Pizza Today - May 2016 - 37

she was in the episode because she
drove her purple Bat Cycle in front
of the Batmobile. These were things I
got excited for as a kid and not much
has changed.
So what's Grandma style all
about? Well it may not be as deeply

rooted in history as say the Margherita or even the Stromboli I talked
about a few months back, but hey,
it's named after Grandma... can't
be bad, right? Its roots are in Long
Island, and it's said to be a pizza
so simple that your grandma could
make it quick for hungry kids. There's
typically a lot of olive oil involved, so
while it bakes it's also kind of frying
as well, giving that soaked-in flavor to
the crust. Sicilian, on the other hand,
is more focused on airiness with the
bread. Sauce on a Grandma-style pie
has no hard and fast rule. Your rule is
what you make of it... what kind of
sauce did Grandma make? That's the
sauce. That plus mozzarella; sometimes above the sauce, but usually
below, is rule of thumb on this pie.
As for incorporating it into your
place all I can say is this: pizza is
about bringing people together. You
can't share a burger but you can share
a pie. Even if it is in slice form, it's
a communal experience. Grandma
is another differentiator for you and
your local area (which is most likely
not flooded with this certain style).
It's fun, flavorful and unique. There's
not a ton of rules on what negates it
from being "Grandma Style," so you
can do some different things with the
toppings and still call it Grandma
without being inauthentic.
Another major plus of the Grandma style is that it doesn't require a
par-bake. This is a massive thing for
those pizzerias not looking to be married to a certain quantity for sale on
any given day. You can make it as it's
ordered and save on that prep item.
Your only real investment beyond time
and training here is the pan to get up
and running and having this as a new

brand differentiator inside your store.
To a lot of rural and Midwest pizzerias,
this is so atypical that you'll be way ahead
of the curve to introduce a Grandma into
your menu. If you're still on the fence
about it, pick up just a few pans, try it out
as a special and see what feedback you
get. I'll let you in on a secret now: bread
cooked in good olive oil with cheese and
sauce has a 99-percent certainty of not

being bad. Especially if you're like me
and you still like riding your bike to eat a
bunch of pizza that then ruins your dinner - even when you own the place that
makes and ruins your dinner. n
MIKE BAUSCH owns and operates Andolini's
Pizzeria in Oklahoma. He is a frequent
speaker and presenter at International
Pizza Expo.

M AY 2 0 1 6 / P I Z Z AT O D AY. C O M / 3 7



http://www.CaputoCheese.com http://www.CaputoCheese.com http://www.PIZZATODAY.COM

Pizza Today - May 2016

Table of Contents for the Digital Edition of Pizza Today - May 2016

Pizza Today - May 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Liability Issues?
The Grandma Pie
Lowering the Sodium
Trending at International Pizza Challenge
First Steps to Selling a Pizzeria
The Fast-Casual Pizza Players
Indies in Fast Casual
2016 Pizza Expo Wrap-up
Pizza Today on the Road: Slyce Pizza Bar, Tampa, FL
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - May 2016 - CT1
Pizza Today - May 2016 - CT2
Pizza Today - May 2016 - Pizza Today - May 2016
Pizza Today - May 2016 - Cover2
Pizza Today - May 2016 - Commentary
Pizza Today - May 2016 - 4
Pizza Today - May 2016 - 5
Pizza Today - May 2016 - Contents
Pizza Today - May 2016 - 7
Pizza Today - May 2016 - 8
Pizza Today - May 2016 - 9
Pizza Today - May 2016 - Contributors
Pizza Today - May 2016 - 11
Pizza Today - May 2016 - Expo Spotlight
Pizza Today - May 2016 - 13
Pizza Today - May 2016 - Interact
Pizza Today - May 2016 - 15
Pizza Today - May 2016 - Conversation
Pizza Today - May 2016 - 17
Pizza Today - May 2016 - Man on the Street
Pizza Today - May 2016 - 19
Pizza Today - May 2016 - Respecting the Craft
Pizza Today - May 2016 - 21
Pizza Today - May 2016 - Trending Recipes
Pizza Today - May 2016 - 23
Pizza Today - May 2016 - Destinations
Pizza Today - May 2016 - 25
Pizza Today - May 2016 - Dough Doctor
Pizza Today - May 2016 - 27
Pizza Today - May 2016 - 28
Pizza Today - May 2016 - 29
Pizza Today - May 2016 - Liability Issues?
Pizza Today - May 2016 - 31
Pizza Today - May 2016 - 32
Pizza Today - May 2016 - 33
Pizza Today - May 2016 - The Grandma Pie
Pizza Today - May 2016 - 35
Pizza Today - May 2016 - 36
Pizza Today - May 2016 - 37
Pizza Today - May 2016 - Lowering the Sodium
Pizza Today - May 2016 - 39
Pizza Today - May 2016 - 40
Pizza Today - May 2016 - 41
Pizza Today - May 2016 - 42
Pizza Today - May 2016 - 43
Pizza Today - May 2016 - Trending at International Pizza Challenge
Pizza Today - May 2016 - 45
Pizza Today - May 2016 - 46
Pizza Today - May 2016 - 47
Pizza Today - May 2016 - First Steps to Selling a Pizzeria
Pizza Today - May 2016 - 49
Pizza Today - May 2016 - 50
Pizza Today - May 2016 - 51
Pizza Today - May 2016 - The Fast-Casual Pizza Players
Pizza Today - May 2016 - 53
Pizza Today - May 2016 - 54
Pizza Today - May 2016 - 55
Pizza Today - May 2016 - Indies in Fast Casual
Pizza Today - May 2016 - 57
Pizza Today - May 2016 - 2016 Pizza Expo Wrap-up
Pizza Today - May 2016 - 59
Pizza Today - May 2016 - 60
Pizza Today - May 2016 - 61
Pizza Today - May 2016 - Pizza Today on the Road: Slyce Pizza Bar, Tampa, FL
Pizza Today - May 2016 - 63
Pizza Today - May 2016 - 64
Pizza Today - May 2016 - 65
Pizza Today - May 2016 - 66
Pizza Today - May 2016 - Product Showcase
Pizza Today - May 2016 - 68
Pizza Today - May 2016 - 69
Pizza Today - May 2016 - Pizza Today Yellow Pages
Pizza Today - May 2016 - 71
Pizza Today - May 2016 - 72
Pizza Today - May 2016 - 73
Pizza Today - May 2016 - 74
Pizza Today - May 2016 - 75
Pizza Today - May 2016 - 76
Pizza Today - May 2016 - 77
Pizza Today - May 2016 - The Marketplace
Pizza Today - May 2016 - 79
Pizza Today - May 2016 - 80
Pizza Today - May 2016 - 81
Pizza Today - May 2016 - 82
Pizza Today - May 2016 - 83
Pizza Today - May 2016 - 84
Pizza Today - May 2016 - 85
Pizza Today - May 2016 - 86
Pizza Today - May 2016 - 87
Pizza Today - May 2016 - 88
Pizza Today - May 2016 - Reader’s Resource
Pizza Today - May 2016 - Snapped
Pizza Today - May 2016 - Cover3
Pizza Today - May 2016 - Cover4
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