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Grandma pizza with rectangular crust and cheese
Rectangular home-style pizza with tomato sauce and basil

Classic Grandma Pizza (Sheet Pan Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Originating from Long Island, 'Grandma Pizza' is a tribute to Italian home cooking. Unlike wood-fired pizzas, this is baked in a standard home baking sheet with generous olive oil. The dough proofs in the pan (like focaccia), creating a bottom that essentially fries in the oil until crisp, while the inside stays soft. Rustic, filling, and made with love.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine American-Italian

Ingredients

Equipment Needed

  • Large rectangular metal baking sheet (13x18 inch recommended)
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Pour most of the olive oil into the baking sheet and coat the bottom and sides thoroughly.

Tip: Don't skimp on oil; this 'fries' the bottom crust. Oil conducts heat better than air.
2 ✓

Place dough in the pan and gently stretch towards corners. If it snaps back, rest for 10 minutes then try again until it fills the pan.

Tip: Patience! Use fingers to dimple it, preserving air bubbles. Do not use a rolling pin.
3 ✓

Cover and let dough rise in the pan for 20-30 minutes.

Tip: This makes the crust light and fluffy.
4 ✓

Preheat oven to 425°F (220°C).

Tip: Hot oven is key.
5 ✓

Dimple the dough again with fingertips. Slice garlic thinly and scatter over dough (or mix into sauce).

Tip: Garlic frying in the oil adds immense flavor.
6 ✓

Sprinkle half the mozzarella, then spoon sauce over in random patches or stripes (don't cover completely!).

Tip: The 'reverse' layering (cheese first) prevents soggy dough.
7 ✓

Top with remaining mozzarella and Parmesan.

Tip: Parmesan adds salty, umami depth.
8 ✓

Bake on the bottom rack for 15-20 minutes until bottom is golden and crispy and top bubbles.

Tip: Check the bottom with a spatula before removing.
9 ✓

Remove, top with torn fresh basil and a drizzle of oil. Cool in pan for a few minutes, then cut into squares.

Tip: Basil blackens in heat, so add fresh at the end.

Recipe FAQ

Why is the dough thick?
That's the style! Grandma pizza sits between thin Neapolitan and thick Sicilian styles.
Bottom isn't crispy.
You need more oil on the pan, and bake on the lowest oven rack for direct bottom heat.

Ingredients

  • 1 lb Pizza Dough (approx. 16-20 oz)
  • 3/4 cup Thick Pizza Sauce
  • 7 oz Shredded Mozzarella Cheese
  • 2 oz Grated Parmesan Cheese
  • 2 cloves Fresh Garlic (sliced)
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup Fresh Basil Leaves