Name: New York–Style Grandma Pizza
Yield: Makes 1 (12-by-16-inch/30-by-40-cm) pan pizza
Cuisine: American
Ingredients: 20 grams (5) Sicilian anchovy fillets, deboned and chopped into small pieces (optional); 102 grams (½ cup) Spicy Grandma Sauce; 110 grams (about 4 ounces) fresh mozzarella; 180 grams (about 6 ounces) low-moisture mozzarella, shredded; Pinch dried wild Sicilian oregano, stems removed; 1 half sheet pan (700 g) Sicilian Grandma dough, proofed and ready to top; 25 grams (about 1 ounce) Pecorino-Romano, finely grated; 30 grams (2 tablespoons) extra-virgin olive oil, in a squeeze bottle

Preparation info

Makes
1
( 12-by-16 inch 30-by-40 cm ) pan pizza

Difficulty
Easy

Appears in

Pizza Czar

By Anthony Falco

Published 2021

About

This is the grandma pizza you encounter in New York. It’s just an adaptation of a pizza that existed everywhere in Sicilian homes, whether it be in Chicago, New York City, Texas, or Sicily. It’s grandma pizza. And you can make it in your home even if you’re not Sicilian or a grandma.

Ingredients

1 half sheet pan (700 g) Sicilian Grandma dough, proofed and ready to top
180 grams

Americas
United States
Fish course
Pescatarian
Texas
Pizza
Sicily
New York

Method

Preheat the oven with pizza stones to 475°F (250°C).
Top the pizza with the low-moisture mozzarella. Go all the way to the edge.
Using your fingers, pinch off coin sized pieces of fresh mozzarella and evenly disperse onto the pizza. Dust with

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