Grandma Pie
also called grandma · grandma pie · grandma square · grandma slice · grandma style · grandma pizza · nonna pizza
- Pizzeria
- serves 8
- recipe says 1 hr 30 min
- Pizzas
Three ways to read this recipe
The table
| Preheat the oven to 500°F (260°C) with a rack in the lowest slot 45 min | ||||
| 2 balls(250 g each, cold from the fridge; from the recipe on this shelf)pizza dough | press cold dough into an oiled sheet, twice | scatter the cheese, dollop the tomato | bake 500°F (260°C) 16 to 20 min | finish with pecorino, basil and oil |
| 3 Tbs(45 mL)extra-virgin olive oil | ||||
| 14 oz(400 g; drained)whole peeled tomatoes | crush raw, garlic straight in | |||
| 2 cloves(grated)garlic | ||||
| 1 tspdried oregano | ||||
| 1/2 tspfine sea salt | ||||
| 8 oz(225 g; cut in 1/2-in cubes)low-moisture mozzarella | ||||
| 1/4 cup(25 g)grated pecorino | ||||
| 8 leavesfresh basil | ||||
| 1 Tbs(15 mL)olive oil | ||||
| The dough is pressed out cold with no second proof. The tomato goes on raw and in dollops so it roasts in patches | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
2press cold dough into an oiled sheet, twice
3crush raw, garlic straight in
4scatter the cheese, dollop the tomato
goes in with what steps 2 and 3 made
6finish with pecorino, basil and oil
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 48 min3 of 5 steps give no time
- Needs you
- none given
press cold dough into an oiled sheet, twice
30 minwalk awayfrom the start
crush raw, garlic straight in
not timedfrom the start
scatter the cheese, dollop the tomato
not timed30 min in
bake 500°F (260°C) 16 to 20 min
18 minwalk away30 min in
finish with pecorino, basil and oil
not timed48 min in
- you can walk away
- never timed
You'll need half-sheet pan · oven
Goes with
See how it is written
>> title: Grandma Pie
>> category: Pizzas
>> tags: pizza, tomato, mozzarella, square, italian, oven
>> counters: Pizzeria
>> aka: grandma, grandma pie, grandma square, grandma slice, grandma style, grandma pizza, nonna pizza
>> pairs-with: pizza-dough
>> servings: 8
>> time: 1 hr 30 min
Preheat the #oven{} to 500°F (260°C) with a rack in the lowest slot ~preheat{45%min}.
>> step: press cold dough into an oiled sheet, twice
Press @pizza dough{2%balls}(250 g each, cold from the fridge; from the recipe on this shelf) into a #half-sheet pan{} slicked with @extra-virgin olive oil{3%Tbs}(45 mL), ~rest{30%min} when it starts pulling back, then press it out again to the corners.
>> step: crush raw, garlic straight in
Crush @whole peeled tomatoes{14%oz}(400 g; drained) with @garlic{2%cloves}(grated), @dried oregano{1%tsp} and @fine sea salt{1/2%tsp}, and leave it raw.
>> step: scatter the cheese, dollop the tomato
Scatter @low-moisture mozzarella{8%oz}(225 g; cut in 1/2-in cubes) over @&(~2)pressed dough{}, then dollop @&(~1)crushed tomato{} over the cheese in spoonfuls, leaving bare patches between them.
>> step: bake 500°F (260°C) 16 to 20 min
Bake @&(~1)pie{} on the low rack ~bake{18%min}, until the cheese along the edge has fried dark against the pan and the dough underneath is crisp all the way to the middle.
>> step: finish with pecorino, basil and oil
Finish @&(~1)grandma pie{} with @grated pecorino{1/4%cup}(25 g), @fresh basil{8%leaves} and @olive oil{1%Tbs}(15 mL).
The dough is pressed out cold with no second proof. The tomato goes on raw and in dollops so it roasts in patches.