Grandma pizza dough calculator
The thin, crisp sheet-pan grandma pie — 64% hydration, olive oil, quick proof or cold ferment, calculated per pan.
1 × 680 g · 64% hydration
Type how much flour you have — the portion weight recalculates.
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.
Thin is the definition
A grandma uses roughly half the dough of a Sicilian in the same pan: 680 g for a 30 × 40 cm sheet. 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.
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 a fast schedule at roughly 1.3% yeast. Raise the yeast field and proof warm; the cold-ferment default just tastes deeper.
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.