Grandma Pizza

February 6, 2024

Red and green grandma pizza is a cross between a thin crust and a Detroit style. I topped my pizza with pepperoni, roasted red peppers, spinach, olives, and two cheeses. 

I guess you could call this a sort of indecisive supreme pizza.

It doesn’t really have all the toppings to be classified as a supreme pizza.

I think it is my kind of supreme pizza to be honest. I could even do without the pepperoni.

Other meat eaters wouldn’t touch this without the pepperoni though.

Grandma pizza is sort of like a Sicilian pizza, but not fermented as long.

It is also like a Detroit style pizza but not as thick.

This pizza is the perfect mix of everybody’s favorites.

The bottom gets nice and crispy along with the edges.

I recommend using a dark baking pan or a Detroit style pan to get this result.

Yes, I know the true grandma pizza or Sicilian pizzas are square. More power to you if you want to buy another baking dish for pizzas.

Grandma pizza gets cut into big squares. It is also light on sauce. 

This pizza can be made with homemade dough or store bought dough. We all don’t have time for homemade dough all the time.

I suggest the Tiseo brand from Meijer. I find that compared to the Aldi or Trader Joe’s premade dough, this one has a better stretch to it.

This pizza would be great to share over a certain mega sporting event that is coming up this weekend.

Top the pizza with whatever you really like, even though I am partial to my combo of toppings here.

It’s the perfect amount of salt and fat, but you do you.

I won’t fault you. Pizza id perfect any way you top and slice it!

Grandma Pizza

Grandma Pizza

Yield: 1 pizza, 12-15 squares
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 5 hours
Total Time: 5 hours 30 minutes

A hand-stretched, medium crust pizza topped with two cheeses, olives, spinach, roasted red peppers, and pepperoni.


  • For the Crust:
  • 3 3/4 cups All-Purpose Flour
  • 1 1/2 tsp kosher salt
  • 2 tsp instant yeast
  • 1 1/4 cup warm water
  • 1 tsp honey
  • 4 tbsp extra-virgin olive oil, divided
  • For the pizza:
  • 8oz Mozzarella Cheese, shredded
  • 4oz white cheddar cheese, shredded or crumbled
  • 1/2 cup pepperoni
  • 1/2 cup halved/sliced green or Castelvetrano olives
  • 1/2 cup fresh baby spinach
  • 1 jarred roasted red pepper, thinly sliced
  • 3/4 cup marinara sauce or pizza sauce
  • grated parmesan cheese and crushed red pepper for topping


  1. Add the water to a heat-proof measuringcup. Warm in the microwave for 30-60 seconds. Make sure the temperature of the water does not exceed 110 degrees F. Add the honey to the water. Mix to dissolve. Add the yeast, mix, and let sit until foamy.
  2. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine. Pour in the yeast, water, honey mixture along with 2 tbsp of olive oil. Mix on medium to high for five minutes, until the dough comes together and is no longer sticky.
  3. Cover the dough with plastic wrap and let rise in the fridge for 4-24 hours.
  4. Thirty minutes before you want to make your pizza, take the dough out of the fridge. Add the remaining olive oil to a 9x13-inch dark baking pan or Detroit style pizza pan. You can also use a square grandma baking pan if you have one. Transfer the dough to the oiled pan. Gently stretch the dough as best you can to fit the pan. If it doesn't reach the edges, don't worry. Cover with plastic wrap and let sit for 30 minutes.
  5. Preheat the oven to 500 degrees F.
  6. Use your fingers to press and stretch the dough to fit all the way to the corners of the pan.
  7. Top the pizza with the two cheeses and toppings as you see fit. I did all the cheese, then the sauce, and then the toppings. Go all the way to the edges with everything. You can either put the sauce over the cheese or over the cheese and toppings.
  8. Bake the pizza for 15-20 minutes until crispy and deeply golden on the edges.
  9. Let the pizza cool for 10 mnutes before slicing into squares and serving.

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