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To check out: Party-Pan Pizza - David Lebovitz
- Thread starter meryl
- Start date
mariadnoca
Moderator
Yum, this reminds me if my Italian friend's mother. She makes it in sheet pans, it's TDF
Everything home-made including the sauce from home grown tomatoes/veggies/herbs. It's swoon worthy just out of the oven.
Everything home-made including the sauce from home grown tomatoes/veggies/herbs. It's swoon worthy just out of the oven.
This is the kind of pizza I grew up on...we called it "14th Street Pizza" because...well, that's
where it was located. Not as beautiful or as artful as David's, the key was the pre-baked thick, rectangular full-sheet dough, topped with tart ground tomatoes and tons of cheese. The pizza was then baked, cut into squares and ready. In a universe of square pizza boxes, this was feng sui at its finest. Extra toppings were added as you placed your order: canned mushrooms, banana peppers, pepperoni, sausage, ham...but no sun-dried tomatoes, caramelized onions or pineapple. This is Pittsburgh steel workers we're talkin' about here.
I stopped there two Christmases (plural?) ago on the way home from the airport. It was freezing outside (literally...it was about 20 degrees) but inside the pizza shop, it was a warm, steamy haven of folks crushing around the counter. Orders are YELLED OUT, but somehow the order that customers entered was maintained by politeness and no one jumped the "line". Especially since there was "no" line. Only the lead pizza guy understands and manage the hundreds of slices being ordered...all in his head. Which orders could go now (original), which were put back into the oven with toppings, a "tray" order meant that one customer was taking all 24 slices and that impact rippled across other orders. There were six guys working behind the counter and easily 20 customers huddled inside, many with kids. Each kid was handed a bulging bag of fresh shredded mozzarella to nosh on while the adults waited and chatted. I thought that was endearingly sweet, but simultaneously wondered how many will end up on cholesterol medication 20 years from now.
About 15 years ago, the pizza shop moved next to the police station on 10th street, so newbies call it "Police Station Pizza". But those of us who have loved it for 50 years still call it "14th Street" pizza.
where it was located. Not as beautiful or as artful as David's, the key was the pre-baked thick, rectangular full-sheet dough, topped with tart ground tomatoes and tons of cheese. The pizza was then baked, cut into squares and ready. In a universe of square pizza boxes, this was feng sui at its finest. Extra toppings were added as you placed your order: canned mushrooms, banana peppers, pepperoni, sausage, ham...but no sun-dried tomatoes, caramelized onions or pineapple. This is Pittsburgh steel workers we're talkin' about here.
I stopped there two Christmases (plural?) ago on the way home from the airport. It was freezing outside (literally...it was about 20 degrees) but inside the pizza shop, it was a warm, steamy haven of folks crushing around the counter. Orders are YELLED OUT, but somehow the order that customers entered was maintained by politeness and no one jumped the "line". Especially since there was "no" line. Only the lead pizza guy understands and manage the hundreds of slices being ordered...all in his head. Which orders could go now (original), which were put back into the oven with toppings, a "tray" order meant that one customer was taking all 24 slices and that impact rippled across other orders. There were six guys working behind the counter and easily 20 customers huddled inside, many with kids. Each kid was handed a bulging bag of fresh shredded mozzarella to nosh on while the adults waited and chatted. I thought that was endearingly sweet, but simultaneously wondered how many will end up on cholesterol medication 20 years from now.
About 15 years ago, the pizza shop moved next to the police station on 10th street, so newbies call it "Police Station Pizza". But those of us who have loved it for 50 years still call it "14th Street" pizza.
richard-in-cincy
Well-known member
Me too, except I was making it...
I grew up in the sticks and we didn't have pizza stores (no junk food chains at all). After I learned bread baking, lining the 13x9 baking sheets with dough and slathering in the toppings was the next step. I had never had a round pizza until I went off to college!
I grew up in the sticks and we didn't have pizza stores (no junk food chains at all). After I learned bread baking, lining the 13x9 baking sheets with dough and slathering in the toppings was the next step. I had never had a round pizza until I went off to college!