Q: What is the difference between Grandma-style and Sicilian pizza?
A: While Grandma-style pizza and Sicilian pizzas are both cut into squares, they’re actually quite different from one another. The key difference between the two is in the thickness of the crust: Grandma style pizza is much thinner with a significantly denser crust. Sicilian pizza, meanwhile, has a softer and thicker crust, similar to focaccia bread. Another key difference between Sicilian and Grandma-style pizza is in the sauce. Grandma-style pizza tends to feature a more garlic-forward sauce whereas Sicilian pizza sauce is slightly sweeter. Of course, recipes can vary, so it’s not unheard of for a Sicilian slice to have a good amount of garlic or for a Grandma slice to lean on the sweeter side.
Q: How is a grandma pie made?
A: The dough of a grandma pie is given only a short period of time to proof and stretched in an olive-oil lined pan. Meanwhile, the olive oil in the pan crisps up the crust on the bottom layer and gives it the flavor of fried bread. The traditional recipe for a grandma pie cals for the cheese to be applied directly on top of the dough, followed by the sauce. However, many shops prefer to follow the more typical order, with the sauce going underneath the cheese.
Q: Why is it called Grandma-style pizza?
A: Grandma-style pizza gets its name from the Italian-American grandmothers who first made the pizzas as a quick, easy, and delicious way to feed the whole family. In fact, New York area pizzerias didn’t even serve Grandma-style pies until approximately 1970. Before that, Grandma-style pizzas were made exclusively at home.