Known as grandma pizza, this classic screams old school pizza parlor. Baked in a sheet pan, it’s great for feeding a crowd or for leftovers.
We are all about pizza at our house. That means homemade or going to one of our favorite pizza places in the neighborhood.
My son requests pizza in his lunch for school. It’s not even exactly pizza. I make just crust and slather on pesto (nut free, of course). That’s it.
I’m not sure why he considers it pizza when it’s missing the cheese and sauce, but who am I to put rules on what he calls pizza?
Because we eat so much pizza, I am always looking for new ways to make it.
I love to feel inspired to reinvent something that’s part of the weekly dinner routine.
Ever since my son was born, I haven’t been able to keep up with my subscriptions. No surprise that taking care of a child leaves time for only select reading.
Despite that, the first thing I do when I walk in the door of our building is check the mailbox.
I get excited when a food magazine sticks out between the junk and the bills.
I try not to think ahead to the inevitable unread articles and uncooked recipes in issues that have landed in the recycling bin before I have a chance to get to them.
However, if a magazine recipe is just too good to pass up, I will rip it out and save it. Every now and then I go through the folder where I keep them.
An image of a blistered crust pizza baked in a sheet pan was far too irresistible to try, so I knew I had to cook the cover of an old Bon Appetit.
Known as grandma pizza, this Long Island classic screams old school pizza parlor complete with red and white checkered tablecloth.
You stir together the yeast and water in a big bowl. Let it sit and get foamy and then mix in olive oi, salt and the flour.
After that you just have to knead the shaggy dough a bit and then let it sit for 24 hours.
When the dough is ready, you coat a sheet pan in olive oil and stretch out the dough out, giving it time for a second rise.
Then it’s on to the toppings.
The simple sauce is just canned tomatoes, garlic, olive oil and seasonings that you puree in a blender.
After slathering on the sauce, I keep things simple with grated fresh mozzarella and provolone.
The crust puffs up a bit in the oven, and the pizza ends up with that blistered melted cheese.
A grandma pizza is great to feed a crowd or for leftovers.
Known as grandma pizza, this classic screams old school pizza parlor. Baked in a sheet pan, it’s great for feeding a crowd or for leftovers.
Adapted from Bon Appetit October 2014
Uh, is it weird that I just licked my screen?! That pizza is seriously speaking to me! I love cheese pizza, and that straight up tomato sauce? Soooo good! Have pinned and will be making this on my next pizza night. Thanks for the recipe!
In my dream world, pizza night would be every night! Happy pizza making!