This story on grandma pizza is a bit of a reheat, both on Newsday's part and on Slice's. This story ran in 2003, and I think we linked to it at some point, but it looks like people have been asking more and more about this style of pie. And so Erica Marcus, who wrote the article almost five years ago, trots it out again. It's definitely worth it, as in the last five years the grandma pie has exploded onto the scene. It used to be hard to find outside of Long Island, but now it's all over Brooklyn and in several Manhattan pizzerias, too. Marcus defines it as thus:
Variations abound, but the basic outlines are as follows: a thin layer of dough is stretched into an oiled, square "Sicilian" pan, topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic and olive oil, and baked until the top bubbles and the bottom is crisp.
[Michele] Scicolone [Manhattan resident, Italian food expert, and co-author of Pizza: Any Way You Slice It] observed that grandma pie sounded a lot like "pizza alla casalinga" (housewife-style pizza), "the kind of pizzas you'd get in Italy if you were invited to someone’s home."
Funny to take that trip back in time. Now almost everyone in the city here knows what grandma pizza is.
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