I tried Dom Demarco's Pizzeria in Las Vegas last night. Apparently, his son, Dom D Jr. is the one in charge of this place. The pizzeria was designed to target the local clientele more than visitors since it is located about 10 miles from the strip. You definitely need to know about their history, etc. if you are a visitor to even venture into this area.
The interior was very nice. Definitely not your typical NY pizzeria ambiance but since they are in Vegas, I understand why they decided to have a more upscale look.
We ordered the large 18" pie - half Big Apple (pepperoni, sausage, ham, meatball) and half Cheese. I was surprised at how underwhelming the flavor of the Big Apple was. It was loaded with meat but it lacked seasoning somehow. The cheese pie, however, was very good. It was definitely well balanced with a nice flavor from the sauce and cheese. I just realized after eating the cheese pie that the quality of the meat they used on the Big Apple were definitely the culprit.
The crust (rims) and the bottom had a nice color but it was maybe a bit too light for my taste. I prefer well done pies especially when it comes to NY-style. Also, the one main thing that I really noticed was how the outer shell of the crust was much thicker than what I would get from my WFO NY pies. The rims were bordering on getting that dry and chewy texture especially on the outside. In my WFO pies, I get a paper thin outer shell that shatters when you bite into it. I am not sure how hot they run their ovens or how long they bake the pies but I am assuming it would be fairly hot (600-650F) and reasonably short (maybe between 5-7 mins) being a NY pie but I'm not really sure? When I make WFO NY pies, I typically keep the temp at around 650F and keep the bake times between 4.5-5 mins. For those with much experience, is this a typical difference between NY pies made in a gas oven vs. WFO? This might be an unfair comparison but I guess I want to find out if it's possible to achieve the same results from a WFO in a commercial gas oven. It seems like night and day in terms of crust texture. I would love to try a really hot commercial oven just for comparison. I know