round or square

Calling it a “pie” sets my wife’s teeth on edge, but it is a savoury pie oh yes it is.
http://boingboing.net/2008/01/25/taxonomy-of-regional.html

 

Chicago Deep Dish

This is my favorite

 

Deep Dish pizza in Connecticut? - a thread on chowhound
looks like Vito’s is it

 

Scranton: Nearra’s, Uno’s (chain), and... a handful of others.

 

 

Greek style

Wikipedia:Greek_pizza

 

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

 

http://en.wikipedia.org/wiki/Old_Forge,_Lackawanna_County,_Pennsylvania#Pizza
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://exploringfoodmyway.blogspot.com/2010/03/old-forge-style-pizza-at-colarussos.html
http://www.ofpxstore.com/

 

 

http://oldforgepizzaco.com/ - three locations in Colorado. WTF?!?!?

 

 

 

Scranton-area pizzerias

Nearra’s

1439 Capouse Ave
Scranton, PA 18509-2375
570-207-4992

 

Nearra’s menu

 

small business award

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.

 

Others

http://www.alfredoscafe.com/ - good
http://www.pizzabyalfredo.com/ - ??? mentioned on the office;

 

 

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.

 

 

 

DIY

http://www.nytimes.com/2010/05/19/dining/19pizza.html

 

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

http://en.wikipedia.org/wiki/Chicago-style_pizza
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21809,00.html
(ugly photo!)
http://members.cox.net/jjschnebel/ddishpiz.html - ugly page, recipes
are interesting. uses twice as much dough fro half as many pies. hrm.
http://recipes.robbiehaf.com/C/231.htm
http://chicagolandpizza.com/chicago-style-deep-dish-traditional
http://chicagolandpizza.com/chicago-style-deep-dish-zelda

 

Ann Marie -- everything below is new

 

http://www.cookingforengineers.com/recipe/172/Pan-Pizza IT USES MILK,
not water. !!! and has a good tip on pepperoni.

 

http://obsessivegardener.blogspot.com/2007/03/pan-pizza.html - she was
aiming to replicate Pizza Hut’s pan pizza. hrm.

 

http://www.yourbeginnercampingtips.com/castironskillet.php - uses
skillet and pre-made biscuit dough for pan-pizza while camping.
interesting, in a way.

 

 

you know what else I miss? That square-cut thin-crust at Skipper’s
that had the tiny cocktail shrimp on it. mmmm... tiny cocktail shrimp
pizza... I suppose it tasted great becuase you took me there as a
kid... it tasted better when it was in the dark restaurant than when
it moved onto the brightly-lit Egan Ave location!

 

 

not deep-dish, but skillet-cooked:
http://www.sugoodsweets.com/blog/2007/03/skillet-pizza/

 

https://ideotrope.org/index.pl?node_id=65386  - more skillet-cooked
pizza, with lots of notes on pre-heating (stove-top is best?! and test
by burning cornmeal)

 

http://www.seriouseats.com/required_eating/2007/03/broiled-pizza.html
- not for deep-dish, but for scorching the bottom, NY-style. you cook
on the BOTTOM of the pan (ie, turn it upside down) and use the broiler
element. hrm.

 

http://www.pizzamaking.com/forum/index.php/topic,2047.0.html - not
sure if technique will work with electric oven. uh-oh....

 

 

 

 

Old Forges-style recipes

WARNING: I have not tried these and they are listed for educational purposes only
http://www.stephencooks.com/2005/10/old_forge_white.html
http://www.stephencooks.com/2005/05/pizza_basics.html

 

 

See Also

 

Tags

Food pizza dining restaurants cooking