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Friday, February 19, 2010

Valley Forge Beef and Ale w/ Perrotto's Pizza (Norristown) - Tomato & Cheese Pizza

Appears a large, 16" pie with a thin crust and a large amount of scattered red sauce layered on top with dried herbs and spices. Ahhh, this brings back memories of the Perrotto's of old. Lots of little cheese bubbles pop up around the pie. Cornmeal coated crust and bottom. - 3.5

The crust is thin, crunchy, and light golden. Man, they actually build the pizza on top of the cornmeal...forget about a flour bottom and just using cornmeal on the peel. - 4

The sauce is of a crushed plum tomato base but it tangy, and savory flavors are dominated by loads of dried oregano, and other herbs. The fact that it's on top of the cheese makes it right in your face - 2.5

The cheese is good. A mozzarella blend with some oiliness that's expected. The flavor is able to stand up to the pungent sauce. - 3.5

Overall, this is a good snacking pizza to have with beer. I remember having this a few times back when they were over on Main Street/Ridge Pike (where Nipper's is now located) and it's about what I remember. The crispy pie without any char is interesting. I'm guessing a slow-rise dough then cooked in an oven under 500 F. Not bad at all. - 3.5

Total Score: 3.4/5

I'm guessing that Valley Forge Beef & Ale either purchased the recipe and ovens, or they've partnered with one of the Perrotto heirs. I just happened to be driving by when I noticed the sign out front. Within a few days, I was ordering a pie! This is one of the suburban area pies with the cornmeal that goes back a ways...Charlie's, Penny's, and Perrotto's.

Valley Forge Beef & Ales' Website

Valley Forge Beef & Ale on Urbanspoon


Tom Bastian said...

How is the tap list at this place?

Mike said...

Ehh...not so good. The best thing they have is Magic Hat 9. Not that there's anything wrong with that but for hounds like us, it's not exactly cutting it.