Of course we did get the requisite Pepperoni Pie ($11.50 and it was as glorious as ever, along with a White Clam Pie ($12.50) (theirs are made with plenty of garlic, and a clam-flavored bechamel-like sauce with just a few chunks of real clam—like no other clam pie I've had, but delicious in its own way), but this time I also opted for one of their specialty pie. Something about the high-low dichotomy of portobello, sun dried tomatoes, and pinenuts on a decidedly non fancy-pants bar-style crust seemed interesting to me.
'Star Tavern' on Serious Eats
As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right? Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings.
The bar-style pie (that's ultra-thin crusted, crispy around the edges) at Star Tavern is awesome in every way except one: there's only one location. Here's how to recreate the same awesomeness at home.
The uniquely crisp, crunchy, slightly chewy underbelly of bar-style pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb.
Slice'r bunnycaper points us to this how-to post from a friend on Caramelized OpiNIONS on making Star Tavern pizza at home. It's not just a guestimated clone recipe, it apparently came from Star Tavern's owner at the time.
Star Tavern makes an amazingly great thin-crust pizza. I'm craving the stuff as I type this, and not just because I haven't had breakfast yet. If you don't already live in Orange, or in Essex County (because if you do, you already know this), Star is worth a detour — and even a trip.
Reaching in to the Slice mailbag, we've got ... At Orange, New Jersey's Star Tavern, try a plain pie first, says Jason Perlow of Off the Broiler. [Photograph: Off the Broiler] I saw your post on Colony Grill in Stamford. Looks pretty good, and I definitely share your enthusiasm for the old-school. But I think sometime soon you really should consider making a trip to Star Tavern in Orange, New Jersey.From the photos alone, I think we have Colony beat. Very similar style, but the upskirt from Colony does not seem to compare!"Star," as we call it, is an institution...
After a week of fantastic pizza coverage, NJ.com's Munchmobile Pizza Patrol has finally named its top pizzas in New Jersey. They are: Best plain pizza: DeLucia's Brick Oven Pizza, 3 First Avenue, Raritan NJ; 908-725-1322 Best sausage pizza: De Lorenzo's Tomato Pies, 530 Hudson Street, Trenton NJ; 609-695-9534 Best Margherita pizza: La Rustique Cafe, 611 Jersey Avenue, Jersey City NJ; 201-222-6886 Best Sicilian pizza: Mr. Bruno's Pizza & Restaurant, 439 Valley Broad Road, Lyndhurst NJ; 201-933-1588 Best thin-crust pizza: Star Tavern, 400 High Street, Orange NJ; 973-675-3336 Best specialty pizza: La Sicilia Pizza & Ristorante ("the Palermo, a heavenly blend...