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Grandma-Style Pan Pizza



6 servings 

There are different ways to assemble a grandma-style pizza depending on your preference. Some build these pies much like a standard pizza, with sauce directly on top of the dough, then toppings, then cheese. Others spoon the sauce on top of the cheese in diagonal lines. Both ways are excellent, so the choice is yours.



Pizza Dough I, below

Let the dough rise as directed. Meanwhile, prepare and have ready:


Marinara Sauce, below

2 cups shredded mozzarella (8 ounces)

1/2 cup finely grated Parmesan (2 ounces)

Some optional toppings to consider (we recommend adding no more than three):

(6 ounces sliced pepperoni  or 12 ounces hot or mild Italian sausage, crumbled, browned, and drained on paper towels)

(Sliced pickled jalapeños or pepperoncini)

(Thinly sliced red onion)

(1/2 cup olives, sliced)

(10 to 15 button mushrooms, thinly sliced)

Preheat the oven to 425°F.

Grease a large rimmed baking sheet (about 18 × 13 inches). Stretch and pull the dough into a rectangular shape. Cover and let rest for 10 minutes. Stretch it out again to cover the bottom of the baking sheet. If the dough springs back, let it rest another 10 minutes and try again. There is no need to press the dough up the sides of the pan. Top the dough with the sauce, cheeses, and any desired toppings in the order you prefer. Bake the pizza until the cheese is melted and the crust is well browned, 20 to 25 minutes. If desired, turn on the broiler for a few minutes to brown the cheese. If desired, top with:

(Fresh basil leaves)



Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes:

1 1/3 cups (315g) warm (105° to 115°F) water

1 envelope (2 1/4 teaspoons) active dry yeast 


3 1/2 to 3 3/4 cups (440 to 470g) all-purpose flour

2 tablespoons (25g) olive oil

1 1/4 teaspoons salt

Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 1/2 hours.



About 2 1/4 cups 


Combine in a large saucepan and bring to a simmer over medium-low heat:

2 pounds fresh plum or Roma tomatoes, peeled, 281, and coarsely chopped, or one 28-ounce can whole tomatoes

1/3 cup olive oil

3 to 6 garlic cloves, to taste, halved or lightly smashed

6 sprigs basil

6 sprigs parsley

(1/2 teaspoon red pepper flakes) 

Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with:

Salt and black pepper

A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.