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Midwest thin crust in Portland?

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Can anybody recommend any midwest style pizza places in Portland? I've had Rocket, Eddie's flat iron and Gepetto's in Salem. I liked Rocket the best. Gepetto's puts the pepporoni under the cheese so it doesn't carmelize. Sometimes they cut it into squares instead of slices. like Eddies and Gepetto's. I don't care how it's cut, but more about the thin or cracker style crust. I've also heard it called Chicago style thin crust, but it sounds like what I grew up eating around Cincinnati. If anyone is ever in the Dayton Ohio region do yourself a favor and try Cassano's. Last time I was there my girlfriend held up a piece and you could actually see through the crust it was so thin. Still my favorite to this day.

Thanks.

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  1. Is that "Rocket" Bob's? It's certainly not the new Rocket on 12th and Burnside.

    I haven't tried any of the three, though I've been researching it and there are some discussions on PortlandFood about it. I've been asking for a while and the only two that have ever come up are Eddie's and Gepetto's. From what I understand, there are some slight differences across the midwest and Chicago has its style. I've only had it in Chicago. I think the style has potential, but it was started, from what I understand, as a party pizza for bars and bowling alleys, so quality wasn't the primary concern. In Chicago it's cut in squares, btw.

    I would go and talk to the people at Eddie's or Gepetto's and encourage them to make it how you like it. The place I went in Chicago used a sheeter to roll out the dough. If these guys are (same thing Pizza Hut does), they might be able to set it for extra thin, put the pepperoni on the outside of the cheese, and then you'd be set.

    Report back.

    2 Replies
    1. re: extramsg

      Yeah, that's a good tip and I thought about doing that. Yes, it's rocket Bob's. I'm trying to perfect my own at home. Anybody got any suggestion as to what lind of mozzarella to use. I usually use some parm and provolone, but am looking for a good available mozzarella, even if it's imported from Italy. I love mozzarella de buffala but I'm looking for a commercially available cow milk brand that has some character. Does anyone know what brand Apizza Scholls uses? I found a provolone from Italy that is to die for, but it needs to be cut with something a little milder.

      1. re: stmeece

        I don't know that we're really able to talk about cooking here. I know they do the dough really thin, dock it, and cook it in a deck oven. You'll have to use a well-heated pizza stone to mimick the crispness. Put your oven on max and warm the stone for at least a half hour. If you can get a soapstone slab instead and use that, you'll be better off. You want crispness more than chew, so go for something with lower gluten. The pizzas I tasted used pretty mediocre cheese, primarily a low-moisture mozzarella and parmesan, I think. The sauce was basically just pureed canned tomatoes (try Muir Glen) and salt. Don't try being too fancy if you want to mimick what you get back home. Try to keep the toppings light to get it fully crisped. You might try emailing Brian @ Apizza directly to get recs. He's usually pretty generous with such things. You can PM via PortlandFood.org. He goes by sfspanky.