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Here's What Makes Grandma Pizza Such A Unique Pie

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Grandma pizza is less popular, although Sicilian pizza is prepared similarly. As its name implies, Sicilian pizza began in the 1800s on Sicily and moved to America with Italian immigrants. 

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Both types start with thin dough stretched on a well-oiled sheet pan. The oil coating on the baking dish gives both pizzas a crispy brown crust, giving them a fried taste.

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Though Sicilian and Grandma pizza have similar crispy bottoms, their crusts are very different. After rolling out Sicilian pie dough, you let it rise before topping it.

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This creates an airy crust that swells and becomes chewy when baked. Grandma pizza is thinner and denser than Sicilian pizza since it doesn't rise before baking, like bar-style pizza.

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Toppings distinguish this tomato pie from others. This pizza type puts sauce before cheese and other toppings, unlike others.

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Sliced mozzarella cheese is wrapped over unrisen dough, then tomato sauce is poorly drizzled over it. Those mozzarella pieces not covered by sauce can brown and bubble.

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In addition to its upside-down top, Grandma pizza differs from other kinds. This pie contains more than olive oil for its crispy crust. A sprinkle of oregano, grated Pecorino Romano, and garlicky oil are often added. 

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Drunken Grandma pizza, with vodka sauce instead of tomato sauce, may convince you to try Grandma style. This thin-crust dessert is so unusual that it's hard to envision a less delicious version.

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