Frederic Melton
Grandma pizza, sometimes referred to as grandma pie, is a Sicilian-style pizza that originated in New York. It is baked in a square pan and has a thin, crispy crust. Interestingly, the cheese goes directly on the dough first, followed by the sauce and toppings. This is unlike most pizzas, where the sauce is spread over the dough before adding cheese and other toppings. The unique preparation method of the Grandma pie sets it apart from other pizzas and has made it a popular dish in New York and beyond.
| Characteristics | Values |
|---|---|
| Type of dish | Pizza |
| Origin | New York, United States |
| Preparation | Cheese is put on the dough first, followed by sauce and toppings |
| Crust | Thin, denser, and crispy |
| Dough | Prepared a day in advance, with little to no rising time |
| Pan | Square or rectangular |
| Baking time | 10-22 minutes |
| Toppings | Mozzarella cheese, plum tomatoes, oregano, Pecorino Romano cheese, garlic-infused olive oil |
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What You'll Learn
Grandma pie's unconventional approach to cheese and sauce
Grandma pizza, a New York classic, is known for its unconventional approach to cheese and sauce. This pizza style, also known as Grandma pie, originated from the kitchens of Italian-American grandmothers who used whatever ingredients they had on hand. The result is a thin-crust pizza with cheese placed directly on the dough, followed by sauce and toppings.
The process begins with preparing the dough, which can be made from scratch or store-bought. The dough is then placed in a square or rectangular pan, a departure from the traditional round pizza pan. The use of a dark pan is recommended to achieve a crispier bottom and edges. After stretching the dough to the edges, it is topped with cheese, spread all the way to the edges or leaving some space for the crust.
The unique twist comes in the form of adding the sauce. Unlike traditional pizzas, Grandma pies drizzle the sauce over the cheese in streaks or zigzags, covering only select areas. This approach allows the cheese to shine through and creates a distinct flavour profile. The sauce itself is typically tangy, sweet, and extremely fresh marinara-style sauce.
After adding the sauce, the pizza is baked. The baking time varies depending on the oven and temperature, but it typically ranges from 10 to 15 minutes. The result is a golden-brown crust with bubbly, gooey cheese. Before serving, the pizza is allowed to cool slightly, ensuring the perfect texture for the iconic New York-style Grandma pie.
The Grandma pie has gained popularity in New York City and beyond, offering a thin and crispy crust, a generous helping of cheese, and a unique sauce presentation that sets it apart from traditional pizzas. This unconventional approach to cheese and sauce is what makes Grandma pies a beloved and sought-after variation of the classic pizza.
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The history of the pie
The Grandma Pizza is characterized by its thin, crispy crust, which is denser and thinner than traditional Sicilian-style pizza. It is baked in a large, square or rectangular pan, coated with olive oil, at high heat. The dough is prepared the day before, and the pizza is baked with minimal rising or proofing time, resulting in a fresh-from-the-oven pie in under an hour.
The unique aspect of the Grandma Pizza is the order of its toppings. Unlike traditional pizzas, the cheese is sprinkled over the dough first, followed by the sauce, which is drizzled or streaked over the cheese. This method is said to produce a delicious, golden-brown crust. The sauce is typically a tangy, sweet, marinara-style tomato sauce, and the cheese is usually mozzarella, with toppings like pepperoni, spinach, sausage, onion, or pesto added according to preference.
The Grandma Pizza gained popularity in the 2000s and is now a staple in New York City, although it may be challenging to find on menus outside of the city. It is often used as a base for other pizza recipes, such as pepperoni or zucchini pizza. The pizza is cut into square pieces before serving, reminiscent of the traditional Italian pies that inspired it.
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The dough and its preparation
The dough for a Grandma pie is typically made from flour, which can be Italian-style or all-purpose. The flour is combined with other ingredients in a large bowl and mixed and kneaded by hand, mixer, or bread machine to form a smooth, elastic dough. Preparing the dough a day in advance ensures a fresh pie in less than an hour when it's time to bake and serve.
The dough is then stretched and worked into a square or rectangular pan, which is typically coated with olive oil. This gives the crust a crispy texture. The dough is gently deflated as it is stretched to the edges and corners of the pan. If it starts to shrink back, it can be covered with lightly greased plastic wrap and allowed to rest for 10 minutes before resuming stretching.
Once the dough is in the pan, it is topped with cheese, which is spread to the edges of the pan, leaving some room for the crust. The cheese is then followed by the sauce, which is drizzled or dolloped over the cheese in streaks or zig-zags, leaving some areas uncovered.
The pizza is then baked, typically in the bottom third of the oven, for 10 to 15 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly. The baking time may vary depending on the oven and temperature settings. After removing the pizza from the oven, it is allowed to cool for a few minutes before serving.
Some recipes suggest baking the dough by itself first, creating a focaccia-like texture, before removing it from the oven and layering with cheese and sauce, and then rebaking. This two-step baking process may contribute to the unique texture and taste of the Grandma pie.
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Toppings and their order
The order of toppings on a pizza is always a hotly contested topic, and the Grandma Pie is no exception. Grandma Pizza, or Grandma Pie, is a New York City staple, with origins in the homes of America's Italian ancestors. It is baked in a large, square pan, and the crust is wonderfully crispy and denser/thinner than traditional Sicilian-style pizza.
The key difference in the preparation of a Grandma Pie is that the cheese goes on the dough first, followed by the sauce, and then any other toppings. This is the opposite of a traditional pizza, where the sauce is spread over the dough before adding cheese and toppings.
The cheese used is typically mozzarella, sometimes fresh Buffalo mozzarella, which is grated beforehand. The sauce is usually a tangy, sweet marinara-style sauce, and it is drizzled or dolloped over the cheese in streaks or zig-zags, leaving some areas of cheese uncovered.
After the cheese and sauce, you can add any other toppings you like. Some common additions include thick plum tomatoes, Sicilian oregano, Pecorino Romano cheese, pepperoni, spinach, sausage, onion, and pesto.
The pizza is then baked in the oven until the crust is golden and crisp, and the cheese is melted and bubbly. It is then left to cool slightly before being cut into square pieces and served.
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Baking and cooking techniques
Grandma pizza, sometimes referred to as a grandma pie, is a Sicilian-style pizza that originated in New York. It is baked in a large, square pan and has a thin, dense, and crispy crust. The unique feature of this pizza is that the cheese is sprinkled onto the dough first, followed by a drizzle of sauce, usually a fresh marinara-style sauce.
Preparing the Dough:
The dough for a Grandma Pie is typically prepared the day before to allow for a fresh-from-the-oven pie when it's time to bake and serve. To make the dough, combine flour, water, yeast, and salt in a large bowl and mix and knead until a smooth, elastic dough forms. You can do this by hand, mixer, or bread machine. The dough should be left to rise for about an hour until it has doubled in size.
Shaping the Dough:
After the dough has risen, turn it out into a well-oiled pan, preferably a dark pan to achieve a crispier bottom and edges. Gently stretch the dough to fit the pan, deflating it gently as you go. If the dough starts to shrink back, cover it with lightly greased plastic wrap and let it rest for 10 minutes before trying again. Once the dough is stretched, cover it and let it rest for about 30 minutes until it has puffed slightly.
Adding the Toppings:
The key to a Grandma Pie is to add the cheese first. Sprinkle the cheese over the dough, leaving some space around the edges for the crust. You can use mozzarella cheese, grated if using fresh Buffalo mozzarella. Then, add the sauce. Drizzle or dollop the sauce over the cheese in streaks or zig-zags, leaving some areas of cheese uncovered. You can use a fresh marinara-style sauce or a tangy tomato sauce.
Baking the Pizza:
Bake the pizza in the bottom third of the oven at 450°F for 10-15 minutes. The total cooking time will depend on your oven and the desired level of browning. Keep an eye on the pizza to ensure it doesn't burn. The pizza is done when the crust is golden and crisp, and the cheese is melted and bubbly.
Finishing Touches:
Remove the pizza from the oven and let it cool for about five minutes before serving. Sprinkle some oregano and Pecorino Romano cheese over the pizza, and maybe some chilli flakes for a kick. Cut the pizza into square pieces, and your Grandma Pie is ready to serve!
So, to answer your question, yes, you always put the cheese first on a Grandma Pie, followed by the sauce and other toppings. This unique technique sets it apart from other pizzas and gives it its distinctive taste and texture.
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Frequently asked questions
Yes, that's what sets it apart from other pizzas.
Grandma pie, or grandma pizza, is a Sicilian-style pie that originated in New York. It has a thin crust and is cooked in a square or rectangular pan.
After sprinkling cheese over the dough, you add the sauce. This is usually a fresh marinara-style sauce. Then you can add toppings like pepperoni, spinach, sausage, onion, or pesto.
The dough is made with flour, mixed and kneaded in a large bowl to form a smooth, elastic dough. It is then settled into a pan and baked.
Depending on the oven temperature, a grandma pie can take anywhere from 10 to 22 minutes to bake.
