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Wednesday, December 22, 2010

Pizza Stop on State St. No Longer Affiliated with Empire Blvd. Location

I've learned that The Pizza Stop on State Street in downtown Rochester is no longer affiliated with The Pizza Stop on Empire Boulevard in Penfield. The split comes just six months after the opening of the Penfield location, which took place 24 years after the original began serving New York style pizza to downtown workers. Owner Jim Staffieri and his son remain at the State Street Pizza Stop, while the Empire Boulevard Pizza Stop is now under separate ownership and management. No word yet on whether any name changes will be forthcoming.

3 comments:

  1. Hmmm. Interesting. When we got slices at the Empire location they were great, but then when we got a whole pie, it was disappointing; the crispiness was gone. Perhaps they were sullying the name...

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  2. I've given this a lot of thought, so I think that the extra crispiness comes from reheating the slice, kind of like a twice baked potato. The slice pie is sitting out on the counter and cool, then they throw a slice in the oven for a couple of minutes and the crust gets re-toasted and the cheese is piping hot and you eat it shortly after that. With a whole pie, you get it hot and fresh out of the oven, but not with the double baked crust. Typically, you are bringing the pie home and it cools off before you eat it. Definitely different flavors and eating experiences.

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  3. As long as it hasn't been sitting out for a real long time, I think the best pizza slice - a thin one, anyway - is one that's been reheated. Sort of like french fries, which ought to be fried twice for optimum crispness and flavor.

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