Saturday, September 27, 2025

Friends, it's here ...

... pan pizza season!

Last Sunday we all returned home late after a weekend of being in different directions in multiple states for various activities. The fridge was mostly bare except for a round of grandma pizza dough I had made earlier in the week.

It looked slightly past prime, but I gave it a go, turning it out onto a buttered and oiled sheet pan, letting it rest briefly, then stretching and topping it simply: I had some homemade tomato "butter" on hand (from this recipe) and pepperoni.

It was not gourmet, but we devoured it:

Of all the styles of pan pizza, grandma is my favorite: it's thinner than both Sicilian and Detroit, which, for me, makes for a better ratio of toppings to crust, and I love the crisp edges.

I had shared the recipe for both the dough, from Pizza Night, as well as the top-pictured grandma pizza topped with broccoli rabe and hot Italian sausage in my pizza newsletter in August 2024, but I worry it has been forgotten over there in Substack land.

Today, the recipe is on the blog, and I hope the pizza makes it into your kitchen soon. The dough is essentially focaccia — very high hydration — and, as such, does well with some time in the fridge. I've added some notes to the recipe should you want to speed up the timeline.

Have a great weekend, Friends 👋

Grandma-Style Pizza

Review of the Week

Just-baked black bean and cheese enchiladas.

⭐️⭐️⭐️⭐️⭐️

Vegetarian Bean and Cheese Enchiladas

"I made these for dinner last night and they were delicious. I will definitely be adding it to our weeknight dinner rotation. I love how quickly it came together on a busy Monday night. I made the slow cooker black beans on Sunday and quickly prepped the homemade enchilada sauce on Monday during a lunch break. Then, at dinner time, all I had to do was assemble and bake. I highly recommend making the homemade enchilada sauce too – it took the enchiladas to the next level. "

— Emma

Here are those slow cooker black beans...