Bridgewater, Pennsylvania. We’re in the geographic heart of “America’s County,” and we’re here to talk about PIZZA! It’s arguably America’s favorite food. Its versatility is unmatched. You can eat it for breakfast, lunch, and dinner. It’s got carbs and it’s got protein. It comes in all thicknesses – thin, thick, or somewhere in the middle. You can put pretty much put any topping you want on it. Traditional toppings include pepperoni, sausage, and extra cheese. Specialty pizza’s that are trending include barbecue and Buffalo chicken, as well as gyro pizza – the list goes on and on. Who knows pizza better than the Big Apple itself, New York City. For this review I brought in Brooklyn native and foodie, Dr. Christina Tarantola, to get her take on what’s all the buzz about in the County. She, by the way, gave this pizza “two thumbs up.” Let’s take a look further at why this pizza is oh-so-good.
The foundation. I’m not going to go too much into this, as I want to focus on the food. However, I think it’s important to learn a little bit about the man behind the scenes and the inspiration behind the food. It’s the mastermind of Vic Stahl, a “Beaver County boy” that is pumping out these authentic pies. A graduate of the International Culinary Academy, his dream was to own his own restaurant. He focuses on creativity and making things from scratch, creating original, authentic, homemade pizzas. There’s a level of energy that goes into every pizza that is served.
The pizza. It was refreshing when asking about the toppings before ordering that Vic’s Oven doesn’t skimp on the toppings. Bottom line, if I order a topping, I want to taste the topping. The crust and overall thickness of the pizza is right in the middle. It’s not too thin where it’s not filling, but it’s also not too thick where it is too heavy, and you are full after one or two slices from just too much bread/dough. The sauce is rich and homemade with just the right amount of flavor. It’s not overpowering but has character. The cheese has got the right amount of sharpness. It’s greasy in a good way that adds a ton of flavor, but it’s not too much and is easy on your stomach. It’s kind of like a rib-eye steak that has just the right amount of good fat/marbling. We went with pepperoni and mild sausage. The toppings were plentiful and of good quality. Overall, job well done.
Vic’s Oven Final Take:
My final take. Vic’s Oven lived up to the hype. The prices were very reasonable and the food was of excellent quality. A large portion of their business is done by carry-out, but you can dine in, in a setting that is old school and bursting with character. I can be somewhat naïve to my surroundings when first entering a restaurant. However, upon further observation, I noticed the small things that make the setting of this restaurant such a great place. The old school cash register, the painting of the chef’s with a cactus in the foreground, and the picture of the Big Lebowski. Bottom line, if you’re looking for a great, old-school, authentic pizza, and you’re in Beaver County, Vic’s Oven has something for you.