On a Cleveland trip and ended up at Angelo’s Pizzeria, which I’ve written about previously. Here for @firstwefeast
“Ohio certainly has more modern pies—including those at Bar Cento and Vero Pizza Napoletana in Cleveland—but there's something about Angelo's thick-crust, deep-dish pan pizzas that just seem more legit in an era overtaken by chewy Neapolitan crusts. Owner Tom Kess made the Lakewood pizzeria into what it has become today, taking over a defunct pizzeria in 1981 but keeping its name because he couldn’t afford to buy a new sign. Angelo’s makes what they call a ‘Cleveland version of Chicago deep dish pizza,’ a flaky, golden-edged, ¾-inch butter crust that's shorter and less dense than the Chicago original. The baked potato pizza with butter sauce and twice baked potato, and the House Special are both popular pies, but if you’re a carnivore, you’re heading straight for the Meat Lovers: pepperoni, Italian sausage, bacon, ham, and meatballs with old-school pizza sauce.”
We opted for the Deluxe (homemade traditional pizza sauce, provolone, pepperoni, mushrooms, onions, green peppers and sausage), 😂 which just goes to show I’m occasionally so stubborn I don’t even listen to myself.
Just to correct the record... people can call this deep-dish only in that it’s a tall crust. It’s really nothing like deep-dish. Light and airy. Crisp just in the outside, like an oil soaked focaccia topped by a salty sauce, juicy sausage, pepperoni that screams, “roni-cup wha?”, and little sautéed onion bits. I’m off my game, but as @serhan_ayhan
notes below, this is more akin to Greek style pizza than deep-dish.
Feels a little Pizza Hut personal pan pie, but I actually kinda dig it. — #pizzacowboy
(Thank you: @stevedolinsky @pizzeriabebu @akuban @leewolen @matthewshyland
for the recs!)
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