About the NY Grandma Round (12-inch)
History
The Grandma pizza is often credited to Long Island pizzerias in the mid-20th century, where home cooks and commercial bakers adapted Sicilian-style pies into thinner, oilier versions baked in rectangular pans. The round variant is a more recent adaptation, translating the Grandma's characteristic thin crust, garlic, and oregano profile into a 12-inch format more typical of New York round pies. Unlike the traditional square Grandma, this version borrows from both the Neapolitan-American round tradition and the suburban Long Island aesthetic. Its spread beyond New York has been gradual, as pizzerias experiment with hybrid formats that honor multiple regional styles.
Technique
At 65% hydration, this dough sits in the moderate range, producing a crust that is tender but structured enough to support toppings without collapse. Bread flour provides the gluten strength necessary for a chewy interior and crisp exterior when baked at 525F on a preheated steel for 12 minutes. The inclusion of olive oil and sugar softens the crumb and aids browning, while the low yeast percentage suggests a longer fermentation to develop flavor. Stretching should be gentle to preserve some air in the rim, though this style favors a thinner profile than a classic New York round. The steel conducts intense bottom heat, crisping the base while the high oven temperature sets the top quickly.
Ingredient notes
Bread flour's higher protein content creates the chewy texture associated with New York-style crusts, while the 2% olive oil enriches the dough and contributes to browning. Fine sea salt at 2.2% seasons the dough without inhibiting yeast activity. Low-moisture mozzarella melts cleanly and browns well under high heat, avoiding the sogginess of fresh mozzarella. Raw crushed tomato, lightly salted, retains brightness and acidity, contrasting with the richness of cheese and oil. Paper-thin garlic slices crisp and sweeten in the oven, while dried oregano and fresh basil add aromatic layers. The tablespoon of olive oil brushed on the round before topping enhances the crust's flavor and texture.
Variations
The traditional square Grandma pizza is baked in a rectangular pan, often with cheese applied before sauce, creating a different layering and texture. Some versions omit fresh basil in favor of dried herbs throughout, while others add grated Pecorino Romano for sharpness. A white Grandma variant skips the tomato entirely, relying on ricotta, mozzarella, and garlic. In certain Long Island shops, the crust is docked to prevent excessive puffing, though this round adaptation typically allows for a slightly airier rim. Regional interpretations may adjust the garlic quantity or substitute San Marzano tomatoes for a sweeter, less acidic sauce.
When to serve & pairings
This pizza pairs well with light Italian reds like Chianti or Valpolicella, which complement the acidity of the tomato and the richness of the olive oil without overwhelming the garlic. For beer, a crisp pilsner or pale ale balances the crust's chew and the cheese's fat. It suits casual dinners or weekend lunches, where the thin profile and bold garlic presence appeal to those seeking a less heavy pie. A simple green salad dressed with lemon and olive oil provides contrast, while roasted vegetables or marinated olives extend the Mediterranean theme. Serve it fresh from the oven when the basil is still fragrant and the crust at its crispest.