Grandma Pizza With Capocollo and Fennel Recipe

If New York pizza is the loud, charismatic friend who shows up late in a leather jacket, grandma pizza is the relative who
arrives early, brings snacks, and somehow makes everyone feel like they’re doing life correctly. It’s the no-fuss, sheet-pan legend:
crispy edges, an olive-oil-kissed bottom, and that signature “cheese first, sauce on top” look that makes every slice feel like a prize.

Today we’re giving grandma pizza a glow-up with two toppings that were basically born to hang out together:
capocollo (salty, silky cured pork) and fennel (bright, a little sweet, and faintly anise-y in the best way).
The result is a crowd-feeding pizza that feels specialbut still absolutely doable in a normal home kitchen with a normal oven.

What Is Grandma Pizza (and Why Is It So Good)?

Grandma pizzasometimes called a grandma pieis a rectangular, pan-baked pizza that became popular in the New York area,
especially Long Island. It’s thinner and crisper than a fluffy Sicilian slice, and it’s designed for home ovens: a rimmed sheet pan,
plenty of olive oil, and a bake that gets you crunchy corners without needing a 900°F deck oven.

The hallmarks:

• Sheet-pan shape: rectangular and cut into squares (the geometry is delicious).
• Olive oil in the pan: it lightly “fries” the bottom for that craveable crunch.
• Cheese under sauce: often mozzarella first, then sauce in dollops or stripes on top.
• Simple, bold flavors: this style loves good tomatoes, good cheese, and not overthinking it.

Why Capocollo + Fennel Works

Think of this topping combo like a great buddy-cop movie:
capocollo is the salty, swaggering one; fennel is the bright, zippy one who keeps everything from getting too heavy.
Capocollo (also called capicola or coppa in many contexts) is a dry-cured pork cold cut with a tender, marbled bite and spice-friendly flavor.
Fennel adds freshness and a gentle sweetness that plays beautifully against cured meat and melted cheese.

Bonus: fennel gives you options. Keep it crisp with ultra-thin slices, or soften it first for a mellow, caramel-y vibe. Either way, it’s
a smart counterbalance to rich cheese and pork.

Grandma Pizza With Capocollo and Fennel: The Recipe

Yield, Timing, and Pan Size

• Makes: 1 (18×13-inch) grandma pizza, about 12 squares
• Active time: ~35–45 minutes
• Rest/ferment time: ideally 12–48 hours (but you can do a same-day version)
• Bake time: ~15–20 minutes
• Pan: 18×13-inch rimmed baking sheet (quarter sheet is too small; we want the big stage)

Ingredients

Dough (recommended for best flavor and texture)

• 4 cups (about 480g) bread flour (or high-protein all-purpose)
• 1 1/2 cups (about 360g) cool water
• 2 tsp kosher salt
• 1 tsp sugar (optional, helps browning and balance)
• 1 1/2 tsp instant yeast
• 2 tbsp extra-virgin olive oil (in the dough)
• For the pan: 1/4 cup extra-virgin olive oil (yes, really)

Quick tomato sauce (no cooking required)

• 1 (28 oz) can crushed tomatoes or well-drained, hand-crushed whole tomatoes
• 1–2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp dried oregano
• Pinch of red pepper flakes (optional)

Toppings

• 12–16 oz low-moisture mozzarella, shredded or thinly sliced
• 2–3 tbsp grated Pecorino Romano or Parmesan
• 1 medium fennel bulb, very thinly sliced (save fronds for garnish)
• 1–2 tsp fennel seeds (optional, for extra “fennel energy”)
• 3–4 oz capocollo/capicola, thinly sliced
• Fresh basil or fennel fronds, for finishing
• Optional finishers: drizzle of hot honey, lemon zest, or a pinch of flaky salt

Step-by-Step Instructions

1) Make the Dough (Day-Before Method = Best Grandma Energy)

1. Mix: In a large bowl, combine flour, salt, sugar, and yeast. Add water and olive oil. Stir with a spoon until shaggy,
   then knead briefly (3–5 minutes) until the dough looks mostly smooth. It will be slightly tackydon’t panic.
2. First rest: Cover and rest 15 minutes. (This makes the dough easier to stretch later and reduces “why is my dough fighting me?” drama.)
3. Cold ferment: Lightly oil a container, place dough inside, cover tightly, and refrigerate
   12–48 hours. Longer time = deeper flavor and a more satisfying chew.
4. Warm up: About 2–3 hours before baking, pull dough from the fridge and let it sit at room temperature, covered.
   You want it relaxed and puffy, not icy and stubborn.

Same-day shortcut: If you can’t wait, let the dough rise at room temp until doubled (about 1.5–2 hours),
then proceed. The pizza will still be greatjust a little less complex in flavor.

2) Make the Sauce

1. In a bowl, mix tomatoes, olive oil, garlic, salt, oregano, and (if using) red pepper flakes.
2. Taste. If it tastes flat, add another pinch of salt. If it tastes too sharp, a tiny pinch of sugar can help.
3. Set aside while you prep toppings.

3) Prep the Fennel (Two Great Options)

Fennel is watery, and grandma pizza is allergic to soggy vibes. Choose one:

Option A: Thin & Crisp (fastest)

1. Slice fennel paper-thin (a mandoline helps; a sharp knife also works).
2. Toss with a pinch of salt and 1 tsp olive oil. Let sit 10 minutes, then blot with paper towels.

Option B: Soft & Sweet (extra flavorful)

1. In a skillet, sauté fennel in a little olive oil with a pinch of salt for 6–8 minutes until softened.
2. Add fennel seeds (optional) and cook 30 seconds more. Cool before topping the pizza.

4) Preheat Like You Mean It

1. Set oven to 500°F. Let it preheat for at least 30 minutes.
2. If you have a baking steel or stone, place it on a lower rack to supercharge bottom browning.
   (Not required, but it’s a nice flex.)

5) Oil the Pan and Stretch the Dough

1. Pour 1/4 cup olive oil onto the sheet pan and tilt to coat.
2. Place dough on the pan and gently press outward. If it springs back, let it rest 10 minutes and try again.
3. Once dough reaches near the edges, dimple it lightly with fingertips (like focaccia’s thinner cousin).
4. Let it rest 20–30 minutes, uncovered or loosely covered, until slightly puffy.

6) Assemble (Cheese First, Sauce SecondGrandma’s Rules)

1. Cheese layer: Cover dough with mozzarella all the way to the edges (those lacy, browned edges are part of the charm).
   Sprinkle Pecorino/Parmesan over the top.
2. Fennel: Distribute fennel evenly over the cheese.
3. Sauce on top: Spoon sauce in dollops or stripes across the pizza.
   Resist the urge to paint it solid redgrandma pizza likes a little negative space.
4. Optional: add a tiny drizzle of olive oil on top for shine and browning.

7) Bake

1. Bake on a lower rack for 12 minutes, then rotate the pan.
   Continue baking 3–8 minutes more, until the bottom is deeply golden and the cheese is bubbling.
2. If the top needs extra color, move the pan to a higher rack for 1–2 minutes (or broil briefly, watching closely).

8) Add Capocollo at the Right Moment

Thin cured meats can toughen or dry out under high heat, so treat capocollo like a luxury scarf:
it goes on when the weather (aka the pizza) is hot, but not while it’s still in a hurricane.

1. When pizza comes out, immediately drape capocollo slices over the top.
2. Wait 2 minutes for the heat to soften the fat and “hug” the topping onto the cheese.
3. Finish with fennel fronds or basil, and slice into squares.

Pro Tips for Crispy-But-Tender Grandma Pizza

• Don’t drown it in sauce. A little goes a long wayespecially with a thin crust.
• Use low-moisture mozzarella for reliable melt and less puddling.
• Preheat fully. A hot oven is the difference between “crispy” and “sad bread with toppings.”
• Blot the fennel if using the raw-thin method. Moisture is the enemy of crunch.
• Let it rest 3–5 minutes before slicing so the cheese sets slightly and your squares stay square-ish.

Troubleshooting (Because Pizza Has Opinions)

My crust is pale on the bottom.

• Move the pan to a lower rack next time, or bake on top of a preheated steel/stone.
• Use a darker sheet pan if you have one.
• Make sure the oven is truly at temp (an oven thermometer helps).

My center is soggy.

• Use less sauce and/or drain very juicy tomatoes.
• Pre-cook or blot fennel to reduce water content.
• Avoid piling on extra wet toppings (save arugula for after baking).

The dough keeps shrinking back when I stretch it.

• Rest it 10 minutes and come back. Gluten relaxes when you stop arguing with it.
• Make sure the dough isn’t cold; room temp dough stretches more easily.

Easy Variations

• Spicy: add Calabrian chile paste to the sauce, or finish with hot honey.
• White grandma pie: skip tomato sauce and use garlic oil + mozzarella + fennel + capocollo, then finish with lemon zest.
• More veggie: add thin sliced onion (or sautéed leeks) with the fennel.
• Swap the meat: soppressata, pepperoni, or prosciutto (added after baking) also work well.
• Herby finish: basil, arugula, or fennel frondspick your green confetti.

Make-Ahead, Storage, and Reheating

Make-ahead

• Dough: keep refrigerated up to 48 hours for best flavor development.
• Sauce: make 2–3 days ahead and refrigerate in a sealed container.
• Fennel: slice up to 1 day ahead; store wrapped and dry.

Storage

• Refrigerate leftover slices in an airtight container up to 4 days.
• Freeze slices (wrapped well) up to 2 months.

Reheating (best methods)

• Skillet: warm on medium until crisp underneath; cover briefly to melt cheese.
• Oven: 425°F for 6–10 minutes on a rack or preheated pan.
• Avoid the microwave unless you enjoy “steamy soft pizza” as a concept.

FAQ

Is capocollo the same as capicola?

In everyday deli life, people often use the terms interchangeably. You may also see “coppa.”
The key is thin slices of dry-cured pork with a good balance of lean and fat.

Do I have to add the capocollo after baking?

You don’t have tobut it’s the easiest way to keep it tender. If you want it slightly crisp, add it during the last 2 minutes of baking.

Can I use store-bought dough?

Absolutely. Let it come to room temperature, then stretch it into the oiled pan. You may get a slightly different texture,
but the topping combo will still sing.

Conclusion

This Grandma Pizza With Capocollo and Fennel is the kind of recipe that feels like a “wow” moment without requiring a culinary degree
or a backyard pizza dome the size of a hot tub. You get the crisp, olive-oil-toasted bottom; the cheese-first, sauce-on-top vibe;
and toppings that balance rich, salty, and bright in one ridiculously satisfying square.

Make it once and you’ll start seeing your sheet pan differently. It’s not just for cookies anymoreit’s for pizza that makes people
hover near the kitchen and ask, “So… when are you cutting it?”

Kitchen Stories & Experiences: The Real-Life Joy of Grandma Pizza

Grandma pizza has a funny way of turning an ordinary day into an event. It’s not fussy, but it still feels like you made something
realthe kind of thing people remember. In a lot of home kitchens, the “experience” starts before you even bake: it starts with
the dough quietly doing its thing in the fridge while you go live your life. There’s something deeply satisfying about that low-effort,
high-reward timeline. You mix a few basic ingredients, tuck them away, and the next day you pull out dough that’s relaxed, bubbly,
and ready to become dinner’s main character.

The first hands-on momentstretching dough into an olive-oiled panoften teaches the biggest lesson: patience beats force.
If the dough resists, it’s not “ruined,” it’s just telling you it needs a short break. Walk away for ten minutes. Come back.
Suddenly it stretches like it’s on your side again. That’s a small kitchen win, but it feels weirdly powerfullike you just negotiated
peace with gluten.

Then comes the topping ritual. With grandma pizza, you’re not meticulously placing pepperoni in a perfect spiral like you’re entering
a pizza beauty pageant. You’re scattering fennel, spooning sauce in stripes, and trusting the oven to do the final styling. That casual
approach is part of the charm: it looks artisanal and effortless, even if you were wearing socks that don’t match and listening to a podcast
about sharks. The capocollo adds its own little moment of theater. Draping it on after the bake feels fancy, like you’re finishing a dish
at a restaurantexcept the “restaurant” is your countertop, and the chef is you, holding a spatula like it’s a microphone.

The best part might be what happens right after the pan hits the counter. People inevitably drift in. Someone asks, “Is it ready yet?”
Someone else tries to “just taste a corner,” which is basically a full slice in disguise. And when you finally cut those squares, you see
why this style is such a crowd-pleaser: everyone gets a piece with personality. Crispy corner? Yes. Saucy center? Also yes.
Middle square with the perfect capocollo fold? Absolutely. It’s a choose-your-own-adventure dinner.

Over time, you start noticing your own preferences. Maybe you like the fennel super thin and barely softened, so it keeps a little crunch.
Or maybe you love it sautéed until sweet, because it melts into the cheese and tastes almost buttery. You might learn that your oven runs hot
and the pan should rotate earlier, or that a quick rest after baking makes slicing cleaner. These tiny discoveries are the real “experience” of
grandma pizza: it’s a forgiving style that rewards repetition without punishing imperfection.

And leftover grandma pizza? That’s not “leftovers.” That’s a perk. Reheated in a skillet, it gets crisp again and tastes like you planned it.
It becomes lunch you look forward to, the rare kind that doesn’t feel like a downgrade. If you want a recipe that delivers comfort, crunch,
and a little sense of occasionwithout requiring you to reorganize your life around pizzathis is the one.