Doughbase
King Arthur Baking

Grandma Pizza

A thin, crisp-bottomed sheet-pan pie with the cheese under the sauce.

PanCold 4–24 hrs, then 30 minCompare with other doughs
Pan size
Number of pizzas
1
110
Thickness
Yeast
Use a dark pan

A dark pan gives a crispier bottom and edges. A light one makes a softer crust.

Dough per pan
774
grams
Total flour
452
grams
Total water
283
grams
Hydration
62.6
%
1 pizza · 13×18" pan · regular crust
IngredientAmountBaker's %
Italian-style flour
Or all-purpose
212g46.9%
All-purpose flour
240g53.1%
Water
Lukewarm
283g62.6%
Yeast
Instant
6.0g1.3%
Salt
Table salt
8g1.8%
Olive oil
Plus the same again for the pan
25g5.5%

Instructions

  1. 01Mix and knead everything by hand, mixer, or bread machine into a smooth, elastic dough
  2. 02Cover and refrigerate at least 4 hours, up to 24
  3. 03Preheat oven to 500°F with a rack in the bottom third
  4. 04Spread olive oil over a dark grandma pan or half-sheet pan
  5. 05Stretch the dough to the edges; if it shrinks back, cover and rest 10 min, then try again
  6. 06Cover and rest 30 min, until slightly puffy
  7. 07Spread the cheese to the edges, then dollop the sauce over it
  8. 08Bake in the bottom third 12–15 min, until golden; cool 5–10 min

Recipe from King Arthur Baking.

How this was adapted

  • The yeast (2 tsp) is given by volume, converted at King Arthur’s 1 tsp instant yeast = 3g.
  • If you use all-purpose flour for both, King Arthur calls for 210g instead of the 212g of Italian-style flour.
  • The optional Pizza Dough Flavor is left out. The second 2 tbsp of olive oil coat the pan and aren’t weighed.

See the original at King Arthur Baking.

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