My first exposure to a pizza called a Grandma Pie was at a local pizzeria here in Monroe, CT, Julian’s. The Grandma Pie at Julian’s was like a Sicilian, rectangular with a thick fluffy crust, but topped with fresh mozzarella and a garlicky sauce. Since then I have seen Grandma pies in New York pizzerias that while rectangular and cooked in an oiled sheet pan like the Julian’s Pie, actually had a thin crust. I really liked this thinner style, the crust was nice and crispy on the edges, with a nice chew to it in the middle.
After a few Grandma Pie slices, the wheels started turning in my head. Cooking pizza at home can be a challenge because home ovens don’t get as hot as commercial pizza ovens or wood burning ovens. So, getting the crust done the way you like while not over-cooking the toppings and cheese can be a challenge at home. It wouldn’t be the same as a regular round pizza but I was fairly certain I could duplicate the Grandma Pies I had in pizzerias at home. It turned out I was right, on my first try I got a crust that was crispy on the edges with a nice chewy consistency that held up to the toppings.
Don’t get me wrong, it’s not a replacement for a Neapolitan, New York or New Haven style pizza, but it is a pie style that you can duplicate pretty easily at home with consistent results every time. Pretty tasty too! It’s also great for entertaining. That doesn’t mean that I am not going to keep trying to perfect the other styles, it’s just nice to know that I have one ace in the hole.Print