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ATK’s Grandma Pizza: A Slice of Nostalgia

The aroma of baking pizza always evokes such vivid memories for me. I can almost feel the warmth of my grandmother’s kitchen, hear the clatter of her pots and pans, and see her flour-dusted hands expertly stretching dough. It wasn’t a fancy pizza, but it was made with love, and that’s what made it taste so incredible. This recipe, inspired by America’s Test Kitchen, brings back all those comforting feelings. It’s a simple, thin-crusted pizza that’s both crispy and satisfying, just like Grandma used to make.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 6-12
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

For the Dough:

3/4 cup water
1 tablespoon olive oil
1 1/2 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon sugar
3/4 teaspoon salt

For the Sauce & Topping:

2 tablespoons olive oil (for the pan)
28 ounces diced tomatoes, drained
1 tablespoon olive oil (for the sauce)
2 garlic cloves, minced
1 teaspoon dry oregano
1/4 teaspoon salt (for the sauce)
8 ounces mozzarella cheese (shredded or sliced)
1/4 cup Parmesan cheese
2 fresh basil leaves

Equipment Needed

Jelly roll pan or large baking pan
Measuring cups and spoons
Mixer with dough hook
Plastic wrap
Large cooling rack
Long spatula

Instructions

Begin by preparing your baking sheet. Spread the 2 tablespoons of olive oil evenly over the bottom of a jelly roll pan or large baking pan. This generous coating of oil is crucial for achieving that crispy crust.
In a measuring cup, combine the 3/4 cup of water and 1 tablespoon of olive oil. Set aside.
In the bowl of a stand mixer, combine the 1 1/2 cups of bread flour, 2 1/4 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 teaspoon of salt. Using the dough hook attachment, start the mixer on low speed and gradually add the water and olive oil mixture until the wet and dry ingredients are just incorporated.
Increase the mixer speed to medium and mix for 10 minutes. Don’t be alarmed if the dough appears stickier than typical pizza dough; this is expected. The stickiness contributes to the final texture.
Drop the dough onto the oiled pan and turn it over once to ensure it’s coated with oil on all sides. This prevents sticking and promotes even browning.
With your hands, press the dough out into a 6 x 10-inch rectangle. At this point, the dough will not yet fill the entire pan.
Cover the pan tightly with plastic wrap and let the dough rest and rise for 60 to 90 minutes. The dough should approximately double in size during this time. This initial rise is essential for developing flavor and a light, airy texture.
Uncover the dough and gently press it out to the edges of the pan. It should now stretch to fill the entire pan.
Cover the pan again with plastic wrap and let it rest and rise for another 45 minutes. This second rise allows the dough to become even more light and airy.
Preheat your oven to a scorching 500 degrees Fahrenheit (260 degrees Celsius). Position the oven rack on the lowest level. This intense heat from below is key to achieving a crispy bottom crust.
While the dough is undergoing its final rise, prepare the sauce. In a bowl, combine the 28 ounces of drained diced tomatoes, 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon of dry oregano, and 1/4 teaspoon of salt. Mix thoroughly to ensure even distribution of flavors.
Combine the shredded or sliced mozzarella cheese and grated Parmesan cheese in a separate bowl. Roll the 2 fresh basil leaves tightly lengthwise and thinly slice them into fine ribbons (chiffonade). Set the basil aside for garnish.
Once the dough has completed its final rise, remove the plastic wrap. Sprinkle the cheese mixture evenly over the entire surface of the dough.
Spoon the tomato sauce evenly over the cheese layer. Make sure to distribute it evenly across the entire pizza.
Bake the pizza for approximately 15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Keep a close eye on it, especially if you have a convection oven, as it may cook faster.
Using a long spatula, carefully loosen the crust from the sides of the pan. Transfer the pizza onto a large cooling rack. This prevents the crust from becoming soggy.
Sprinkle the freshly chopped basil over the pizza. Cut into squares and serve immediately.

Expert Tips & Tricks

Don’t skimp on the oil: The oil in the pan is crucial for that crispy, almost fried-like crust.
Use good quality tomatoes: Since the sauce is simple, the flavor of the tomatoes really shines through. San Marzano tomatoes are a great choice.
Don’t overcrowd the pan: Make sure your baking sheet is large enough to allow for even cooking. If the pizza is too crowded, the crust may steam instead of crisping.
For an extra crispy crust, try preheating the baking sheet in the oven before placing the dough on it. Be very careful when handling a hot pan!
If your oven has hot spots, rotate the pizza halfway through baking to ensure even browning.

Serving & Storage Suggestions

Serve the Grandma Pizza immediately while it’s hot and crispy. The fresh basil adds a bright, aromatic touch, so don’t skip it! This pizza pairs well with a simple green salad or a glass of dry red wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a few minutes per side to re-crisp the crust. Freezing is not recommended as it will affect the texture of the crust and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	358.6 kcal	N/A
Calories from Fat	174 g	49%
Total Fat	19.4 g	29%
Saturated Fat	7 g	35%
Cholesterol	33.6 mg	11%
Sodium	698 mg	29%
Total Carbohydrate	31.9 g	10%
Dietary Fiber	3 g	11%
Sugars	4.7 g	N/A
Protein	15.1 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free bread flour blend for the crust. Be sure to follow the package instructions for best results.
Vegan: Substitute the mozzarella and Parmesan cheese with your favorite vegan cheese alternatives. Nutritional yeast can add a cheesy flavor to the sauce.
Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
Vegetable Topping: Add sliced bell peppers, onions, mushrooms, or olives to the pizza along with the cheese and sauce.
Pesto: Replace the tomato sauce with pesto for a different flavor profile.
Different Herbs: Experiment with different herbs in the sauce, such as basil, thyme, or rosemary.

FAQs (Frequently Asked Questions)

Q: Why is the dough so sticky?
A: The stickiness of the dough is intentional and contributes to the pizza’s light and airy texture. Resist the urge to add more flour.

Q: Can I use regular pizza dough instead of making this dough from scratch?
A: While you can, the results won’t be quite the same. This dough is specifically designed to be thin and crispy. If you do use store-bought dough, make sure it’s a thin-crust variety.

Q: Can I use fresh tomatoes instead of canned diced tomatoes?
A: Yes, you can. Use about 1 1/2 pounds of fresh tomatoes, peeled, seeded, and chopped. You may need to cook the sauce down slightly to remove excess moisture.

Q: My pizza is browning too quickly on top. What should I do?
A: If the top is browning too quickly, tent the pizza loosely with aluminum foil during the last few minutes of baking.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let the dough come to room temperature before pressing it into the pan.

Final Thoughts

This Grandma Pizza is more than just a recipe; it’s an invitation to create lasting memories in your own kitchen. The simplicity of the ingredients and the straightforward method allow the pure flavors of the tomatoes, cheese, and basil to shine. So, gather your ingredients, preheat your oven, and prepare to be transported back to the comforting kitchen of your own culinary inspiration. I encourage you to try this recipe, experiment with your favorite toppings, and share your creations with those you love. Buon appetito!

ATK’s Grandma Pizza Recipe