Grandma Pizza has grown in popularity over the past 20 years, going from a regional specialty found at pizzerias in Long Island, New York, to a trendy style that’s increasingly a menu standard, even getting upscale treatment at times.

Sofia Pizza Shoppe founder and Sofia Wine Bar owner Tommy DeGrezia’s pizza pedigree doesn’t harken back to Long Island, but it does run deep in New York pizza lore.

Tommy’s recipe, which calls for a dough made with a blend of “00” and all-purpose flour and prepared two days in advance, yields one 24-ounce dough ball designed to be baked in the 30cm by 46cm pans he uses at his pizzeria.

Just remember, whatever pan size you choose, you’ll need to allow about three hours between removing the dough from the fridge and baking it in the oven!