Ruck’s Pizza Kitchen, Lima: Sheet Pizza

Pizza aficionados may tend to discount “sheet” pizza, as little more than a quick, cheap way to feed a bunch of people. With an individual pie, we imagine the pizzaiolo tossing the dough, hand-crafting the pie, and tending to it the oven. A sheet pizza seems too … easy. You spread the dough on the sheet, top it, stick it in the oven, and pull it out. Done.
While there is a lot of bad sheet pizza out there, there’s no reason it can’t be good. So-called sheet pizza is an American descendant, or perhaps cousin, of Sicilian-style pizza, and nobody ever accused the Sicilians of not knowing how to make good pizza (well, perhaps some Neapolitans have, but I’m not aware of it).
All that’s a lead-up to this. At my wife’s behest, I was recently tasked with picking up a sheet pizza for an event she was running, and I went with Ruck’s Pizza Kitchen in Lima.
I reported on Ruck’s last May,when I got two slices. They were good enough to rate a “B”. But I know that a pizzeria’s slices are often not a good indicator of how good their sheet pizza will be, and vice versa.
Not so here; this was good pizza. I’m afraid I neglected to take any photos of the underside or the sides of the individual slices, partly because within seconds of my opening the box, the pizza was set upon by a horde of hungry teenagers.
In contrast to some sheet pizzas, this was not oily, nor did it have the fried-dough-like crunch that is all too prevalent with that style. The crust was firm underneath, and the interior had a faint aroma of fresh bread, with a good chew.
The pizza was topped with a medium-thick sauce, which had a …read more

Source:: Rochester NY Pizza