If you've ever scrolled through food forums or Reddit threads and stumbled upon a photo of a bright yellow, square slice of pizza that looks more like an open-faced grilled cheese with toppings than traditional pizza, congratulations—you've discovered Altoona-style pizza. This quirky regional specialty hails from Altoona, Pennsylvania, where it was born in the mid-20th century at the now-defunct Altoona Hotel. It's a thick, focaccia-like Sicilian crust topped with simple tomato sauce, sliced green bell peppers, deli-style salami (often peppercorn-crusted for extra kick), and—here's the controversial part—slices of melted American cheese on top.
Yes, American cheese. The kind that comes in bright orange squares. It melts into a gooey, nostalgic blanket that covers the toppings and gives the pizza its signature neon glow. Purists might call it a crime against pizza, but locals and adventurous eaters swear by its comforting, melty charm—especially when the thick, airy crust provides the perfect base. Cut into generous squares (never triangles), it's comfort food with a side of regional pride.
Today, we're recreating this iconic pie at home. No fancy wood-fired oven needed—just a sheet pan, some patience for the dough, and a willingness to embrace the unconventional.
Why Make Altoona-Style Pizza at Home?
This style is all about simplicity and nostalgia. The thick crust soaks up the sauce without getting soggy, the salami adds savory depth, the green peppers bring freshness and crunch, and the American cheese melts perfectly into a creamy layer. It's not trying to be gourmet—it's honest, hearty, and surprisingly addictive.
Ingredients (Makes one 13x18-inch sheet pan pizza, about 12-15 squares)
For the Sicilian-Style Dough (thick and fluffy, the heart of Altoona pizza):
- 4 cups (500g) all-purpose flour (or bread flour for extra chew)
- 1 ½ cups (360ml) warm water (about 100-110°F)
- 2 tablespoons olive oil (plus extra for the pan and drizzling)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
For the Toppings:
- 1 ½ - 2 cups tomato sauce (simple canned crushed tomatoes seasoned with salt, pepper, a pinch of sugar, and oregano—keep it light and not too chunky)
- 8-10 oz deli-style salami (sliced thin; peppercorn or hard salami works best—avoid pre-sliced pepperoni if possible)
- 1-2 large green bell peppers, sliced into thin rings or strips
- 12-16 slices yellow American cheese (Kraft singles or similar block sliced about 1/8-inch thick; use enough to mostly cover the surface)
Optional extras: A light sprinkle of dried oregano or red pepper flakes before the cheese.
Step-by-Step Instructions
- Make the DoughIn a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a floured surface (or in a stand mixer with dough hook) for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
Place in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
- Prepare the Pan and Second Rise Generously oil a 13x18-inch rimmed sheet pan (half-sheet size) with olive oil—don't skimp; this helps create that crispy bottom. Punch down the risen dough, transfer it to the pan, and gently stretch it to the edges with your fingertips. If it resists, let it rest 10 minutes and try again. Drizzle a little more oil on top, cover loosely, and let rise another 45-60 minutes until puffy.
- Preheat and Par-Bake (Optional but Recommended) Preheat your oven to 450°F (230°C). Some versions par-bake the plain crust for 8-10 minutes to ensure maximum crispiness underneath, but you can skip if you prefer a softer base.
- Assemble the Pizza Spread a thin, even layer of tomato sauce over the risen dough (don't overdo it—Altoona style isn't sauce-heavy). Layer on the salami slices, then arrange the green bell pepper rings or strips on top. Finally, place the American cheese slices over everything, overlapping slightly to cover most of the surface. The cheese goes on last—that's key to the style.
- Bake Bake for 15-20 minutes, or until the crust is golden brown on the bottom and edges, the sauce is bubbling, and the cheese is fully melted and slightly browned in spots. Rotate the pan halfway for even baking.
- Cool, Cut, and Serve Let it rest 5 minutes, then cut into large squares with a pizza cutter or sharp knife. Serve warm—the cheese will be gloriously gooey, and the crust airy yet sturdy.
Tips for the Best Results
- Use a good-quality American cheese that melts well—avoid anything labeled "cheese product."
- The green peppers should be raw before baking—they soften and add a fresh contrast.
- For extra authenticity, seek out thick-cut salami with visible peppercorns.
- Leftovers reheat beautifully in a 350°F oven for 8-10 minutes (microwave makes the crust soggy).
Final Thoughts
Altoona-style pizza isn't trying to win any awards for refinement—it's a bold, unpretentious regional treasure that challenges what pizza "should" be. The combination of fluffy crust, tangy sauce, spicy salami, crisp-tender peppers, and that iconic melted American cheese creates something surprisingly harmonious and comforting.
Whether you're a Pennsylvania native craving a taste of home or just someone who loves quirky food experiments, give this recipe a shot. You might just find yourself converted to the yellow-cheese side.
What's your take—genius or monstrosity? Drop a comment if you try it!
(Images sourced from various food blogs and reviews showcasing authentic and home versions of Altoona-style pizza.)
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