Cedar Key Pizza

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This pizza is a strange hybrid of New York and Chicago style pizza, and not strange in a bad way either.  The crust is not quite as thin as hand-tossed NY piea, but not exactly thick enough to be called Chicago deep dish.  The sauce is thick and on the sweet side, much like Chi-Town pizzas I've sampled in the past.  In the northeast, they tend to be more watery and less sweet.  Then there is the cheese, which is definitely reminiscent of that which is used is New York style pizzerias.  Low fat, probably part skim with a high melting point.  It all sounds wacky, but it works very well. Fresh dough made daily!