How to Make the Perfect Grandma Pizza: Step-By-Step Sheet Pan Classic
Experience a homemade pie with chewy center and crunchy edges that delights every bite.
Grandma Pizza: The Ultimate Sheet Pan Pizza Guide
If you love classic pizza but crave something simpler, crispier, and absolutely comforting, Grandma Pizza is the answer. This old-school favorite features a chewy-yet-crisp crust, tangy tomato sauce, and plenty of gooey cheese, all baked in a standard sheet pan—no pizza stone or fancy gear required! Whether you’re new to pizza-making or just want a fuss-free crowd-pleaser, follow along for step-by-step guidance on crafting the perfect Grandma Pizza at home.
What Is Grandma Pizza?
Grandma Pizza is a beloved Italian-American creation that originated in Long Island kitchens. Distinguished by its thin, airy, pan-baked crust and generous toppings, this pizza is different from deeper-dish Sicilian pies. Traditionally, it was made by Italian grandmothers using simple dough spread in a well-oiled sheet pan. The result: a golden, crispy foundation that lends itself to easy slicing and sharing.
- Shape: Rectangle, baked in a standard half-sheet pan
- Texture: Thin middle with a crisp, crunchy edge
- Main Features: Layered cheese and sauce, with classic toppings like pepperoni
- Serving Style: Cut into squares for family-style sharing
Why You’ll Love This Pizza
- Requires no special pizza oven or stone—just a sheet pan
- Easy to prepare for weeknights or parties
- Customizable with your favorites: add veggies, swap cheeses, or try different meats
- Yields crisp, golden crust every time
Ingredients You’ll Need
This sheet pan Grandma Pizza uses mostly pantry staples. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Active dry yeast | 1 ½ tsp | For dough rising |
| Granulated sugar | 1 ½ tsp | Helps activate yeast |
| Warm water (90-100°F) | 1 cup + 2 tbsp | For activating yeast and forming dough |
| All-purpose flour | 3 cups | Creates the pizza base |
| Olive oil | 6 tbsp, divided | For the dough and pan |
| Kosher salt | 2 tsp | For flavor |
| Pepperoni stick | 1 (6.5 oz) | Slice yourself for best results |
| Shredded mozzarella cheese | 3 cups, divided | Classic melt |
| Grated parmesan cheese | ¼ cup, divided | Finishing touch |
| Homemade pizza sauce | 1 ½ cups | Recipe suggested below or use store-bought |
Tip: Slicing a pepperoni stick yourself makes for crispier, more flavorful pieces than pre-sliced pepperoni!
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, sprinkle yeast and sugar over 1 cup + 2 tbsp of warm water (90-100°F).
- Whisk gently; let sit 5 minutes, until bubbles form on top—this means your yeast is alive and active.
- Add the flour, 2 tablespoons olive oil, and salt. Stir with a spoon until the dough comes together.
- Knead for 4-5 more minutes by hand or spatula, until the dough is a sticky, shaggy ball.
2. Let the Dough Rise
- Drizzle 1 tablespoon olive oil over and around the dough. Use a spatula to flip and coat the dough in oil.
- Cover the bowl tightly with plastic wrap and place in a warm spot for 1.5 hours, or until doubled in size.
- If making ahead, refrigerate the dough for up to 2 days (proof as usual before baking).
3. Prepare the Sheet Pan
- Pour 3 tablespoons olive oil onto an 18-x-13-inch half-sheet pan.
- Spread oil evenly over the bottom and sides.
4. Stretch and Proof the Dough
- Transfer the dough to the pan, flipping to coat both sides in oil.
- Press dough into the corners and edges with your fingers. If it pulls back, cover and rest 15 minutes, then finish stretching.
- Cover and proof for 45 minutes to 1 hour, until slightly puffy. If working from chilled dough, let proof an extra 30 minutes.
5. Preheat the Oven and Prep Toppings
- Place an oven rack on the bottom position. Preheat oven to 500°F about 45 minutes before baking.
- Slice your pepperoni stick into ¼-inch rounds.
6. Layer the Pizza
- Dimple the dough with your fingertips for a rustic texture.
- Sprinkle the dough evenly with 2 cups mozzarella and 2 tablespoons parmesan.
- Dot with spoonfuls of homemade pizza sauce, then add pepperoni slices in rows or scattered across the top.
- Top with remaining 1 cup mozzarella for beautifully browned, bubbling cheese.
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7. Bake to Perfection
- Bake on the lowest oven rack for 15-20 minutes, until the crust is golden brown, the cheese is bubbly, and pepperoni edges curl into crispy cups.
- Remove from oven and sprinkle with the last 2 tablespoons parmesan.
- Let the pizza cool slightly on a rack before slicing for the best texture.
Tips for Best Results
- Use a stick of pepperoni: Slicing your own results in bigger, thicker rounds that crisp up better in the oven.
- Proof in a warm spot: If your kitchen is cold, try placing the covered dough in an off oven with just the oven light on.
- Stretch gently: Be patient when working the dough to the edges; resting lets gluten relax for easier stretching.
- Finish on a rack: After baking, moving the pizza to a wire rack keeps the crust from steaming and getting soggy.
Homemade Pizza Sauce Recipe (Optional)
While store-bought sauce works in a pinch, homemade sauce with quality tomatoes delivers a fresher, brighter flavor. Here’s a basic recipe:
- 1 28-ounce can whole San Marzano or plum tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Mash the tomatoes by hand or with an immersion blender for a chunky or smooth sauce. Heat olive oil in a saucepan, cook garlic briefly, then add tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes. Cool before using.
Variations and Substitutions
- Vegetarian: Skip the pepperoni and load up on roasted veggies (bell peppers, mushrooms, onions, spinach).
- Other cheeses: Mix in provolone, fontina, or a sprinkle of smoked mozzarella for a twist.
- Extra crunch: Brush the crust edge with olive oil before baking and sprinkle with sesame seeds or garlic powder.
What to Serve with Grandma Pizza
This pizza stands alone, but for a true Italian-American feast, try these classic pairings:
- Simple green salad with vinaigrette
- Antipasto platter (olives, salami, marinated vegetables)
- Garlic knots or breadsticks
- Chilled Italian sodas or sparkling water
How to Store and Reheat Leftovers
- Store cooled pizza slices in an airtight container in the refrigerator for up to 3 days.
- To reheat and revive crispiness, place slices directly on a baking sheet in a 400°F oven for 5-7 minutes, or in a hot skillet for a few minutes per side.
Grandma Pizza vs. Sicilian and Detroit-Style Pizza
| Type | Pan | Crust | Cheese | Toppings |
|---|---|---|---|---|
| Grandma Pizza | Sheet pan, thin layer | Thin, crisp, chewy | Layered beneath and atop sauce | Pepperoni, mozzarella, parmesan |
| Sicilian | Deep rectangular pan | Thick, focaccia-like | Usually above sauce | Traditional, abundant toppings |
| Detroit-Style | Steel pan, thick | Light, airy with crispy cheese edges | All the way to the pan’s edge | Brick cheese, sauce on top |
Frequently Asked Questions (FAQs)
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute an equal amount of instant yeast, skipping the proofing step. The dough should rise similarly.
Q: How can I freeze the dough?
A: After the initial rise, wrap dough tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and proceed with stretching and proofing.
Q: My dough isn’t stretching to the corners. What should I do?
A: If the dough resists, let it rest covered for 10-15 minutes. This allows gluten to relax, making it easier to stretch fully into the pan.
Q: What is the best way to get crispy pepperoni cups?
A: Slice a stick of pepperoni yourself into slightly thicker rounds, or look for deli-sliced thicker pepperoni. The stick type crisps up and cups in the oven for the classic look.
More Homemade Pizza Ideas
- French Onion French Bread Pizza: Comfort food with a twist—cheesy and oniony on a crusty loaf.
- Chicken Caesar Salad Pizza: Grilled chicken, romaine, and Caesar dressing over a pizza base.
- Shrimp Alfredo Pizza: Grilled shrimp with creamy Alfredo as the sauce.
- Zucchini Pizza with Labneh: Light and fresh with garlicky undertones.
- Cheesy Taco Pie: Mexican-inspired pizza ready in 30 minutes.
Pro Tips for Pizza Night Success
- Preheat your oven thoroughly—high heat is key to bubbly cheese and crisped edges.
- Use low-moisture mozzarella for the optimal melt without sogging out the crust.
- Cut with kitchen shears or a sharp chef’s knife for neat, easy squares.
- Invite family to help layer toppings and stretch dough—homemade pizza is fun for everyone!
References
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