How to Make New York’s Best Pizza

Nothing can top homemade grandma pizza that is made from scratch! Sip and Feast‘s New York’s best pizza recipe will surely surprise you. It’s incredibly delicious and can even beat the ones you can buy from a pizza parlor! Trust me, I’ve tried a lot of pizza from different restaurants, and this one is definitely on a different level. Making this at home will be so worth it.

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This recipe is also called grandma pizza or grandma pie which was created on Long Island at Umberto’s of New Hyde Park. It has mozzarella cheese, plum tomatoes, garlic-infused olive oil, and Pecorino Romano cheese on top and baked in a thin sheet pan that is heavily coated with olive oil. It will surely be your new favorite pizza once you try it. Serve it with caesar salad, chicken wings, onion rings, or potato salad.

Grandma Pizza Ingredients

For the dough:

• 3 1/4 cups of bread flour
• half a teaspoon of instant yeast
• 1 1/2 teaspoons of fine sea salt
• 1 teaspoon of sugar
• 9 ounces of cold water
• 1 tablespoon of olive oil

For the pizza:

• 24-ounce dough ball
• 28-ounce can of San Marzano plum tomatoes (hand-crushed and completely drained)
• 12 to 16 ounces of sliced mozzarella cheese
• 3 tablespoons of Pecorino romano
• 3/4 cup of olive oil
• 3 cloves of garlic
• 1/2 teaspoon of kosher salt
• 1 teaspoon of Sicilian oregano

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How to Make Grandma Pizza Recipe

Step 1:

Make the dough. Add the water in a large mixing bowl. In another bowl, combine all the dry ingredients.

Step 2:

Gradually add the dry ingredients to the water and mix well to form a dry rough mass.

Step 3:

Pour the oil into the dough and mix again, making sure to scrape off the sides. Place it on your work surface.

Step 4:

Knead the dough for about 5 to 7 minutes. If it is too sticky, place a bowl upside down over the dough for about 30 minutes before continuing. Continue kneading (making sure the total kneading time is at least 5 minutes).

Step 5:

Place the bowl over the dough again and let it sit for about 30 to 40 minutes.

Step 6:

Pull the dough towards its end several times until it becomes a smooth ball. Pinch the seam side and place it seam side down into an oiled bowl. Cover it tightly with plastic wrap. Place in the fridge for at least 12 hours before using.

Step 7:

Take the dough out 2 hours before using, leaving the bowl covered. Grease the bottom of a 12 by 16 sheet pan with 3/8 cup of olive oil.

Step 8:

Remove the dough and place it into the pan. Using your fingertips, start pressing the dough into the corners of the prepared pan. Cover the pan and let the dough warm up for about 45 minutes.

Step 9:

Take off the plastic and stretch it again to the size of the pan. Cover it again and repeat the process one more time until the dough has filled the pan. Cover the dough for the last time and set aside while preheating the oven to 450F with one rack to the lowest level and one to the highest.

Step 10:

Crush the plum tomatoes using your hands and drain the juice. Set aside the juice for another use. Add 1/2 teaspoon of kosher salt and set aside.

Step 11:

Add minced garlic and 1/4 cup of olive oil to a bowl.

Step 12:

Take off the plastic from the pan and layer with mozzarella cheese in an overlapping shingle pattern, leaving the outside 1/4 to 1/2 inch uncovered.

Step 13:

Add drained plum tomatoes to your pizza. Do not coat it all. Drizzle 3 tablespoons of garlic oil and garlic pieces all over the pizza.

Step 14:

Place onto the lowest rack and bake for about 12 minutes rotating the pan 180 degrees after 6 minutes.

Step 15:

After 12 minutes, take out the pizza from the oven and check the bottom for browning. If it is well-browned, place it on the top rack for 6 more minutes. Otherwise, leave it on the bottom rack for 6 more minutes.

Step 16:

After 18 minutes of baking, remove it from the oven and sprinkle oregano and pecorino romano cheese. Bake for 2 minutes more on the top rack.

Step 17:

If it’s not crisp enough on top, broil it for 30 to 60 seconds, while keeping an eye on it. Let it sit for about 5 minutes before slicing.

How to Make New York’s Best Pizza