A Tale of Two Pizzas. As different as night and day. Almost everyone adores New Haven Pizza, and almost nobody knows anything about Old Forge Pizza.
There may very well be a good reason for this. New Haven Pizza has a firm crust that is highly prized and not easy to make taste good. It comes out of a very hot oven all bubbly, and Old Forge Pizza looks like it came out af an Easy Bake Oven. Yesterday.
Old Forge Pizza has grainy cheese, an oniony tomato sauce, and a thick crust. New Haven pizza uses either fresh mozzarella or a special cheese blend and is thin crust.
People from Wilkes-Barre, Scranton, and Old Forge, PA seem to be the only ones who adore that style of pizza, as where the accolades of New Haven Pizza are widespread and well-documented.
Still, I had Old Forge pizza for the first time in my life at Gighiarelli's in Old Forge and I fell in love with it. Despite the fact that the crust is thick, it is airy and light. The bottom is very crispy. And the oniony tomato sauce is extra tasty, a different 'kick' entirely.
For the record, I tried Pepe's in New Haven. Tried white clam, fresh tomato, and vegetable special pizza. All smalls. I liked it. Especially the fresh tomato. It may not be the best example of New Haven Pizza, but I am happy to report there is enough deliciousness to go around for more than one style of pizza.
Vive le difference.
Of course, I know of Chicago deep dish Pizza.... and I think I must have eaten a style that I'll call California at Park Chow in SF with arugula and corn on it. Very delicious as well.
Any other styles of pizza out there?
by Arturo Rojas | A great Cubano depends on great pork, and this Cuban pork recipe is just as perfect on its own as...
by Jen Wheeler | There is absolutely nothing wrong with hummus, guacamole, or even a good store-bought dip (looking...
by Chowhound Editors | Make-ahead Labor Day recipes ensure that you get to enjoy the party along with everyone else—and that...
by Jody Eddy | Labor Day is the holiday that brings the long hot days of summer to a close. Say farewell to the season...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.