I was looking over this old thread and saw a couple of mentions to Grandma's pie. Here is the deal on that as I learned it at a pizzaria in Manahawkin NJ, from a guy who was from Brooklyn and decided to open a place in south Jersey.
The Grandma'a pie that he did was from the same dough as his normal pie and his sicilian. The dough was just rolled out thin and put in a heavily oiled half sheet pan (just like a sicilian). the edges were then trimmed to fit the pan, sauced, cheesed then baked, that's all. Oh yeah, and plenty of Pesto!
Now, all that being said his dough was a little different:
First, he used AT, his hydration was around 60% by my estimation.
He would put some of the water into the bowl first, add about 3% SEMOLINA, sugar,IDY and LARD. Then mix on slow for about 5 minutes then add the flour: 50#. Then the salt and mixed on 2 speed till windowpane. This dough was fantastic and in all 3 manifestations (pie, sicilian and Grandma's) was awesome. I didn't get the exact percentiges because the guy making the dough didn't measure anything.
Hope this helps.