In case you hadn't noticed, there's a war going on, a pizza war. And just for the record, the dough for all local Domino's stores is mixed in a spanking-clean commissary in Jessup, which means Newmyer's assertion about shipments from New Jersey is a couple of hundred miles off the mark - which he may have known to begin with. If Newmyer had run the advertisement, Domino's lawyers surely would have cooked up a sizzling rejoinder and rushed it straight to his doorstep, advising him that the only preservative in Domino's dough is ascorbic acid, Vitamin C. "I was gonna put that in the paper, but my boys wouldn't let me do it," he says. So I was gonna have an ad say: 'Armand's will not participate in any pizza war as long as the other side is using chemical warfare.' " With that, Lew hands over a snapshot of himself wearing a gas mask and holding an Armand's pizza in a deep pan. "Our dough is made in the basement every day and is made fresh sometimes twice a day. And they've got to use preservatives and this and that. The first thing they do when they get it, they defrost it. If you drop a dough ball on your foot, you break a toe. They say it's not frozen, but it's one degree above frozen. Lew recaptures the conversation: "Domino's pizza is made up in New Jersey, and they ship it in here maybe twice a week. ," Ronnie begins, but his dad reappears, having found what he went to get. These rooms, above the Armand's restaurant in the heart of Tenleytown, form the nerve center of the Newmyer empire, which includes four family-owned stores with annual sales of $5 million and six franchise operations. Lew grins and begins walking from one cramped, paper-choked office toward an adjacent one just like it, only smaller and messier. "Did you tell him about the gas mask?" asks Lew's son Ronnie. In fact, you can put three of their pizzas in one box." "They all got big boxes but a little bit of pizza.
LEW Newmyer, warrior: "If you take all the cheese off of one of our pizzas, you have enough to make three of the other guys' pizza and still have some cheese left over," declares the founder of Armand's Chicago Pizzeria. The cheese resting atop the pizza seemed to be something of a mozzarella or similar blend and was finished with a dusting of oregano.LEW NEWMYER, RESTAURATEUR.
On top of the crust was a layer of hearty and moderately seasoned sauce which packed a ton of flavor which was an unexpected twist in a region that relies on a minimalistic approach to seasoning tomatoes! I did choose to add onions to the sauce as I always do with the pan fried Sicilian trays. It was neatly browned on the edges and pillowy soft in the center. The crust was cooked to a fantastic and light crisp on the bottom thanks to it being cooked in oil. I don’t know for sure, but I’ve used many similar shells at home over the years when I don’t make my own dough so I noted the comparison. The pizza started at the bottom with a very sturdy base in what seemed very similar to a thick, prefab old forge shell. The pizza looked pretty good, but the dim mood lighting didn’t do the pictures any justice so don’t use these for reference as my smart phone camera didn’t perform up to par in this environment. That being said, Ole Tyme Charley’s prepared a super complex and balanced mild sauce that at the same time had such a simplicity to it that it sort of blew my mind! My foodie brain usually tries to immediately dissect the ingredients of something I’m eating, but it was one of those rare moments where I just sat back, enjoyed, and gave OTC’s its due knowing I’d never be able to recreate that sauce or anything close to it! I like it simple and I’m not a fan of heavy sweeteners or Worcestershire that some places put in their sauce. I’m typically a fan of a simple buffalo wing sauce – Frank’s Red Hot, Butter/Margerine, and minimal additives. Many times crisp wings mean dry wings, but the fryer temps, the cook times, the wing prep, and the person working the fryer must have known exactly what they were doing to prepare the best cooked wings I’ve had in the last decade. They came out so crispy, but not overcooked and still had a ton of meat and a moist center. Next, these wings were cooked beyond perfection. I know some people like small wings, but for me it’s the bigger the better. First, they were jumbo wings, not the little ones that some places serve. I usually leave the Wing Reviews to The NEPA Wing Men, but these wings were special enough for me to talk about.
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