"grandma slice"??

[spinach]

i've seen this category used many times on this site, and as a native (now former) resident of jamaice, queens, it's a term i've never used or heard of prior to seeing it here. i lived in queens/flushing from 1950-1978....worked in a record shop next door to a pizza place and cannot recall ever hearing this phrase. can someone enlighten me?

[spinach]

that's what we knew as "sicilian"

[MaspethMaven]

No, spinach, this is different than sicilian. Its very thin, and its not sauce on the pie, its these pieces of fresh or lightly stewed tomato. Then the whole thing is showered in parm and put in the oven... kind of a cross between a sicilian and a sfingione.

[FAL]

Rosa makes a nice GrandMa slice so does Carmines on Graham Ave. Sup

[MaspethMaven]

Casanova on McGuinness Blvd does a decent Grandma, too.

[spinach]

thanks for the more detailed explanation, now i have to find and try it next time i'm up in ny. haven't seen "grandma slices" in s jersey/philly area yet.

[gnocchi]

My experience is that it's usually thin, but not very thin. I would say thicker than the typical Neopolitan pie but decidedly thinner than Sicilian style, somewhere in between.
I guess the thickness varies from one pizzeria to another.

[TonyO]

Sounds like a "counter pizza" to me. Square (cookie sheet) with sauce and parmesan often found on the counter (near the register cold unless fresh out of the oven). A real treat as I remember.............

[sablemerle]

Maybe different in NYC, but in Boston, grandma pizza is a large rectangular cheese pizza, cooked in a pan (about the size of a full sheetcake), always plain cheese, and sold in a bakery, not a pizzaria.

[prunefeet]

Ok, here is what it is in Brooklyn (it's really della Nonna, please excuse probably misspelling): thin crusted, square pie, either fresh tomatoes or a fresh sauce, either fresh or aged mozz, a drizzle of olive oil, and some fresh garlic. YEAH. That may not be the original, but it sure works for me, and is much more than the sum of it's parts, when done well. Oh and sometimes a few basil leaves wilted into the tomato...don't think I have had it with parmesan instead of mozz...

[spinach]

sounds like pizza margharita to my irish eyes...am i wrong?

[MaspethMaven]

similar, but square and not as much mozzarella.

[MikeG]

Started out in Nassau Co I believe at a specific pizzeria and has spread over the past 10 years or so to become common but not quite ubiquitous. I didn't know what the hell it was for the longest time and I still live here. ;)

[phofiend]

I think it's very specific to Long Island. Basically, it's a thin pie baked in a pan with minimal toppings of fresh or canned tomatoes (not sauce) and cheese.

This link will explain better than I:

http://www.kingumberto.com/newsday.asp

[ESNY]

Its all over Manhattan these days. Other than that, you are pretty right. The ones I get look like a thin crust version of a sicilian pie (i.e., square) with covered with a tangy tomato sauce, parmesan cheese and basil. No mozzarella.