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.
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.
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.
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.
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.
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.
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.