There’s the classic grandma pizza and then there’s Bimpy’s Pizza. Its thick crust, simple blender sauce, and layered cheese/sauce/ cheese situation makes it an instant classic in my book. I had three separate conversations with Bimpy to get his recipe—he admitted he hadn’t made it in 10 years and was a bit rusty. I was surprised to find out he bought the dough at a local pizzeria (honestly brilliant), he didn’t cook the sauce, he just blended it (also brilliant), and that he basically didn’t remember the rest (he’s 98 after all!). After playing around a bit, I can safely say I nailed it and you can, too.

Watch me make this recipe on Instagram!

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Bimpy's Pizza

Bimpy’s Pizza

  • Author: Dan Pelosi

What You’ll Need

Units Scale
  • 1 (28-ounce) can tomato puree or crushed tomatoes
  • 4 garlic cloves
  • 1/4 cup fresh basil leaves
  • 4 anchovy fillets
  • store-bought pizza dough
  • 2 tablespoons olive oil
  • 8 ounces grated mozzarella cheese
  • 1 3/4 cups cups Blender Sauce


  • Freshly grated pecorino cheese
  • Fresh basil leaves
  • Red pepper flakes

What You’ll Do

Blender Sauce:

  1. In a blender or food processor, combine the tomatoes, garlic, basil, and anchovies. Listen closely: The anchovies are not optional. Blend on high until smooth, about 1 minute. Transfer to an airtight container and store refrigerated for up to 1 week.


  1. Preheat the oven to 500°F.
  2. Spread the olive oil on a rimmed sheet pan, then use your hands to spread the pizza dough to the edges of the pan as much as possible. Place the sheet pan in a warm spot, like on top of the stove, and cover with a clean, damp kitchen towel. Let the dough rise for about 1 hour, until it easily spreads to cover the entire sheet pan.
  3. Cover the dough with half of the mozzarella, leaving a 1/2-inch border all around. Spoon the sauce over the cheese, then sprinkle on the remaining mozzarella. Blanket the pizza with pecorino, a few basil leaves, a pinch of pepper flakes, and/or whatever other toppings ring your bell. Truly, the options are limitless—have fun with it!
  1. Bake the pizza for 20 to 30 minutes, until the crust is golden brown and the cheese is bubbling. Slice and serve directly from the pan with extra pecorino and pepper flakes.

Make It Step By Step With Me:

1. Pizza dough from your local pizzeria. This was enough to make two pizzas.

2. Spread olive oil around in a 12×18” pan.

Spread evenly.

3. Spread pizza dough out as much as possible in the pan.

Get in there with your paws!

4. There she is. Place pan in a warm spot for about an hour to let it rise. After an hour, the dough should spread to cover the whole bottom of the pan.

5. Meanwhile, grab your blender or food processor.

6. Pour in 24 ounces tomato puree or crushed tomatoes

7. Then add 4 peeled garlic cloves.

8. Lastly, add a handful of fresh basil and 4 anchovies to the sauce. No, you can’t leave the anchovies out. Not a single person will know that they’re in there, and when someone asks you how your sauce has such incredible depth of flavor, you’ll whisper with a grin “It’s my secret ingredient.”

9. Blend your sauce until everything is combined. Set aside until dough is done rising.

10. Once dough has risen, use your hands to spread into pan, covering as much of the pan as possible.

11. Add 1/2 of your shredded mozzarella on top of the dough.

12. Add sauce on top of the mozzarella.

13. Add the rest of your mozzarella on top of the sauce, along with grated pecorino or parmesan, red pepper flakes, and salt and pepper flakes.

14. Add fresh basil. For a classic cheese pizza, you go right into the oven from here.

15. If you want to add sausage, plop some right on top. Raw broccolini or broccoli rabe is also delicious here. Truly, any of your dream pizza toppings are allowed!

Preheat oven to its highest possible temperature and bake for 20-30 minutes, and keep a close eye on it to see when it’s perfectly browned on top and bottom. 

Look at her!!!

Miss Sausage and Broccolini is also a stunner!

Serve directly from the oven, with extra red pepper flakes and grated cheese.