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
Medium-thin sheet pan crust with a golden pan-fried crunch and tender crumb
The classic Italian-American home-style sheet pan pie. Thinner and denser than Sicilian, it is pressed gently into an olive oil-lined pan for a brief proof. The crust bakes into a delightfully crisp, pan-fried bottom with a light, chewy crumb that maintains full structural integrity under toppings.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
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 | 2.2% | ||
| IDY | 0.15% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
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.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
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 2.2% 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.