Best 6 Grandma Pizza Recipes

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Indulge in the tantalizing world of pizza with our collection of delectable recipes! From the classic Grandma Pizza to the innovative Vegan Pizza and the hearty White Pizza, we have something to satisfy every palate and dietary preference. Each recipe is crafted with attention to detail, using fresh, high-quality ingredients that burst with flavor.

Discover the secrets behind the perfect pizza dough, achieving that golden-brown crust and chewy interior. Learn how to create a flavorful sauce using aromatic herbs, tangy tomatoes, and a hint of sweetness. Explore a variety of topping combinations, from traditional pepperoni and mozzarella to unique combinations like roasted vegetables and goat cheese.

Whether you're a seasoned pizzaiolo or a home cook looking to impress, our recipes will guide you through the process step-by-step. With detailed instructions and helpful tips, you'll be able to create restaurant-quality pizzas in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the art of pizza making!

Let's cook with our recipes!

GRANDMA PIZZA



Grandma Pizza image

Tons of flavor and a great solution for making a pizza at home.

Provided by Shayna's Dad

Categories     Main Dish Recipes     Pizza Recipes

Time 3h40m

Yield 12

Number Of Ingredients 20

1 medium russet potato, peeled
3 cups bread flour
3 ½ teaspoons dark brown sugar
2 teaspoons kosher salt
1 (.25 ounce) package rapid-rise yeast
½ cup extra-virgin olive oil, divided
1 ⅓ cups water
1 serving olive oil cooking spray
¼ cup extra-virgin olive oil
6 medium garlic, crushed
1 (28 ounce) can whole peeled San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons onion powder
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 tablespoon white sugar
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
10 ounces grated Parmigiano-Reggiano cheese, divided
2 cups shredded mozzarella cheese

Steps:

  • Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
  • Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
  • Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
  • Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
  • Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 33.9 g, Cholesterol 31.5 mg, Fat 25.1 g, Fiber 2.3 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 976.3 mg, Sugar 5.1 g

GRANDMA-STYLE PIZZA



Grandma-Style Pizza image

How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.

Provided by Alfia Muzio

Categories     Cheese     Bake     Kid-Friendly     Dinner     Lunch     Bon Appétit     Pizza     Tomato     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 1 pie

Number Of Ingredients 9

One 28-oz. can whole peeled tomatoes
2 anchovies
2 garlic cloves
6 tablespoons olive oil
1/4 cup basil leaves
Salt
Pepper
12 ounces fresh mozzarella, grated
Grandma-Style Pizza Dough

Steps:

  • Drain one 28-oz. can whole peeled tomatoes and pulse tomatoes with 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, and 1/4 cup basil leaves in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
  • Put It All Together:
  • A classic Grandma-just sauce and mozzarella-flips the usual script: Add cheese before sauce. Master this basic pie and you're ready to improvise (see below for ideas).
  • Classic Mozzarella Pie:
  • Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
  • Once Grandma-Style Pizza Dough has risen on baking sheet, top with 12 ounces fresh mozzarella, grated, and dot pie with 1 1/2 cups Fresh Tomato Pizza Sauce. Bake pie until golden brown and crisp on bottom and sides, 20-30 minutes.

GRANDMA PIZZA DOUGH



Grandma Pizza Dough image

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2 1/4 cups warm water (110 degrees)
1 1/2 teaspoons active dry yeast (not rapid-rise)
6 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 1/2 teaspoons kosher salt
2 tablespoons sugar
3 tablespoons extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

ATK'S GRANDMA PIZZA



ATK's Grandma Pizza image

A thin-crusted pizza done like an Italian Grandma used to make. Different that the average pizza, thinner and crisper than a Sicilian pie, you are going to love this quick, simple recipe. From America's Test Kitchens.

Provided by DeSouter

Categories     Cheese

Time 2h15m

Yield 6-12 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3/4 cup water
1 tablespoon olive oil
1 1/2 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon sugar
3/4 teaspoon salt
28 ounces diced tomatoes, drained
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dry oregano
1/4 teaspoon salt
8 ounces mozzarella cheese (shredded or sliced)
1/4 cup parmesan cheese
2 leaves fresh basil

Steps:

  • Spread the 2 tablespoons of olive oil over a jelly roll or large baking pan.
  • Combine the water and olive oil together in a measuring cup.
  • Mix all of the dry ingredients for the crust together and place in a mixer. With the dough hook, start mixer on low and begin to add the liquid mixture until the wet and dry ingredients are incorporated. Increase the speed to medium and mix for 10 minutes. The dough should be sticky unlike regular pizza dough.
  • Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.) Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double. Uncover and press the dough out to the sides of the pan. Cover again with the plastic and let rest/rise for another 45 minutes.
  • Preheat oven to 500 degrees fareneheit, with rack positioned at the lowest level.
  • Mix all of the ingredients together for the sauce. Cheeses should be combined, and fresh basil should be rolled, width-wise, and chopped into fine ribbons and set aside.
  • First, spread the cheese evenly over the dough, then sprinkle the tomato topping. Bake for approximately 15 minutes (perhaps sooner if you have a convection oven), until bubbly and golden brown.
  • With a long spatula, loosen crust from pan then transfer onto a large cooling rack. Sprinkle with fresh basil, cut and serve.

GRANDMA-STYLE PIZZA



Grandma-Style Pizza image

The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies, and sliced fresh vegetables like peppers, onions, and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h25m

Yield One 13-by-18-inch pizza

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil (plus 2 tablespoons, if using mushrooms), plus more for drizzling
1 recipe Grandma Pizza Dough
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, thinly sliced (about 2 3/4 cups), or 6 ounces sliced pepperoni (1 1/2 cups), or a combination (4 ounces mushrooms, 3 ounces pepperoni)
2 cups Easy Pizza Sauce
1 pound low-moisture mozzarella, such as Polly-O, shredded (3 1/2 cups)
1 tablespoon lightly packed chopped fresh oregano

Steps:

  • Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil. Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.)
  • Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.
  • Spread 1 1/4 cups sauce evenly over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining 3/4 cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve.

GRANDMA LEE'S HOISIN CHICKEN PIZZA



Grandma Lee's Hoisin Chicken Pizza image

Provided by Ming Tsai

Yield 2 pizzas

Number Of Ingredients 16

1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil
1 3/4 cups warm water
2 cups sliced scallions, save 2 tablespoons for garnish
2 cups diced dark chicken meat
1/4 cup hoisin sauce
1 tablespoon minced ginger
1 tablespoon sambal oelek
2 cups grated mozzarella
Salt and pepper to taste

Steps:

  • In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
  • In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pie with mix then top with cheese. Bake at 375 degrees for 15 minutes. (Because of the raw chicken, we bake it for longer at a lower temperature. Make sure the chicken is fully cooked.) Garnish with scallions.

Tips:

  • Use high-quality ingredients, especially for the sauce and cheese.
  • Make sure the dough is well-kneaded and rested before shaping it.
  • Don't overcrowd the pizza pan. Leave some space between the toppings so they can cook evenly.
  • Bake the pizza at a high temperature so the crust gets crispy and the cheese melts and bubbles.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Grandma pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and classic flavor, it's a pizza that everyone will love. So next time you're looking for a quick and easy meal, give grandma pizza a try. You won't be disappointed!

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