-30 minutes before resuming Return to kneading (just make sure to knead for 5 minutes).
6. Place the bowl over the lid once more and let sit for 30-40 minutes to warm up.
7. Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and leave on the bottom. Place the dough ball into an oiled bowl and cover with plastic wrap. Refrigerate for at least 24 hours before using. Optimal fermenting flavor is at 48-72 hour mark.

MAKING THE PIZZA
1. Take the dough out of the fridge for 30 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with a ~¼ cup of olive oil.
3. Remove the dough from the bowl and place it into the heavily oiled sheet pan and press with fingers to the size of the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to lowest level of the oven.
4. Hand crush the plum tomatoes and drain the juice. Save the juice for another use. Add ½ teaspoon of kosher salt to the tomatoes and set aside.
5. Mince the garlic and add to a bowl with a ¼ cup of olive oil.
6. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
7. Next add the drained plum tomatoes on the pizza. Leave some open areas. Don’t coat it all. Take the garlic oil and drizzle ~3 tablespoons over the pizza.
8. Place the pizza into the 450 oven and cook for 8 minutes. Open the oven and turn the pizza 180 degrees and continue to bake for 9 minutes more. Remove the pizza and sprinkle with the oregano and Pecorino Romano cheese. Return to the oven and cook for 1-3 minutes more.
9. Total cook time approx 20 minutes. Let the pizza sit for 3 minutes before cutting and serving. Enjoy!

NOTE
Cooking time will vary depending on the exact oven temp. Keep an eye on the bottom of the pizza to check for burning.

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

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