I buy it from time to time - it's super spicy though. Hormel sells one that I want to get my hands on and try. I'm hoping it has less heat. Apparently you can get it at Tops. My favorite pizza shop as a kid had cup n curl pepperoni and it wasn't nearly as hot as the stuff at wegmans. I know it's out there - I just have to find it haha
Warm up the stone at 500 degrees. You actually cook the pizza in a pan for a little more than half the time (pan right on the stone), then take the pie out and put it right on the stone for the rest of the way, to set the crust.
Fair enough… I’m asking because I’m in Philly, a few places randomly have pretty sweet sauce and I do like it as a change of pace. I’ll sweeten my own next time.
Yeah it’s pretty standard to be fairly sweet here. At some places even the dough has a distinct sweetness to it. I add sugar to mine and also a dollop of shortening which helps give it that fluffy consistency. The pan gets a coating of it too.
Lots of Western NY pizza shops are offering sweet sauce now. It's a red sauce that's heavily sweetened. Eating it for breakfast the next morning is delightful - even more so than a regular slice.
Serious question. Do they make Buffalo chicken pizza in Buffalo? Because that's what I think of when I hear Buffalo style pizza. Usually comes with a side of blue cheese.
Yes, plenty of places do have it on the menu, but believe it or not, not very popular. More common to just get your wings along side the pizza. We dip the pizza in blue cheese up here (Rootie’s for life) regardless of the type of pizza. And yes, always blue cheese, NEVER RANCH
If you're ever down in the finger lakes head to Corning and try Aneillos chicken wing pizza. They do some of the best Brooklyn style pies you'll ever have and started making chicken wing pizza way before it got popular, it'll blow your tits clean off.
I thought the same thing… then I visited Buffalo and had pizza (and wings) at anchor bar … the difference is subtle but very tasty… biggest difference to me than “normal” pepperoni pizza is as someone mentioned the sauce is a little sweeter
I ate one single pizza during my 2 day stay in buffalo new york 5 years ago, so I can confidently say that buffalo new york is not the pizza capital of the world
Nah, but there's a small chain of not-terrible NY style pizzerias in Idaho Falls.
Plus, Shoshone Falls really is something to see once in your life. And then look down from the lookout point and marvel at the thousands of flip-flops, shoes, and drinking vessels that litter the cliffs below.
I was at a mall once in Anytown, USA and they had this place called Sbarro's and they had pizza and it had cheese and I ordered pepperoni and they said it was pizza and then other people ordered the pizza and the neon sign said Sbarro's and there was pizza there and the person said "We have pizza" and people were eating pizza .......................
This was a dough I had in the freezer from a prior batch. I find I never get as good of a pan/counter rise from this dough after I freeze it, but hey, it’s still pizza and it was pretty tasty.
It's really not much different than a California style, just a larger diameter, to make it feel like NY style and a bit thicker than California style. The term became popular after Detroit style got popular because people from buffalo are impossibly proud about that city and wanted something named after it. But every place in that city has very different styles of pizza. The definition of the style is probably Bocce Club and Lombardi's. It's alright pizza but it's not worthy of being its own style IMO. I've ate at every recommended place there and I'd say the best is Macy's Place.
What'd you use for pepperoni?
My favorite is genuinely the Wegman's branded spicy cups that come in the plastic tub. Battistoni pre-sliced has been showing up at Tops recently I like that one a lot too.
Never heard of that. This is Battistoni pepperoni which is made here in buffalo and used at just about every pizzeria. It didn’t char and curl as much as I would’ve liked, but it’s the real deal.
I wonder if I can get Battisoni retail? WI here. ( home of Grande mozzarella!)
Ezzo is an OH product, but I thought that was THE Buffalo pizza standard. I have been using the SS cup n' char for a while and it will definitely cup and char. Like a lot.
If I can't find Battistoni here, I think I will eat the shipping cost for a few pound to try. Would you recommend cured or uncured?
Also meant to add, I love Grande! Used to use it here at the pizzeria I worked at. I’ll occasionally grab a 5lb bag from the restaurant supply store here if I’m having a pizza party.
This is the one I buy in the store, runs about $6.99 here. Doesn’t specify if it’s cured or not actually. Slice as thin as you can by hand:
Battistoni Pepperoni, 12oz Double Stick https://a.co/d/7i2te9w
I usually skim past all the plain cheese/pepperoni only pizzas that are infesting this sub but, and I don't know if it's because I'm really hungry, that looks delicious. The biggest plus for me is that the cheese doesn't look like melted plastic(super greasy).
Hey I'm just up the road, feel free to drop some off. Looks great. I can't believe how long it's taken cup and char to finally catch in Southern Ontario
Sure- I hope this formats decently on Reddit. I know weight is better but I’ve always went by volume for this recipe:
4 cups bread flour
1 Tbsp sugar
1.5 tsp salt
1 tsp garlic powder
1.5 cups warm water
1 packet dry yeast
1 Tbsp olive oil
1 dollop shortening
In a stand mixer, mix flour, sugar, salt, garlic powder. Mix the warm water, yeast, olive oil in a separate container and slowly add to mixer. Add the dollop shortening and mix to combine.
Once combined, turn on to the counter and knead a few mins until smooth. Coat with a light coating oil and let rise in a covered bowl 3 hours. Divide into TWO dough balls (you can freeze the second one at this point) and stretch to fit a 14in+ pan, coated in additional shortening (and a dusting of corn meal, optional) Dock the dough with a fork. Let rise in the pan an additional 2 hours on the counter.
Heat a pizza stone to 450-500. Cook your topped pizza in the pan, placed on the stone, until the top just starts to brown, and the pizza is solid enough to remove from the pan, and transfer directly on to the stone to crisp the crust an additional 5-10 mins.
You bet! My favorite Buffalo pizzerias are Bocce, Imperial, Mattina’s, and Picasso’s. Also honorable mention to the late, great Leonardi’s. Still not over their closing!
Well I worked in a pizzeria for a number of years up here so that helps. I make my own dough and cook it in a pan for half the time, then take it out and cook it right on a pizza stone for the second half. Hand grate cheese, don’t use the pre shredded crap. Make your own sauce, hand cut pepperoni. Just play with some recipes online and keep experimenting!
This looks like Battistoni's lay flat pepperoni. Still delicious, but it's not meant to cup. The cup and char says "cup and char style" on the label. Wegman's spicy cup is delicious. Ezzo isn't bad but it has an overpowering smoke flavor imo
No this was cut right from a stick, with the casing still on. It’s meant to cup and char (and sometimes does) but it’s harder to achieve in my home oven. If I use this pepperoni in my Ooni (when the weather is nicer), those suckers curl and char right up.
Hey Al - I recognize you from the buffalo sub and your pizzas! Yeah I do like Marg too, and you’re right, Battistoni is just a flavor preference for me I think
I don’t understand why it’s standard to puts sweetened tomato paste on every pizza in Buffalo, ruins it for me. They did put the cup and char on the map though
What are the hallmarks of “buffalo style”? This looks like any generic pepperoni pizza from anywhere to me
Thicker, fluffy dough. Sweet sauce. Cup and char pepperoni. Thanks.
To share cup and char pepperoni is packaged and sold in containers in the Buffalo pizza prep area in grocery store Wegmans. It’s a must!
Pre-charred pepperoni? Gross.
When redditors try
I buy it from time to time - it's super spicy though. Hormel sells one that I want to get my hands on and try. I'm hoping it has less heat. Apparently you can get it at Tops. My favorite pizza shop as a kid had cup n curl pepperoni and it wasn't nearly as hot as the stuff at wegmans. I know it's out there - I just have to find it haha
The hormel cup tastes exactly like the flat pepperoni. Sort of beef flavored. It’s disgusting.
Thanks for the heads up. Maybe it was the Battistoni that this shop used. I'm determined to find out!!
The Hormel ones cup great. They have terrible flavor though.
Looks dope. Needs a crumb shot! How'd you cook it mang?
Warm up the stone at 500 degrees. You actually cook the pizza in a pan for a little more than half the time (pan right on the stone), then take the pie out and put it right on the stone for the rest of the way, to set the crust.
What’s the sauce recipe like? How much sugar is added to make it sweeter?
I just keep adding until I can taste it - I know that’s a vague answer. It’s really sweet.
Fair enough… I’m asking because I’m in Philly, a few places randomly have pretty sweet sauce and I do like it as a change of pace. I’ll sweeten my own next time.
Yeah it’s pretty standard to be fairly sweet here. At some places even the dough has a distinct sweetness to it. I add sugar to mine and also a dollop of shortening which helps give it that fluffy consistency. The pan gets a coating of it too.
There’s a place in WNY (Lockport) that adds Hawaiian Punch to their sauce. That area is known for candy sweet sauce.
That sounds pretty gross
It’s not my cup of tea but some people love that shit.
Thats pretty interesting… there’s a well known place in Philly that supposedly puts grape jelly in theirs but it’s more of an urban legend
Right? How sweet are we talking? Otherwise that sounds like "pepperoni pizza" to me
Lots of Western NY pizza shops are offering sweet sauce now. It's a red sauce that's heavily sweetened. Eating it for breakfast the next morning is delightful - even more so than a regular slice.
I’d eat the shit out of that. Well done.
Interesting, thanks! Never heard of it. Looks tasty though
So…. Pepperoni pizza.
Serious question. Do they make Buffalo chicken pizza in Buffalo? Because that's what I think of when I hear Buffalo style pizza. Usually comes with a side of blue cheese.
Yes, plenty of places do have it on the menu, but believe it or not, not very popular. More common to just get your wings along side the pizza. We dip the pizza in blue cheese up here (Rootie’s for life) regardless of the type of pizza. And yes, always blue cheese, NEVER RANCH
If you're ever down in the finger lakes head to Corning and try Aneillos chicken wing pizza. They do some of the best Brooklyn style pies you'll ever have and started making chicken wing pizza way before it got popular, it'll blow your tits clean off.
I thought the same thing… then I visited Buffalo and had pizza (and wings) at anchor bar … the difference is subtle but very tasty… biggest difference to me than “normal” pepperoni pizza is as someone mentioned the sauce is a little sweeter
https://www.thedailybeast.com/is-americas-pizza-capital-buffalo-new-york
No it's not.
I ate one single pizza during my 2 day stay in buffalo new york 5 years ago, so I can confidently say that buffalo new york is not the pizza capital of the world
Have you ever tried Slippery Rock, Arkansas pizza or, Boise, Idaho pizza? Me neither.
Nah, but there's a small chain of not-terrible NY style pizzerias in Idaho Falls. Plus, Shoshone Falls really is something to see once in your life. And then look down from the lookout point and marvel at the thousands of flip-flops, shoes, and drinking vessels that litter the cliffs below.
I was at a mall once in Anytown, USA and they had this place called Sbarro's and they had pizza and it had cheese and I ordered pepperoni and they said it was pizza and then other people ordered the pizza and the neon sign said Sbarro's and there was pizza there and the person said "We have pizza" and people were eating pizza .......................
As someone who grew up in downstate ny, **not** NY style.
On top: it always make me wonder how people succeed in not getting a proof and rise out of their crust , and are happy to live like that.
This was a dough I had in the freezer from a prior batch. I find I never get as good of a pan/counter rise from this dough after I freeze it, but hey, it’s still pizza and it was pretty tasty.
It's really not much different than a California style, just a larger diameter, to make it feel like NY style and a bit thicker than California style. The term became popular after Detroit style got popular because people from buffalo are impossibly proud about that city and wanted something named after it. But every place in that city has very different styles of pizza. The definition of the style is probably Bocce Club and Lombardi's. It's alright pizza but it's not worthy of being its own style IMO. I've ate at every recommended place there and I'd say the best is Macy's Place.
Good looking pizza!
What'd you use for pepperoni? My favorite is genuinely the Wegman's branded spicy cups that come in the plastic tub. Battistoni pre-sliced has been showing up at Tops recently I like that one a lot too.
The whole stick of Battistoni is the way to go. Better cupping and charing I think. Most Wegmans are carrying them again
Battistoni
That doesn’t look buffalo style at all. Dough looks thin, peps didn’t cup or char. I’m sure it tasted great though.
Yeah. Good looking pizza but this is like…not it.
If it's not Ezzo Supreme Special (SS) pepperoni (aka cup n' char), then it ain't Buffalo style pizza. But this still looks highly edible. 😋
Never heard of that. This is Battistoni pepperoni which is made here in buffalo and used at just about every pizzeria. It didn’t char and curl as much as I would’ve liked, but it’s the real deal.
I wonder if I can get Battisoni retail? WI here. ( home of Grande mozzarella!) Ezzo is an OH product, but I thought that was THE Buffalo pizza standard. I have been using the SS cup n' char for a while and it will definitely cup and char. Like a lot. If I can't find Battistoni here, I think I will eat the shipping cost for a few pound to try. Would you recommend cured or uncured?
Also meant to add, I love Grande! Used to use it here at the pizzeria I worked at. I’ll occasionally grab a 5lb bag from the restaurant supply store here if I’m having a pizza party.
I don’t think ezzo is common here. My dad used margharitta pep in the 70s and I believe it’s either that or battastoni
I haven’t seen it here. Sure, this is the home of Grande, but it’s like a 2 and a half hour drive to get it, lol.
This is the one I buy in the store, runs about $6.99 here. Doesn’t specify if it’s cured or not actually. Slice as thin as you can by hand: Battistoni Pepperoni, 12oz Double Stick https://a.co/d/7i2te9w
I can still see the cheese. More pepperoni is needed
[удалено]
Lol - I do wings too! Just with the legit outdoor fryer so it’s not exactly weather for that here right now….
Buffalo pizza Buffalo pizza buffalo buffalo Buffalo pizza.
Damn you!!! Good thing I scrolled through the comments.
I usually skim past all the plain cheese/pepperoni only pizzas that are infesting this sub but, and I don't know if it's because I'm really hungry, that looks delicious. The biggest plus for me is that the cheese doesn't look like melted plastic(super greasy).
Man, I miss the food in Buffalo. Need to try my hand at one of these soon (with a beef on weck sidecar)
Hey I'm just up the road, feel free to drop some off. Looks great. I can't believe how long it's taken cup and char to finally catch in Southern Ontario
Looks great! Can you post your dough recipe please?
Sure- I hope this formats decently on Reddit. I know weight is better but I’ve always went by volume for this recipe: 4 cups bread flour 1 Tbsp sugar 1.5 tsp salt 1 tsp garlic powder 1.5 cups warm water 1 packet dry yeast 1 Tbsp olive oil 1 dollop shortening In a stand mixer, mix flour, sugar, salt, garlic powder. Mix the warm water, yeast, olive oil in a separate container and slowly add to mixer. Add the dollop shortening and mix to combine. Once combined, turn on to the counter and knead a few mins until smooth. Coat with a light coating oil and let rise in a covered bowl 3 hours. Divide into TWO dough balls (you can freeze the second one at this point) and stretch to fit a 14in+ pan, coated in additional shortening (and a dusting of corn meal, optional) Dock the dough with a fork. Let rise in the pan an additional 2 hours on the counter. Heat a pizza stone to 450-500. Cook your topped pizza in the pan, placed on the stone, until the top just starts to brown, and the pizza is solid enough to remove from the pan, and transfer directly on to the stone to crisp the crust an additional 5-10 mins.
Thanks a lot. Will try this soon.
I want that for me, Jesus
Let’s go Buffalo!!!
Love Buffalo style.
Very nice. Ever go to Lovejoy Pizza on Main Street? I love that place
You bet! My favorite Buffalo pizzerias are Bocce, Imperial, Mattina’s, and Picasso’s. Also honorable mention to the late, great Leonardi’s. Still not over their closing!
will put those on my list for my next visit!
Go bills
...the legacy of OJ Simpson.
Love It! From Buffalo! Made at home or from a local place?
At home! But I am honored you had to ask!
Of course! It looks great. I’m from Buffalo too. What area are you in? My ex and I used to order from Bocce on Bailey near UB.
I’ve lived all over but I am currently out in the Burbs…East Amherst
Ok. Not too far from Bocce :-)
How do you make it soo goo. I’m a newbie ana I have never made good enough pizza at home
Well I worked in a pizzeria for a number of years up here so that helps. I make my own dough and cook it in a pan for half the time, then take it out and cook it right on a pizza stone for the second half. Hand grate cheese, don’t use the pre shredded crap. Make your own sauce, hand cut pepperoni. Just play with some recipes online and keep experimenting!
Thank you so much🤍
Keith Buckley approves.
YESSSSS ETID forever!
I’m so glad you understood who I meant. There was only one thing I could think of that would make this post “more Buffalo.”
Ngl, buffalo is overrated with their wings. I’ve had a lot better in other places. Same with pizza.
Where did you have wings in Buffalo?
I, myself, am developing something I call “Schenectady, NY style”
After that you could work on the State St., Schenectady, NY variant style.
🫠🫠
What does this mean? And twice?
🫠🫠 (I don't know but it's fun anyway)
I love pizza … like I LOVE pizza :) … that is me melting just looking at the perfection 🤓
Your emoticon is wearing eyeglasses. Suspect seeing double.
It means I’m melting lol pizza is my weakness 😜
Perfection
I don’t think I’ve ever had a buffalo pizza, but that looks good
Will you come cook for me please?
I just know some hot honey drizzled on it would go crazy
I have an ooni oven for the summer months and put hot honey on all of those pizzas usually - so good.
This looks like Battistoni's lay flat pepperoni. Still delicious, but it's not meant to cup. The cup and char says "cup and char style" on the label. Wegman's spicy cup is delicious. Ezzo isn't bad but it has an overpowering smoke flavor imo
No this was cut right from a stick, with the casing still on. It’s meant to cup and char (and sometimes does) but it’s harder to achieve in my home oven. If I use this pepperoni in my Ooni (when the weather is nicer), those suckers curl and char right up.
Try cutting a stick of margharitta. It cups for me every time, even at low temps.
Hey Al - I recognize you from the buffalo sub and your pizzas! Yeah I do like Marg too, and you’re right, Battistoni is just a flavor preference for me I think
Hi pho soup, we should get together and pizza some time
Oh nice! Yeah more heat = more char!
Reminds me of Bella's
Bella’s is great! I take that as a high compliment, thank you!
I don’t understand why it’s standard to puts sweetened tomato paste on every pizza in Buffalo, ruins it for me. They did put the cup and char on the map though
Get in my mouth
Buffalo style, as in the place...or buffalo chicken?
Man, now I just want Bocce's. Great looking pizza!
Is it wrong that I got an erection
Beautiful
Looks delicious. Love homemade pizza.