Unlike a thin-crust Neapolitan-style pie, the thick, deliciously chewy crust of a classic grandma pie is easy to pull off at home. All you need is a sturdy, standard “half-sheet” rimmed baking sheet (steer clear of cookie sheets, which are smaller and less sturdy). Don’t stint on the oil for the pan—it helps create a gloriously crispy, golden crust. Spread with an oregano-spiked tomato sauce and topped with plenty of part-skim (not fresh!) mozzarella, this recipe delivers an old-school pizzeria experience at home.
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How to Make It
Place oven rack in lower third of oven. Preheat oven to 525°F, or as high as the oven will go.
Heat 2 tablespoons of the oil in a medium saucepan over medium. Add garlic, and cook, stirring occasionally, until lightly goldenly browned, about 1 minute. Stir in tomatoes, tomato paste, granulated sugar, oregano, kosher salt, black pepper, crushed red pepper, and, if desired, anchovies, using a wooden spoon to break up tomatoes. Reduce heat to medium-low, cover, and cook, stirring often, until sauce thickens, 40 to 45 minutes.
Meanwhile, coat an 18- x 13-inch rimmed baking sheet with remaining 1/2 cup oil. Gently stretch dough to cover bottom of pan. Cover dough with plastic wrap, and let stand in a warm place (about 75°F), free from drafts, until dough has puffed to almost doubled in size, 40 to 50 minutes.
Using your fingertips, make small indentations about 1 inch apart in dough. Sprinkle mozzarella and Parmesan evenly over top of dough, leaving about a 1/4-inch border around edges. Dollop tomato sauce over cheese.
Bake in preheated oven until dough is golden brown and crisp on bottom and sides, 10 to 15 minutes. Sprinkle top with basil leaves.