Man, this makes me really miss New Haven (the birthplace of “pizza”). Going down Wooster St. on a cold evening to stand in line for a great authentic pizza from Sally’s or Pepe’s is a sweet memory. This guy has backwards engineered the highly secretive recipe for real Italian pizza (not the Papa John’s stuff) and it looks like a fun experiment. Not sure I’d want to rig my oven to get up to 825 degrees F, but the payoff of having Sally’s type pizza anytime I wanted would be tremendous.
There’s also a list ranking some of the top authentic pizza places (most are in NYC or New Haven) at the bottom of the article…
This pizza is modeled after Patsy’s on 117th
street in NYC. I have been working on this for SIX years, but FINALLY I can
report that I have achieved my goal. Many people have tried my pie and swear it
is not only the best pizza they’ve ever had, but a clone of the original Patsy’s
recipe. This pie is incredibly light and perfectly charred. Ittook just 2 minutes and 10 seconds to bake at 825F.
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Sam Harrelson lives in Asheville, NC and is pursuing his PhD in Religious Studies (Early Christian Origins). Sam is also an award winning blogger, speaker and online community strategist.
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Never ceases to amaze me that nobody misses New Haven until they are away from it for a long, long time.
Now wait ... hold on .... 2 minutes and 10 seconds? Are you eating dough?
Even at 825F it's hard to believe it cooks that fast ... or actually cooks.
So, let me know when you're in town, maybe we can stop at Olde World Brick Oven.
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