‘Grandma Pizza’ Is an Extra-Crispy, Cheesy NY Classic — and So Easy to Make at Home
What makes this particular recipe for ‘grandma pizza’ so special? Is it solely made by Grandma? It is rumored to have originated in the 1970s by Italian-American grandmothers from New York. The women found it much easier to make this homemade goodness, and perhaps what drew them to the recipe was that it didn’t need fancy equipment – stick it in the pan in the oven, and it’s done!
First, Some Expert Tips
This all-time favorite pizza recipe is very easy. It doesn’t take too much, and the following three tips will help you make it extra tasty.
First of all, grease the pan well. Everyone loves a crispy crust, don’t they? To ensure you get the perfect crust, make sure you thoroughly grease the pan, which will help the dough fry! Speaking of dough, place the dough in the pan and let it rest for a good while. It will ensure that it will be airy and soft once baked. Do this before adding any toppings. Finally, it’s better to use a thick pizza sauce for this recipe, and make sure you apply a generous layer. It will give the dish extra flavor and all the right ingredients a base sauce needs!
How to Make the Pizza
Ingredients:
- 1 pound ball of refrigerated dough
- 1 to 1½ cups of thick jarred sauce
- 1½ cups of mozzarella cheese
- Toppings of your choice
- Olive or vegetable oil
Directions:
The first step to making this delicious recipe is to prepare the pan with enough grease to cover the bottom. Put the dough into the pan, pressing it into the corners, and let it sit for at least four hours. Make sure to preheat your oven to 475°F. After taking the dough out of the fridge, let it sit at room temperature for a bit. Then add your toppings. The baking process only takes 20 minutes or so; you should notice the golden brown color on the cheese and your toppings should be well cooked. Let it cool for a little bit, cut it up into perfect slices, and serve it up!
Switch Things Up
If you’ve got a problem with your pizza getting soggy, you can always follow the secret advice of Steven Chiappetti, the main chef at the Albert restaurant in Chicago.
Add the cheese first and then the sauce. It protects the dough from moisture and creates perfect layers. But no matter how you choose to layer it, with this recipe, your grandma pizza will always come out perfectly.