OT: Cold Cut Pizza from Hazleton
- Thread starter Ranger Dan
- Start date
GTF out of here! In Emporium? Really?Not cold pizza but the best in the nation.....twice! Joint in tiny Emporium Pa has won national competitions twice. And the owner coached a team that won a contest in Italy.
Emporium Pizzeria Wows Diners with Tricks and Award-Winning Recipes
If you had to guess where you could find the best pizza in America, you might not think of Emporium, Pennsylvania. However, the popular Pizza Palace Plus restaurant at the corner of Fourth and Wood Streets has beaten out the rest of the nation — twice.visitpago.com
Pizza Palace Plus/Emporium PA
Enjoy a slice or whole pie! Pizza Palace Plus voted best pizza in America. Relaxed atmosphere serving full menu.www.pizzapalaceplus.com
The one from Cortese looks delicious, i like the slightly browned cheese.Our tailgating mates and shot clock originators from Norristown always bring Corropolese pizza from the Corropolese bakery. Tomato pie with Romano sprinkled on it. Good stuff.
We also have the occasional Old Fashioned pie from Cortese in Binghamton
And then there is the Cheese Store, this is their Valentine's Day tray.
Just don’t go on a Monday as they are closed Mondays. Drove over three hours one time to see the elk, but pizza shop was closed!
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While we’re getting a bit off topic, is anyone familiar with the “Tyrolean Sausage” from Tarone’s market? My grandpa was 100% tyrolean and always had it on hand. I have no idea what they use in the way of spices, but it is a totally unique taste that I haven’t had anywhere else, and I am a cured meat snob.And then there is the Cheese Store, this is their Valentine's Day tray.
I have a good buddy of mine who swears by DiCarlo'sThere have been a few threads on pizza throughout the years - Nittany Ziggy has one from 2016. I posted one from 2018 (link below) about Western PA/Ohio Valley pizza style. I still hear New Haven, CT is the best pizza in America - there is a place in Maryland that does it; gonna have to check it out.
OT: Ohio Valley friends - history of 'Ohio Vally' pizza?
I think we've talked about 'Pittsburgh or Western PA' style pizza before (know for thicker, airy, crunch crust, and small or chopped up pepperoni), but while catching up with my brother he told me his favorite is DiCarlo's Pizza, which started in Steubenville, OH in 1945, and have subsequently...bwi.forums.rivals.com
I'm going to go out on a limb here and guess Tyrol
No exact science to it but here is her instructions to me.
The crust is simply Pilbury Hot Roll Mix. It has a pizza crust recipe on the box. Follow that for the crust.
Then slice up half of a medium onion and one whole bell pepper (any color). Sauté lightly.
Sauce is one 8 oz can of tomato sauce and one 6 oz can of tomato paste. Add in flavor to your taste any or all of salt, pepper, oregano, basil, chili powder, garlic powder, red pepper flakes and parmesan cheese. Heat until it bubbles for a couple minutes to mix in flavors.
Turn all that into a pizza. I add mushrooms, pepperoni and a generous amount of cheese. As mentioned, I make mine in a deep dish pizza stone on a kamado grill. But a 10 x 15 or so baking sheet with about 3/4 inch sides works too. Bake at about 425 until the crust starts to brown. Delicious stuff. If you try it, let me know. It’s unique and probably not for everyone.
This tweet shows my recent attempt.
Thanks for that eng. Absolutely no appeal to me whatsoever, but to each their own.
Not a country, at least not in centuries, but a region. Currently split between between southern Austria and Northern Italy. It is in the Alps, and has a lot of the Bavarian type culture.
Hazleton had a large migration of people from the Tyrol region way back when. My great grandfather’s immigration papers say he came from the Austro-Hungarian empire. The region was split into parts of Austria and Italy after WW1.
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Thanks!!! I'll give it a go once our snow storm passes ans I can get to the grocery store. (Oregon)
I think you'd be surprised.
I consider myself a bit of a pizza guru....I make my own dough and my own sauce...
But....the cold pitza has its place and sometimes its just that right snack from the fridge.
As much as I like a Neopolitan style pie with my dough and my sauce cooked at 750 degrees....I still like Senape's.
I guess I would give it a shot if I could get it. Just doesn’t seem like something I’d like.
Their pies are great. They make a great breakfast pie we get sometimes for tailgating at early games. Eggs bacon ham peppers cheese. Toss it on the grill!
I thought the "beautiful gal" explained the cold pizza in it's entirety, which you were asking.
Thinking about "cold pizza", I remember when lunch on Sunday while driving home from a game was the previous evening's HiWay Pizza....
