Grandma pizza dough calculator
Grandma pizza is the thin, olive-oil-crisped square from Long Island — pressed straight into an oiled sheet pan with barely any proofing, no par-bake, the sauce often spooned on last. The preset runs 65% hydration and a generous 3% oil, sized to your pan in grams per square centimetre.
Give it your pan dimensions and rise time; the calculator weighs the dough and writes the schedule — mix, press into the pan, dimple, top, and bake until the bottom is fried-crisp.
Classics made with this dough: Grandma
Compared with: Sicilian
Which pizza?
Thin, olive-oil-crisped square in a sheet pan — no par-bake, sauce on top.
How much pizza?
The rise
Here’s the dough!
Just a pinch — time does the work, not the yeast. Forno at 260 °C — hotter is better!. Curious? Read the yeast guide.
The game plan
How it’s done
- Dissolve the yeast in the water.
- Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide and stretch into oiled pans (35×35 cm). Let it relax and fill the corners in stages.
- Dimple with oiled fingers, top, and bake until deeply golden.
My recipes
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!