You might check out the Chef Bruno video at for some clues. For example, knowing the weight of the dough (22 ounces) and using the surface area of the pan (which looks to be a half sheet pan), you can calculate the thickness factor of the skin. Then you might use a Sicilian or NY style dough formulation to make the dough.
I have checked out that video in the past, but it doesn't go into recipe details.
I think Grandma pizza is made with a dough that is a variation
of NY style, except it might take more oil and less yeast. Instead of reinventing the wheel, I was hoping someone already had a recipe that worked good for this style.
Thanks for your help, though.