Grandma Dough

Invented by legendary pizzaiolo Ciro Cesarano of King Umberto in Elmont, New York, the grandma pie is a close cousin of the Sicilian. The dough is similar and also baked in rectangular pans, but the grandma pie’s crust has less height than the lofty Sicilian’s. Thanks to the oiled pan, a good grandma pie has a crispy exterior, even though the interior remains moist and light.