As we all know that pizza has several types, but have you ever heard about Sicilian and grandma pizza. If not, then this article will give you detailed information about both styles, so read it at the end.
Often, though they are not, two objects may look exactly the same. Take, for example:
- Alligators and crocodiles are not similar species
- Great Britain cannot be interchanged with ‘UK’
- Katy Perry and Zooey Deschanel are different
- Sicilian pizza isn’t the same as pizza Grandma
That’s Good. Pies in Sicilian and Grandma style look remarkably similar but not the same pizza.
Here are some key differences between both pizzas.
When, while peering through the window, you are trying to say the two apart, begin with the crust. You will note instantly that the Grandma slice has a much thinner Whereas the Sicilian crust is thicker. Like the Sicilian pizza dough, a Grandma pizza dough is stretched in a pan lined with olive oil. However, the Grandma dough is only given a short time to prove, giving it a thinner as well as denser crust as compared to the Sicilian pizza crust.
Sicilian pizza is often baked with plenty of olive oil in a square oven, but the biggest distinction is in the crust or dough. Pizza in Cape May allow the dough additional time to grow for Sicilian pizza, resulting in a smoother layer of crust that has much in common with Focaccia bread than the regular New York-style pizza.
The Cheese and Sauce topping
In the classic Grandma pizza recipe, the chef adds the cheese on the pizza before the sauce, which may keep the cheese layer from overcooking. Some speakers stick to the traditional sequence of operations in pizza, but the end result remains approximately the same. More frequently than not, Sicilian pizza has the coating of sauce on top of the crust. Yet, since no style was initially invented in Italy, there is no way to layer a Sicilian or Grandma pizza at all.
The History of both pizzas.
As the name depicts, at one point in time, Grandma-style pizza was only made by Italian grandmas in the kitchen. Then, in the late 60s, it was brought to the world of the pizzeria by shops in the New York area, where it found a rabid following. Notwithstanding the term, Sicilian pizza isn’t really Sicilian. Or, at least, the Sicilian pizza version is not a Southern Italian dish. These stunning squares were introduced in the Little Italy area of Manhattan, where individual pizzerias honed and modified their recipes to the point that there are no two ingredients alike.