I wanted to share a pizza I really enjoy.It came out in the 1960s and they have not changed their recipe since.They are located in some malls out in the Midwest. It's the closest thing to the NY style style
Pies I grew up on in the 70s and 80s.
I guess you can say they are similar to sbarros,in the fact they are located in malls,and offer so many different styles of pizzas. Make no mistake,though,I truly believe this Pizza is what NY is famous for that many of us grew up on,but can longer find,due to changes of ownerships,ingredients,and folks looking to make a fast buck instead.
I will say,I am not a fan of reheated slices.Plus,my pizza only comes out when I asked the manager to make it the other guys suck,they don't open it far enough,the TF is too thick and they don't apply enough sauce or etc. The bake time is between 6 to 8 minutes,depends how busy they are and if they forget it's in the oven.
There is another downfall,most employees don't care nor understand,they just assemble for a job. I had to tell the boss,no Parmesan cheese,because one maker,throws Parmesan cheese on the sauce,applies the mozzarella,then after it comes out of th oven,throw some more. It's too freaking salty! I love Parmesan cheese,pecorino,but you gotta know what or whom is doing what.
They use power flour here,grande cheese,the sauce,I don't know,they don't don't,it comes in cans from thr company,but sooooo good! Tomato heaven is all I can say.