Sourdough Mozzarella Grandma Pizza Pie

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:

  1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
  3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
  4. Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone in the bottom of the oven.)
  5. For a thicker, large pizza- a Grandma Pie, oil an 18″ x 13″ half-sheet pan. Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. (For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. (I used a pizza peel and pizza stone to make classic pizzas instead.) Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press the dough toward the edges of the pans. If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
  6. Cover the pan(s) and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the toppings.)
  7. While the dough is rising, make the sauce. (see recipe below)
  8. Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Add any additional toppings, if desired.
  9. Bake the Grandma Pie until golden brown and crisp on bottom and sides, 15–30 minutes. (Bake traditional pies for 5 to 7 minutes, or until the cheese is lightly browned.)

Note: Store leftover pizza covered in the refrigerator for up to 5 days.

For the Fresh Tomato Pizza Sauce:

  • 1 28-oz. can whole peeled tomatoes, drained (I used San Marzano)
  • 2 anchovy fillets packed in oil, drained
  • 2 cloves garlic cloves
  • 6 tablespoons olive oil
  • ¼ cup fresh basil leaves, packed
  • coarse salt and freshly ground black pepper
  1. Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay).
  2. Season with salt and pepper.

Sheet Pan Chicken with Jammy Tomatoes & Pancetta

Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.

Yield: Serves 4

  • 1 1/2 pounds boneless, skinless chicken thighs (about 5)
  • 1/2 tsp kosher salt, plus more as needed
  • 10 whole unpeeled garlic cloves
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 1/2 T fresh lemon juice, plus more for serving
  • 1 T sweet or smoked paprika
  • 1 tsp dried oregano
  • 1 tsp light brown sugar
  • 3/4 tsp ground cumin
  • 1 pint cherry tomatoes (preferably different colors), halved
  • 2 cups broccoli florets, optional
  • 2 ounces diced pancetta or bacon
  • 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
  • freshly ground black pepper
  • brown Basmati rice, for serving, optional
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. Season chicken all over with salt, and place on a rimmed baking sheet.
  3. Smash all the garlic cloves with the side of a knife and peel them.
  4. Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
  5. Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
  6. Scatter pancetta on top.
  7. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
  8. Remove the chicken from the pan and set aside.
  9. Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
  10. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
  11. Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
  12. Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.

Sheet Pan Za’atar Chicken with Garlicky Yogurt

Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.

This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!

Yield: Serves 4 to 6

  • 10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
  • 1 or2 medium red onions, cut into 1″-thick wedges
  • 2 heads of garlic, halved crosswise, plus 2 cloves
  • 1 to 1 1/2 lemons, quartered, seeds removed
  • Kosher salt
  • ⅓ cup extra-virgin olive oil
  • 1½ cups plain whole-milk Greek yogurt
  • 1 1/2 T za’atar
  • 1/2 tsp ground coriander
  • 1/2 tsp finely grated lemon zest or 1/2 T lemon juice
  • 1/2 tsp finely grated lime zest or 1/2 T lime juice
  1. Preheat oven to 325°, preferably on convection.
  2. Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
  3. Pour in oil and toss everything to coat.
  4. Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
  5. Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
  6. Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  7. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
  8. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
  9. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  10. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
  11. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
  12. Spread reserved yogurt sauce over a platter and arrange chicken on top.
  13. Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.

Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

  • 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon hot smoked paprika
  • 4 garlic cloves, finely grated
  • 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
  • ¼ cup distilled white vinegar
  • 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
  • 2 scallions, thinly sliced
  1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
  2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
  5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
  6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
  7. Scatter with herbs and scallions before serving.

Sheet Pan Israeli Couscous with Browned Butter, Corn, Zucchini, & Basil

This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂

This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!

Yield: Serves 6

  • 4 T (1/2 stick) unsalted butter, cut into 4 pieces
  • 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
  • 1 large zucchini, chopped into 1/2-inch pieces
  • 1 1/2 to 2 tsp kosher salt
  • 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
  • 3 cups boiling water
  • 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
  2. Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
  3. Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
  4. Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
  5. Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
  6. Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
  7. Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
  8. Transfer the couscous to the bowl with the corn mixture.
  9. Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
  10. Serve sprinkled with remaining basil.

Sheet Pan Crispy Mushroom-Parmesan Sandwiches

I must confess that we’ve eaten these delicious sandwiches on a couple of occasions already. They are a fabulous variation of the more common vegetarian alternative “parm” sandwich, eggplant parmesan. Worth using the oven in the summer! 🙂

This recipe was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I served them with both challah and potato rolls, on different occasions. The original recipe recommends sub rolls. I modified the proportions, used part-skim mozzarella, and substituted fontina for the provolone cheese. Fabulous!

Yield: 4 sandwiches

  • 8 T extra-virgin olive oil
  • 6 garlic cloves, finely grated
  • 1/2 cup panko bread crumbs
  • 1 tsp plus a pinch of kosher salt
  • 3/4 cup grated low-moisture part-skim mozzarella cheese
  • 3/4 cup grated fontina or provolone cheese
  • 6 T finely grated Parmigiano Reggiano cheese
  • 4 large or 6 medium portobello mushrooms, stemmed and sliced 1/4 inch thick
  • 1/2 cup store-bought or homemade marinara sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine), or more, as desired
  • 4 rolls, such as challah, potato, or sub rolls
  1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees, preferably on convection roast.
  2. Combine the olive oil and garlic in a microwave safe bowl, and warm in the microwave at high power until the garlic is fragrant, about 30 to 45 seconds.
  3. Pour 3 T garlic oil into a small bowl and add the panko bread crumbs and a pinch of kosher salt. Rub together with your fingers to combine and set aside, reserving the remaining garlic oil. (Add up to an additional tablespoon of garlic oil, as needed.)
  4. In a separate bowl, combine the mozzarella, fontina (or provolone), and Parmigiano Reggiano cheeses.
  5. Place the mushrooms in a medium-sized bowl and toss with 2 T garlic oil and the remaining 1 tsp kosher salt.
  6. Transfer the mushrooms to a parchment paper-lined, rimmed sheet pan and roast until tender, 10 to 12 minutes. Do not flip them. Transfer the mushrooms to a plate and set aside.
  7. Line a second sheet pan with aluminum foil (or the same pan if it is cool enough to handle). Adjust the oven rack to the upper-middle position and preheat the broiler to high.
  8. Open the rolls and lightly brush the interior of each with some of the remaining garlic oil.
  9. Place the rolls, face up, on the prepared sheet pan and broil until the bread is golden brown, 1 to 2 minutes. Watch carefully! Remove the rolls from the oven, keeping the broiler on, and divide the tops of the rolls among 4 plates. Leave the bottom of the rolls on the sheet pan.
  10. Arrange the mushrooms over the bottom halves of the rolls and top each with 2 (or more) T marinara, spreading it out a bit.
  11. Divide the cheese over each mound of vegetables and return the sheet pan to the broiler. Broil until the cheese is melted, 1 to 3 minutes, watching carefully.
  12. Sprinkle the reserved panko bread crumbs evenly over the cheese and return to the broiler until the crumbs are golden and crisp, 1 to 2 minutes.
  13. Transfer each portion to a plate and top with reserved roll top. Serve hot.

Sheet Pan Orzo with Roasted Tomatoes, Lemon, & Mozzarella

I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.

In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!

Yield: Serves 4 to 6

  • 1 pound grape or cherry tomatoes, halved
  • 1 medium-size lemon, thinly sliced into rounds, seeds removed
  • 3 large garlic cloves, very thinly sliced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup dry vermouth or dry white wine
  • 16 oz orzo pasta
  • 3 3/4 cups boiling water
  • 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
  • 6 oz fresh mozzarella cheese, roughly torn by hand
  • 1/4 cup finely grated Parmigiano Reggiano cheese
  1. Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
  2. Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
  3. Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
  4. Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
  5. Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
  6. Stir in the orzo.
  7. Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
  8. Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
  9. Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
  10. Preheat the broiler to high.
  11. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
  12. Remove from the oven and let stand for a few minutes.
  13. Sprinkle the remaining basil over the top just before serving.

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