Pizza Class Old Forge Style Homemade Pizza Recipe
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- Опубликовано: 15 сен 2024
- Old Forge Pennsylvania is famous for it's unique pizza style. The crust is light and airy and the bottom lightly fried in peanut oil. The result is a tasty pizza with real crunch that goes down easy. In this Pizza Class video you'll learn how to make this tray pizza for your friends and family.
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I grew up in Scranton and worked near Old Forge. My favorite of the Old Forge pizzas is Revello’s, but there are several great pizzerias there.
I have been living in Los Angeles for 35-years. Whenever I visit Scranton, I drive directly from the airport to Revello’s for a tray of their amazing Pizza.
Thank you for your video - I will try making it to see how close it comes to Revello’s. I’m so hungry for pizza now!
Theirs a big difference between old forge pizza and Victory Pig style. Victory is fried dough pizza with plenty of peanut oil. Old Forge pizza doesn't have near that amount of oil, you added much more than an old forge pizza would add, You made more of a Victory Pig without the onions, with that amount of oil. Also most old forge pizzas have some form of American cheese or brick cheese by itself or with added cheddar and very little motzeralla.
Good call, Ken. My recipe is definitely closer to victory pig. I started by trying to imitate their recipe for a friend of mine who grew up there and missed VP pizza. I added the chopped onions to the sauce for her. She cried when she tasted it! I’ve been making lighter more airy dough with a par bake and brick cheese which is probably much closer to other regional pizza shop recipes. Thanks for the comment!
I did it! It worked! Thanks for posting this. I can’t get this style pizza down here in Texas.
Just found this video. For VP or "Pizza Perfect" style, I add the sprinkle of salt to the crust before toppings. For the sauce I use a can of diced tomato with onion, blended into a sauce. Then some thinly sliced/diced white onion. Finally the mozz and sharp white cheddar 50/50.
Try Cooper's Sharp American along with your mozzarella and sharp cheddar (50/25/25). Your friend will cry again. Really love what you are doing here. Old Forge, Pittston, Avoca and the entire Wyoming valley truly deserve the cover. Thoughts on escalon 6 in 1 vs. Pastene 'kitchen ready' vs. Stanislaus's tomato magic?
I will definitely try that blend of cheese, it sounds amazing. I haven't trued kitchen ready, but I love 6-in-1 and Stanislaus about the same. I've got both in my pantry :)
If you're going to use American in the mix for some tanginess and meltability, go with the best (Cooper Sharp American). Even Bon Appetit magazine says so.
Great video, but that's not Old Forge style. It's Back Mountain or valley pizza. Old Forge is different. The dough isn't fried in the oil and they use a different cheese blend
I agree with Ken in clarifying that the Victory Pig Style Pan Fried Sicilian shown here and popular in the Pittston / Wilkes Barre areas is more of a shirt tail cousin of Old Forge style pizza which is more popular in the Scranton area with the dough being the most different. Some of the confusion is likely due to a Parade Magazine article on Old Forge Pizza incorrectly reporting both Salerno's Cafe in OF and Victory Pig as both top examples of the Old Forge style. The Old Forge style is much lighter and one can probably eat double the amount of cuts/ slices than the Pan Fried Sicilian. I would disagree with Ken about some using all American or Cheddar given I don't know of any the Old Forge that use either exclusively. Angelo from Acaro and Genell said he uses Mozzarella, Cheddar and a touch of American, and Pat Revello said he uses two white cheddars and American on an interview with Frank Pinello of the Pizza Show. Cusamano's menu says they use Mozzarella and American, and Ellio G's is said to be Mozzarella and Provolone but he won't confirm or deny. Ghiggerelli's reported they used Mozzarella and Brick when they nominated as a top US pizza venue some years back. Lastly, I think the Mozzarella and Cheddar combo in the video is correct for the Victory Pig Pan Fried Sicilian.
I think the biggest challenge for at home pizza makers trying to conquer the realm of Old Forge style is being able to make a light and airy crust (shell) without using an amount of oil that would result in a pan fried pizza. Is the secret shortening? Butter? Peanut Oil? I am not sure. Some places make their own shells, but being able to mimic Agostini Bakery's shell would be the goal, since a large amount of places in that area use Agostini shells. Sauces and cheese blends differ drastically from place to place.
Bobby I think you're right about this. I've learned that some oil is needed, but too much produces a more fried dough effect (still delicious, but more like Detroit style). I've also determined that allowing the dough to rise in the pan with oil for a long time allows the oil to absorb deeper into the crust which gives you less of that pure light bread taste/feel. For now I've been lightly oiling the pan with peanut oil, allowing a long rise, and I've added a pre-bake step to give the shell a short time in the oven without toppings. It's getting closer.
@@Pizzaclass I am right there with you on the low-oil approach, longer rise time, and a par-bake technique.The par-bake is key. Bakeries in that area, although not as popular as it once was, used to sell par-baked pizza shells that you could take home as a base.
@@dyepaintballer00 I don't live in the area anymore, but NEPA Pizza review claims Pizza Heaven in Luzerne has cracked the code on achieving the fried crust effect without much oil residue. I hope to give it a try it when back.
@@dyepaintballer00 they still sell the par baked shells. You can get them at bakeries or supermarkets.
Bread flour has higher protein which is key for proper gluten production and dough texture.
Looks incredible
Is that crushed tomatoes?
We're from the area and have been trying to replicate the pizza for years. There aren't any places in New England that have pizza anything like what we grew up with back home.
Is there a brand of peanut oil you'd recommend?
We've tried a variety of peanut oils and they all don't taste the same.
Use Olive 🫒 Oil
Where do you buy that pan. Can’t seem to find that in a 12” x 17”
Dear how many grams of yeast u have used? As package weight vary from place to place..
what if you use a store bought dough ball ? Do you still need to let it rise ? If so, for how long ?
Are the tomatoes crushed or diced?
anyone have the dough recipe?
What is the combination % of mozzarella and cheddar ?
Do you know what combination Victory Pig and Pizza L'Oven use ?
Before you cut into squares, there are 12 cuts. What size tray would you use for 6 cuts ?
They use Wisconsin Cheddar!!
My experiments have shown the cheese at 50/50 is pretty darn close.
Guy who can't eat gluten here - Is it possible to replace the gluten flower and replace it with a GF alternative and get a similar texture/rise of the dough?
it’s not a pie- it’s a tray!!!!! And we don’t cut old forge pizza like that. Those squares are St Louis style cuts. Thank though - I will give it a shot. I hated Victory Pig growing up, and it’s in Wilkes-Barre area, not Scranton.
this guy should watch the Munchie video on Old Forge pizza …
Victory Pig is in Wyoming, not Scranton pa.
You are correct! Wyoming, PA is more accurate.
You look familiar. Did you do a video on the history of the toilet? For real, no joke.
I thought bread flour has a higher amount of protein....
2/3 cup not the whole 1/2 cup... 😅 lucky I understand cooks Math
Put a very lightly dampened paper or kitchen towel down under your plate so it doesn’t slide. Don’t want to see you get hurt. 🥰
or just use the cutting board 😂
his sauce is missing crucial ingredients
why did you use peanut oil? i would think olive oil would be the better choice, since that flavor is complimentary to the pizza? please comment...oh and why did you use instant yeast? i would think that would cause the dough to collapse on itself with such a long time before you bake? please comment. ty bye
I use olive oil on many of my recipes and you're right, it's delicious. Peanut oil also has a very good flavor on the bottom of the crust. It has the perfect boiling temperature to give the bottom crust a deep fried texture which provides a great crunch. As for the use of instant yeast I have not experienced a collapse of the crust. I assume you mean a collapse from over-proofing. I've not found this to occur with either IDY or ADY during a 6 to 12 hour room temperature rise like I use in this recipe. Overproofing would occur with too much yeast, too high temps, or too long fermentation.
@@Pizzaclass ty so much! i learned so much from this answer!!
Olive oil would tend to darken the bottom of the crust too much, and adds a "heavier" flavor that can overwhelm the other ingredients. Same reason they use peanut oil for wok cooking -- it can reach a very high temperature without burning, and has a very mild flavor. BTW, I'm an ex-New Yorker and former owner of a Chicago pizzeria, relocated to northeast PA. I can't tell you how appalled I was when I first encountered Old Forge style pizza with, as others have correctly pointed out, American -- good Lord, AMERICAN -- cheese on it. However, I married a local who loves the stuff, and have learned that it's pretty good if you think of it as a giant grilled-cheese sandwich, especially if you top it with home-grown tomatoes and a sprinkle of fresh garlic with a little drizzle of olive oil. I still don't consider it true pizza, but as grilled cheese, it's yummy.
Did you say that a half cup is larger than two thirds of a cup cause it’s not. Oh and Old Forge pizza has onions. By the way bread flower is higher in protein than regular flour. Your sauce is way too thick and cheddar cheese, NOT!!!