Name: Sun-Kissed Tomato and Basil Grandma Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-inspired cuisine
Ingredients: 3 cup all-purpose flour; 2.25 tsp instant yeast; 1.5 cup warm water (around 105-115°F); 1 tsp sea salt; 2 tbsp olive oil (plus extra for pan and drizzling); 2 cup cherry tomatoes (halved); 8 oz fresh mozzarella (torn or sliced into small pieces, or fresh mozzarella pearls); 0.5 cup fresh basil (chopped or whole leaves for garnish); 2 pcs garlic (minced); 2 tbsp olive oil (for drizzling); 0.5 tsp sea salt (plus more for finishing)

A rustic, golden-brown Grandma pizza, generously topped with bright red tomatoes, fresh green basil leaves, and melted mozzarella cheese, is presented attractively on a wooden cutting board.

Indulge in the rustic charm of this Grandma Pizza, featuring a perfectly crisp, focaccia-like crust that’s both chewy and tender, the hallmark of a truly authentic Grandma style pizza. This recipe foregrounds the fresh, vibrant flavors of the Mediterranean, with sweet cherry tomatoes bursting on a bed of melted fresh mozzarella and aromatic basil. The dough, given ample time to cold ferment, develops a complex depth of flavor and a delightful texture, creating an ideal canvas for the simple yet exquisite toppings. A whisper of garlic and a generous drizzle of high-quality olive oil before and after baking elevate this pizza to a sublime experience, making it perfect for a relaxed family meal or entertaining guests. It’s a testament to how simple, quality ingredients can create an unforgettable dish.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 6

Instructions

Prepare the Dough (Day Ahead)

1In a large bowl, combine the all-purpose flour, instant yeast, and sea salt. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms.
2Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
3Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, for a cold ferment.

Assemble and Bake the Pizza

1The next day, generously grease a 13x9 inch grandma pizza pan or baking sheet with olive oil. Transfer the cold dough to the pan.
2Using your fingertips, gently press and stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. The thick, rectangular shape is characteristic of Grandma Pizza.
3Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1-2 hours, or until visibly puffy and almost doubled in size.
4Preheat your oven to 450°F (230°C) with a rack in the lower-middle position.
5Once risen, scatter the minced garlic evenly over the dough. Then, arrange the halved cherry tomatoes over the garlic, followed by the fresh mozzarella pieces.
6Drizzle generously with 2 tablespoons of olive oil and sprinkle with sea salt. Bake for 20-25 minutes, or until the crust is golden brown and crispy at the edges, and the cheese is melted and bubbly.
7Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza. Let it cool on a wire rack for 5-10 minutes before slicing and serving. This resting period allows the cheese to set and the crust to become even crispier.

Instructions

Prepare the Dough (Day Ahead)

1In a large bowl, combine the all-purpose flour, instant yeast, and sea salt. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms.
2Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
3Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, for a cold ferment.

Assemble and Bake the Pizza

1The next day, generously grease a 13x9 inch grandma pizza pan or baking sheet with olive oil. Transfer the cold dough to the pan.
2Using your fingertips, gently press and stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. The thick, rectangular shape is characteristic of Grandma Pizza.
3Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1-2 hours, or until visibly puffy and almost doubled in size.
4Preheat your oven to 450°F (230°C) with a rack in the lower-middle position.
5Once risen, scatter the minced garlic evenly over the dough. Then, arrange the halved cherry tomatoes over the garlic, followed by the fresh mozzarella pieces.
6Drizzle generously with 2 tablespoons of olive oil and sprinkle with sea salt. Bake for 20-25 minutes, or until the crust is golden brown and crispy at the edges, and the cheese is melted and bubbly.
7Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza. Let it cool on a wire rack for 5-10 minutes before slicing and serving. This resting period allows the cheese to set and the crust to become even crispier.

Nutrition Information

Calories: 350 kcal
Protein: 13 g
Fat: 15 g
Carbs: 40 g

Nutrient	Per serving
Calories	350 kcal
Protein	13 g
Fat	15 g
Carbs	40 g

Tips

For an even chewier crust, consider proofing the dough for up to 3 hours, or until very bubbly and light.
A pizza stone or steel preheated in the oven for 30 minutes before baking can enhance crust crispiness.
Serve with a side of red pepper flakes for those who enjoy a little heat, and extra fresh basil for garnish.