Old Forge

Pennsylvania coal country pizza: rectangular trays of soft, airy, pan-proofed dough with a cheese blend that leans on American and cheddar rather than pure mozzarella. Ordered in cuts, not slices, and often served at room temperature.

How to make it

1. Mix a soft dough, knead lightly, bulk until doubled.
2. Press into a well-oiled rectangular tray and proof until airy.
3. Sauce lightly, then a blend of shredded American, cheddar and mozzarella.
4. Bake until the cheese is fully melted and just breaking colour.
5. Cut into rectangles. A double cut is two pieces stacked, which is a local institution.

Fermentation

This is the recipe's usual schedule. If you picked a different ready time in the calculator, follow the timeline on your ingredient list. How to read the dough →

The bake

On top

Sauce

Sweet, smooth, cooked.

Cheese

American and cheddar with mozzarella. It tastes wrong on paper and right in the mouth.

Toppings

Usually none.

You got it right when Soft, tall, tender crumb and a cheese layer that stays creamy rather than stringy.