I have been meaning to write this but my wife and I have been so busy I just never could find the time to collect my thoughts and put pen to paper. With the virus hitting and forced to take a timeout from our day-to-day activities the time is right.
I first heard about Norma and her Pizza Stand in the early Summer of 2017 when I came across an article in a local PA newspaper. The article spoke about her Caputo Cup win, gave a review of the pies she makes and a description of her Stand in Root’s Market. My wife and I started to make our own pizza in February of 2009 after we took a pizza making class in NYC together. Afterwards, we decided we would travel around the tri-State area and hit up as many of the well known pizza shops as we could … all the New Haven, CT spots, Badia’s in Philly, Star Tavern in NJ (a favorite from when I was growing up in NJ), various shops at the NJ shore, and shops in NYC. So it was a given that Norma’s Pizza Stand was marked as a destination for us.
We first went to visit Norma’s in August of 2017. I remember the day well … it was hot, humid, and the parking lot at Root’s market was filled, and we had to drive around looking for a space. Since this was our first visit, we weren’t quite sure where we were going and wandered around lost for a bit before finding Norma’s. This was around noon-time and the lunchtime crowd was hitting with people everywhere waiting for a slice or two or a pie. We were able to order, introduced ourselves to Norma and had a conversation with her in spite of how busy she was. Pizza, as expected was excellent and exceeded our expectations.
Our next trip out was early December of that year and again, we had a wonderful visit and ate ourselves some excellent pizza.
Early January/February of 2018 Norma put a note on her FB page that her assistant had taken ill and was asking if someone would be willing to give her a hand until a new assistant could be hired. I had just been laid from my high tech job in the telecom industry and thought working at Norma’s one day/week might be fun so I PM’d Norma with my contact info and waited. A few hours later Norma called me and we spoke about what I would be doing, time to start, what to wear, etc. All told, I worked 4/5 times for Norma after which she was able to hire a full-time helper. So here is my impression …
- Norma’s Pizza Stand is small and one quickly learns how to maneuver around to avoid collisions.
- Norma’s is always busy and as a helper your time is divided between taking money, serving customers, washing trays/utensils, cutting pizzas as they come out of the oven, and cutting toppings.
- Customers show up first thing in the morning (mostly other shop owners/workers) who stop in for a few slices for breakfast, at lunch and dinner time there are lines of people waiting for their slices or to pick up a whole pie they pre-ordered.
- Norma’s is a destination for pizza lovers up and down the East coast … I met many who, like me and my wife, said they read about Norma’s Stand or saw a review on TV; then there are well know Pizzaiolos (e.g., Paulie Gee) who visit regularly. All-in-all, Norma has a wonderful customer base and a wonderful set of friends.
As I said above, it is busy at Norma’s. So busy there is really no time to take a break during the day until after the dinner rush. However, the time goes by quickly and I wouldn’t change a thing. As nice and as helpful Norma is on this forum, she is as nice in person and just a delight to work for and really an excellent boss. There is lots of conversation on pizza making throughout the day, and I found ideas and information flowed both ways. Norma would always be trying new recipes, would then urge me to have a slice or two and ask my opinion. Then there were the cookies she would purchase from the baker a few stands down from where we were.
Currently Norma’s is closed due to the virus, and we all hope it passes soon so she can reopen. If Norma had a need for a helper would I volunteer again? My answer is yes, in a heartbeat!
