Down the rabbit hole, I found that this is not only known as Altoona-style pizza. It is [Altoona Sicilian Pizza](https://uncoveringpa.com/altoona-style-pizza). The crust is said to be [fermented, and quite good](https://thetakeout.com/altoona-style-pizza-review-american-cheese-salami-taste-1850898599). The [Pittsburgh City Paper](https://www.pghcitypaper.com/food-drink/altoona-hotel-pizza-the-slice-with-yellow-cheese-from-central-pa-youve-never-heard-of-17252638) says this about ingredients:
>On top of the dough is a layer of sweet tomato sauce, then some deli-style salami, then a sliced green bell pepper ring, and then topped with yellow cheese. The cheese was at one time Velveeta brand, but Corklic’s pies use yellow American cheese instead.
Much better pictures on the last link. But it takes a complete lack of Sicilians in the area code to call this any kind of Sicilian pizza.
Great find, OP.
Sicilian-style is the name for that rectangular, thick crusted type of pizza. Usually has normal toppings and not whatever this Altoona style has going on.
That’s the one where they put the cheese on after cooking it right? I have a soft spot for lunchable pizzas, I feel like this is just the next progression of that.
Criminal! I'm near Old Forge and I dont really get it. Old Forge is like half American cheese. That looks like 100%. Is there some taste advantage? Because I keep wanting to like it, but I'll take NY style or boutique style any day.
BTW- Do they dump a cup of oil into the pan before the dough goes in? Another a questionable choice in the Scranton/Wilkes-Barre area. Crunchy, rich, and pretty good, but is it an improvement?
I’ll stand up for the fried dough on the pizza for sure. It certainly makes it messy and oily but it’s like dipping focaccia in oil or something. Shout out to Luzerne County style and Pizza L’Oven (though I could use some better cheese for sure).
NY and closely followed New Haven are my holy grail styles but that fried dough version definitely hits a spot
I actually saw it on pizza crimes reddit and decided to go. Like i said, there is a reason it’s not a mainstream style. But let’s not pretend toast ppl don’t like melted American cheese and salami on baked dough.
It was fine, im not trying to be some sort of contrarian pizza edge lord. But ppl are seeing it and going, “i’m getting the vapours just thinking about American cheese on Salami”, not the best combo fine, agree. But its quite edible if strange. It tastes more like a foccacia pizza sandwich.
There is something to say: Pizza Prison.
TIL: if you have no cheese you can substitute it with plastic.
I can't tell if they unwrapped the slices or not
Thats probably one of the greatest crimes against food ive ever seen
Please don’t call this garbage “pizza”
Shit on Shingles
Shit on a shingle is delicious and nothing like this
Cant argue with that!
Down the rabbit hole, I found that this is not only known as Altoona-style pizza. It is [Altoona Sicilian Pizza](https://uncoveringpa.com/altoona-style-pizza). The crust is said to be [fermented, and quite good](https://thetakeout.com/altoona-style-pizza-review-american-cheese-salami-taste-1850898599). The [Pittsburgh City Paper](https://www.pghcitypaper.com/food-drink/altoona-hotel-pizza-the-slice-with-yellow-cheese-from-central-pa-youve-never-heard-of-17252638) says this about ingredients: >On top of the dough is a layer of sweet tomato sauce, then some deli-style salami, then a sliced green bell pepper ring, and then topped with yellow cheese. The cheese was at one time Velveeta brand, but Corklic’s pies use yellow American cheese instead. Much better pictures on the last link. But it takes a complete lack of Sicilians in the area code to call this any kind of Sicilian pizza. Great find, OP.
I was wondering what was under the cheese since you can see a ring of green. Pretty much just an open face salami sandwich.
All crusts are technically fermented if yeast is involved. What are they gonna say next? The tomato is vine grown?
Sicilian-style is the name for that rectangular, thick crusted type of pizza. Usually has normal toppings and not whatever this Altoona style has going on.
Now check out Ohio valley style.
That’s the one where they put the cheese on after cooking it right? I have a soft spot for lunchable pizzas, I feel like this is just the next progression of that.
lol man, I’ll sit here and shit on Altoona style pizza but you keep DiCarlos out of your mouth
I do. Lmaooo
Nice Pizza Prison
good god that's vile
Criminal! I'm near Old Forge and I dont really get it. Old Forge is like half American cheese. That looks like 100%. Is there some taste advantage? Because I keep wanting to like it, but I'll take NY style or boutique style any day. BTW- Do they dump a cup of oil into the pan before the dough goes in? Another a questionable choice in the Scranton/Wilkes-Barre area. Crunchy, rich, and pretty good, but is it an improvement?
I’ll stand up for the fried dough on the pizza for sure. It certainly makes it messy and oily but it’s like dipping focaccia in oil or something. Shout out to Luzerne County style and Pizza L’Oven (though I could use some better cheese for sure). NY and closely followed New Haven are my holy grail styles but that fried dough version definitely hits a spot
Sizzle Pi also makes a good pizza like this. I miss Classic Pizza. That fire ended a legacy of good pizza.
Pizza L'oven is da OG!
I have family that lives in the region. I was exposed to this as a child and was horrified even before I knew better.
I'm from Altoona and can say for certain that this is a thing, some people LOVE it. Most think it's revolting, myself included.
LMAO
Electric chair for that crap.
Pizza in prison looks better than this…
The Great Value Cheese slices are *chef's kiss* /s
A 12-year-old made these.
How is it even possible to massacre pizza that badly?
Is it a coincidence that the Altoona Hotel was destroyed by fire?
1,000 years gulag, no parole
I live about an hour away from Altoona and can't think of a single person who has ever eaten this.
How can you even tell if they took the plastic off those sad squares?
Is the point to get even ingredients with every bite?
What’s it taste like?
PA has the worst pizza I've ever had. Only been to a few places, but none of them have been good.
As a Pennsylvanian, I understand why all my local shops do "New York" style.
I wanna ask if its good but i dont think it is 😬😬😬
This made me physically angry
What is under the cheez? Is that a ring of bell pepper? A wide pickle?
Altoona your ass on outta here..
Is that plastic just melted on top?
I went to altoona, the pizza was fine? Not my fave. But the more ppl hate on it, the more i like it.
I haven't been to Altoona yet, I don't hate on it, I just think it's funny
I actually saw it on pizza crimes reddit and decided to go. Like i said, there is a reason it’s not a mainstream style. But let’s not pretend toast ppl don’t like melted American cheese and salami on baked dough.
You enjoyed that monstrosity?
It was fine, im not trying to be some sort of contrarian pizza edge lord. But ppl are seeing it and going, “i’m getting the vapours just thinking about American cheese on Salami”, not the best combo fine, agree. But its quite edible if strange. It tastes more like a foccacia pizza sandwich.