u/floooof97

Finally Pittsburgh has a place that has a legit cheesesteak. Seeded roll, cooper sharp, fried onions.

Got to try these two places this week and they did not disappoint. I give iron oven the edge because the bread was phenomenal. Both were absolutely loaded and the cooper sharp to meat ratio was perfect

48 hr cold ferment on the dough, bianco dinapoli tomatoes used for the sauce, 50/50 blend of grande whole milk and part skim mozzarella cheese and topped with grana padona after it was baked.

Homemade grandma pie. 65% hydration dough with a 48 hr cold ferment. Grande whole milk low moisture mozzarella, and bianco dinapoli crushed tomatoes for the sauce.