There’s something about the scent of garlic hitting hot olive oil that instantly transports me. It’s like a time machine straight to my grandmother’s kitchen, where the air was always thick with the promise of something delicious. Her Grandma Pizza with Tomato Sauce and Fresh Mozzarella wasn’t just food—it was a hug on a plate. Thick, focaccia-like crust, vibrant tomato sauce, and pools of molten mozzarella that stretched with every bite. No fancy techniques, no dough tossing—just honest, rustic perfection. This is the kind of pizza that brings people together, the kind you’ll want to make again and again.
Why This Recipe Works
- No-Fuss Dough: Press it into the pan—no stretching, no stress. The thick crust is forgiving and doesn’t require advanced skills.
- Pantry Staples: Flour, canned tomatoes, basic herbs—nothing fancy required. Even the cheese can be swapped for more accessible options.
- Feeds a Crowd: Perfect for family dinners or game night with friends. One pan serves 6-8 generously.
- Leftover Magic: Reheats like a dream, so you can enjoy it all over again. The sturdy crust holds up better than delivery pizza.
The Story Behind the Sauce
This Grandma Pizza (or “Grandma Pie”) is a love letter to Sicilian immigrants who brought their flavors to New York. It’s thick, it’s hearty, and it’s unapologetically simple. No thin crusts or artisanal toppings here—just pure, comforting goodness baked in a well-oiled sheet pan. The rectangular shape and focaccia-like texture make it ideal for sharing, just like Nonna intended.
Essential Ingredients & Tools
Ingredients for the Dough
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 ¼ cups warm water (about 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- ¼ cup extra virgin olive oil (plus 2 Tbsp for the pan)
- 1 ½ tsp kosher salt
Ingredients for the Sauce
- 28 oz canned whole San Marzano tomatoes (crushed by hand)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 5-6 fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
Ingredients for the Toppings
- 1 lb fresh whole-milk mozzarella, torn into pieces (low-moisture mozzarella works too)
- ½ cup grated Pecorino Romano or Parmesan
Tools You’ll Need
- Large mixing bowl
- Stand mixer with dough hook (optional, but helpful—hand kneading works fine)
- Rimmed half-sheet pan (13×18 inches; a smaller pan will give a thicker crust)
- Measuring cups & spoons
- Wooden spoon
- Fork (for poking the dough)
Serves: 6-8 | Prep: 30 mins (+1.5-2 hours rise) | Cook: 25-30 mins | Total: ~2.5 hours
How to Make Grandma Pizza with Tomato Sauce and Fresh Mozzarella
- Wake Up the Yeast: Mix 1 ¼ cups warm water, 1 tsp sugar, and 2 ¼ tsp active dry yeast in a small bowl. Let it sit for 5–10 minutes until it’s foamy and alive. If it doesn’t bubble, your yeast might be asleep—start over. Water that’s too hot kills yeast, so aim for 110°F (use a thermometer if unsure).
- Make the Dough: Whisk 3 ½ cups all-purpose flour and 1 ½ tsp kosher salt together, then add the yeast mixture and ¼ cup extra virgin olive oil. Stir until it comes together, then knead for 5–7 minutes until smooth. This is where the magic happens—kneading builds the gluten that gives the crust its chew. If using a stand mixer, let the dough hook do the work.
- Let It Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1.5–2 hours. It should double in size. If your kitchen is cold, it might take longer—patience is key. The dough is ready when it slowly springs back after a gentle poke.
- Simmer the Sauce: While the dough rises, sauté 3 cloves minced garlic and 1 tsp dried oregano in 1 Tbsp olive oil until fragrant (about 30 seconds), then add 28 oz crushed San Marzano tomatoes. Let it simmer for 20–30 minutes until thickened, then stir in 5-6 torn basil leaves and cool it completely. Hot sauce = gummy dough, so patience pays off here too.
- Press the Dough: Pour 2 Tbsp olive oil onto a cold sheet pan. Press the dough into the pan, stretching it as much as it allows. If it fights back, let it rest for 10 minutes and try again. Gluten relaxes over time, making it easier to handle.
- Pre-Bake the Crust: Poke the dough all over with a fork (this keeps it from puffing up too much) and bake at 450°F for 8–10 minutes until just set. This step ensures a crispy base that won’t get soggy under toppings.
- Add Toppings: Spread the cooled sauce over the crust, then scatter 1 lb torn fresh mozzarella and ½ cup grated Pecorino Romano or Parmesan. Tearing the cheese (instead of slicing) gives you those irresistible melty pockets and prevents water pooling.
- Final Bake: Return to the oven for 15–20 minutes until the cheese is golden and bubbly. Rotate the pan halfway for even browning. The edges should be deep golden and crisp.
- Let It Rest: Wait 5–10 minutes before slicing. I know it’s hard, but this keeps the toppings from sliding off and allows the cheese to set slightly.
Pro Technique
The Crispy Crust Secret
Two things make this crust unforgettable: olive oil and heat. Oil fries the bottom of the dough as it bakes, giving you that golden crunch. And always start with a cold pan—it gives you time to spread the dough before the oil gets too hot. For extra crispness, brush the par-baked crust with olive oil before adding sauce.
Don’t Overload the Toppings
Less is more here. Fresh mozzarella releases water as it melts, so stick to 1 lb max. And cool your sauce—hot sauce steams the dough and makes it soggy. If you’re tempted to add more toppings, remember: this pizza shines in its simplicity.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Place parchment between slices to prevent sticking. Reheat at 375°F for 8–12 minutes to bring back the crispness—microwaving turns the crust rubbery.
Freezer: Freeze slices on a tray first (about 1 hour), then wrap tightly in foil and plastic. Freeze for up to 2 months. Reheat frozen at 375°F for 15–20 minutes, unwrapping halfway through.
Ingredient Variations and Their Impact
- Bread Flour: Swap 1 cup all-purpose flour for bread flour for a chewier crust. Bread flour’s higher protein content strengthens the gluten.
- Low-Moisture Mozzarella: Less water = crispier results, but you’ll miss the creamy pockets of fresh mozz. If using low-moisture, add a sprinkle of Pecorino for extra flavor.
- Spicy Sauce: Add ½ tsp red pepper flakes for a kick. For depth, stir in 1 tsp balsamic vinegar to balance the heat.
Perfect Pairings
Complementary Dishes
- Garlic Knots: These buttery, herbed bites echo the pizza’s flavors and are perfect for dipping into leftover sauce.
- Crisp Caesar Salad: The sharpness of anchovy-rich dressing and crunchy romaine cuts through the pizza’s richness, balancing the meal.
Drinks
- Chianti: This medium-bodied Italian red wine’s acidity and cherry notes complement tomato sauce beautifully.
- Sparkling Water with Lemon: Effervescence cleanses the palate between bites of cheesy, oily goodness.
Something Sweet
- Tiramisu: Coffee-soaked ladyfingers and mascarpone offer a creamy, cool contrast to the hearty pizza.
- Lemon Sorbet: Bright citrus refreshes after a hearty meal—serve in chilled glasses for a clean finish.
FAQs
- Q: Can I use pre-shredded mozzarella?
A: Fresh is best—pre-shredded contains anti-caking agents that affect texture and meltability. - Q: Why pre-bake the crust?
A: It prevents huge bubbles and ensures a crispy bottom. Skipping this step risks a soggy middle. - Q: My crust isn’t crispy—what did I do wrong?
A: Check your oven temp (use an oven thermometer if unsure), make sure you used enough oil, and avoid overloading with wet toppings.
This pizza is more than a meal—it’s a memory. Make it, share it, and savor every bite.
Grandma Pizza with Tomato Sauce and Fresh Mozzarella: A Slice of Home
Make the best Grandma Pizza with Tomato Sauce and Fresh Mozzarella—thick crust, rich sauce, and gooey cheese. Perfect for family dinners! Try this recipe today.
Ingredients
For the Dough:
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3 ½ cups all-purpose flour (plus extra for dusting)
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1 ¼ cups warm water (about 110°F)
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2 ¼ tsp active dry yeast (1 packet)
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1 tsp sugar
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¼ cup extra virgin olive oil (plus 2 Tbsp for the pan)
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1 ½ tsp kosher salt
For the Sauce:
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28 oz canned whole San Marzano tomatoes (crushed by hand)
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3 cloves garlic (minced)
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1 tsp dried oregano
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5-6 fresh basil leaves (torn)
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Salt and freshly ground black pepper (to taste)
For the Toppings:
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1 lb fresh whole-milk mozzarella (torn into pieces)
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½ cup grated Pecorino Romano or Parmesan
Instructions
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Mix 1 ¼ cups warm water, 1 tsp sugar, and 2 ¼ tsp active dry yeast. Let sit 5–10 minutes until foamy.01
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Whisk 3 ½ cups all-purpose flour and 1 ½ tsp kosher salt, then add yeast mixture and ¼ cup olive oil. Knead 5–7 minutes until smooth.02
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Let dough rise in an oiled bowl, covered, for 1.5–2 hours until doubled.03
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Sauté 3 cloves minced garlic and 1 tsp dried oregano in 1 Tbsp olive oil, add 28 oz crushed tomatoes, and simmer 20–30 minutes. Stir in 5-6 torn basil leaves and cool.04
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Press dough into a pan with 2 Tbsp olive oil, stretching to fit. Let rest if resistant.05
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Dock dough with a fork and bake at 450°F for 8–10 minutes.06
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Spread cooled sauce over crust, then add 1 lb torn mozzarella and ½ cup grated cheese.07
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Bake 15–20 minutes until cheese is golden. Rotate pan halfway.08
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Let cool 5–10 minutes before slicing.09
