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Author Topic: Palermo's of 63rd  (Read 923 times)

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Offline Garvey

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Palermo's of 63rd
« on: August 01, 2019, 02:31:35 PM »
I recently had this for the first time.  It's been on my bucket list for a while of the old school pizza joints.  I don't think I'd ever try to replicate it, TBH.  It didn't blow my doors off or anything, but it was definitely the sauciest pie I've ever had.  The sauce was very sweet and tasted like it was cooked.  Very unusual.  I know it has a lot of fans.

The crust was thicker than other thin crusts, and it was fairly lean (i.e., not at all like the oily crusts of Aurelio's or HRI, when comparing to other non-cracker-thin Southside pies).  Toppings were very good.  Sausage was good but not the best I've ever had.

Being as saucy as it was, the leftovers reheated really well in the ol' electric frypan the next day.

The owner came out and talked to every table.  He was so happy to that we liked his pizza, truly.  We all got free homemade spumoni for dessert.

Glad I went.  Probably wouldn't go back, just because I have so many others to try. :D

« Last Edit: August 01, 2019, 02:35:32 PM by Garvey »

Offline Chicago Bob

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Re: Palermo's of 63rd
« Reply #1 on: September 15, 2019, 10:45:14 PM »
Looks like a decent "cheesy" pie for a drinking crowd. 🤗
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Offline Garvey

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Re: Palermo's of 63rd
« Reply #2 on: October 02, 2019, 12:23:18 PM »
Looks like a decent "cheesy" pie for a drinking crowd.

Yeah, it's really got some heft to it.  It's not like the thinner tavern styles like V&N's where you can snack on the one-square-inch nibblers they are cut into.  Most places, you can split a large pizza between two hungry adults.  If you tried that here, you'd definitely have leftovers.

Offline chefdad

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Re: Palermo's of 63rd
« Reply #3 on: November 20, 2019, 11:16:55 AM »
I grew up close to palermos on 63rd had it recently  and detected a change in taste and i remember it being thinner i also believe there sauce is tomato paste based what do you think?

Offline Chicago Bob

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Re: Palermo's of 63rd
« Reply #4 on: November 20, 2019, 12:22:57 PM »
Looks like paste to me...I don't know. From the pic could also just as well be done extra heavy puree product?
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Offline Garvey

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Re: Palermo's of 63rd
« Reply #5 on: November 20, 2019, 02:46:41 PM »
Maybe heavy purée, cooked.  Seemed too bright for paste.
« Last Edit: November 20, 2019, 05:03:46 PM by Garvey »

Offline chefdad

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Re: Palermo's of 63rd
« Reply #6 on: November 20, 2019, 04:27:55 PM »
Or paste mixed with puree or crushed tomato definality detect paste aftertaste in the sauce.

Offline mbetter

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Re: Palermo's of 63rd
« Reply #7 on: November 27, 2019, 01:55:02 PM »
Is there a trick to getting a melt that looks like that? Compared to NY style pizza, lower temperature and longer bake? The thing about southside pizza I remember most is the white and brown cheese.

Offline Chicago Bob

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Re: Palermo's of 63rd
« Reply #8 on: November 27, 2019, 03:07:02 PM »
Is there a trick to getting a melt that looks like that? Compared to NY style pizza, lower temperature and longer bake? The thing about southside pizza I remember most is the white and brown cheese.
LMPS mozz does that every time. Mid West thin crust pizza bake at same NY pie temps, usually.
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Offline theGreenSurfer

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Re: Palermo's of 63rd
« Reply #9 on: January 28, 2020, 09:33:59 PM »
Is there a trick to getting a melt that looks like that? Compared to NY style pizza, lower temperature and longer bake? The thing about southside pizza I remember most is the white and brown cheese.

Higher temp shorter bake. If you can’t get those brown spots with your home oven then give the broiler a min or two on it.
The longer you bake it the more the cheese starts breaking down into an orange colored oily pitted mess. The thinner the crust the worse it gets.
A thicker shred on the cheese helps too
« Last Edit: January 28, 2020, 09:39:16 PM by theGreenSurfer »

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Offline Chicago Bob

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Re: Palermo's of 63rd
« Reply #10 on: January 28, 2020, 10:10:46 PM »
Ha... Nice!  :chef:

   Got mine at an estate sale... One dollar. 🤗

It's the EZ peazzy model don't Cha know.  🤪
"Care Free Highway...let me slip away on you"

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