Grandmaeasy
Long Island Grandma
The Italian-American Long Island home pizza: sheet pan, oily bottom, cheese under, dolloped sauce on top, raw garlic and oregano. Same-day if you want it.
chewycrispycheese-forwardoily
Part of the Grandma family.
Equipment
- 12×16" half-sheet pan
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 345 g |
| Water | 68.0% | 235 g |
| Fine sea salt | 2.2% | 8 g |
| Instant dry yeast | 0.5% | 2 g |
| Olive oil | 3.0% | 10 g |
| Total (1 × 600 g) | 173.7% | 600 g |
Toppings (per pizza)
- 200 g Low-moisture mozzarella, shredded
- 180 g Crushed tomato (raw, salted)
- 4 slice Garlic (paper-thin slices)
- 3 tbsp Olive oil (for the pan)
- 1 pinch Dried oregano
- 5 leaf Fresh basil
- 8 g Pecorino Romano (grated)
Steps
- Mix8 min
Combine and knead 6–8 minutes.
- Bulk ferment1 h
Cover and rest at room temperature 1 hour.
- Pan press1 h
Pour 3 tbsp olive oil into the pan. Press dough; rest 30 minutes; press again to corners; rest 30 more.
- Top
Cheese first, scattered over the dough. Sauce dolloped over the cheese in 8–10 spoonfuls. Garlic slices. Pinch of oregano.
- Bake14 min
525 °F lower rack, 12–16 minutes, until the bottom is deep gold.
- Finish
Rest 5 minutes; torn basil; light pecorino. Cut into 8–9 squares.