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It could be in the Poconos, but it's rampant in the Scranton area. Bad, bad stuff,,,,lololol. Just watch for any place that says "tray" instead of pie, that's your clue.
Go to Old Forge, Pa and it's all over, it's in Scranton too, probably all of NEPA, oh it's to horrible.
the cheese blend you speak of is really just old forge style pizza. it's not all over scranton, except for the places that sell old forge pizza. most pizza places in scranton proper make regular circular pizzas with sauce and mozz.
on another note...why doesn't any place in NJ know how to make hot wings?
i'd just like to point out...when sara palin visited New York City...she ate pizza at Familigia. When Hilary Clinton visits Scranton, she eats pizza at Revello's.
it's not american cheese, and it's significantly closer to what pizza is in italy than "ny style" pizza. it's funny how new yorkers think they are so authentically italian.
The pizza i had the other night had American cheese on it, it was yellow, burnt, and stuck to the roof of your mouth, it was american cheese.
it's not american cheese, and it's significantly closer to what pizza is in italy than "ny style" pizza. it's funny how new yorkers think they are so authentically italian.
I found this on the net
My Uncle Jerry gave me this recipe. He got it from an "insider" who works at one of the Old Forge pizza parlors. Don't remember which one!
Ingredients:
SAUCE
2 28-oz cans crushed tomatoes
1 15-oz can tomato puree
1 tsp pepper
1 1/4 tsp dried oregano
2 1/4 tsp sugar
5 tbsp olive oil
1 large onion, chopped
Salt to taste
DOUGH
4 cups flour
2 tsp salt
1 cup warm milk
1 pkg dry yeast
1/2 cup cornmeal
1 tbsp peanut oil
CHEESE
2 cups brick
1 cup American
To make sauce: Saute onions in olive oil. Add remaining ingredients and simmer for 2 hours.
To make dough: Melt margarine in warm milk and then add yeast. Slowly add liquid to flour and work with hands until smooth. Cover with towel and let rise for 90 minutes. Punch down and knead gently for a few seconds.
Press dough into cookie sheet that is greased with peanut oil and dusted with cornmeal. Brush top of crust with olive oil and let rise for another 30 minutes. Bake for 10 minutes at 350 degrees, until dough is half-baked.
Remove from oven, and turn up temperature to 425. Top warm shell with up to 2 ladles of sauce and bake for another 10 minutes. Top with grated cheese (2 parts brick to 1 part American) and bake for another 5 minutes.
i know folks who own various pizza parlors in old forge. it's slightly different at each place, but every time someone claims to know what it is, it's variations of what you just said, and sometimes includes muenster cheese or other cheeses. your recipe is quite possibly a real one, not saying it isn't. but the point is...pizza places all do things differently, including over in italy. not every pizza in italy is coated in mozzarella, believe it or not. my favorite pizza happens to be drenched in ricotta. pizza also isn't unique to italy..and wasn't invented in italy either.
so...eat the pizza you like, and don't eat pizza you don't like.
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