I have been eager to join the big boys on the recent New York City Pizza Tours, about 2 hours east of my home in Northeastern Pennsylvania, but gambled and instead headed south to Lancaster County in pursuit of the New York Pie at Norma's at Roots Market. And I hit the jackpot! In the heart of Pennsylvania German farm country, at a cultural treasure known at Roots, Norma is cranking out NY pies that are fabulous. It had been a decade since I had been to Roots, and by noon today, the local crowds were swarming. With my family in tow, I brushed past arstisans at the local farmers market, include an Amish woman hand crafting leatherworks. Then I located Norma's shop, with her assistant Steve. I was greeted with a smile and a special down home friendliness that revealed that Norma and Steve have deep Lancaster County "Roots". Norma showed me her compact, efficient and unique set-up. Her gas powered oven was set to 525, with cordierite stones. She was working with a 24 hr cold ferment Lehmann dough ( 60% hydration I believe ). She gently spread the dough ball on marble, and I was struck with the paucity of bench flour used. Because my daughter loves pepperoni, we ordered a 16 inch pie with half pepperoni. I like to start with a plain pie to see what the pizzamaker can do without hiding the product under toppings - I was interested in the plain half. She tossed the pie in and I clocked it at 6 minutes. Steve slid it into a box and cautioned us not to let a hot pizza sit around in a box too long, it could cause the crust to get soggy. We grabbed five cans of soda ( orange for me ), and the pie and paid $15 bucks ( that's right ) and scurried for some seating. Some local farmers filled some cheap plastic chairs in a corner; the seating was just too close. Besides, we were in no mood to share our slices today. We darted out a side door and found a picnic bench. We devoured the pie in 5 minutes! A puffy crust, with moist tender crumb. The bottom was on the dark side, and I worried I would taste some char, but instead I was greated with all flavor and no burn! The sauce was silky smooth, bright, uncooked, with a hint of sweetness ( perhaps a bit of added sugar? ). A generous topping of nicely melted but not browned mozzarella crowned the pie. A sensational New York Pie! We returned to talk to Steve and Norma. They showed us their experimental doughs they were going to bake later in the afternoon, and even invited me to work behind the counter. Unfortunately, because we were heading to Crystal Cave in Kutztown, I could not stay. But my family and I cannot wait to get back. Great pizza from really fine people, with a unique cultural setting you have to experience. Pics to follow ( hopefully )
