Name: New York Grandma Pie (Standard)
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Italian American
Ingredients: 3 cups All-purpose flour; 1 teaspoon Active dry yeast; 1 teaspoon Granulated sugar; 1 teaspoon Fine sea salt; 1 1/4 cups Warm water (105-115°F); 1/4 cup Extra virgin olive oil; 1 (28 ounce) can Crushed tomatoes; 2 cloves Garlic-minced; 1/2 teaspoon Dried oregano; 1/4 teaspoon Red pepper flakes; 8 ounces Low-moisture mozzarella cheese-shredded; 1/4 cup Parmesan cheese-grated; 2 tablespoons Fresh basil leaves-torn

Recipe tier

A straightforward olive-oil pan pizza with a crisp fried bottom, restrained cheese, and bright tomato on top, perfect for the home cook.

Total 1h 40m

Serves 8 servings

Steps 5

Ingredients 13

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Dinner party · 116 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 75m Plate 5m Reset 10m

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Dough
3 cups 360 g All-purpose flour
1 teaspoon 5 g Active dry yeast
1 teaspoon 5 g Granulated sugar
1 teaspoon 5 g Fine sea salt
1 cups 300 mL Warm water (105-115°F)
cup 60 mL Extra virgin olive oil
Topping
1 (28 ounce) can 794 g Crushed tomatoes
2 cloves 2 cloves Garlic-minced
teaspoon 2.5 mL Dried oregano
teaspoon 1.25 mL Red pepper flakes
8 ounces 225 g Low-moisture mozzarella cheese-shredded
cup 25 g Parmesan cheese-grated
2 tablespoons 30 mL Fresh basil leaves-torn

Equipment

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Instructions

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For the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and fine sea salt. Gradually add the warm water and 2 tablespoons of the extra virgin olive oil, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
For the Topping: While the dough rises, combine the crushed tomatoes, minced garlic, dried oregano, and red pepper flakes in a bowl. Season with salt and pepper to taste.
Preheat the oven to 450°F (232°C). Drizzle the remaining 2 tablespoons of extra virgin olive oil generously into a 13x9-inch metal baking pan. Press the risen dough evenly into the prepared pan, stretching it to the edges. Allow the dough to rest in the pan for 10 minutes.
Spread the tomato topping over the dough, leaving a small border. Sprinkle evenly with the shredded low-moisture mozzarella cheese and grated Parmesan cheese. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The bottom of the crust should be crisp and golden when lifted.
Remove from the oven, sprinkle with torn fresh basil leaves, slice, and serve immediately.