Grandma Pie cravings strike fast, don’t they? You’re home, hungry, wishing you could whip up something that tastes like it came from a family kitchen (and not a chain pizza place, ugh). Maybe you remember that killer square pie you had in Long Island—or you just want dinner everyone will eat without a dramatic face. Honestly, I’m the same! Sometimes I swap it up with treats like these simple peach pies or, when I’m really feeling wild, delicious peach pie cruffins. But when I want cozy and homemade, nothing beats Grandma Pie.
What is Grandma pizza?
Okay, so Grandma pizza isn’t your typical pizzeria slice and honestly, some folks haven’t even heard of it. That’s wild to me. It’s a thin, crisp-yet-chewy, rectangular pie baked in a pan. Kinda looks like Sicilian, but… don’t say that to a New Yorker unless you’re ready for a rant. The edges? Oh, so crunchy. The middle? Tender, but not soggy.
What sets Grandma Pie apart is the technique. Dough goes straight into the pan, stretched with your fingertips, then topped with a simple sauce and lots of cheese. No fancy stuff here, just unfussy pizza magic. It’s the kind of pizza that reminds you of Sunday dinners, hands floured up to the elbows, and probably a few “secret” ingredients passed down on scraps of paper.
If you want comfort, this pie delivers. Each bite? Tastes like nostalgia—especially if you grew up in the Northeast. Folks argue about toppings but, in my book, classic is best for the first go.
Where did Grandma pizza come from?
So here’s the story—word on the street (literally in Long Island and Brooklyn): Grandma pizza started with Italian grandmas making pizza at home. They’d use simple pans because not everyone had fancy pizza ovens. The result was this rustic, homey square pizza baked in a shallow pan, usually for hungry family or neighbors who popped in.
It started popping up in pizzerias—mostly on Long Island in the 1970s or 80s. Some say even earlier, but memories get fuzzy, don’t they? Then, word caught on that this pie, made just like Nonna’s at home, actually beat a lot of “professional” pizzas. Now it’s a legit New York staple.
People still debate if Grandma Pie is just a thinner version of Sicilian pizza. I say, who cares? It’s got its own vibe. It’s low-key, humble, and, honestly, sometimes better than anything round. I first had mine at a buddy’s house—his mom used to make enough to feed a small army. No joke, we never left hungry.
How to make the dough
Let’s keep it real simple. Don’t overthink it. Grandma pizza dough is all about being easy and relaxed.
I use plain old all-purpose flour (because that’s what Grandma used, and because who has time to buy fancy flour every week). A little yeast, warm water, some salt, olive oil—yup, that’s the list. You mix it, knead until smooth (just enough to bring it together, like five minutes max, not an arm workout), and let it rise in a warm spot until puffy.
Here’s the thing: no need to make it super complicated or let it rise for 24 hours unless you really, really want to. You just want a soft dough that stretches easily in your pan, not something ultra chewy like a baguette.
Another tip? Grease the pan, then drizzle just a bit more oil over the dough as you stretch it. Tastes like the golden, crispy dreams you get from a great bakery. If you’re really feeling overwhelmed, honestly, store-bought pizza dough works in a pinch! (But shh, don’t tell Nonna I said that.)
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How to make the best Grandma pizza
This part? Oh, I’m obsessed. Start by gently stretching the dough to the pan’s edges. Don’t rip it. Let it relax if it resists you (it’ll chill out after 10 minutes). Spoon simple tomato sauce on top. No need to cook it—just crushed tomatoes, olive oil, salt, a pinch of garlic if you’re wild.
Scatter on the cheese—lots of mozzarella. Maybe a sprinkle of pecorino if you want it extra “grandma.” Some folks dollop the sauce over the cheese, others do cheese on top—try both, see what you love. It’s not a five-star restaurant, so don’t stress. Bake in a hot oven until the cheese is bubbling and the corners are practically fried. That crispy edge? Ugh, so good.
Slice into big squares and just eat. No ceremony. Leftovers (if you have them) reheat like a dream. My best tip? Invite friends. Or, you know, more for you.
Serving suggestions:
- Add a handful of fresh basil—makes it pop.
- Pair with a tossed salad, classic.
- For wild nights, serve some apple cider whoopie pies after. Honestly, it’s a combo that works.
- If you want dinner super easy, try a simple and delicious easy shepherds pie for the main, then finish with Grandma Pie as “dessert.” No one will complain.
“Tried making Grandma Pie for the first time and my picky eaters inhaled it! Better than takeout. Thanks for all the tips!” —J.R.
What type of pan for Grandma Pizza?
You want a rectangular, shallow pan. Not a deep-dish situation. Think of those old-school baking sheets your mom used for cookies. The classic size is about 18×13 inches (half-sheet), but honestly, if you only have a smaller one, just divide the dough and make two.
Grease it well. Olive oil all day. That gives you those crispy, almost fried edges that taste like pizza heaven. Nonstick is fine, but metal pans get the best crunch in my humble opinion. Avoid glass or ceramic—they just don’t do the job for Grandma Pie.
Forgot to mention—don’t skimp on the oil! That’s what separates a so-so pie from the legendary. And check out your local restaurant supply store for a sturdy pan. Worth every penny.
Common Questions
Can I use store-bought dough for Grandma pizza?
Yep! Just let it come to room temp so you can stretch it easily. Not quite like homemade, but still yummy.
What kind of cheese works best?
Low-moisture mozzarella is clutch. Fresh mozzarella can be used, but it’ll make things soggier unless you dry it out a bit.
How hot should my oven be?
Crank it up—like 475 to 500°F. Grandma Pie needs to bake fast for crispy edges.
Does Grandma Pie freeze well?
Honestly, yes. Wrap slices tight. Reheat in a hot oven for that good, crispy bottom.
Why is it called Grandma pizza, anyway?
Legend says it’s because it’s made the way grandmas did at home—fast, rustic, unfussy, and in a rectangle.
Give It a Try, Trust Me
Grandma Pie is not just another pizza—it’s a cozy food hug. No special equipment, no fancy ingredients, just good taste and simple joy. Once you master it, you’ll crave it more than any ordinary takeout. If you want more background, check out Grandma Pizza’s history and even the official word from Wikipedia too. Your kitchen is about to smell like a New York pizzeria, promise! Now get in there and try—then go wild with dessert off my other favorite pie recipes, if you like.
Grandma Pizza
Ingredients
Method
- In a mixing bowl, combine flour, yeast, warm water, salt, and olive oil.
- Knead the dough until smooth, about 5 minutes.
- Let the dough rise in a warm spot until puffy.
- Grease a rectangular shallow pan with olive oil.
- Gently stretch the dough to fit the pan's edges.
- Spread crushed tomatoes evenly over the dough.
- Scatter mozzarella cheese generously on top.
- Optionally sprinkle with pecorino cheese.
- Preheat the oven to 475-500°F (245-260°C).
- Bake the pizza until the cheese is bubbling and edges are crispy.
- Slice into big squares and serve immediately.
