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The Pizza Kitchen: Old Forge Style Pizza

Brian Hernandez demonstrates this Scranton-area tradition from the self-proclaimed "Pizza Capital of the World."




 

Tony Cirimele of New Columbus Pizza Co. shared his recipe for Old Forge-style pizza with our Pizza Kitchen team, and it’s a winner! Noted for its rectangular shape, light and fluffy crust, onion-laden sauce and a tasty cheese blend, this pie is made in the tradition of Pennsylvania’s Old Forge, the self-described “pizza capital of the world.”

Related: Read more about Old Forge-style pizza here

Dough Recipe
Flour 100%
Water 60%
Salt 2%
Sugar 3%
Fresh yeast 1% (or .5% active dry yeast)
Oil 1%

Instructions:
Add water and dry ingredients. Stir until fully mixed. Add flour and oil. Mix for 8-10 minutes. Bulk-ferment the dough for 3-4 hours and create dough balls. Bench-rise dough balls for an additional hour and place into 11x17” pan. Let rest for an additional 45 minutes, then stretch the dough to the corners. Let it continue to rise until use or wrap and refrigerate it for future use.

Related: Heather Cray follows the pizza trail to Old Forge, Pennsylvania on the latest installment of “Pizza Roots and Routes”

Old-Forge Style Pizza Sauce Recipe
#10 can crushed tomatoes
1 sweet onion, grated
1 ½ Tbsp. garlic, minced
1 Tbsp. basil, crushed
1 Tbsp. sugar
¾ Tbsp. sea salt
1 Tbsp. black pepper
1 tsp. oregano

Recipe
11x17” pan
24 oz. dough ball
10 oz. sauce
10-11 oz. cheese blend—60 percent whole-milk mozzarella, 20 percent brick cheese or white cheddar and 20 percent white American

Instructions:
Add about 3 oz. sauce to dough skin and par-bake at 500 degrees until 60-70 percent cooked. Remove from oven and let it cool. Top with rest of sauce and cheese blend. Return to oven and bake until done.

 

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