Grandma Pizza Is the Long Island Classic You Need To Make

I had never heard of grandma pizza until I spotted it at a New York-style pizza place several years ago. Peering at the pizzas offered through the glass, the grandma slice stood out. It looked airy and delicious, and I made the smart decision to order a slice.

Not every pizza place offers grandma pizza (even though they should!), so now I’ve turned to making the big, rectangular pizzas at home. The dough comes together easily with the help of a stand mixer—all you need is about two hours total to let it rise. 

I get the dough started right after work, let it proof while I workout or run a couple of errands, and then it’s ready to shape and bake. It’s incredibly satisfying to make—easy enough for any day and impressive enough for a casual dinner party.

What Is Grandma Pizza?

Grandma pizza is square or rectangular and tends to be cooked in a pan rather than on a pizza stone. The crust is thin—not as thin as the tip of a New York slice, but decidedly thinner than deep dish or Detriot-style pizza—and airy, almost like a thin focaccia. The cheese is usually added before the sauce, giving the pie a distinctive look.

While it’s tricky to track down the exact origins of the dish, some speculate that Italian American grandmas living in Long Island started making the pizza in the '70s. It was their adaptation to not having access to pizza ovens and making do with the ovens they had in their home kitchens.

Make It Ahead

While this homemade pizza is relatively simple to make, you do need time to proof the dough. Luckily, you can split up the labor and make the dough ahead.

• To make the dough earlier in the day: Prepare the dough, let it rise, punch it down, and shape it, then place the pan in the fridge, loosely covered. When you’re ready to bake, remove from the fridge and let it come to room temperature before baking.
• To make the dough up to one day ahead: After mixing up the dough and adding it to an oiled bowl, cover with plastic wrap and place in the fridge. Let it come to room temperature before proceeding with the recipe.
• To make it days or weeks ahead: This dough can be frozen for up to three months. After mixing the dough, wrap it tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw overnight in the fridge or at room temperature for a few hours. Place in an oiled bowl, cover, and let come to room temperature and rise until doubled, then proceed with the recipe.

Have a Pizza Party

• Homemade Pepperoni Pizza
• Chicken Alfredo Pizza
• Vegan Pizza
• Pickle Pizza
• Taco Pizza

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.

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.

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.

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.

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.

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

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.

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.

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.

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