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Author Topic: DSP vs CASERTA  (Read 800 times)

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Offline pmcnamara

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  • Location: Mexico
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DSP vs CASERTA
« on: February 20, 2024, 10:38:31 AM »
Growing up in Michigan, working for the Fords at LivoniaTransmission Plant; I've had my fair share of Buddy's, Jet's and Shield's.  I was on vacation out East and happen into Caserta Pizzeria in Providence and was blown away.  The square pan, deep dish dough was nearly identical to what I knew from home, but the layering was the more traditional sauce/topping/cheese and the cheese seemed to be an all Mozzarella and very stringy.  The sauce seemed a bit more Zesty, maybe more oregano or less sugar, not sure but it certainly left an impression.

Offline old_alex

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  • Location: Aquidneck Island, Rhode Island US
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Re: DSP vs CASERTA
« Reply #1 on: February 27, 2024, 10:17:36 AM »
I grew up in walking distance and have gone there since I was a kid, I have been trying to reproduce this pizza at home with limited success. It is one of the best places there is (since 1953 I think).  The dough is light, the ferment it overnight also they par-bake the crust wit some sauce (little), the cheese goes on then more sauce and toppings for the second bake. You can see this on you tube there are multiple videos. Pizza is very regional if not neighborhood, This is the one thing David Portnoy and the one bite don't really get. RI also has bakery pizza strips (Dave didn't get it) just Sicilian with sauce and parm, I remember walking to high school and buying strips for lunch, they are also a must here in RI for parties, room temp on a tray.   

Offline pmcnamara

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  • Location: Mexico
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Re: DSP vs CASERTA
« Reply #2 on: February 27, 2024, 05:05:43 PM »
Yes !

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