2 TIMES • APRIL 21, 2016 FOR BREAKING NEWS VISIT www.qns.com SLICE OF QUEENS Deep dishing on Queens’ thick-crust slices bubbles and uneven rising, then apply a layer of tomato sauce and baking the pizza in the pan. Halfway through the cooking process, the pizza makers remove the pies to apply cheese and other ingredients before fi nishing the cooking process. A number of Queens pizzerias, however, offer different variations of the Sicilian. Rosa’s Pizza, which has locations in Maspeth, Middle Village and Ridgewood, lays the mozzarella cheese on fi rst, then tops it with a thick layer of tomato sauce and Parmesan cheese before fi nishing it off in the oven. This method not only prevents the mozzarella cheese from burning, but also creates a distinctly unique taste and texture. You’ll also fi nd Grandma pies at other pizzerias, which serve almost as a hybrid between the Neapolitan and Sicilian. These thinner-crust square slices are often topped with fresh tomato, mozzarella and whole basil leaves. Much like round pies, many Queens pizzerias are happy to top a Sicilian Rosa’s Pizza & Pasta FINE ITALIAN CUISINE 6265 Fresh Pond Rd., Ridgewood, NY 11385 718-497-7672/497-ROSA CALL FOR FAST PICK-UP! WE CATER FOR ALL OCCASIONS • WWW.ROSAPIZZA.COM SPECIALTIES BY ROBERT POZARYCKI It’s hip to be square when it comes to pizza in Queens. The “World’s Borough” not only offers some of the best triangular, thin-crust slices in the city, but also an array of specialty, dough-laden pizzas that are just as amazing to consume. Many pizzerias offer the Sicilian slice as a thicker alternative to the traditional round Neapolitan, with a molten layer of Mmozzarella cheese topping a sauce-covered thick crust. But there are many more differences to the Sicilian slice than meet the eye. The differences lie largely in the construction of the pizza itself. Round pies are stretched thin; the ingredients are applied directly onto the raw dough and then placed directly into the oven, with the crust baking right on the oven fl oor. Sicilian pies are stretched into oiled and well-seasoned baking sheets. Pizza makers sometimes dimple the dough with their fi ngers to prevent Buffalo Wings ........................................... 5 For $3.00 Mozzarella Sticks ...................................... 5 For $3.00 Sausage Roll Sausage & Peppers & Cheese .....$5.00 Broccoli Roll Broccoli & Cheese .........................$5.00 Chicken Roll Chicken Sauce & Cheese ..............$5.00 Spinach Roll Spinach Ricotta & Cheese ............$5.00 Eggplant Roll Eggplant Ricotta & Sauce ............$5.00 Meatball Roll Meatball Sauce & Cheese ............$5.00 Calzone Ricotta & Cheese ..................................$5.00 Ham Calzone Ham Ricotta & Cheese ................$5.75 Panini With Grilled Chicken Or Parmigian $ ..........5.00 BEVERAGES Small ...................................................................$1.50 Medium ..............................................................$1.60 Large ...................................................................$2.00 Iced Tea ..............................................................$1.50 Soda by the Bottle ..............................................$3.25 Wine Merlot & Pinot Grigio $ ..........................................4.50 Beer(Imported) $3.00 Domestic Beer .................$2.50 ROSA’S CATERING MENU Large .......Small Veal Parmigiana $95.00 ......$50.00 Chicken Parmigiana $80.00 ......$40.00 Eggplant Rolatini $60.00 ......$35.00 Eggplant Parmigiana $60.00 ......$35.00 Sausage and Peppers $75.00 ......$40.00 Baked Ziti $55.00 ......$30.00 Baked Ziti with Ricotta $65.00 ......$35.00 Lasgna $75.00 ......$40.00 Stuffed Shells (60 Count) $75.00 ......$40.00 Cheese Ravioli (12 Doz.) $70.00 ......$35.00 Manicotti (30 Count) $75.00 ......$40.00 Penne Vodka Sauce $65.00 ......$35.00 Ziti with Broccoli $50.00 ......$25.00 Spaghetti w/Garlic and Oil $45.00 ......$25.00 Spaghetti w/Tomato Sauce $40.00 ......$20.00 Meatball w/Tomato Sauce $60.00 ......$30.00 Salad $30.00 ......$15.00 Shrimp Parmigiana $110.00 ......$55.00 Chicken Francese $100.00 ......$50.00 Chicken Marsala $100.00 ......$50.00 Mussels (New Zealand) . $6.00 Dz. Baked Clams $12.00 Dz. 5 Dozen Minimum • 6 Foot Hero Available CUSTOMIZE YOUR PIZZA BY THE PIE ONLY TRY OUR CHICKEN FRANCESE CHICKEN AND BROCCOLI CHICKEN MARSALA PAN PIZZA HOT DISHES HOT HEROS SPECIALTIES EAT-IN TAKE-OUT Family Owned & Operated Serving Quality Food Since 1975 So Many Choices Ready to Go Pizza Your Way Let us Know Dine In or Take out Catering for all occasions PARTY TRAYS AVAILABLE FOR 10 TO 100 PEOPLE ALL ORDERS INCLUDE: FORKS • KNIVES • NAPKINS • PLATES & BREAD THANK YOU For Dining With Us! Prices are subject to change without notice or Grandma pie with whatever you request. Pete’s Pizzeria and Restaurant in Bayside, for example, offers a full slate of toppings including pepperoni, eggplant, onions, sausage, chicken and meatballs. So what makes a Sicilian slice great? The crust. Because it’s baked in an oiled pan, it has a chewy crispness that’s unique from the round pie, but is also soft without being soggy from the cheese and tomato sauce on top. You won’t need to fold it. Beyond Sicilian and grandma slices, you can also fi nd in Queens Chicago-style pizza (although some New Yorkers question whether that’s really pizza). Uno Grill and Pizzeria in Bayside, part of the national chain based in the Windy City, offers a round, buttery deep dish topped with mozzarella and tomato sauce cooked to order. They offer specialty deep dish pizzas such as chicken fajita and Chicago classic (featuring crumbled sausage), or you can order one with your choice of ingredients. You’ll need a knife and fork for Chicago-style pizza. Real New York pizza, of course, is handheld.
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