Posted on 05/03/2021 10:33:31 AM PDT by mylife
How did Genell become Gemelli? Anyway, Hillary bravely landed in Old Forge under sniper fire.
“In a New Haven-style pizzeria, a ‘plain’ pizza is a crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese. A ‘plain’ New Haven-style pizza may also be called a ‘tomato pie’. Mozzarella is considered to be a topping; a customer who wants it must ask for it.
“Pepe invented the ‘white clam pie’. Pepe’s restaurant served littleneck clams on the half shell at the bar, which he later added to the pizza. The white clam pie is a crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams.
“What makes New Haven-style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York-style pizza. Both styles in turn are close descendants of the original Neapolitan style.
“New Haven-style pizza is traditionally baked in a coal-fired oven at extremely hot temperatures above 650 °F (343 °C). It is sold whole rather than by the slice.”
https://en.wikipedia.org/wiki/New_Haven-style_pizza
better than half of NE Pa’s population are locusts from NY and North Jersey...lol
They should wash-a da hands.
They should wash-a da hands.
I thought the sauce was too garlickly.
The best pizza in Old Forge was made by Ghigiarelli’s. It’s been closed since 2017 due to the apparent abduction of the owner.
The White Pizza was to die for.
“If you’re not eating apizza on Wooster St in New Haven, CT….you ain’t eating real apizza.”
I hail from Brooklyn. When I go home, I eat pizza. My kid goes to school in New Haven. Pizza is good. Brooklyn is still better.
The differences in the pizza places comes down to a few things:
1) the dough, some make their own, and some buy 'shells' from Agostini's Bakery locally.
2) the sauce, and every place in Old Forge has their spin.
3) The cheese blend. Typically, the blend contains some degree of mozzarella, and 'Brick Cheese, while some others may also add provolone.
The Brick Cheese (I like Widmer's and buy a couple of 5lb blocks at a time---it freezes well) is what gives that nice melt to the pizza top.
Some other key aspects, Old Forge pizza is order by the 'cut' or by the 'tray; not by the slice or pie. Toppings are not common, aside from the sauce and cheese, nor even needed.
Salerno’s and Arcaro & Genell’s are my two favorites. Revello’s went to hell a long time ago.
My ex wife is from Flatbush (Ditmas Ave/Ocean) and we clashed over pie all the time. Lol.
“Pizza for I. C. Wiener!”
Why yes, yes I do know where you can get that sauce. I grow and can my own tomatoes.
I also know where you can get great oregano. I grow that too, and dehydrate it.
If I can do this, so could you.
It looks like a well-done school cafeteria pizza.
Meyer? Meyer Buddstinyx?
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