This is a sourdough version of one our favorite pizzas. When we order a pizzeria pizza, it is almost always a Grandma pie. The sauce makes it extra delicious.
This pillowy crust is absolutely perfect for a Grandma pie. I have made it several times now, and have used the crust for classic homemade pies as well. I was able to shape the dough into either form extremely easily just using my fingertips.
The crust recipe was adapted from King Arthur Flour. I incorporated white whole wheat flour and modified the technique and baking temperature. The sauce is from Bon Appetit, contributed by Alfia Muzio, and is included in my Classic Grandma Pie post. According to the original recipe, this crust is also delicious with bold toppings and well-aged cheeses.
I included some active dry yeast in the crust, but plan to try it without, using fed sourdough starter instead of unfed, now that my sourdough starter is really active. The crust can also be made with sourdough discard.
I have made the dough two hours prior to baking the pizza, but the dough can be made a day in advance and put in the refrigerator to rise overnight. I also doubled the recipe on a few occasions to try various toppings (and to have leftovers!).
Yield: One Grandma Pie (half sheet pan) or Two 12-inch round Thin-Crust Pies
(Double the recipe to make Two Grandma Pies or Three 14-inch round Classic Pies)
For the Pizza Crust & Toppings: