Grandma Pizza is a Long Island specialty. A local secret. A square, thin-crust pizza topped with a little mozzarella, crushed canned tomatoes and fresh basil. From Ezra Pound Cake

Grandma Pizza is a Long Island specialty. A local secret. A square, thin-crust pizza topped with a little mozzarella, crushed canned tomatoes and fresh basil. From Ezra Pound Cake

Grandma Pizza Recipe - Cook’s Country - can't wait to try this.  I've made homemade dough many times, this sounds pretty simple.

Grandma Pizza Recipe - Cook’s Country - can't wait to try this. I've made homemade dough many times, this sounds pretty simple.

Totally stealing this...Grandma's flatbread recipe! No yeast.

Grandma’s flatbread recipe! No yeast.

Grandma Pizza (Cook's Country) Recipe - Key Ingredient

Grandma Pizza - Cook's Country

This grandma pie recipe is a copycat school pizza recipe. I love the slightly thicker crust of a sheetpan pizza and the way the crust gets golden brown and crispy from cooking in an olive oil covered pan. Crisp crust, flavorful toppings, and using vodka sauce as the pizza sauce puts this pizza recipe over the top! | pastrychefonline.com

Vodka Sauce Grandma Pizza

This grandma pie recipe is a copycat school pizza recipe. I love the slightly thicker crust of a sheetpan pizza and the way the crust gets golden brown and crispy from cooking in an olive oil covered pan. Crisp crust, flavorful toppings, and using vodka sauce as the pizza sauce puts this pizza recipe over the top! | pastrychefonline.com

"Grandma's pizza" riccota parmesan and basil #pizza #food #foodporn #yummy #love #dinner #salsa #recipe

"Grandma's pizza" riccota parmesan and basil #pizza #food #foodporn #yummy #love #dinner #salsa #recipe

Grandma Pizza crust...The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.

Grandma-Style Pizza Dough

Grandma Pizza crust...The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.

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