Uncle Joe’s, Geneva
I recently went to Geneva, NY, to attend an event at the Smith Opera House. In addition to pizza, I love crosswords and word puzzles in general, and NY Times crossword editor (and NPR puzzlemaster) Will Shortz was the featured speaker at this event. I got to meet Will, and it was a very enjoyable evening, as he told us a bit about his background and then led the audience through several word games.
While it’s not that far away, I don’t get out to Geneva all that often, so naturally I had to take advantage of this trip to hit a couple of local pizzerias.
First up, and the sole subject of this blog post, was Uncle Joe’s. I was predisposed to like this place from the start, given its location in an old building in a residential neighborhood. Read about its history here.
On my 5 p.m. visit, there were just two kinds of slices available, cheese or pepperoni. Both were thick and square cut, in trays in a display case at the front counter.
I ordered a cheese slice, which was given a brief rewarming in the oven. This was a big, hefty slice, and despite the minimal toppings, it would’ve been a meal in itself, except that I saved some for later, since I wanted to hit one more pizzeria.
The crust was thick, browned underneath, with one large burst bubble, and was reasonably dry to the touch – in other words, not overly oily. The bottom was firm, and the interior was OK. A little chewy, not especially breadlike, and a bit bland. The outer edge, or cornicione, was a little dry.
Topside, a scattered layer of melted mozzarella sat atop a coating of tomato sauce, which had a bright tomatoey flavor. Flavorwise, …read more
Source:: Rochester NY Pizza