Grandma pizza dough calculator
The thin sheet-pan pie from an oiled tray: 64% hydration, proofed the same day or left cold overnight.
The grandma pie: Long Island’s thin, crisp sheet-pan pizza, Sicilian’s quicker, humbler cousin. The dough is stretched thin in an oiled pan, proofed briefly and baked without a par-bake, often with the sauce striped over the cheese.
How it works
The formula
Water 64%, salt 2%, olive oil 3.5% and 1% sugar. Sip and Feast and King Arthur agree within a point of hydration. The default 0.5% instant yeast belongs to a 12–72 hour cold ferment.
Two batches in grams
Sip and Feast: 406 g of flour, 260 g of water, 8 g of salt, 14 g of oil, 4 g of sugar and 2 g of instant yeast for a 40 × 30 cm pan, which is the default 680 g. King Arthur: 212 g of Italian-style and 240 g of all-purpose flour, 283 g of water, 25 g of oil, 8 g of salt and about 6 g of instant yeast.
Less dough than a Sicilian
A grandma uses about a fifth less dough than a Sicilian in a pan of the same size: 680 g against 850 g. Stretch it to the corners in a generous layer of olive oil; if it resists, rest it 15 minutes and finish the job.
One hot bake
No par-bake; that is what separates it from Sicilian. Top and bake hot until the bottom fries golden in the pan oil. Cheese first, sauce in stripes on top is the classic look.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Sip and Feast — grandma pizza — The chosen formula: 64% water, salt 2%, oil 3.5%, ~680 g per 30 × 40 cm pan, no par-bake.
- King Arthur — Grandma Pizza — Its grandma pie at 62.6% hydration agrees.
FAQ
Grandma vs Sicilian?
Thickness and patience. Sicilian is thick, long-proofed in the pan and usually par-baked; grandma is thin, briefly proofed and baked in one pass. The formulas are close; the handling differs.
Can I make it same-day?
Yes. King Arthur’s version runs roughly 1.3% yeast with a short cold rest: 4 to 24 hours in the fridge, then 30 minutes in the pan. Raise the yeast field and shorten the schedule; the long cold-ferment default just tastes deeper.
How much dough for my pan?
Sip and Feast puts 680 g on a 40 × 30 cm sheet, about 0.57 g per cm². Keep that density for another pan: a 33 × 23 cm quarter sheet takes about 430 g.
What pan should I use?
A heavy rimmed sheet pan or the 30 × 40 cm “grandma pan”. Dark, heavy metal plus a real layer of olive oil is what fries the signature bottom.
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