Drexel Hill Style Pizza – Broomall, PA
So, if you know me you know that I’m from NEPA (Northeastern PA), I love the pan-fried style of pizza that is popular in NEPA, I could talk about pizza nonstop, and that I want to open up a pizzeria somewhere around Chester County, PA. Imagine my interest in being told that there exists a place in Delaware County (Broomall, PA) that makes pan-fried pizza, and according to a foodie friend of mine it is really, really good. I needed to check out Drexel Hill Style Pizza, so I went there the other day and ordered a regular cheese pizza as well as a pizza with hot sausage and ricotta cheese toppings. What I found was this:
The sauce on each of the pizzas screwed up the dough/sauce/cheese ratio by way of not having enough on the pizzas. There really wasn’t enough sauce in any one area to be able to get a solid taste to describe.
The cheese is said to be a special blend; I’m guessing mozzarella and cheddar. The cheese took on some nice browning and it also emitted that perfect amount of grease, enough to add to the overall flavor of the pizza, but not enough to make the pizza greasy.
The crust is definitely pan (fried?). It is stiff and pleasantly crunchy on both the underside and the handles, but, I couldn’t detect any residual grease like I can with pan-fried pizza from NEPA. There are pros and cons for there being no grease, but I’m of the mind that the biggest result of there being no grease or oil lands on the con side of things. While I couldn’t find any other flaws with this crust, I would say that it lacked flavor, the kind of flavor that oil, especially peanut oil, can provide. With that being said, it was somewhat refreshing to eat a crunchy crust that wasn’t greasy.
The toppings weren’t bad, but they definitely fell short from being good. Drexel Hill Style Pizza applied the ricotta cheese liberally, which is good, but it too lacked flavor. Ricotta cheese doesn’t have much flavor straight out of the gate, it needs to be worked with; add some salt and pepper, or some fresh chopped basil. Of the two toppings the hot sausage shined the brightest; it was well browned and had burnt ends, as most people desire, and it also had a good taste. The only negative thing I can say about the hot sausage is that it wasn’t as hot or spicy as I had hoped for.
– The crust is nice and crispy / crunchy and sturdy enough to hold just about any toppings that are offered
– The cheese blend contains cheddar
– Ricotta cheese is offered as a topping, and is generously applied
– The crust lacked flavor
– The sauce seemed almost nonexistent, especially on the pizza with toppings
– The ricotta was bland
I have to admit that I might be a little too critical with the Drexel Hill Style Pizza crust. I grew up in an area of Pennsylvania that may have very well invented pan-fried pizza, and so a bias might exist with my notion of what a pan crust should be like. I will say this though, the Drexel Hill Style Pizza crust is not only the closest to what I’m used to from NEPA, it’s also the only one of its kind that I’ve encountered in the Greater Philadelphia region so far. I also understand that not everybody likes the amount of sauce that I wish this pizza had on it. I may not have enjoyed this pizza as much as I know others do, but I can definitely see why this pizza is popular and highly regarded, and this is why I recommend that you give Drexel Hill Style Pizza a try and let me know what you think.