"Palermo is coming to Paoli. The boom in Neapolitan style pizza is certainly welcome, but I want to see more new places, the handicraft versions of classic American cakes New York, New Haven, Trenton style. Thin crust, homemade dough, high quality ingredients, handmade. It took some time, but I will finally meet the Quixotic Quest to find target pizza in West Chester PA or somewhere on Philly's Main Line. La Porta in Media leads the pack, and Wayne PA is blessed with both Anthony's Coal Fired Pizza and Jules Thin Crust. Now stand shoulder to shoulder with these big cakes is Spatola 's. There are only two sites on the Spatola's Pizza website Paoli, and Chalfont identified. The site is from Palermo, Sicily to Philadelphia and finally... Chalfont PA. The Paoli site is the newcomer. On a weekday I held Paoli on Lancaster Avenue (very close to Paoli Pike, Paoli Station and WaWa) for two slices for lunch. It is a small place, only six chair seats along a window counter. Also the display counter was small too small to see all pizza selections as well as other options such as garlic knots and cannoli easily. The traditional cake (NY style) had eye irritation, but I was mainly come to examine the Trenton style and Brooklyn style cakes. Chatting with the friendly counterpart (who I learned later was the owner), I discovered that the Trenton Pie is a large 16 square pipe (quite a bargain at $14.95) that resembles a Sicilian cake (also on the menu), but has a thin crust and a pronounced raised edge. It is with plumomates and conventional mozzarella. I had a lot of Trenton pizza, and the main resemblance to Trenton cake I know is the thin but sharp crust. The next to this style would be Brooklyn's Granma slice, which is another thin crust square cake. At Spatola 's, their version of a Brooklyn pipe is identical to the Trenton pipe, except that fresh mozzarella is exchanged for conventional dry mozz. I was thrilled with the Trenton style, so I ordered a disc and also a conventional NY disc, which with sauce, regular mozzarella, cubed tomatoes, and what looked like spots of Bufalo Mozz, but possibly Ricotta. In any case, both slices had a very thin crust that had a wonderful crispness, and was somehow robust enough to support a generous cheese and sauce topping. The Trenton Pie was sufficiently promising that I ordered a whole cake for the recording, and cooked it while eating my two slices. The friendly owner comes from Palermo, Sicily. For the Trenton cake I ordered to go, he was hesitant to fulfill my request for meat, why mess with perfection? he asked. We talked about how many pizzas are ruined by too many toppings. We talked about balance and he noticed that simple is often best (a lesson I learned in Rome). This pizziolo understands the yin and yang of making a target cake. In general, almost every pizza tastes pretty good, so I often discriminate more through texture. These slices had my ideal texture no tip say, no need to fold it to eat it. But more importantly, they had a hearty balance of sauce, cheese, crust that made it the most beautiful pizza in my memory. I had expected that I liked the Trenton disc and loved it. The plumomats had a sweet note and many fresh tomato flavors. The thin crust had excellent taste and texture. This Trenton disc was fired on all 8 cylinders. I expected less of the NY disc, but it might have been better. There were some oil pooling on this pane, but I'm not looking for pizza as a diet food; the oil gives taste and I welcome whether it is from the cheese oozes or is added olive oil. The Cakeman has dispensed with my request for meat toppings on my Trenton pipe; I have half pepperoni and half sausage. The meat went only after the cake was almost finished; this large place boiled in a large black pan. All cakes were cooked in a traditional commercial pizza oven, such as DeLorenzo 's from Trenton and Di Fara 's from Brooklyn. There are many vapours over ovens, coal fired furnaces, wood fired furnaces, but that confirmed my sense that ingredients and technology much more than the oven. I took the finished cake and put it in my trunk where he spent the next 4 or 5 hours. Of course, there was never a good thing for the crust. About 7 hours later I took out five slices, put them on my perforated pizza tray and heated them to 450 degrees about 10 minutes. They made a full recovery! Highly crisp (but not hard) on the bottom, with the beautiful clobular plum and cheese supplements now by some high-grade pepperoni and genuine Italian sausage, cut from the rope. Again, this cake nails it to taste, balance and harmony, and on texture. The muds on the cornea were cracked with small bubbles and particularly charming down. I hate to see that every cake eater leaves pizza bones; with this cake it would be criminal. In my pizza questions (see my blog at Pizza Quixote) I discovered Neapolitan cakes, gourmet pee and legendary cakes. I loved them all, but mostly I was looking for a pizza shop that can run a crispy and delicious American cake that doesn't get mad. This is a day and every day go to pizza. Quality is high, craftsmanship is higher, and prices are modest. It is American cake with a real Italian sensitivity. I'm glad to have it nearby. Reviews: The crust gets 9.5. The sauce gets a 9. The cheese is 8.5. The pepperoni is a 7, the sausage is a 9. Yin/Yang is a 10. Overall, I split the hair and call this cake a 9, a target cake and a big bargain."
