2m
- Combine 45% low-gluten flour, 45% strong 00, and 10% Type 85 Trailblazer with 65% warm water (85°F–90°F) and 0.15% IDY.
- Mix on Speed 1 for 2 minutes.
- Rest covered for 15 minutes.
Artisan Grandma
Thin olive-oil sheet pan pizza with cheese-first layering & sauce stripes
An authentic Italian-American Grandma sheet pan pizza crafted with a 45/45/10 heritage flour blend, 65% hydration, and 5% extra virgin olive oil. Dimpled into a heavily olive-oiled pan, layered cheese-first (whole milk mozzarella and aged provolone) to preserve crust lightness, striped with crushed seasoned plum tomatoes, and baked at 550°F for a golden, pan-fried crisp bottom.
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2
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Pastry Flour | 45% | ||
| Tipo 00 Flour | 45% | ||
| High-Extraction (Type 85) Flour | 10% | ||
| Water | 65.0% | ||
| Extra Virgin Olive Oil | 5.0% | ||
| Kosher Salt | 3.5% | ||
| IDY | 0.15% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crushed Plum Tomato Sauce | 1.20 | ||
| Whole Milk Mozzarella | 1.80 | ||
| Pecorino Romano & Dried Sicilian Oregano | 0.150 | ||
| Extra Virgin Olive Oil | 0.250 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature550°F
Bake Time12-15 min
SurfacePreheated Baking Steel on Lower Rack
Bake in generously olive-oiled square dark steel pan directly on 550°F preheated steel for 12 to 15 minutes until bottom is fried golden-crisp and cheese is bubbling.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
2m
- Add 3.5% kosher salt, mix 2 minutes on Speed 1, and rest 5 minutes.
- Stream in 5.0% olive oil and mix on Speed 2 for 4 minutes until supple and glossy (target DDT: 80°F).
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
48h
- Bulk ferment in an oiled container for 45 minutes, folding at 0, 15, and 30 minutes.
- Round into balls and cold proof in the refrigerator for at least 48 hours.
3h
- Coat a square dark steel pan generously with 2 to 3 tablespoons extra virgin olive oil.
- Place dough in pan and gently stretch/dimple toward corners.
- Cover and let proof for 2 to 3 hours until puffy.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Layer shredded whole milk mozzarella and provolone directly onto dough edge-to-edge.
- Spoon crushed seasoned plum tomato sauce in diagonal stripes across the cheese.
- Dust with Pecorino Romano and dried oregano.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
15m
- Place pan directly on preheated baking steel at 550°F.
- Bake for 12 to 15 minutes until bottom is golden and crunchy.
- Slice into squares and serve hot.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1h
Cold Ferment48h
Final Proof2-3h
15-min rest, 45-min bulk with 3 sets of folds. Scale into balls, proof 2h at room temp, cold proof 48 hours. Dimple into oiled pan 2-3 hours before baking.