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%

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 11×17” 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

11×17” 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

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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