grandma pizza

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Roasted Cauliflower and Ricotta Grandma Pie

cauliflower,

lemon,

anchovy

garlic

capers

olive oil

salt and black pepper

breadcrumbs

Parmesan, finely grated (about ½ cup)

Grandma-Style Pizza Dough (click for recipe)

fresh mozzarella, grated (about 1½ cups)

ricotta

½ cup chopped fresh flat-leaf parsley

Bon Appétit

Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.

Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

Classic Mozzarella Grandma Pie

fresh mozzarella, grated (about 2½ cups)

Fresh Tomato Pizza Sauce (click for recipe)

Flaky sea salt (such

Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.

Iconic Grandma-style cheesy pan pizza topped with HORMEL® Pepperoni Cup N’ Crisp. The PERFECT RONI CUP pizza at home!

Iconic Grandma-Style Pan Pizza With Pepperoni Cups

Tipo 00 flour bread flour

water

(1 1/2) tsp instant yeast (or active dry yeast)

sea salt

pizza sauce

mozzarella

Hormel® Pepperoni Cup N’ Crisp

basil leaves, chopped

mascarpone

parmesan

tsp kosher salt

tsp black pepper

Rimmed 12×16” pizza pan (or half sheet pan)

canola oil

Iconic Grandma-Style Pan Pizza with Pepperoni Cups

In a large bowl, add the flour and make a big well in the middle. Pour all the water into the well leaving the side intact. Sprinkle the yeast over the water.

Form a claw with your hand and stir the yeast and water mixture, slowly incorporating the flour into the wet mixture and creating a thicker paste (think thick pancake batter). Slowly start to draw in a little bit of flour from the walls of the well until you have a shaggy dough.

Next, drizzle in the olive oil and mix until you have a thick dough. once all of the oil is incorporated, add the salt and knead to bring the dough combined.

Flip the dough out onto a very lightly floured board and knead, using the shagging bits of dough to help make a dough ball. The dough should be all incorporated and semi-smooth. Place your mixing bowl on top of the dough, covering it, and let it rest for 20 minutes. After 20 minutes, your dough will have a shiny, more relaxed look and feel to it.

Place the dough in a large, lightly oiled bowl, cover and refrigerate for up to 3 days. If using that day, place the dough in a warm, dry place and allow to proof until doubled in size.

To make the pizza dough

At least four hours before baking, spread out 2-3 Tbl of canola oil in a rimmed 12&#215;16” pizza pan (or half sheet pan). Place your cold dough in the middle of the pan. *If using Same-day dough, 1 hour prior to baking, add the warm dough to the oiled pan.

Using your fingertips, dimple out the cold dough stretching it gently to the edges of the pan. DO NOT FORCE IT. Cover the pan with lightly sprayed plastic wrap and allow to rest 30 minutes. After 30 minutes, uncover, gently stretch the dough to the ends and cover again. Repeat the dimpling/stretch 3-4 more times. *Same-day dough may not need additional stretching. Once the dough covers the entire pan, cover and allow to rest for 1-2 hours or until it puffs up slightly. *Same-day dough may only need 30 minutes or less.

Pan the Dough

In a food processor, pulse together the ricotta, mascarpone, Parmesan, salt, and pepper. Place into a piping bag and refrigerate for at least 1 hour.

Whipped Ricotta Topping

Uncover the pizza dough and spread out the pizza sauce within 1/4” of the crust edge. Spread the cheese over evenly and add the Hormel Pepperoni Cup N&#8217; Crisp over top the cheese. Bake per the preferred cooking method

Dress the Pizza

Preheat the oven to 325-350C with a constant fire/flame.

Place the pan pizza into the oven opposite of the embers. After 30 seconds to 1 minute, carefully rotate the pan. Repeat until the pizza dough is puffed, cooked through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.~3-5 minutes

Remove from the pizza from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Wood-Fired Oven Pizza

Preheat the oven to 450F. Place one rack on the lower third of your oven. On that place a pizza stone.  It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.

Place the prepared pizza to the bottom pizza stone and bake for 15-20 minutes rotating halfway through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.

Remove from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Conventional Home Oven

Really is grandma style as it's the sort of pizza she used to make for us as kids!

Holy Cow is this pizza amazing!!!  I made 4 of them over the weekend as we had a small graduation party (safely distanced) for my daughter.   I was able to get the pepperoni from the store - you were kidding on how awesome it tastes! 

Definitely making this a weekly thing as it's amazing!

One of the best pizzas I have ever had in my life! I'm a New York transplant to California and the pizza here is NOT what I'm used to. I was missing home. This pizza is just like Nonna's and absolutely amazing! I would not change a thing!

Feel free to substitute other types of kale, such as curly or Red Russian in this pizza, but make sure to pre-dress and massage the leaves.

Spicy Tuscan Kale and Ricotta Grandma Pie

lemon juice

red pepper flakes (for serving)

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

The Grandma pizza consists of a sheet pan style pizza baked with mozzarella, plum tomatoes, fresh garlic,  Pecorino Romano, and oregano.

Grandma Pizza

bread flour (or 3 1/4 cups)

instant yeast (or half teaspoon)

fine sea salt (or 1 1/2 teaspoons)

sugar (or 1 teaspoon)

cold water (9 ounces)

olive oil (or 1 tablespoon)

dough ball (from above)

mozzarella cheese (weight will vary,

Pecorino Romano (grated)

olive oil (divided)

garlic (minced)

salt

Sicilian oregano (or Italian)

Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare.  Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming.  Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball.  Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap.  Refrigerate for at least 12 hours before using. 

For the dough

Take the dough out of the fridge 2 hours prior to using. Do not uncover the bowl. Oil the bottom of a 12 by 16 sheet pan (or standard half sheet pan) with 3/8&#39;s cup of olive oil. You need to use a lot of oil!

Remove the dough from the bowl and place it into the pan.  With your fingertips begin pressing the dough into the corners of the pan. You will not be able to do this in one attempt.  Place plastic over the pan and let the dough warm up. 

After 45 minutes remove the plastic and try to stretch it again to the size of the pan.  Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan.  Cover the dough one more time and set aside.  Preheat oven to 450f and set one rack to the lowest level of the oven and one to the highest.

Hand crush the plum tomatoes and drain the juice.  Save the juice for another use.  Add a ½ teaspoon of kosher salt to the tomatoes and set aside.

Mince the garlic and add to a bowl with a ¼ cup of olive oil.

Remove the plastic from the pan and if required press the dough into the edges.  Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside 1/4 to 1/2 inch uncovered.  Start with a corner.  By pressing the dough down slightly you can lock the dough into the corner.  Make sure the dough is layered completely with the mozzarella slices. 

Next, add the drained plum tomatoes to the pizza.  You can use 45 degree lines or spoon the sauce all over.  Leave some open areas.  Don’t coat it all.  Take the garlic oil and drizzle 3 tablespoons of the oil and garlic pieces all over the pizza.

Place the pizza onto the lowest rack and cook for 12 minutes rotating the pan 180 degrees after 6 minutes. 

After 12 minutes remove the pizza from oven and check the bottom for browning.  If the pizza is well-browned, bake on top rack for 6 more minutes. Otherwise, leave the pizza on the bottom rack for 6 more minutes.

After 18 minutes of baking remove the pizza and sprinkle with the oregano and Pecorino Romano cheese.  Bake for 2 minutes more on top oven rack.

If the Grandma pizza is not crisp enough on top,  you can broil for 30-60 seconds.  Watch very carefully though!

The total cooking time will be approximately 20-22 minutes.  Let the pizza sit for 5 minutes before cutting and serving.  Enjoy!

For the Grandma pizza

https://www.youtube.com/watch?v=t_uC2G-xCG8

The Grandma Pizza originated at King Umberto's in New Hyde Park Long Island.  Having grown up in Long Island I've been eating this type of pizza for years.   In this 1st episode of the Grandma pizza series, I've duplicated the flavor and texture of the original. 

WATCH THE FULL GRANDMA PIZZA SERIES! https://www.youtube.com/playlist?list=PL0QyikC1o6v0Jr2CZnqudUTrnLeuZgycK

WATCH NEW YORK SICILIAN RECIPE! https://youtu.be/Y6th1z1QjvI

SUPPORT ON PATREON:
https://www.patreon.com/sipandfeast

GEAR USED IN THIS VIDEO (affiliate)
LloydPans 16x12 Inch Grandma Style Pizza Pan: https://amzn.to/3qeGRdP
OXO Digital Scale: https://amzn.to/3bU39MY
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Whole Plum Tomatoes: https://amzn.to/3sYtwbx
Olive Oil: https://amzn.to/3e56VFH

FULL PRINT RECIPE:  https://www.sipandfeast.com/grandma-pizza/

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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