Grandma pizza

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Grandma pizza is thinner than a deep Sicilian pie but still baked in a pan for a crisp, olive-oil-rich base. Cheese first and sauce dotted on top give it that unmistakable New York home-pizzeria look.

Serves: 8 people

Preparation time: 720 min

Ingredients

• Flour – 450 g
• Salt – 1 1/4 tsp
• Instant yeast – 2 tsp
• Lukewarm water – 280 ml
• Olive oil – 2 tbsp + extra for the pan
• Mozzarella, shredded – 340 g
• Tomato or marinara sauce – 280 g

Method

1. Make a smooth elastic dough from the flour, salt, yeast, water and olive oil. Chill it for several hours or overnight for better flavour and easier handling.
2. Oil a dark baking sheet and stretch the dough gently into it. Let it rest once more so it puffs slightly before topping.
3. Cover the dough with mozzarella all the way to the edges. Spoon or dollop the sauce over the cheese rather than spreading it as one thick layer.
4. Bake in a very hot oven until the base is crisp and the top is bubbling.
5. If you like, finish with a drizzle of olive oil or a little grated hard cheese.
6. Cool for a minute or two, then cut into squares or strips. Grandma pizza is excellent for lunch because it slices so neatly.