September 28, 2026 · grandma

Grandma Pie (Thin Sheet-Pan Pizza)

Name: Grandma Pie (Thin Sheet-Pan Pizza)
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 8 min
Yield: 12 squares
Cuisine: American
Ingredients: 500 g bread flour; 330 g warm water (66% hydration); 10 g fine sea salt; 6 g instant yeast; 20 g olive oil, plus 3 tbsp for the pan; 2 cloves garlic, grated into the pan oil; 300 g low-moisture mozzarella, shredded; 1 can (28 oz) whole tomatoes, hand-crushed with 1 tsp salt, 1 tsp oregano, 1 tbsp olive oil (uncooked); Fresh basil and grated pecorino to finish

Regional guide — we haven't cooked this one yet

The thin, garlicky, no-fuss sheet pan pizza — minimal proofing, cheese under the sauce, and the fastest route from dough to dinner for a crowd.

Prep: 20 min
Cook: 18 min
Total: 2 hr 8 min
Rest / Ferment: 1 hr 30 min
Servings: 12 squares

The grandma pie is the sheet-pan pizza for people who decided on pizza two hours ago, not two days ago. Thin, garlicky, cheese hiding under the sauce — and the easiest way to feed a crowd on short notice.

This is a kitchen-oven pan pizza — a half-sheet pan won’t fit a compact outdoor oven like the Ninja Woodfire.

Ingredients

500 g bread flour
330 g warm water (66% hydration)
10 g fine sea salt
6 g instant yeast
20 g olive oil, plus 3 tbsp for the pan
2 cloves garlic, grated into the pan oil
300 g low-moisture mozzarella, shredded
1 can (28 oz) whole tomatoes, hand-crushed with 1 tsp salt, 1 tsp oregano, 1 tbsp olive oil (uncooked)
Fresh basil and grated pecorino to finish

Instructions

Quick dough

Mix and knead 6 minutes, rise 1 hour. Grandma pie's whole identity is impatience — it was invented by grandmothers who weren't waiting around for a long proof.
Garlic-oil the pan

Stir the grated garlic into the pan oil and coat a half-sheet pan. Stretch the dough to the corners, resting once if needed. Proof only 30 minutes — this is a THIN pie, not a Sicilian.
Cheese first, then sauce

Mozzarella straight on the dough, edge to edge, then the crushed tomato sauce in dollops and stripes over the cheese. Inverting the layers keeps the thin crust from going soggy.
Bake

Bake in your kitchen oven at 475°F on the lowest rack, 16–18 minutes, until the underside is golden-fried from the garlic oil and the sauce has concentrated.
Finish and square it up

Basil, pecorino, one more thread of oil. Cut into little squares — grandma pie is meant to disappear three squares at a time.

Ingredients

Instructions

Get the Ninja Woodfire Quick-Start Guide