Sicilian Grandma Pizza, also called "Grandma pie," originated in New York City’s Italian immigrant neighborhoods in the early 20th century. It was a home‑cooked alternative to the thin‑crust Neapolitan style, baked in a rectangular pan, and became a staple of family gatherings and neighborhood pizzerias.

In New York, some families use a thicker, focaccia‑like dough, while others keep it lighter with higher hydration. Toppings can range from simple tomato‑cheese to added anchovies, herbs, or a sprinkle of grated pecorino, reflecting each household’s heritage.

It is typically cut into square pieces and served hot, often drizzled with extra‑virgin olive oil and fresh basil. Many New York pizzerias serve it as a lunchtime staple, paired with a cold soda or a simple salad.

Grandma pizza is a common dish for family gatherings, weekend lunches, and community festivals. Its easy, pan‑baked format makes it ideal for feeding large groups at birthdays, church picnics, and neighborhood block parties.

DannyDoughBallz often pairs this pizza with classic sides like garlic knots, Caesar salad, or a simple arugula‑olive‑oil dressing. A chilled glass of Chianti or a craft lager also complements the hearty crust and tomato sauce.

Its thick, airy crumb combined with a crispy, caramelized bottom sets it apart from thin‑crust New York slices. The pan‑baked method creates a focaccia‑like texture that holds generous toppings without becoming soggy.

Common errors include using low‑protein flour (resulting in a dense crust), under‑oiling the pan (causing sticking), and over‑loading toppings (making the crust soggy). Also, not pre‑heating the oven and pan sufficiently leads to a pale, floppy bottom.

A higher hydration (about 70 %) yields a light, airy crumb that mimics the focaccia‑like texture of authentic Grandma pies. It also helps develop gluten, giving the crust its characteristic chew and lift during the long rise.

Yes. Prepare the dough a day ahead, let it rise, then refrigerate covered. Shape, top, and bake when ready. Leftovers store in the refrigerator for up to three days or freeze for two months; reheat in a hot oven to restore crispness.

The crust should be golden‑brown with a slightly caramelized bottom, airy inside, and a crisp edge. The cheese should be melted, lightly browned, and the sauce should be bright red with a slight sheen from olive oil.

The pizza is done when the crust reaches a deep golden color, the cheese is bubbling and lightly browned, and a tap on the bottom of the crust sounds hollow. If using a pizza stone, the bottom should be crisp and not soggy.

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