I prefer to do it on the stovetop in a cast iron skillet. A few drops of olive oil, heat it until you know it's about to start smoking, and drop the slices in. As soon as the cheese starts to melt, shut it off and cover the pan for a few minutes.
All the bad pizza shops must’ve been burned down, the only 4.2* one was left so it was deemed best in America.
1. Frying pan: Get the pan real hot, add the slice or two if pan can fit, turn the gas down to medium low, if theres room add small bit of water on the side and cover immediately. You'll steam the top and crisp up the bottom. The water part isn't necessary but it makes the cheese nice and gooey as if it was a fresh pie.
About 30 seconds in the microwave to heat the inside and roughly 3 minutes in the air fryer works for me with respect to the bar pies I get here in Jersey and when I take-out from Pepe's Danbury on the way home from CT seems to work for me.
Old Mystic General Store has signficantly better pizza and is a cool little place
I have done the frying pan, oven and toaster oven and seem to get best results with our Breville convection toaster oven, which has a pizza setting. I preheat it with that setting (6”, unfrozen) and put the try in with tin foil on it. Once it preheats I put it in for 2-4 minutes, taking it out when the cheese starts to bubble. I believe it cooks them at 450 degrees, which is a little hotter than I like for reheating. I usually do at 425 if I am setting a temp, but this setting works well if you watch it closely. The convection seems to do a good job of making it crisp again.
An Irish place, eh?
Mrs. 8893 is from Utica and I’ve obviously been there dozens of times. Never had memorable pizza but don’t know of that place.
The One Bite app had O'Scugnizzo's at an 8.2 which is pretty good. And I know Utica is an old mob town, so I'll give it a whirl. I'm only stopping to pick up, not dine in but the meat market sounds right up my alley. I just ate the last of the homemade hot dogs I made Memorial Day Weekend.
You eat at Bar?
I started doing that on your rec. Like nas, I add a few drops of water to steam melt the cheese.
I was surprised because it is in Utica. I still remember almost thirty years ago when my then future father in law proclaimed that they had the best calamari, and laughed in my head like “Yeah, sure. A place in Utica has the best calamari.”
Once
I've had very, very bad experiences with pizza from most anywhere in upstate NY. Seems like just about anywhere north of Westchester, you have trouble finding a place that will actually bake it. Char? Leoparding? Nope. Just pasty looking, soft, undercooked crust. And the same sauce they use on their pasta dishes in many cases. I did find a decent pie once in Candagua, and Buffalo has some OK pizza. I've heard rumors of, but not experienced first hand, pretty good pie in Troy, and I have identified the one pizza shop in Ticonderoga what can and will cook one decently if you ask for very well done. Owner is from CT.
So good
