Following this link on regional pizza styles from Boing Boing, I wondered if I would finally get a little context for Beto's Pizza in the South Hills of Pittsburgh, which Len Jarabeck periodically took me to.
Indeed, this is it:
If Trenton can have a style based on a couple places why can't the Ohio Valley? Here, the blog Mine Road describes it: "The first thing that you’ll notice that is odd about our favorite pizza is that it’s square. Square as in it’s made in a square pan and then cut into square pieces. Then you’ll notice that the cheese isn’t melted all the way. The uncooked toppings are put on after the sauce, base cheese (minimal), and dough are cooked. You always have to make sure to have a slice ASAP before everything melts on the drive/walk back to your place. You’ll also notice that our pizza sauce isn’t really much of a sauce at all as much as it is just stewed tomatoes. Also the crust is a mix between a deep dish and thin crust. It is very much focaccia bread, if you’ve ever had that. Oh, and the best part is that you buy it by the slice."
It is tasty.
Sounds like a confused Sicilian slice attempt. Just had Sal's white pizza in Mamaroneck, NY, homey; oh yeah. Providence has good pizzas, though...
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