Sicilian Pizza and Grandma Pie are two popular types of pan pizza in America. Immigrants from the Southern Italian island of Sicily, where Sfincione is popular, helped created American pizza styles such as Sicilian Pizza, Grandma Pie, DetroitStyle, Old ForgeStyle, Tomato Pie, and more.

Sicilian pizza has more of a light and fluffy focaccia style crust and Grandma Pie is thinner and crispier. Pizza dough for a Sicilian Pizza rises in the pan for twothree hours so the dough gets nice and soft, and Grandma Pie is cooked soon after the dough is placed in the pan giving it more of a dense and crispy taste. Grandma Pie always has the sauce on top of the cheese.

Here is my dough recipe:    • Make New YorkStyle Pizza Dough with ...  

Here is my sauce recipe:    • Easy Pizza Sauce with San Marzano Tom...  

Use a 12oz dough ball to cook Grandma Pie in a 9"x13" pan. Top the dough with cheese, add stripes of sauce, and cook for 14 minutes at 550°. You can do the last two minutes on a pizza stone for an extra trip on the bottom.

Use a 16oz dough ball to cook Sicilian Pizza in a 9"x13" pan. Let the dough rise in the pan for 23 hours. Parbake the dough with just a thin layer of sauce for 10 minutes. Let it cool for a minute, then top it with a thick layer of sauce and cheese. Finish in the oven for 67 minutes.