A few weeks back, Nat bought me a pizza magazine/book that I devoured. In the back, there was a list of pizza terms. The breakdown of Sicilian and Grandma pizza stuck out to me. The rest of the magazine/book (I use that term because the form factor was more magazine-like, but it was ONLY about pizza and isn't a periodical, so it is more book-like in that respect.), was equally pizza-tastic. I'm sure I'll share other bits later.
Back to the pizza styles, right? Well....I've been hearing more and more about these styles of pies and I always assumed that they were the same. Nat's mom makes a version of Grandma pizza and it is soooo g.o.o.d.
Sicilian pies have NO cheese. I didn't know that. Now you do, too! Grandma pizzas have diagonal sauce lines. Neat! I made pizzas last night at the Moran's that were a hybrid Grandma/deep dish/Chicago thin style that turned out pretty neat. Cornmeal crust, crispy all-the-way-through topped with smoked cheeses and provolone. Sauce on top. I'll make it again - and try to replicate what I did!