Specialty Pizzas

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“THE BASICS”

PIZZA

 

10" Personal Pie

4 Slices Each Topping .95

$8.50

 

14" Medium Pie

8 Slices Each Topping 1.75

$11.99

 

16" Large Pie

8 Slices Each Topping 2.00

$13.99

 

10" Gluten Free*

4 Slices Each Topping .95

$10.99

 

 

SLICES

 

Cheese

Each Topping .50

$2.50

 

Sicilian

Each Topping .50

$2.99

 

White

Each Topping .50

$2.99

 

Specialty

Each Topping .50

3.99

 

 

SPECIAL

 

Calzone

Each Topping .75

6.99

 

Stromboli

Each Topping .75

6.99

 

 

Available Toppings

Pepperoni

Sausage

Peppers

Mushrooms

Onions

Bacon

Broccoli

Olives

Anchovies

Artichokes

Ham

Pinaplle

Fresh Tomatoe

Jalapeno

Meatball

Garlic

Spinach

 

 

“What Is the Difference Between a Calzone and a Stromboli?” (and why one may be the perfect appetizer for sharing)

 

Origin

 

Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy.

 

Stromboli is Italian-American. It originated in Philadelphia, from the depths of the Italian-heavy neighborhood of South Philly. It was named after the Italian Isle of Stromboli. On the Isle of Stromboli, there’s a giant volcano called Mt. Stromboli. If that doesn’t get you stoked to be alive, I don’t really think I can help you.

 

Shape and Size

 

The different sealing techniques mean that calzones and stromboli start as different shapes. When shaping dough for a calzone, you shape a circle. The folded circle creates a small half-circle. Calzones are generally single serving.

 

When you shape dough to make a stromboli, you shape an elongated rectangle. The rectangle is rolled to create a long, skinny, cylindrical pizza cigar. Stromboli is meant to be sliced for multiple people.

 

And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped. While stromboli is also dip-able, it’s totally cool to put some sauce inside stromboli, pre-roll.

 

Courtesy of bon appétit, May 2, 2018

An Article By Alex Delany

 

 

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