On February 9th, National Pizza Day is celebrated, but most people celebrate the pizza early in the Super Bowl.
On the day of the game, the favorite Italian comes in many different types depending on what style of pastry diners prefer.
The East Liverpool region boasts its favorite pizza, which reflects all the characteristics of its geographical location in the midwest near New York, Chicago, and Detroit. It is home to thin crust and deep plates.
One of the most critical questions from pizza fans is the round-to-square issue. Many advocates prefer round pieces, which can be easily cut and divided into equal portions and make cooking more evenly. Some argue that the square pizza contributes to more toppings.
But the question is geometric for some diners. Their big question is why round pizzas are cut into square boxes and are sold in triangles.
Pizza producers have a simple response. Square boxes made from one sheet of the carton are cheaper to manufacture, they point out.
Nevertheless, most local pizzerias prefer to make the square cut pie, which is an offshoot of the Sicilian pie with thick crown and square-cut, outside of the franchises of Domino’s Little Caesar and Pizza Hut.
The pizzas are much like those from Detroit except that they like a little sauce burnt with the cheese to the north. What seems to be a trend down in the Ohio Valley is a pizza full of texture and a sparkling, creamy layer of cheese with several textures.
Additionally, this slice of heaven is not necessarily available atop your toppings, and it was perfectly cooked while you wait.
At the corner of Lisbon Street and Y&O Road in Glenmoor town, for example, one can find a crust made of all-purpose meal in an old brick pizza oven, as Italo had done six decades ago.
According to Shawnee Slagle, employees produce the dough daily, which they can test for about an hour before it becomes pizza and calzones. One morning, she told a new employee, while continuing to drop in a pitcher of water, striving for the right texture of the dough, “You don’t want the dough to become too dry because then it’s going to crack.
The pizza recipe is a bit sweeter than heat and flushed out with the unique seasoning combination of Italo. Sometimes workers do not know what the tiny foil packets contain until adding them to their sauce.
Although pizza is on offer, assistant manager Mandy Peddicord talked about some of the other favorites of this restaurant, such as their deeply-frozen buns, including cheddar or pepper jack cheese; calzones; chicken; salads and wings.
Yes, there are plenty of pizzerias with these modern conveniences that mainly focus on speeding up the new-fangled equipment process; however, Peddicord explained to Italo that the quality rather than quantity is all about. “Our goal is to taste the same as the first piece for the last piece,” Peddicord said.
Another famous restaurant is not even owned by an Italian when asked locally.
One finds Iggy’s pizza and pasta with half an hour drive south to Jefferson County.
Tim Ighat has been running the restaurant for more than three decades and acknowledges that on Super Bowl Sunday, he sees a 20% rise in sales. With a high gluten dough that makes his chest particularly crispy, he said he learned the pizza business while working as a crew member on a DiCarlo pizzeria early in his career.
Ighat attributes its use of crispy pasta and homemade sauce to the best possible toppings for their pie’s success.
He had a new answer to his question about the pizzerias ‘ decision, especially in the Ohio Valley, where their cheese is known not automatically to melt. Many of those square producers, according to That, do not want to sweep the taste buds of the diners by melting, and subsequently change the texture and quality of a kind taste cheese. If you let them partly melted, you can enjoy it.
Ighat quickly pointed out, however, that Iggy’s isn’t just square pizzas.
Unlike Italo’s, Iggy’s menu not only features pizzas but it also offers a range of round and square feet. A BLT pizza with a special ranch dressing, fresh bacon, tomatoes, and lettuce, and tossed cheese is, for example, one of Iggy’s biggest sellers. In addition to entertainment and everyday specials, the establishment also sells a wide range of homemade soups, side sandwiches, and salads, making it a popular stopover for lunch.
And most would accept that authentic homemade pierogies are not typically present on a pizza menu. You will find them at Iggy’s Friday night alongside his fish deal.
But back to the pizza, Ighat recognizes that sleeping Toronto can be a little harder to attract crowds to try food from the restaurant. Nonetheless, after the first visit, the restaurant’s eclectic menu usually catches tasters, which often comes by word of mouth.
His wife Raelene, Phil’s dad, Mary Jane’s mother, and Nicholas are part of the family business, which has a thriving lunch crowd with its spacious restaurant–something else that you can’t find in a traditional pizza.
Italo’s restaurant is on Lisbon Street 16311, while Iggy’s is on Franklin Street 1332 in Toronto, Ontario.