December 8, 2021
Thought to have originated on Long Island in New York, grandma-style pizza gets its name from the fact that it is a home-style pie that doesn’t require fancy pans or a wood-fired oven to cook. While it is baked in a square or rectangular pan, similar to a Sicilian pie, grandma pizza is typically thinner, crisper, and, according to Peter Reinhardt, baked just once.
Baking grandma pizza in the Anova Precision Oven has a few advantages: First, you can take advantage of a low heat steam setting to bring the dough, which is best made with a long, cool rise in the fridge, to room temperature quickly, and then use this setting a second time to proof the dough. Once you’re ready to bake, use the bottom heat setting to crisp the bottom of the pizza before switching to full oven heat to brown the top.