I grew up on this pizza. The pizzeria is in Utica New York and still open to date, it was founded in 1914 and many ex Uticans immediately go there that moved away when they go back home to visit! This was my favorite hang out when I was 14 years old. The pizza is famous for being an upside down pizza (if you will) kind of interesting when it's assembled so different than than a normal pizza you're use to. The taste is nothing like anything else you have had before or the making of regular pizza. For those who know it well and moved away this is as close as it gets to being the original. Most fans of this pizza who moved away may be a little critical but hey until you get home to get the real deal you will be pleasantly surprised. All comments welcome good or bad.
Here are the ingredients to get started on my copycat version:
My dough recipe or if you choose to buy it then 1 1/2 pounds of store bought dough. I use a cookie sheet which is in rectangular style and the sides are around 2 inches high on the sides of my pan.
For a sausage pizza around 1 pound ( I hear they put it on raw and that will give the middles of the pizza much more soggy)
I prefer to cook mine first and not have soggy middles so you choose. You can use whatever kind of sausage you like.
For the sauce I use either Tomato Magic sauce or Don Peppino canned you can find on the internet. I have tried San Marzano crushed tomatoes which are awesome but not the same in flavor.
Use only whole milk good grade mozzarella sliced thick. I used Sorrento and sliced it around 1/2 inch thick.
Toppings choice suggestions: Sliced peppers, olives, pepperoni, eggplant, spinach, ricotta, mushrooms, anchovies, hot peppers, zucchini slices, shrimp and all kinds of cheeses you prefer like provolone, fontina, feta whatever your family likes. Make the combinations your family loves.
First I stretch the dough out and use lard it stays in place, of course olive oil is the first choice on the cookie sheet but lard will keep it in the stretch position and rise until its around 1 inch in thickness. (Also to eliminate calories stretch it out on parchment paper which is my personal first choice.) Either way the taste isn't effected because you will be brushing the dough with olive oil later in the recipe.
Then cook it at 430 degrees until its light brown on top around 15 minutes. In the meantime cook the sausage if you are making it pictured above. Much more flavor using the raw version in which again I have heard that is how they make it. Set aside cooked sausage in a bowl. Remove cooked dough from oven. If you prefer a softer crust don't cook it first that's how you get the soggy middles.
They have hot high heated pizza ovens and that makes a huge difference in the crust crispiness.
Now preheat oven to 475 degrees.
Place cooked dough into a prepared pan brushed with olive oil on the bottom. Add thick slices of mozzarella cheese on top of the cooked dough. Add the cooked sausage or raw if you like and any other of your favorite toppings you want to add (my favorite is the number 8 sausage pizza). Do not add the sauce yet.
Bake at 475 degrees until the pizza is cooked around 14 minutes or when cheese is perfectly melted. Immediately add the sauce on top straight out of the oven and a generous amount of parmesan romano cheese on top. Cut into 12 pieces and mangia!
No it's not exactly like the best pizza in town but sure is close very close and will hold you over till you get to the best pizza in town!
MORE UTICA NEW YORK RECIPES:
Chicken Riggie Fest
Upstate NY Greens
Tomato Pie Upstate NY Style
Italian Lemon Ice
Watermelon Sorbet with Rum
Pizza Fritte Feast Fried Dough
Italian Gravy or Sauce the big debate
Feast Upstate NY Style Sausage and Peppers Sandwich
Upstate NY Apple Pie
Cafe Almond Paste Cookie
Cannoli Stuffed French Toast
Zeppole St Joseph's Day
Sicilian Style Pizza
Italian Rainbow Cookies
Italian Cream Cake
New York Style Bagels
String Bean Beef Stew
Cannoli Ice cream
Upstate New York Utica/Rome Greens Video
Pusties with Coconut Cream Filling a knockoff from the Florentine