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Author Topic: Old Forge Pizzír  (Read 720 times)

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Offline drmatt357

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Old Forge Pizzír
« on: January 29, 2021, 09:42:30 PM »
OK, so I watch a lot of Barstool pizza reviews. He has quite a few on Old Forge style in PA. I donít see any recipes on this forum for that style. To me, it looks like Detroit style.

Anybody know about it?  Is it just like the pizza in The D?

Offline Pete-zza

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Re: Old Forge Pizzír
« Reply #1 on: January 30, 2021, 10:34:46 AM »
OK, so I watch a lot of Barstool pizza reviews. He has quite a few on Old Forge style in PA. I donít see any recipes on this forum for that style. To me, it looks like Detroit style.

Anybody know about it?  Is it just like the pizza in The D?
drmatt357,

The closest Northeast Pennsylvania pizza style that I am aware of is covered in this thread:

https://www.pizzamaking.com/forum/index.php?topic=13048.msg127630#msg127630

If you search that thread, using the terms Old Forge in the search box at the top of the page, you should get about ten hits.

Peter

Offline matermark

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Re: Old Forge Pizzír
« Reply #2 on: February 07, 2021, 12:51:39 AM »
OK, so I watch a lot of Barstool pizza reviews. He has quite a few on Old Forge style in PA. I donít see any recipes on this forum for that style. To me, it looks like Detroit style.

Anybody know about it?  Is it just like the pizza in The D?

My family's from there, well, right across the Lackawanna River from Old Forge, in Luzerne county (Old Forge is in Lackawanna county.) I haven't been back in over 5 years now. Many places in Old Forge buy pizza crusts and make their pizza on somebody else's dough, though some still make them from scratch.

Neither Old Forge nor Victory Pig pizzas are Detroit style, though Victory Pig uses oil and steel pans in a similar way as Detroit. I think the similarities besides being rectangular and light & airy end there. Old Forge have less hydration than VP & Detroit, not to mention some places include American cheese in their cheese blend. Detroit-style is known for laying down strips of cooked sauce LAST--neither of the PA pizzas do this.

I don't have any "recipe" but I'd shoot for a dough maybe in the 58-60% area, maybe more but less than Victory Pig. Some believe Old Forge cheese blends can be Brick, Cooper, or any other combination under the sun, including American. Revello's for example, sticks to the roof of my mouth! Here's a pic of a Salerno's pizza, typical of the area, they are on the border of Old Forge and Moosic PA...

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