Why our pizza is deliciously different!
One of the questions new customers ask us is – “what style of pizza do you make?”
The Answer – a modified “New England Style Shallow Pan” Pizza.
The Crust
Our pizza dough is made up of six simple ingredients – flour, water, yeast, oil, a little sugar and a dash of salt. Once the dough is weighed and rolled into balls, we immediately stretch the dough out and place it in a shallow pan. The dough then “proofs” for several hours before it is ready to be topped and baked in the same pan that it has been proofing in. The result is a crust that is a little thicker than “New York Stlye” pizza but not as thick as “Sicilian”, “Chicago” or “Detroit” style crusts. New England Style Shallow Pan Pizza crust is spongy, airy and light, like focaccia, but not as thick.
The Sauce
Our pizza sauce is based on the style of sauce used in many of New York City’s finest pizza shops. We start with uncooked, fresh packed premium tomato sauce with basil leaves and fresh ground unpeeled tomatoes to add texture. (Some pizzaioli use a cooked pizza sauce which is then cooked again on the pizza- we prefer the fresh clean taste of uncooked sauce). Mix in our super secret spice blend and bam! the best tasting sauce around.
The Cheese
We use our signature “Boston Blend” of Premium Grande Mozzarella cheese for that traditional cheesy stretch. Then we add in some White Cheddar cheese for a little sharpness and a bit of Provolone cheese to round out the flavor. Most pizza shops only use mozzarella for their pizza. At Nittany, we are all about giving our customers more flavor, not the “same old, same old” pizza. That is why we are Deliciously Different!