round or square
Calling it a “pie” sets my wife’s teeth on edge, but it is a savoury pie oh yes it is.
Chicago Deep Dish
This is my favorite
Scranton: Nearra’s, Uno’s (chain), and... a handful of others.
I haven’t had a pizza with “greek” toppings, but I’ve had the pan-fried pizzas in both Scranton and Maine; my wife is familiar with Greek pizzerias, and Wikipedia suggests it’s a New England thing.
Old Forge stylee
uh, maybe if I work up the nerve I’ll say something
a not-quite-impressed review with a LOT of fervent comments. from fervent Old Forgeans. Originally written in Aug, 2005, still garnering defense and offense.
http://oldforgepizzaco.com/ - three locations in Colorado. WTF?!?!?
1439 Capouse Ave
Scranton, PA 18509-2375
Nearra’s Pizzeria was opened by cousins Neil Fiorillo and Antonio Piraino in 2004. Nearra’s is a family run pizzeria. The name itself is an acronym for each of Neil and Antonio’s children: Nico, Elisa, Alison, Ryan, Rebecca, Avery and Ava.
Nearra’s specializes in traditional Italian cooking with dishes like baked manicotti, and chicken parmesan. The house specialty is hand-tossed pizza with fresh dough being made daily in the kitchen. Nearra’s offers dine-in and take-out, as well as delivery throughout the city of Scranton and surrounding cities.
We like this one. I’m fond of the “Nearra’s special” - a toppings-heavy pizza. They have 3 “chicago-style deep dish” offerings -- 10 lbs of cheese (it seems), buffalo chicken, and philly cheese-steak. Smacking the two non-Illinii city names in there doesn’t really support the “chicago-style” label, but there you go. Cheese is VERY cheesy, and cannot be eaten hot as, once you remove the first slice, a molten wave will consume your family. The buffalo chicken is good, and we’ve never tried the cheesesteak. Somethings man (and my wife) were not meant to know.
Old Forge style
I like a good double-crust white (Alfredo’s is good, but my wife is a fan of none of it. So I’ll just leave this blank.
My dad makes a lot of pizza (he prefers a dry, sauce-less style). I’ve made it, too, but have a hard time with the crusts. Making/rising is not the issue -- it’s stretching the dough. I always get holes.... aaargh. So I haven’t been making it lately....
email dump (notes that need organizing
Old Forges-style recipes
WARNING: I have not tried these and they are listed for educational purposes only