This place is now called Tony’s Italian Eatery or something like that. I’m from the area, and when i walked through the door, i was pleasantly surprised to find what looked and felt like a real italian pizza shop. I got a dlice of plain cheese Round pie and a corner of the Sicilian. Ht sucks about it, is this place is borderline great pizza. It wouldnt need much work to get it in the 8’s for me. The Sicilian was a bit heavy. I think they should up the Hydration % of their dough to lighten it up and it had a pretty noticable gum-line. A gum-line is when the sauce and dough meet, and the sauce prevents the dough from cooking completely. I think a par-bake, without the toppings, or at least without the cheese, would improve it so much. That cheese locks the steam in and it makes the dough soggy. Another way to prevent it, is putting the cheese down before the sauce. I know, i’m in Wellsboro and you’re all just a bunch of hillbillies like myself and you probably havent ever heard of cheese being before the sauce, so it sounds rediculous to you. Just try it sometime if you get the chance. Anyway, the Sicilian had a nice crunch to the bottom, and the cheese was soft. The sauce was decent too. Sauce wasnt too acidic or overly sweet. I would maybe say a bit too much dried oregano taste for me personally. All in all, this square has potential Tony. The plain round pie slice, it was good. I could of used a bit longer bake on that. It was pretty pale colored, but i got there right after they opened. The oven probably wasnt up to its optimum temperature. Pretty floppy because of the light bake, but thin and all the ratio’s were spot on. I honestly think, with a little work, this place could be a great pizza shop, especially in this area.
