It doesn't matter where you are reading this from when you are done the urge to drive (or fly) to Biddeford, Maine will be a no-brainer. In the meantime, let me share my experiences at Peng's Pizza Pies on Main Street. Every time you walk through these doors you will get a big smile from the staff and a lot of love baked into each pizza pie.
Pizza is hard to make. You have to have the right hydration, flours, cooking temperature, ingredients and knowledge. It takes many years of trial and error for most people before they have a clue how to make a pizza. Chris Daniels has worked at some of the best bakeries in Portland, Maine (a major foodie city). He's the man responsible for making life-changing pizza (and dessert - I'll get to that later).
You are looking at two versions of the pepperoni pie. One with no jalapenos and one with, but both have hot honey to balance the perfectly cupped and charred pepperonis. It's delicious to say the least. A crust that is so thin and light with the perfect amount of sauce and cheese ratio.
This pizza is not burned. It's charred in all the right spots. The "leoparding" is exactly what you want to see and indicates how perfectly it's cooked. Air bubbles rise and get charred in a delicate way thanks to the sugars in the dough and the high heat. It's magical.
The picture above shows it perfectly. If you like this style of pizza, you will devour the whole thing like I do regularly. It's life-changing in the best way possible. You'll crave this pie.
There's also Chris's weekly specials that have included a white clam pie seen above. White pies are not my favorite, I'm more of a red sauce guy, but this was delicious.
To date this is my favorite pie. It's a special with hot italian sausage and peppers. I highlighted this on my Instagram a few weeks back. There are videos to drool over. What I will tell you is it's a meat lover's dream. Just the way I want it with not too many toppings or cheese. The balance of hot and sweet with crunch is to die for here.
I now bring you to the tomato pie. It's a perfect dairy free substitute or just for someone that enjoys crust and sauce like I do. This pizza lets you really enjoy the work Chris puts into the dough. It's out of this world. Just ask for it.
Have you ever had a basque cheesecake? I hadn't until this one and it was perfect. It's so light and delicious. A slice of heaven on a plate. You can't ask for a better treat. A meal for two or just one of me. Here are some more pictures of the pizzas...
Chris Daniels lost his father a few years ago. The name "Peng's pizza pies" was created in his honor. Chris and his staff will treat you like family. They are kind and welcoming. Please understand there is high demand for his pies. Ordering online or in person early in the night is the best shot to secure a pie. Otherwise you might have to wait a while for some of the best pizza on the planet at Peng's Pizza Pies.
This is very nicely written and I think I will have to try one of their pizzas! I have never made my own pizza dough so I didn’t know all that goes into making it. I love the story behind Pengs and I think all the restaurants you have been to would love to have these write up’s from you!