Monday, November 15, 2010
Krony's Spencerport: pepperoni and sausage pie
Lately I've been catching up on some places I visited previously for a slice or two, and going back to try a full pie. One of those is Krony's in Spencerport. Last January, I gave them a B based on a pepperoni slice and a cheese slice. Recently I went back and got a large pie with pepperoni and sausage.
The crust on this pie was pretty thin, with a dark brown, dry underside. It was just faintly charred and had a bit of exterior crunch. The slices were rather floppy, but that was partly because this pie had been cut into 12 slices, resulting in relatively narrow slices; wider slices, I think, tend not to be as floppy because you can bend or fold them a little in the middle, which gives the slice a little more rigidity.
These slices were also weighted down a little by the toppings, which were generously applied. This pizza was rather saucy, with a medium-thick, tomatoey sauce. I wouldn't call it a sweet sauce, but it wasn't as sharply tangy as some, so there may have been a little sugar in there to take the edge off the acidity of the tomatoes.
The mozzarella was applied in good balance with the sauce, forming a nearly uniform blanket of stringy, well-melted cheese. The pepperoni and sausage were not particularly remarkable, though again, they were quite generously applied, covering every square inch of the pizza's surface.
Only the outer edge of this pizza was thick enough to really get much of a sense of the crust's flavor and texture. It was crunchy, with a pleasant, white-bread flavor. Although I'm mostly a thin-crust guy, I think I actually would've preferred a slightly thicker crust on this pizza, just to stand up to, and balance out the abundant toppings.
Not too much has changed since my prior visit to Krony's. I'll direct you to their website for a look at their menu. One thing I will mention is that they're one of the few pizzerias I've seen serving draft beer, and although there are only a handful of taps, they included Rohrbach Scotch Ale and Sam Adams Octoberfest.
At some pizzerias, ordering by the slice is the way to go. For example, although many of the more famous New York City pizzerias only sell whole pies, I've always thought that your average New York style pizza improves when it's put back in the oven for reheating. It comes out crisper that way.
And at some pizzerias, it's best to get a fresh pie. I think Krony's may be one such place. Although the slices I got last time were OK, this pie was better. That may have something to do with the relatively heavy toppings, which are best eaten fresh out of the oven, while the cheese is still gooey, and before the sauce has had a chance to dry out or seep into the crust. So I'm bumping this one up a notch over last time, and giving it a B+.
Krony’s Pizza Etc., 2139 N. Union St., Spencerport 14559 (in Barefoot Landing Plaza, next to Pineway Ponds Park) 352-1199 Mon. - Sat. 10 a.m. - 11 p.m., Sun. 11 a.m. - 10 p.m. (closes at 10 p.m. Mon. - Thu. in winter) Hamlin location: 500 Hamlin-Clarkson Townline Rd. 964-7111