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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.
Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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.