Why's every pizzeria in NY making "authentic" grandma slices?!
What hath you wrought Ed Levine? While I appreciated learning about the "grandma" variant from the more typical thick crusted "sicilian" slice as desrcibed in "Pizza-A Slice of Heaven" aka the The Bible's Third Testament-evryplace in Manhattan seems to be inroducing them including Ben's pizza on MacDougal and West 3rd and most patetically at Krunch on 52nd and 2nd which is devoted to cardboard versions. The only one that I like is at Maffeis 0n 6th avenue and 21st.
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4 Comments
9:04PM on 12/14/06
cheap....easy to make
8:46AM on 12/15/06
The grandma pie at J's in Chelsea isn't bad. It's not as good as Maffei's but they're open much later if you get a craving at 1 in the morning.
I haven't been in a while, but Zabar's used to sell a grandma slice that was juicy with fresh tomatoes and packed with rosemary. It was my favorite snack when I lived on the Upper West Side.
12:20PM on 12/15/06
The Grandma variant, for me, is a roots throwback. Growing up, both my paternal grandmother, who was Sicilian, and my mother, who's from Friuli, made their pizzas in a rectangular-shaped baking pan. (My mother still does.) The result is not nearly as thick-crusted as typical NYC "Sicilian", although without the round shape of your typical pie. Alot of people seem to have grown up with this shared experience, because the now-common "Grandma pie" term is only catchy if it has some reality basis. Adrienne's on Stone St. makes a killer Grandma pie, and so does, of course, Di Fara's (although at Di Fara's, I'm pretty sure he just calls it "the pizza").
7:51AM on 12/16/06
Adrienne's is great-DiFara's are called simply "sqares" and of course are heavenly.
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