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  • #421 by zoe on 19 May 2019
  • It was delish! I have gone back to using  either Stanislaus 7/11 or food milling whole canned tomatoes made by Stanislaus.. https://www.stanislaus.com/products/real-italian-products/from-scratch-products#Alta

    THANK YOU Nepa Bill. We are trying again tonight. Would you be so kind as to provide the recipe for your sauce? Do you use anything besides salt and pepper?



  • #422 by Gilda on 30 May 2019
  • Steel_baker I cannot find your ingrediants recipe for VP pizza here. Can you post them for us.  Great Utube video by the way.

    Tom
  • #423 by NepaBill on 11 Jun 2019
  • Great local article about Fried Sicilian style pizza, and how popular it has become in my area (Luzerne County in Pennsylvania)..  http://www.nepapizzareview.com/2019/06/best-pan-fried-sicilian-pizzas-NEPA-Luzerne.html?m=0&fbclid=IwAR1t2ZlIxFJB1WOLhtNF52maK9p0SybVnJjR652tYuGnmb7fvqrJ-ZK9kak 
  • #424 by steel_baker on 20 Aug 2019
  • I have had numerous requests for sources for the blue steel pizza pans I use. They have become very hard to get as PA products doesn't seem to be making them anymore. I had an ad from this company pop up today. Detroit style pans would definitely work well for Victory Pig style pizza. Anyone looking for pans, check these guys out:

    https://lloydpans.com/pizza-tools/regional-style-pizza-pans/detroit-style-pizza-pans?gclid=EAIaIQobChMItuDtz9CR5AIVwQw_Ch3Qdw8HEAEYASAAEgKAM_D_BwE
  • #425 by patonj on 05 Jan 2020
  • When I first saw your original post on the Victory Pig Pizza, I looked for the right pan. I got the 17" Loyd pan and have since bought their Detroit pizza pan and their grandma sicilian size pan too. They all work perfectly. I made the victory pig pizza again last night and it was awesome as always. I just wanted to thank you for submitting this recipe. It is my wife's favorite pizza and mine too.
  • #426 by tussin on 12 Jan 2020
  • Last night's bake -- delicious as always.  Surprised this style hasn't caught on nationally, it's a can't miss business IMO.

  • #427 by NepaBill on 12 Jan 2020
  • It's cousin "Detroit Style" is just catching on all around the country..  Detroit crust is basically the same thing as VP style..  They just top it a bit differently..  I do prefer the VP style the best, even though VP is not my favorite place making this style..  I live in the Wilkes-Barre / Scranton area..  The fried Sicilian is really taking off, especially in Luzerne County..  You should check out NEPAPIZZAREVIEW.COM..  Jim who runs that site, and loves this style of pizza did numerous articles on it.. 
    https://www.nepapizzareview.com/2019/06/best-pan-fried-sicilian-pizzas-NEPA-Luzerne.html
  • #428 by tussin on 13 Jan 2020
  • SB -- Have you tried freezing VP pizza at all?  Any ideas how to modify the recipe to accomplish that?
  • #429 by communist on 13 Jan 2020
  • Love VP Pizza.  Visit there once a year.  Made it at home for Christmas dinner using Steelbakers recipe.  A big hit.  VP does sell frozen pizza.  It falls short of fresh pizza.  Disappointing.  A few other locally famous pizza shops have tried the frozen route.  ( Sabatini's in Exeter was really good 30 years ago.  They marketed frozen pizza for a while 20 years ago, then it failed )
  • #430 by matermark on 13 Jan 2020
  • Love VP Pizza.  Visit there once a year.  Made it at home for Christmas dinner using Steelbakers recipe.  A big hit.  VP does sell frozen pizza.  It falls short of fresh pizza.  Disappointing.  A few other locally famous pizza shops have tried the frozen route.  ( Sabatini's in Exeter was really good 30 years ago.  They marketed frozen pizza for a while 20 years ago, then it failed )
    I haven't been out that way since 2013, both my parents' families are from Duryea, and Duryea had Gabello's on the edge of town on Main Street, then came Augustini's/Augustino's Bakery, then Old Forge with Revello's, Ghigiarelli's, and  Arcaro & Genell's--the last 3 literally across the street from each other. Victory Pig wasn't exactly a 15 minute ride, especially with Main St's speed limit in many of those boroughs only 15 MPH.

    My hippie cousin still lives in my dad's homestead and I rented or maintained my mom's homestead until the neighbor called and said water's coming out my front door; my cousin was supposed to spend some time there every week when I was back here in Buffalo. He's the one back in the '80's who said let's go to this BBQ & pizza place that brings the food right out to your car! I said, "A & W sells pizza now?" as we used to stop at one off Rt.17 or I-81 in NY when my father used to take us to NEPA thru the back roads.

    The last pizza I had out there was from Sizzle-Pi in Kingston in '13, and it was hard to tell if it was VP style or Old Forge style, maybe in-between, but it did't use any American cheese like I think Revello's uses. I brought back 3 trays!

    Back in the '80's or '90's I think it was, there was an Italian restaurant that was near West Pittston/Exeter border, before you got to Pizza Lov'n. I can't think of the name but there was a bank on the corner and the restaurant was next to the bank and you'd turn down the side street and pull in behind the bank & go to the restaurant's back door for takeouts. I thought their pizza was similar too, and one weeknight it was cheaper...
  • #431 by tussin on 20 Jan 2020
  • Broccoli from this weekend.  No sauce, but I think the places back home use some sort of white sauce.
  • #432 by Chicago Bob on 20 Jan 2020
  • That dough/crust looks good as hell.  :chef:
  • #433 by Jrod738776 on 11 Feb 2020
  • Last night's bake -- delicious as always.  Surprised this style hasn't caught on nationally, it's a can't miss business IMO.

    Is this made with one of the recipe's in this thread? I've been reading through it all and just wondering what people had settled on recipe wise.
  • #434 by Joe_C on 13 Apr 2020
  • I made two trays for Good Friday.  The whole family goes crazy for this pizza!
  • #435 by steel_baker on 13 Apr 2020
  • Very nice!
  • #436 by matermark on 13 Apr 2020
  • I made two trays for Good Friday.  The whole family goes crazy for this pizza!

    I know this is supposed to be Victory Pig style but except for me adding pepperoni or sausage, that's the typical pizza I was making for the last 10-15 years, in style, at least until a mouse or rat living behind my oven chewed a wire disabling the oven and its convection features since around Easter 2017 or so...

    By the way, my family is from Duryea, smack-dab between the self-proclaimed "Tomato Capital of the World" (Pittston), and the self-proclaimed "Pizza Capital of the World" (Old Forge.)

    I also make a killer Old Forge White, or used to---now, everything's in a 12.5 x 9.5" pan or 13" diameter round perforated tray in a toaster oven that has a convection feature.

    I haven't been to Victory Pig in many years (I live in Buffalo but still have relatives on the Lackawanna/Luzerne County border.) Sizzle-Pi in Kingston is good too...
  • #437 by Joe_C on 13 Apr 2020
  • I know this is supposed to be Victory Pig style but except for me adding pepperoni or sausage, that's the typical pizza I was making for the last 10-15 years, in style, at least until a mouse or rat living behind my oven chewed a wire disabling the oven and its convection features since around Easter 2017 or so...

    By the way, my family is from Duryea, smack-dab between the self-proclaimed "Tomato Capital of the World" (Pittston), and the self-proclaimed "Pizza Capital of the World" (Old Forge.)

    I also make a killer Old Forge White, or used to---now, everything's in a 12.5 x 9.5" pan or 13" diameter round perforated tray in a toaster oven that has a convection feature.

    I haven't been to Victory Pig in many years (I live in Buffalo but still have relatives on the Lackawanna/Luzerne County border.) Sizzle-Pi in Kingston is good too...

    Interesting, I hadn't thought about using convection to bake.  I use electric oven at 460 degrees;  10 minutes on bottom rack, last five on middle rack.   I turn the pan after the first five minutes on the bottom rack, and turn again halfway through the last five minutes on the middle rack.  I've found this results in an evenly browned bottom crust.  But now I'm curious whether baking on convection setting would be better(?).  I'll try it and let you know!
  • #438 by matermark on 13 Apr 2020
  • The purposes of Convection Baking, besides hot air circulating around the food more evenly, is it reduces the time needed as well as the temperature; my Frigidaire convection gas oven/range reduces the temperature by 25 degrees (F) in the baking mode. In Convection Roast mode, it does not reduce the temp, which lets you run Convection at 550F.

    My default setting on the toaster oven is set to 450F with Convection. The only time it's not in Convection mode, is when it's in Rotisserie mode! Yes, it has about 7 different features, those 2 are the most often used, I've even made a 6lb bone-in turkey breast for Thanksgiving.
  • #439 by steel_baker on 13 Apr 2020
  • I know this is supposed to be Victory Pig style but except for me adding pepperoni or sausage, that's the typical pizza I was making for the last 10-15 years, in style, at least until a mouse or rat living behind my oven chewed a wire disabling the oven and its convection features since around Easter 2017 or so...

    By the way, my family is from Duryea, smack-dab between the self-proclaimed "Tomato Capital of the World" (Pittston), and the self-proclaimed "Pizza Capital of the World" (Old Forge.)

    I also make a killer Old Forge White, or used to---now, everything's in a 12.5 x 9.5" pan or 13" diameter round perforated tray in a toaster oven that has a convection feature.

    I haven't been to Victory Pig in many years (I live in Buffalo but still have relatives on the Lackawanna/Luzerne County border.) Sizzle-Pi in Kingston is good too...

    Victory Pig does offer pepperoni cuts and mushroom cuts. Living in SW Colorado, we have a bounty of Hatch Green Chiles starting in August every year. We make a fennel sausage form boneless skinless chicken thighs and fresh ground roasted fennel seeds, then top the tray with the chix sausage, roasted green chiles, and garlic oil, & cheese, no tomatoes at all. It's absolutely amazing!
  • #440 by Quebert on 14 Apr 2020
  • question for anyone who's been there and might know. I see you can order online and have it shipped. There's an option for no onions, are they talking about the sauce? I saw people here commenting on the sauce having onions in it.
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