Hey fuggettaboutit!!! New York is now and forever will be the numero uno Pizza Pie in every one of the 57 states
Was in that area 30+ years ago with 4 Army friends. Ate pizza that looked exactly like the pix in the article. That trip still comes up in conversations and all of us still consider it to be the best we’ve ever had. FWIW
Grew up near Old Forge. It’s true!! Terrific pizza comes outta that town!
PA Ping!
If you’re not eating apizza on Wooster St in New Haven, CT….you ain’t eating real apizza.
Everybody has their favorite pizza place.
And everybody has their favorite, such as New York style, Chicago deep.dish, and others I don’t know about.
This is a delicious discussion without resolution. Let’s all.have some pizza.
The article says the usual type of pizza that was tested had a good tasty sauce and that the mozzarella cheese is blended with at least one other cheese, perhaps provolone.
“good ingredients -> good pizza”
good sauce + good flour + good oregano + good cheese + good oven
Anybody know of a good tasty sauce (or can of truly tasty tomatoes) I can buy at a store in 2021?
Anybody know of good oregano I can buy at a store in 2021?
I had a huge container of really good dried oregano I bought from Pantry Pride for the grand sum of $1.17 circa 1980 that unfortunately got used up about a decade ago.
Many mainly full oregano containers now reside with that container at the local landfill.
Italian grandmothers and pizza pie makers had it easy when I was a kid - tomatoes had flavor back then.
Oh heck, my DH and his hometowners in the middle of PA would say it’s THEIR pizza franchise.
I’m not picky about pizza. Very few I won’t eat.
But the best I have to try to replicate was a true pizza PIE, made by a local man here in MD. Basically, a gigantic blob of cheese with thin crust below and above, and piled up to make a very thick edging crust. Bascially, gigantic quiche/lasagna without all the junk. Baked in a lasagna pan. If you like cheese - this PIE was the pizza.
Some Italians say watcha da hands - I say watcha da supply trucks.
This is from a company that is closer to Wilkes-Barre than Scranton:
FLOUR
50 lb General Mills Full Strength Flour
50 lb Remarkable Hi-Gluten Flour
50 lb All Trumps Hi-Gluten Flour
25 lb All Trumps Hi-Gluten Flour
50 lb King Midas Special Flour
50 lb Kyrol Hi-Gluten Flour
25 lb All Purpose Flour - General Mills
50 lb Wheat Flour, Durham, Semolina, Corn Meal
https://www.genoafoods.com/index.php?option=com_content&view=article&id=9&Itemid=11
cheeses:
https://www.genoafoods.com/index.php?option=com_content&view=article&id=5&Itemid=7
tomato products:
https://www.genoafoods.com/index.php?option=com_content&view=article&id=4&Itemid=6
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.
Pennsylvania Ping!
Please ping me with articles of interest.
FReepmail me to be added to the list.
We love Arcaro and Genell, we stopped there the first time after attending a wake in the area, the food outside of the pizza was delicious and as the article says, the staff is fabulous! We have been back (pre-pandemic) and we will be heading back down that way soon! (Oh and we have had the Za, and it is a real treat!)
I have this to say... Old Forge/Moosic has great pizzas. Growing up, my relatives lived in the area and I loved it, but New Haven is just a bit better. Down the street from my great aunt, the pizza place was Old Forge little Italy... Italian spoken (and I spoke it).
I’d like to try it, but “sweet sauce” and “thick crust” (not deep dish, just a lot of dough) doesn’t sound great to me. The only time I had pizza in NE PA, many years ago with some relatives, it was a pretty unimpressive square cheese pizza
