I belive you and I spoke previously about this pizza. Regretfully I haven't learned anything more about it since.
nepa-pizza-snob, unfortunately, we haven't
spoken about this topic, so if you have more to say about this type of pizza, please enlighten me!!
I don't know how much has changed in NEPA since I was eating "Tommy's" pizza in the 50s and early 60s, but I distinctly remember that the pizza was nothing fancy. Just crust, a tomato sauce and white cheese. BUT, fancy or not, it is a memory of happy times that I would like to replicate, especially for my almost-80 yo mom who was born and raised there.
I have a pizza sauce recipe I use quite often, found it online somewhere. It's called "Pennsylvania Pizza Sauce", could be close to what you are looking for taste wise.
It doesn't use any fancy smancy tomatoes, and the spices are all dried, (although it could be altered with some fresh herbs) I will post the recipe here, so you can give it the once over twice...
By the way I am originally from central Pa., and have been trying to duplicate the pizza I grew up with for years. In fact I still drive home every now and then to bring back a half baked pie from my favorite local shop, then my friends and I here in Virginia feast!
rebeltruce, I am certainly interested in the sauce recipe! And I'm glad to hear that I'm not the only one who is trying to duplicate a PA pie! I lived in VA for two years in the mid-70s... and got hooked on a "steak and hot-pepper sub"... that may be my next quest for duplication!!
Thanks for your comments, Pete-zza! I was kind of figuring that there would probably be a difference... I think I will probably stick to the Oregon Spring variety that I have such good luck with. It was developed by the plant geneticist for whom I worked while attending Oregon State, but that's one bit of info we never tested for ... variation of flavor profile based on soil type. He was just interested in disease resistance and early fruit maturation.
pizzoid, I got a chuckle out of your volcanic soil comment because we Puget Sounders are
worried about Mt Rainier blowing... with the prevailing SouthWesterlies, the ash from THAT volcano would get dumped up here where I live and then I would have
volcanic soil! (And, BTW, Rainier HAS been having earthquakes!) Probably all the volcanic ash from Mt. St. Helens has been turned into tourist souvenir jewelry and glass door stops!
Seriously, though, most folks who don't live here don't believe it, but we DO have a drought period every summer... and no, that doesn't mean a weekend with no rain! Most years, we go July, August, September and possibly into October with barely a trace of rain during that whole 3-month+ time-frame. The temp varies from high 70s to mid-90s! But, I think, tomato-wise, July is too late for the drought to start.
Which brings me back to the canned quandry....