Okay, its probably going to be awhile. Thanks for the tips. I still can't believe I never heard of this.
Here's some information about the origins of the Grandma's Pizza. http://www.forbes.com/sites/droseng...m-the-grandma-pizza-forges-ahead-in-new-york/ I have personally only seen it on Long Island, so it makes sense that most New Yorkers and NJ folks don't know about it.
The pictures they chose don't look like most grandmas I've seen. Think of chopped tomatoes (almost like bruschetta topping) spread evenly over the pizza with a light layer of mozzerella underneath. That one looks like spoonfuls of regular sauce plopped around. The crust is also too thick in the pictures, it should be about half as thick, just a little bit thicker than "regular."
Yeah, I couldn't find any articles with pics that look like the Grandma's slices I'm used to either, though the background information in the article is decent. You are definitely correct that it should not be made with regular pizza sauce. I've seen the sauce on top of or beneath the cheese, but yeah, one of the key differences is that the emphasis is on the sauce moreso than the cheese (whereas traditional pizza is mostly about the cheese.) I'll see if I can find the right photos, otherwise sometime in the next month or two I'll probably have a slice and post a photo up here.
Good article though, was probably the mid 70s when it was introduced on LI. It does remind me if the pizza my grandmother used to make when I was very very young back in the late 60s. She was from Basilicata and her pie was always very thin and square and with the extra dough she'd just make baked pizza dough sticks. I don't recall whether the sauce was over or under the cheese. _
Yeah, they've been in Jersey for a while now, but it's just not the same...and like I said, I've been trying to find something comparable to what you can find on LI for quite some time now.
Okay, so I've been to Umbertos and have had the grandma pie. Very tasty, but not a life changing event. Not sure why you wouldn't cook it as a round. All in all, very satisfying, though.
What's the two items on the left of the first rack in the foreground? Looks like the entrails of a large boar or something? How many mouths to feed at this gig, by the way?
