The dough is made fresh daily and hand tossed according to the authentic Neapolitan New York pizza tradition. The crust is classically thin. Its texture is bumpy, bubbly, pliable and crimped yielding a great taste and firm fold over. The dough is flour dusted and baked in the Vermont Bakers Pride Ovens.
The Abo’s Pizza Sauce is a proprietary blend fashioned after the legendary Rocky Graziano family sauce recipe. The sauce is herby, light, and sweet, but not too sweet with a hint of tartness. The sauce does not detract from the toppings.
Only 2% skim milk 100% mozzarella is used in generous quantities. Skim mozzarella yields a moist and chewy consistency without the oil-slick effect. Abo’s cheese won’t slide off the crust
with the rest of the toppings!
While less expensive varieties and sources abound, Abo continues to use high quality tomatoes from the same supplier year after year.
The freshest vegetables are delivered and chopped fresh daily.
Quality of Ingredients Philosophy
Abo believes in using better quality ingredients and looks for cost savings elsewhere. When it comes to making a great pizza that is consistent time after time, Abo believes in regularly using the best quality ingredients regardless of price increases.
Dough is made fresh daily and is never frozen. Preservatives are not used. The freshest onions, green peppers and mushrooms are cut daily.
Abo’s Pizza uses the famous Vermont Baker’s Pride Ovens which consist of high quality baking bricks that ensure and even bake over the entire surface area of the pizza. No conveyor belts here.
Here is where the real value is visible to the hungry eye. Abo’s slices are bigger. While other pizzeria’s offer 14 to 16 inch diameter pies that yield 10 to 12 slices, Abo’s pies have either an 18 inch or even 20 inch diameter, use more ingredients for the toppings, and yield 8 slices per pie.