Frederic Melton
Grandma pizza, also known as Grandma pie, is a type of pizza that originated in Long Island and has since spread to the New York metropolitan area. It is characterized by its thin, soft and crispy crust, with a focus on the sauce and cheese. The cheese used in Grandma pizza is typically mozzarella, and the classic recipe calls for the cheese to be placed directly on the dough, with the sauce added on top. This order of assembly is said to prevent the cheese from becoming overcooked. While the pizza is commonly square-shaped, it can also be rectangular.
| Characteristics | Values |
|---|---|
| Crust | Thin, soft, and crisp |
| Crust thickness compared to Sicilian pizza | Thinner |
| Crust thickness compared to Neapolitan pizza | Thicker |
| Crust preparation | Dough is stretched in an olive oil-lined pan and given a short time to proof |
| Crust texture compared to Sicilian pizza | Denser |
| Shape | Square or rectangular |
| Cheese | Mozzarella |
| Cheese placement | Directly on the dough |
| Sauce | Tomato sauce |
| Sauce placement | On top of the cheese |
| Toppings | Anchovies, pepperoni, sausage, vegetables |
| Origin | Long Island, New York |
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What You'll Learn
Grandma pizza's history
Although the exact origins of Grandma Pizza are unknown, it is speculated that the pizza style can be traced back to Italian-American grandmothers living on Long Island in the 1970s. As first-generation immigrants, these women likely tried to recreate a pizza they remembered from their home country with the ingredients they had on hand.
According to Forbes, grandmothers in Italy would make fast pizzas in their ovens using quickly stretched and pressed dough, fresh hand-crushed tomatoes, and cheese to provide a snack or quick meal for their grandchildren. In the 1970s, this style of pizza started to become more commercialized as Italian Americans who had immigrated to Long Island began to crave the pizza they had grown up eating.
Word is that the Grandma Pies were first made in the 1970s at Umberto's Pizzeria & Restaurant on Long Island, where they were initially made for the staff and later sold on the menu as "grandma-style". The pizza quickly gained popularity in the region, and by the late 2000s and early 2010s, numerous pizzerias began to offer it.
Grandma Pizza is characterized by its thin, dense, and crispy crust, which is achieved by placing the dough in the oven with little to no rising time. It is typically cooked in a square or rectangular olive oil-coated pan and topped with mozzarella cheese and tomato sauce. The sauce is typically layered over the cheese, and the pizza is cut into square pieces for serving.
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How to make grandma pizza
Grandma pizza, a speciality of Long Island, is a square or rectangular pizza with a thin crust. It is cooked in an olive oil-coated pan, which gives it a slightly denser and crispier crust.
To make the dough for the crust, you will need flour, brown sugar, salt, yeast, and oil. Mix these ingredients in a bowl, adding water gradually until the mixture comes together. You can use a stand mixer for this. The dough should be stretchy.
Coat a lipped baking sheet with oil and place the dough on it, spreading it out to the edges. Cover the dough with plastic wrap and let it rest at room temperature for about 2 hours. If you have time, you can leave it for longer—this will improve the flavour and texture.
Once the dough has risen, use your fingertips to make small indentations about 1 inch apart. Sprinkle mozzarella and Parmesan evenly over the dough, leaving a border around the edges. You can also add other toppings, such as pepperoni. Then, dollop tomato sauce over the cheese.
Place an oven rack in the lower third of the oven and preheat to 525°F or as high as your oven will go. Bake the pizza until the crust is golden brown and crisp, which should take 10 to 30 minutes, depending on your oven.
Let the pizza cool at room temperature for 5 minutes before cutting and serving.
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Where to find the best grandma pizza
Grandma pizza, a New York City staple, is a thin-crust, square or rectangular pizza cooked in an olive oil-coated pan. The crust is soft and crispy, and the cheese and sauce take centre stage.
If you're looking to try the best grandma pizza, you'll likely have to head to New York, where it's said to have originated. A handful of restaurants in New York City are serving some seriously good grandma pies. GG's in the East Village is a newcomer that makes a pepperoni-topped pizza that's an instant NYC classic. Il Porto in Brooklyn also makes a great grandma pie.
Other places in New York City to get a good grandma pie include Grandma Rose’s Pizza in Brooklyn, Adrienne’s Pizza Bar in the Financial District, Best Pizza in Williamsburg, and Williamsburg Pizza in the Lower East Side and Brooklyn.
If you're unable to make it to New York, you can try making your own grandma pizza at home. Recipes are available online, and the pizza was originally intended to be eaten at home.
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Differences between Sicilian and grandma pizza
Sicilian and Grandma pizzas are two distinct styles of pizza that have been perfected by pizza chefs over the years. Grandma pizza, also known as Grandma pie, originated on Long Island, where it was made by Italian grandmothers before being introduced to pizzerias in the New York area in the 1960s and 1970s. It is characterized by its thin, soft, and crispy crust, which is not too thick, allowing the sauce and cheese to take center stage. The dough is stretched in an olive oil-coated square or rectangular pan and baked immediately, resulting in a denser and crispier crust compared to Sicilian pizza. The cheese, typically mozzarella, is placed directly on the dough, with the sauce added on top, and it is baked until golden brown and crisp.
On the other hand, Sicilian pizza, despite its name, is not a traditional Southern Italian dish. It gained popularity in Manhattan's Little Italy neighborhood, where various pizzerias developed their unique recipes. Unlike Grandma pizza, Sicilian pizza typically has a thicker crust, although there are variations like the "Sicilian Grandma pizza" introduced by Umberto Corteo, which features a thinner crust. The dough is left to rise for a longer period, resulting in a softer and fluffier texture similar to Focaccia bread. The Sicilian pizza is also baked in a square pan with olive oil, but the extra rising time gives it a different character than the Grandma pie.
The shape of the pan and the height of the pizza are some of the most noticeable differences between the two styles. Grandma pizza is traditionally square or rectangular, while Sicilian pizza can be either rectangular or square. The rising time and subsequent thickness of the dough also set them apart, with Grandma pizza having a thinner and denser crust due to its shorter proofing time.
In terms of toppings, both types of pizza can be versatile, but the thicker structure of Sicilian pizza may allow for more toppings. However, some purists believe that the beauty of Sicilian pizza lies in the taste and structure of the dough itself, with just a light amount of toppings. Grandma pizza, on the other hand, is known for its generous cheese, which is often allowed to spill over the edges, creating a decadent and indulgent experience.
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The role of cheese in grandma pizza
Cheese is an integral part of a grandma pizza, a style of pizza that likely originated on Long Island and spread to the surrounding areas in the early 2000s. Grandma pizza is characterized by its thin, soft, and crispy crust, allowing the sauce and cheese to take centre stage. The crust is created by stretching the dough in an olive oil-coated pan and baking it immediately or after a short proofing period, resulting in a denser and crispier texture compared to Sicilian pizza.
The cheese on a grandma pizza is typically mozzarella, and it plays a crucial role in the overall taste and appearance of the pie. In the classic recipe, the cheese is placed directly on the dough, with the sauce added on top. This layering technique helps prevent the cheese from becoming overcooked and ensures it melts evenly. The contrast between the golden-brown crust, the vibrant tomato sauce, and the melted cheese creates a visually appealing combination.
While the amount of cheese can vary, it is generally applied in a thin layer. This light touch allows the other ingredients to shine and creates a balanced flavour profile. The cheese contributes to the overall texture of the pizza, adding a creamy and stretchy element to the crispy crust and juicy toppings.
In summary, the cheese in grandma pizza serves multiple purposes. It enhances the flavour, texture, and visual appeal of the pizza, while also performing a functional role in the assembly and presentation of the dish. The choice of cheese, its placement, and the ratio of cheese to other ingredients are all carefully considered to achieve the distinctive characteristics of this pizza style.
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Frequently asked questions
Yes, grandma pizza has cheese. The classic recipe calls for the cheese to go on the pie before the sauce, which may prevent the cheese layer from becoming overcooked.
The classic grandma pizza is covered in a thin layer of mozzarella cheese.
Sicilian pizza is cooked in a square pan with olive oil, but the dough is left to rise a little before being put in the oven, resulting in a softer crust. Grandma pizza is tossed in the oven immediately after being stretched onto the pan, giving it a denser and crispier crust.
Grandma pizza is a regional style that likely originated on Long Island and spread to the surrounding areas. You can find it in many pizzerias in New York City, such as GG's in the East Village and Il Porto in Brooklyn.
