Hi Sicilian Style forum. Usually I stalk the Neopolitan Style area, but a recent trip to Umberto's on Long Island made me want to try my hand at a Grandma style pie. here's the results. I used the same Varasano dough method I'd use for my Neoplitan(ish) pie, cooked and drained the sauce a bit to concentrate the flavor, and topped with a combination of fresh mozz, dry mozz, sea salt, olive oil, and freshly grated parm. the second pie had pepperoni (not pictured).
I'll be upping the dough quantity next time (from 480g, i think 500-510g would be best for my pan so i can get a bit of a rim on the edges) and I'll pan-proof it a little longer than the hour I did this one. i'll be less generous with my olive oil application as well.
overall i was quite pleased with the outcome. my complaints are almost exclusively aesthetic as the taste was spot on - probably a cross btw Umberto's and Adrienne's Pizza Bar in manhattan.