The angry grandma (pizza) from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 171) by Deb Perelman

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

  • Eat Your Books

    Can substitute soppressata for pepperoni, artichokes for fennel, and additional pepper flakes for Calabrian chiles.

  • JessElisabeth on May 14, 2026

    Used half whole wheat flour and liked it a lot!

  • janeths on May 07, 2026

    This is so delicious!!

  • Salviocooks on April 04, 2026

    This is such a good recipe! Feeds four of us with some left over. It’s especially good if you want to use a lot of toppings - unlike thin crust pizza which is best with a scattering of ingredients on top.

  • stephanie_frj4st on March 11, 2026

    Dough didn’t rise for me but it still worked and loved the new way to make pizza.

  • JessElisabeth on February 27, 2026

    Great dough, love how easy and quick it came together!

  • mimisingh on November 29, 2025

    Made again and cooked at 220c and foiled the pizza for the first 20 minutes. I left it in for another ~25 which worked okay. Next time I will probably foil it for less time. I really enjoy making this simple pizza and as she states it reheats really well the next day which is nice.

  • mimisingh on November 23, 2025

    Delicious and so easy!! I used the Bon Appetit recipe for sauce from their best cheese pizza recipe. I used Deb's amounts for both cheeses and a little more sauce than she recommended and I was happy with the ratios. I cooked around 210-220C in convection for 30 minutes. I pulled at 20 minutes, and it was cooked, but not as crispy as I wanted it on the bottom and a little doughy in the middle. My pepperoni was burning at the top around 15 minutes so next time I would foil the top to prevent that. Definitely will make again

  • anya_sf on May 02, 2023

    I've made Alexandra Stafford's dough many times so wasn't surprised that we enjoyed it. Baked in 2 quarter sheet pans, the toppings dripped over the sides a little as the crust rose a fair amount. We enjoyed the pepperoni/artichoke/red onion combo (minus chiles) and also pepperoni/mushroom. The tops browned faster than the bottoms so I'll try placing the pans on a baking steel next time.

  • sbrooksh on March 05, 2023

    Love this. This fit nicely into one 11 x 18 sheet pan. I sliced the veggies very thinly and should have doubled them because they cooked down. The Calabrian chilis were a nice touch from the usual CRP. The crust rose and crisped nicely, but don’t skimp on the oil for the pan, esp if you’re using a sheet pan or something other than cast iron.

  • averythingcooks on January 01, 2023

    I agree at how easy the crust is to throw together but I'm not sure it beats some of our favourites for chew & taste. We cut this in 1/2 for 1 pizza made in a 12" cast iron pan. I spiced up my homemade sauce with ground Calabrian chiles & liked the results from adding the sauce last. Toppings included a mix of hot & sweet salamis, red onions, a few black olives and sweet red peppers. I would use this idea again...maybe with a different dough?

  • Kinhawaii on December 27, 2022

    I would make this again- the crust was very easy. I prefer a more chewy crust but to just stir it together & later stick it in the refrigerator overnight is so easy. We did change up the toppings a little.

  • Zosia on December 09, 2022

    The crust was great - crispy and chewy with good flavour. I used most of the suggested toppings.....delicious.

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