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Dec 24, 2001 11:45 AM

Old Forge Pizza recipe?

  • c

The NEPA thread has piqued my curiosity.

Does anyone have a recipe for Old Forge Pizza? Scranton is a little far to go for a pizza...

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  1. r
    Richard Pawlak

    Two hours for a good pizza?

    That's nothing.

    And you call yourself a Chowhound?

    6 Replies
    1. re: Richard Pawlak

      Hi Rich:

      I'm right there with you. One of my very first Chowhoundish experiences was driving all the way to NEW HAVEN, CT in college, after arguing with my friends and roommates over Sally's Pizza vs. Pepe's pizza. We actually drove 3.5 hours from Philly to New Haven, waited in line at both restaurants and decided BOTH pizzas (particularly the clam pies) were awesome and it was a damn shame they didn't have franchises in Philadelphia! Then we turned around and drove back! I've also made spontaneous pilgrimages to New York City's Lower East side for a surgical strike at Katz's Deli, Russ & Daughters smoked fish and Yonah Schimmel's knish bakery only to return immediately, stuffed and happy with a pile of take-out for my fridge. Half the fun of being a Chowhound are the road trips for whatever the craving du jour is!

      1. re: Katie Benes

        I must beg to differ, Katie and Rich.

        If I'm going to be traveling 3.5 hours somewhere for food, I'm not going to do it in a day, b/c I want to do some more chowhounding along the way, to get some more
        out of the whole trip.

        For something like the trips you describe, I'd plan out a breakfast, lunch, dinner and multiple snacks for the day.
        Subject to change, but that would be my baseline.

        Then again, I have traveled 3 hours to Annapolis and back for a dinner with friends.
        But then it wasn't just a dinner, it was an excuse to see my friend's kids.

        But Katie, those quests do sound mouth-watering!

        Oh well, enough seeing myself talk.

        1. re: herbalicious

          Hi Herb:

          You're talking about a quest, not a surgical strike! I completely agree with you that when there is time to spend, I would much rather plan a trip around the meals, with snacks included. That's what I would normally call a vacation! My trips were either spontaneous liquor induced adventures when I was younger and less responsible (the pizza jaunt to New Haven would be out of question these days) or were somewhat planned in advance, but knowingly taken as a day trip. Sigh - I wish I had as much free time as I once did. I'm lucky if I can even cook a meal at home these days.

          Next time I'm going up to Katz's Deli I'll let you know! I could certainly bring back your take out order for you...;o)

          1. re: Katie Benes

            i wouldn't want to have you lug it back.
            plus, i'd get a bad impression of it because it would be at least 2 hours old and not taste as good and would have to blame you :-)

            not much for surgical strikes, take too long, not quick and efficient enough.
            would be sort of a one day vacation. as far as new york or connecticut, if enough places were targeted, definitely could still do them in a day.
            i can see doing stuff like that sometime within the next year.

            now look what you did, put a really baaaad idea into my head.
            like i can't come up with enough of them myself:-)

        2. re: Katie Benes

          You're assuming I live in Philadelphia. I do not.
          Scranton is a lot more than a 2 hour drive for me. Thus my question.

          I'm sorry if my post offended your Chowhound sensibilities, Rich and Katie. Maybe you should consider being a bit less glib and a bit more generous in the spirit of the holiday season.

          1. re: cheesy


            Whoa! I neither made nor presently make ANY assumptions about where you live or what your tolerances are. I was simply agreeing with Rich about a general willingness to travel in search of delicacies and retelling some personal experiences it brought to mind. If you read my post again (even carelessly), IT'S NOT ABOUT YOU. For that matter, it doesn't even reference you, your question or the original subject matter of the thread. That sometimes happens here. It's called a tangent. A brief glance in any shiny object should reveal the poster amongst us making unnecessary presumptions. Lighten up - you're way too sensitive. There is no conspiracy here and I think all of the Chowhounds (Rich and myself glibly included) are more than generous with their wisdom, opinions and advice.

      2. I don't know how to make Old Forge Pizza, but I do know how to make friends. I have no right or reason to apologize on behalf of the people you felt offended by. They were really just expressing the spirit of their chowhound sensibilities. Please do stay with the Chowhound message board. It's fun and most of the people are nice and open-minded.

        Link: http://www.technallogy .com

        1. I just found this site yesterday and have enjoyed reading the posts. Victory Pig Pizza Restaurant is definately a blast from the past. It's only open a couple evenings a week. You park your car,flash your lights and they come out to your car to serve you. (You can also eat inside if you prefer to do that.)
          Here is my recipe for a pizza similar to Victory Pig Pizza.It is a greasy, softdough pizza but so good!

          I have found that if I put a pizza stone at the lowest level in my gas oven and use a dark jelly roll turns out great. But watch it can burn quickly.
          I sometimes will bake for 10 mins at the bottom then move the pan up closer to the top if the dough is getting too dark on the bottom.

          Victory Pig Style pizza
          1 Lb Can of tomatoes
          1 onion, sliced very thin
          8 oz Muenster cheese, shredded or sliced( your preference)We like more cheese.
          olive oil ( I use extra virgin)

          2 pkgs dry yeast dissolved and proofed in 1 cup warm water
          1 tsp sugar
          1 tsp salt
          2 1/2 cups sifted flour

          Knead together until smooth. It is a soft dough.Cover and let raise for 20 mins. Coat cookie sheet with enough of the olive oil so the dough will "fry". The pan should be well coated on bottom and up sides. Spread dough over this...not always an easy task. I find it's easier to stretch the dough off the pan, and finish it in the pan.
          Let raise again for 10-15 mins.
          Rub top of dough lightly with more oil. Cover with half of the cheese. This is an important step...Squish the tomatoes to break them up a bit and place on top of cheese. Crushed tomatoes just don't do the job.Add onions,salt pepper and remaining cheese.

          Bake 450* for 20 mins.

          3 Replies
          1. re: shirl

            I now live in Las Vegas but lived in West Pittston for 40 yrs plus and I ate Victory pig since I was a kid and I miss the pizza from Victory pig and old forge whenever I have vistors from back there I always beg them for some pizza ,but it never taste the same booooo hoooo so Im going to try and make my own thank you for the great recipe from the Victory Pig .Does anyone know how to make the one from old forge ???


            1. re: Vernalisa

              A whole bunch of us are getting to the age we will be sayinh asta lavista in the not so distant.... the victory pig pizza is about the crust...... the problem in the old days befor everyone started making pizza victory pig made up their pizza then and here is the secret..... they deep fried the pizza like you do french fries. .... we cant duplicate because most people cant get their heat to a high temp to flash fry the pizza ..... but thats the secret ...... the cheese onion etc in conventional recipes is about the same its the deep fry no one will get down,,,,now you know

            2. re: shirl

              Victory Pig does not use Muenster. They use a 40 lb. block of White pIzza cheddar cut into blocks and cut thin on a slicer. I also think they use Ground Tomatoes with some puree. Whole canned tomatoes squashed by hand would be too watery.

            3. whats the recipe for the dough email to