Grandma Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or in the mixer for 6–8 minutes until smooth and elastic.

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

After rising, gently punch down the dough and divide into two equal portions for two 10–12 inch rectangular/'grandma' pizzas. Let rest 15 minutes before shaping.

Make quick tomato sauce

While the dough rises, prepare the tomato mixture. If using canned plum tomatoes (28 oz), drain most of the juice, reserving a few tablespoons. Crush the tomatoes by hand or pulse 2–3 times in a food processor for a slightly chunky texture. If using fresh plum tomatoes, core and briefly blanch in boiling water 20–30 seconds, then peel, seed lightly, and crush.

Mince 2 garlic cloves finely. In a medium bowl, combine crushed tomatoes, minced garlic, 2 tablespoons olive oil, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir to combine and taste; adjust seasoning. Stir in roughly torn 6 basil leaves (reserve remaining basil for finishing).

Prep mozzarella

Tear or slice fresh mozzarella into 1/4-inch pieces or strips and place on a paper towel to drain for a few minutes to avoid excess moisture. Pat gently if needed.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a sheet pan, lightly oil it and preheat the oven.

On a well-oiled baking sheet or a piece of parchment on a pizza peel, stretch each dough portion into a thin rectangular/oval shape about 10–12 inches long and roughly 8 inches wide, leaving slightly thicker edges. Traditional 'Grandma' style is slightly thinner in the center.

Spread half of the tomato mixture evenly over each stretched dough, leaving a 1/2-inch border. Use the back of a spoon to create small air pockets in the sauce so the dough cooks evenly.

Distribute the torn fresh mozzarella evenly over each pizza. Sprinkle 1 tablespoon grated Parmesan over each pie. Drizzle a little olive oil (about 1/2 teaspoon per pizza) over the cheese.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway if needed, until crust edges are golden-brown and cheese is bubbling and starting to brown in spots.

If you prefer a slightly crisper bottom, bake on the lowest rack for the last 1–2 minutes while monitoring closely to prevent burning.

Remove pizzas from the oven. Immediately scatter remaining fresh basil leaves over the hot pizzas. Drizzle each with about 1/2 tablespoon olive oil and sprinkle a pinch (about 1/4 teaspoon) of flaky sea salt over the top.

Let rest 2–3 minutes, slice into squares or slices, and serve hot.