Uncle Primo’s is not what many would consider a normal style pizza nor is it a tomato pie. This style pizza is almost a hybrid of Neapolitan pizza, tomato pie and a Sicilian or Detroit style pizza.
Depending on what part of the United States you’re in you will hear it called a few different names (deli pizza, bar pizza and tavern pizza) are a few examples.
I came to know what this pizza is through my father who grew up in a town in the northern part of Pennsylvania called “Hazleton”. It was in Hazleton where there was and still is a family bakery known as Senapes . The family also had a bar in which they would serve this style pizza or as they call it Pitza. Not only did the customers of the bakery and patrons of the bar enjoy Senape’s Pitza, it was a popular lunch for the local miners to take with them for a satisfying lunch. Because of the hard cheeses used rather than softer cheeses like mozzarella or provolone, the pizza is able to maintain freshness without refrigeration making this a great option for the hard working miners or other laborers that brought their lunches to work.
It is in this tradition that I decided to make Uncle Primo’s Pizza.
While the pizza can be heated either in a pan or in the oven, it is traditionally eaten room temperature or even cold.
Just one bite and you will see that this is not your common pizza or a tomato pie, and we’re pretty sure that you’ll become a fan of this style pizza!
Pictured Above: Uncle Primo's pizza limited Philly Special edition ordered for Sunday afternoon football.
