Moved here from CT 20+ years ago. Char is something I miss dearly. Along with the dough, char is what makes New Haven style perhaps the greatest style of pizza in the US. And you'll find char in Naples and Rome. In CT, crust rules, follows by sauce and then cheese. Here in Pgh it seems cheese is #1 and crust is #3. I just subscribed so haven't read all your content yet. Don't know if you ever covered Claudio's on Painters Run, which sadly closed during the pandemic, but they were one of the very few in the S. Hills who got it right. The Gussie's and Badamo pizzas look like they'd pass muster. The Brooklyn pie just looks burnt, even by NYC standards.
This is definitely a cheese town! Never been to Claudio’s, sorry I missed it. I think since this posting Gussies has dialed back the char. A shame really. Thanks for reading!
Hi Kerry! Thanks for the comment. I understand you live in the Brooklyn area so maybe you can help do some pizza journalism to see how charred the pizzas are up there? Could be useful for the pizza community. Pizza ya later!!
I suppose I can look into it, every pizza I’ve experienced has been regular char (if anything, under charred) - is this something I have to ask for? Maybe this is like a telephone situation - folks in Brooklyn had some nice crispy bubbles and bottoms on their pizza and by the time it made it to Pittsburgh people were like CHAH THE ZA
Moved here from CT 20+ years ago. Char is something I miss dearly. Along with the dough, char is what makes New Haven style perhaps the greatest style of pizza in the US. And you'll find char in Naples and Rome. In CT, crust rules, follows by sauce and then cheese. Here in Pgh it seems cheese is #1 and crust is #3. I just subscribed so haven't read all your content yet. Don't know if you ever covered Claudio's on Painters Run, which sadly closed during the pandemic, but they were one of the very few in the S. Hills who got it right. The Gussie's and Badamo pizzas look like they'd pass muster. The Brooklyn pie just looks burnt, even by NYC standards.
This is definitely a cheese town! Never been to Claudio’s, sorry I missed it. I think since this posting Gussies has dialed back the char. A shame really. Thanks for reading!
I’ve never seen a pizza like that in my life
Hi Kerry! Thanks for the comment. I understand you live in the Brooklyn area so maybe you can help do some pizza journalism to see how charred the pizzas are up there? Could be useful for the pizza community. Pizza ya later!!
I suppose I can look into it, every pizza I’ve experienced has been regular char (if anything, under charred) - is this something I have to ask for? Maybe this is like a telephone situation - folks in Brooklyn had some nice crispy bubbles and bottoms on their pizza and by the time it made it to Pittsburgh people were like CHAH THE ZA