Hello! I hunted until I found this thread again. I wrote here a couple of years ago --- but am in the position now where I'm beginning my business plan for a place for teenagers. (Does every other community have the same problem where there's absolutely NOTHING for teenagers to do?) Well, having three of them I decided that I was sick to death of the locals giving them grief because they like to skateboard. You have punks everywhere --- but skateboarding kids, on the whole, are good kids.
I'm opening a restaurant/teen club/skateboard park in the suburbs of Richmond, which will feature my very favorite South Shore BAR PIZZA. No liquor license. Definitely a Play Station Cafe, Wi-Fi, Arcade and Pool Tables.... big ol' skateboard park, dance floor and sound system.
The food---- bar pizza, a few salads, (Which HAS to include a Greek Salad. A REAL Greek Salad... not the stuff they serve here and call Greek Salad....), burgers and fries. (And in case you're wondering... the beverages will be Red Bull, Monster, Bottled Water, Gatorade, a complete Coffee bar, smoothies and exotic non-alcoholic drinks).
I did it again. Sorry, but I'm pretty excited.
Back to the pizza.
I've been experimenting and agree that a simple, smooth sauce seasoned with Oregano best replicates what I remember.
I also use 100% cheddar cheese (The folks at Cape Cod Cafe were very accommodating and told me that they only use 100% white cheddar). (As a side note, it's pretty hard to find white cheddar in Virginia. Everything's orange. Even American Cheese... yuck). I've resorted to using Cracker Barrel until I can start purchasing in bulk.
I've used a simple bread dough recipe and it's ok -- but not quite like I remember. Letting the dough rise in the pan works best and I've been successful with the time/temp.... although here in my home oven it's 475 for 13 minutes. (500 degrees creates a lava flow of cheese like I've never seen!) Once I get the pizza ovens I'm sure they'll be more experimenting.....
I wanted to double check these measures for a 10" pizza.....
Everything pulled right out to the edge. Yummy.
Scott -- you mentioned the American pizza dough? I'll take a look.
Thanks for keeping this thread alive. If I can nail down the dough I think we've got a winner.
Have a great day!