Grandma pie from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 192) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 14, 2016

    This is a great pizza for feeding the family. As someone who usually bakes a batch of single, thin-crust pies - one after the other - it's so nice to just bring one pizza to the table and sit down and dig in all together. While I enjoyed it, the crust did get a little darker than I had expected, so it's worth checking on the pizza a few minutes for the time is up if you prefer a lightly golden crust. The mix of parmesan, low moisture mozzarella, and fresh mozzarella works really well, and it's the prefect vehicle for almost any other topping you can think of. Plus, par-baking the crust gives you great flexibility to finish off the pizza cleanly and efficiently come dinner time.

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