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Let me start off by acknowledging something most of you already know. People from New Jersey are usually assholes when talking about pizza. If that just offended you, toughen up! You’re from Jersey, act accordingly. Personally, I embrace the comment and wear it like a badge of honor. Sure, we’re overly opinionated and maybe a little obnoxious at times, but really, it's just a testament of our passion for food. That said, unlike many of my fellow a-holes, I am able to admit when a pizza is delicious, even if it’s a non-traditional pie made with a cheese other than mozzarella, which seems to be a consistent point of contention for many of us Garden Staters. That and it's burnt!
So, I can only imagine the comments this story about the rectangular shaped, airy, crispy crusted, micro-regional Pan-Fried Sicilian Pizza from the Back Mountain region of Luzerne County Pennsylvania is going to attract when I post it on Jersey Pizza Joint's Facebook page. Did I mention it’s covered in a blend of cheeses like white cheddar.
The Pizza Capital of the World
I assume by now if you've been following me, most of you have heard of Old Forge Pa, the self-anointed Pizza Capital of the World and their unique style of rectangular pizza's sold by trays and cuts. I find their abundance of confidence admirable, like that meme of the kitten looking into a mirror only to see a lion staring back. It’s sweet, not true but cute. But there's no denying that Northeastern Pennsylvania player in the pizza game and has birthed two bona fide styles that are always left off the Big Boy lists and they lack the national attention they deserve. But for over a decade, pizza lover/blogger and influencer Jim Mirabelli and his NEPA Pizza Review have been working hard to change that. He has started to catch people's attention and I'm confident that it's just a matter of time that even pizza purists will start to reconsider their feelings about putting American cheese and cheddar on their pie.
Pan fried Sicilian has many of the same characteristics as its " NEPA cousin" Old Forge but it needs to be regarded as its own distinct style. Victory Pig Pizza & BBQ in Wyoming Pa is credited with their innovative preparation which dates back to 1942. It's a well proofed dough that's pressed into a rectangular pan coated with a generous layer of peanut oil. A lowkey seasoned sauce, usually with crushed tomatoes is spooned over the crust and a gratuitous amount of chopped sweet onion is layered beneath a smothering of blended cheese leaving little visible crust if any. The result is a crispy, airy dough with a lasting crunch and onion forward aftertaste with each bite. I definitely caught 1980's Pizza Hut "Book It" nostalgia vibes the first time I tried it, but it's not exactly the same- hard to explain. And despite being fried, I've yet to have one that felt overly saturated.
Sadly, rumor has it that Victory Pig will be closing down as of Oct 2024, but their legacy will live on in over 50 pizzerias making their own versions of oven fried pizza. A comprehensive list reviewed by Jim is here. My personal favorite Pizza Perfect in Trucksville will soon celebrate a half a century of serving "perfect" trays of za and is a good spot to start your personal tour. NOTE- Similar to ordering a cheesesteak in Philly, most places will ask you if you want with or without onion. For authenticity I suggest you consider getting half and half.
A Manifested Destiny
It's almost impossible to scroll through your socials without seeing the word "manifesting", the often-used Gen Z term for bringing something to life by thinking about it. Well, that's exactly what Nick Turco did when he opened Turco's Pan-Fried Sicilian Pizza, in New Castle Pa- approximately 5 hours from NEPA. According to Nick, he fell in love with the style after living in Wilkes Barre for just a few years. After moving back to his hometown in Western Pa, near the Ohio border, Nick would yearn for the Sicilian often times making long road trips just for a fix. He kept thinking "why doesn't anyone make this anywhere else?" So, despite not having a formal pizza making past, he decided to learn the proper techniques and opened up his own shop, confident that people would love it once they tried it. He was right. Turco's is constantly posting mouthwatering videos of their deep-fried pizza with novelty toppings while also staying close to NEPA tradition, using peanut oil and mild white cheddar. Although he admits to selling slices, not cuts- New Castle wasn't ready for that. In addition, Nick has other unique menu items, like a pan-fried eggplant parm sandwich and his aptly named garlicky, cheesy Nick sticks.
Like the American settlers of the 19th century that believed there was a higher power guiding them to occupy land from the Atlantic to the Pacific, I think Pan-Fried Sicilian is destined for National recognition and Jim and Nick are the pioneers to make that happen, even if it's one state at a time.
For me there is something so wholesome, nostalgic, and comfortable about NEPA Pan Fried Sicilian Pizza, especially with the onions. The area makes very good round pizza as well, but this pizza just makes me happy, and tastes incredible with all the tiny variations throughout the Valley. By no means have I tried them all there are so many, but I am trying. When I go home back to the area I always bring some home to MD because nothing in my area comes close to that flavor and texture. My current go-to is Ricci's in Wilkes-Barre.