Grandma Style Pizza

I learned this Grandma pizza recipe from my friend's grandmother Roberta "Bobby".







There are three main parts to make this pie. Dough, pizza sauce and cheese. Here are two links to make the Grandma Style Pizza Sauce and the Dough.


Ingredients



Instructions


Once you have the dough and pizza sauce made we're ready to make this grandma pizza. Of course you can buy dough and sauce at the store if you would prefer that.


0. Set your oven to the hottest it will get on the bake setting. This should be at least 550-600 degrees Fahrenheit or 288 degrees Celsius.


  1. Get a baking sheet with sides which are at least 1 inch high



2. Spread olive oil evenly over the baking sheet


3. Take about half to 3/4 of the dough recipe and spread it out evenly on the pan







4. Cover with saran wrap and let sit anywhere from 20 mins to 1 hour to let the dough "proof". This is optional.


This is what it looks like after it has proofed. It will be light and fluffy like a pillow. Do not leave uncovered while proofing or else you're going to have a "Crusty" crust and no one likes that; Not before it goes in the oven, anyway.





5. Put on your cheese. A grandma pie is sometimes called a "reverse" pie or a "reversitiziation"(not really) because the cheese is on the bottom.


6. Apply your sauce.


It doesn't need to be perfect. This is what mine looked like:


Pretty fluffy eh?


Put on some olive oil right now if you want.


Put it in the over for at least 10 minutes at the hottest your oven goes up to. Leave the pizza in longer if you like the bottom to be a little crispier. The less cheese that is exposed the longer you can put it in without burning the cheese since it's insulated by the sauce on top. If you don't have a stone or a pizza steel then put an upside down baking sheet in the oven and let it heat up for 1 hour before putting the pizza in.


Here is what it looked like after 13 minutes for me:



This tastes great and it's lighter than you would think. I chose to show you this recipe because a pizza stone or steel isn't absolutely required. The pizzas which are baked in pans are easier to cook without much practice.


That't it! Enjoy!




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© 2020 by Rob Gries (RobGries.com)