This old-school, rectangular pizza bakes right in a sheet tray. The flavorful, doughy crust is thicker than the more standard thin-crusted Neapolitan-style pies.
When it comes to toppings, restraint is key. "It's all about ratio," Pinello says. "You want them to work with the crust, the sauce, the cheesein balance." We'll even lose the sauce sometimes to make white pies. Four of our favorite ways to go Grandma (as pictured above): provolone, red onion, and black olives; roasted cauliflower, ricotta, and breadcrumbs; mozzarella, fennel, and spicy soppressata; and marinated tuscan kale, ricotta, and mozzarella.
Recipe information
Yield
Makes 1 pie
Ingredients
Preparation
Step 1
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:
Step 2
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:
Step 3
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Step 4
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.
Recipe notes
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