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Classic Sicilian Grandma Pizza Pie

While what’s traditionally known as “Grandma Pizza” began in Long Island, NY, these thick square slices are sometimes compared to Sicilian pizza, which boasts a similarly square style and uses focaccia bread as its crust, giving the slice a thickness that makes the perfect doughy base for a whole lot of savory toppings. We’ve combined the two styles here, using a homemade crust and topping it off with classic Italian cheeses Parmigiano Reggiano, Pecorino Romano, and of course, a few slices of creamy Mozzarella.

preparation & ingredients

1 tsp. White sugar

4 cups All purpose flour

1 1/2 tsp. Kosher salt

1 tsp. Active dry yeast (OR 3/4 tsp. Instant yeast or 2 1/4 tsp. Fresh yeast)

1 Tbsp. + 1/4 cup Murray’s Italian EVOO

1 ea. Murray’s Lightly Salted Mozzarella

1/2 cup + 1/4 cup Murray’s Parmigiano Reggiano (grated)

13 oz. Pizza sauce of your choosing

1/2 cup Pecorino Romano (grated)

Whisk together sugar and 1 ¾ warm water in a small bowl.
Whisk in the yeast and set aside. If after 5-10 min, it has not started to foam or develop bubbles on the surface, your water may have been too warm or your yeast may be inactive.
Pour 2 tbsp. Olive oil in a large bowl and incorporate your yeast mixture, followed by the salt and finally, 2 cups of flour.
Mix by hand, with a large spoon or stand mixer with dough hook attachment until combined and a shaggy dough begins to form.
Add remaining 2 cups of flour and continue needing in the bowl for 4-6 minutes with stand mixture or 6-10 minutes by hand, until fully incorporated and beginning to pull away from the sides. Dough will be sticky.
Place dough into a large oil-coated bowl. Wrap tightly with plastic wrap and refrigerate for 12-24 hours.
Pour the remaining olive oil into 2 half sheet pans or 1 full sheet pan. After the dough has rested, remove from the bowl and cut in half if making two styles of pizza.
Place each piece into two separate half sheet pans, or place full piece into full sheet pan if making one large pizza.
Let sit for 10 minutes to remove the chill before gently stretching the dough into the four corners of the pan. It may take some time so be patient.
Cover the sheet pan(s) tightly with plastic wrap and set aside in a warm (70F) area to proof again for 30-40 min. Or until the dough is puffed and full of visible air bubbles.
Preheat oven to 500 F or as high as your oven will go.
Grate the mozzarella and sprinkle over the dough.
Dot the dough randomly with pools of pizza sauce. Keep in mind, the sauce will spread out and melt into the cheese below.
Sprinkle ½ cup of Parm and ½ cup of Pecorino over the sauce.
Place on the top rack of your oven and bake for 20-30 minutes or until the crust is golden brown and the cheese is melted and bubbling.
Top with remaining Parm and serve!

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