Collegeville Italian Bakery Pizzeria Napoletana

A vodka sauce Detroit and a Norristown Red Top. The Vodka was decent but def not my first choice of the Detroit offerings. This had a smooth creaminess to it with the crispy cheesy edge and the oily undercarriage. The N-town was a docked dough with a crispy, crackery, crunchy, dare I say “dryness” in there with a straight white cheddar(is it a NY, or VT perhaps instead of a mild?)underneath and a sweet sauce swirl on top. So, my only other gripe is that by calling this a “Norristown” Red top, they are paying homage to Charlie’s, which I absolutely give them kudos for doing. I don’t believe Charlie’s had ever docked their dough like this and their cheese(at least I thought) was a blend of mozzarella and cheddar instead of straight cheddar. There is also the cornmeal factor that the original is known for, and that Penny’s up the street still does in their homage to that pie. If anything, I would say this homage is more in line of a blend of Charlie’s and the original Franzone’s of Bridgeport. Charlie’s would be in the mid-upper 8s for me. This isn’t touching that, unfortunately. It’s good but not great. I do appreciate them having this on the menu along with so many other wonderful offerings. Perhaps next time - straight plain Detroit which is usually in the upper 7s, lower 8s when I’ve had it.