- Dec 26, 2025
- 1
- 4
The wife and I come from 5 states apart. She is used to the super thin crust tavern type of pie cut party style in many little square pieces and I am from a place where NY pizza is accessible and so is the Old Forge type found in the coal crackin' valley of Scranton/Willes-Barre.
On one of our more recent rips back home, I made it a point to introduce her to OF pizza.
She liked it and it's the first time in 20 years that we finally agreed on pizza. It has become my "go to" style now.
Its very close to a Detroit style, baked in a Loyd Pan. The crust is airy and has a slight crunch to an almost fried bottom.
Took me a few tries and a few trays, but I have the consistency down now.
For my first post here, I thought this would be neat to share.
On one of our more recent rips back home, I made it a point to introduce her to OF pizza.
She liked it and it's the first time in 20 years that we finally agreed on pizza. It has become my "go to" style now.
Its very close to a Detroit style, baked in a Loyd Pan. The crust is airy and has a slight crunch to an almost fried bottom.
Took me a few tries and a few trays, but I have the consistency down now.
For my first post here, I thought this would be neat to share.
