Grandma Pie

also called grandma · grandma pie · grandma square · grandma slice · grandma style · grandma pizza · nonna pizza

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 doughpress cold dough into an oiled sheet, twicescatter the cheese, dollop the tomatobake 500°F (260°C) 16 to 20 minfinish with pecorino, basil and oil
3 Tbs(45 mL)extra-virgin olive oil
14 oz(400 g; drained)whole peeled tomatoescrush 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
Cut it in squares and set it beside a Sicilian which is the only reliable way anyone tells them apart. Both are square and both come out of an oiled tray but a grandma is the round dough pressed thin and cold with no second proof so it bakes flat and crisp in twenty minutes; a Sicilian is a wetter dough proofed in the pan until it is an inch of open crumb. Cheese under tomato on both the tomato on a grandma goes on raw and in dollops so it roasts in patches instead of steaming the top
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.

  1. press cold dough into an oiled sheet, twice

    30 minwalk awayfrom the start

  2. crush raw, garlic straight in

    not timedfrom the start

  3. scatter the cheese, dollop the tomato

    not timed30 min in

  4. bake 500°F (260°C) 16 to 20 min

    18 minwalk away30 min in

  5. finish with pecorino, basil and oil

    not timed48 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> step.2: press cold dough into an oiled sheet, twice
>> step.3: crush raw, garlic straight in
>> step.4: scatter the cheese, dollop the tomato
>> step.5: bake 500°F (260°C) 16 to 20 min
>> step.6: finish with pecorino, basil and oil

Preheat the #oven{} to 500°F (260°C) with a rack in the lowest slot ~preheat{45%min}.

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.

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.

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.

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.

Finish @&(~1)grandma pie{} with @grated pecorino{1/4%cup}(25 g), @fresh basil{8%leaves} and @olive oil{1%Tbs}(15 mL).

Cut it in squares and set it beside a Sicilian, which is the only reliable way anyone tells them apart. Both are square and both come out of an oiled tray, but a grandma is the round dough pressed thin and cold with no second proof, so it bakes flat and crisp in twenty minutes; a Sicilian is a wetter dough proofed in the pan until it is an inch of open crumb. Cheese under tomato on both, and the tomato on a grandma goes on raw and in dollops so it roasts in patches instead of steaming the top.