Oy vey! My NYC born and raised sister-in-law calls the American Cheese pizza found in NEPA "Pennsyltucky hick pizza".
I know she hasn't experienced Arcaro & Genell's double crusted white with spinach. She would be severely humbled! Her sister (my wife) can't even fault that one!!!
As a sidebar... While working as a nurse at Duke University Medical Center, in Durham, she had a patient who extolled the virtues of Arcaro & Genell's white pizza. He said he was a truck driver who always got off the highway there to get the good stuff. The lightness of their dough, almost pastry like, is legendary!
I live in North Carolina now, and while tremendous barbecue abounds, good pizza is hard to find. We're lucky to have a pizza joint not too far away run by a family from Brooklyn. It's NY pizza through and through. But there's nothing like NEPA or Old Forge pizza here. NY pizza, wonderful as it is, just isn't quite the same thing.
Left to my own devices, I've discovered that a good American cheese, like Land O'Lakes or Boar's Head, shredded over thinned-out tomato paste seasoned with oregano and black pepper, will give that orange-cheese quality loved by patrons of Vince the Pizza Prince in South Scranton, and Andy's in Peckville.
But what about Old Forge pizza?
Many claim that Monterey Jack is used. Huh? I've had great results with a 50/50 mixture of American and Mozzarella. The real key is in the tomatoes! Where can you find Cento brand genuine San Marzano tomatoes? Cento has many tomato products, but only the San Marzanos are labeled as such. They're the only thing I've come across that can give that robust, in-your-face, redder-than-red tomato character you get in a real Old Forge pizza.
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