Grandma slice from Loduca's in Brooklyn, I've had quite a few of these lately and this seems like a proper one as the others have been super thick and heavy. Grandma slices are usually baked in an olive oil coated pan. It is usually thin crust and prepared with a sliver of cheese, uncooked tomatoes and garlic. The difference from a silician vs a grandma slice is that the silician is left to rise longer between the period it is stretch in the pan before going in the oven vs a grandma which is tossed in right alway, giving it a thinner, denser and crispier crust. This slice is a New York conceptionlized slice from Long Island, rumored to originate from Umberto's. The name grandma was given to this unique slice because Italian American grandmothers "nonna" would want to get a pan of pizza ready for their kids quickly and did not want to sit around all day waiting for the dough to rise.