When in Korea, this is my go-to.
Or just order egg salad.
Posted on 02/24/2022 5:58:15 AM PST by mylife
If you were raised in northern New England, or spent any appreciable amount of time there, you already know what I am about to tell you: Beach pizza is a thing of local lore. There is some debate among people in my hometown — Newburyport, Massachusetts, a coastal city tucked between Boston and the New Hampshire border — about whether or not I, a person born in New York and raised in New England, should be allowed to identify as a Bay Stater. But when the conversation turns to pizza, my provenance becomes clear. I’m from New England. If I were not, I would not have a horse in this pizza race.
In the lengthy annals of pizzadom, New England beach pizza is little more than a blip on the carbohydrate radar; a connoisseur might deem beach pizza objectively bad. Cooked in sheet trays, it has a barely perceptible crust, an even less prominent dusting of cheese, and an overly sweet sauce that owes its flavor profile to Prego. Hold a square in your hand and you’ll be reminded, somewhat nostalgically, of an Ellio’s slice. There is wafer-thin crust and crunch, and your inevitable impatience to take a chomp out of it will be repaid with a burnt roof of the mouth, because waiting for perfectly imperfect things is difficult. For an extra 50 cents, the pizzaiolos at Cristy’s and Tripoli Pizza Bakery, the two rival vendors who produce this species of pizza, will melt an extra disk of provolone onto your slice. This is not great pizza. And yet, somehow, it is.
(Excerpt) Read more at eater.com ...
I liked the egg, but no sauce or cheese threw me
When in Korea, this is my go-to.
Or just order egg salad.
I wouldn’t feed that to a possum.
I would. I hate possums....................
You beat me to it. Many a cold snowy night in the 70s we packed into a buddy's car to trek down Rt 1 (?) to get some Tripoli's pizza.
I guess I’ve been in the south too long.
I even feed the squirrels now.
We have met the enemy and they are us. Pogo.
yom!!
Maybe call it “northern Massachusetts beach pizza”?
“Sicilian-style”
But even Sicilian pizza crust has evolved over time. The earliest incarnations were baked extremely thick for a mouthwatering bite. Ingredients varied but mainly olive oil sauce with fresh roma tomatoes, fresh sausage chuncks, mozzarella in slices, and light oregano. Sometimes a little oil on the top. But you’re right, today they are making Sicilian but just calling it “thick crust” in square baking pans and loading up on toppings to raise the price and make it like a casserole rather than a pie. It all depends on what you grew up with. But the current thick crust is not the type to grab a slice, fold it, and devour it. Need a plate, a table and fork and knife so you won’t be wearing a lot of it.
wy69
Eat the bad pizza? Heck of an article.
The pizza in Mola is unforgettable. Best pizza I’ve ever had in my life.
Mola??
It’s a town in Italy.
I saw very little, la maddela, palao, rome 48 hrs
I only got to see the rome airport. Every time we went there, the pilots went on strike.
they stuck a submachinegun in my ear..
still it was interesting
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