When I put shrooms on my own pizza, I usually do a quick saute pn them and they hold their moisture just perfectly. Of course that would be a lot of work to do at a pizzeria, but i am prefectly happy with fresh mushrooms I get from good pizaerrias.
Welcome to Roadfood! I am reasonably sure that the one in North Fayette is related to the other two. If it isn’t the same owners, it is a relative of the owners. If I find out otherwise, I will report back.
Please stick around and continue to post…..there aren’t many of us on here from da’ Burgh.
I’m not too wild about the cold, canned mushrooms, but that is the most generous amount of added shrooms per slice that I have ever seen. If you put that amount of mushrooms prior to cooking, many of them would fall of the pie and screw up the oven. In fact just looking at the amount of cheese and pepperoni will add to this mess.
For those that like this pie, is there something that makes this combination work in a contrasting manner?
Correct me if I am wrong, but I believe that the New Haven pies use canned mushrooms too. West coast pies will use fresh…
the other day I drove past a police station pizza in north fayette on steubenville pike. Is this ran by the same people as the ones in ambridge and zelionople?
I think putting stuff under the cheese helps with lots of things that don’t hold up too well in the cooking. When I make pizza with something like prosciutto or oil-cured olives which sometimes get too dry I put the cheese on top. I then eat the pizza standing on my head so the ingredients go in my mouth in the correct order. Fred
I ate at the new Police Station Pizza in Zelienople, Pa. this past Monday and really enjoyed it. I can tell you that they put on more toppings (I had the pepperoni and mushroom) than I have ever seen before. But what really made the pizza was the crunchy crust. My nephew likes the place so much, he eats there two or three times a week.
I will only eat canned mushrooms on pizza.I feel fresh lose thier flavor when baked on the pie, so you are just eating texture with no flavor.But to each his own![:D]
Canned mushrooms. Ugh!
I too like canned mushrooms and won’t turn up my big hairy nose at a pie that has them. However, I prefer fresh IF and only if they’re under enough other stuff so they don’t dry out. Even under the cheese like I do at home.
I would rather have canned shrooms on my ‘za…
Fresh ones are way too rubbery and get dried up when you have them as a topping.
I love canned mushrooms as a topping, and always ask.
If they dont have canned, then I dont get them on my pizza.
I’ll probably be struck down for this one… But I like canned shrooms! They maintain their moisture so much better then a dry baked fresh shroom tossed on top of the pie. Pizza shops in the past all used canned shrooms. This fresh thing is a recent trend that I feel wont last too long.. (Reason being, lack of moisture, and the higher costs involved).
I didn’t have it with the pepperoni, just the canned mushrooms and it was still extremely good. I think in this case, the crust is so good, it doesn’t matter what you put on it.[:)]
Ok, cold cooked pepperoni placed on the pie after it’s been cooked. Still seems like something my drunk roommates would have made in college.
I have never seen raw pepperoni.
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