Slice of Heaven: Exploring Sal's Neighborhood Pizza

 Slice of Heaven: Exploring Sal's Neighborhood Pizza 

St. Simons Island, GA

Sals

Back when I lived in Georgia, there wasn’t much in the way of Italian cuisine. I searched high and low for some semblance of tasty pasta or pizza, only to be constantly disappointed. I was just done with “pizza” that was overcooked/undercooked, used jarred sauces or low-quality mozzarella cheese. I was ready to just give up completely until I discovered Sal’s Neighborhood Pizza on St Simons Island, GA. Finally, I found my treasure after months of searching.  

My husband and I had traveled out to Sal’s in the summertime for a date night or two. It was about a forty-five-minute drive from our apartment, however, I tell you it was well worth it. It is tucked away in a remote area of St Simons Island. I love that it was mostly an outdoor restaurant as the weather in the evening would lend itself to plenty of outdoor seating. This place also had the added advantage of not being placed with seaside views. I know you think that it would be a “bad” thing, not to have seating on the water. I have to say, with SO many other restaurants with waterside tables, this was a breath of fresh air. Now, this didn’t decrease the extreme demand of this place, but the wait again was worth it. It is a cozy little spot with red gingham tablecloths. It reminded me of the local places I would frequent on Long Island.

 I was lucky enough to have met the Sal. Sal would frequently walk through the restaurant and chat with patrons. He was a lovely older gentleman who always greeted you with a smile. He came to our table and asked how everything was. I replied, “Finally, I found a place that reminds me of home.” Sal had a big smile from ear to ear. He chuckled, “Ah, a northerner. It’s nice to have one of us down here. Happy you could join us tonight. Enjoy.” I was elated. It was so comforting to find another Northerner down in remote coastal Georgia. 

That being said, let’s get down to the food. It was fabulous! According to the locals, Sal imported the water from New York. The is the “Secret ingredient” to a delicious pie. Now, some of you may be scratching your head and saying to yourself “What?” or rolling your eyes saying, “Oh, come on.” I gotta tell you, it’s what makes New York pizza the best. We ordered a classic pizza and a chicken parm sub. The pizza instantly transported me back home. The crust was nicely toasted with just the right amount of crunch. The mark of any great pizza is when you hold it like a “real New Yorker” (that’s folded in half folks) it doesn’t wilt at the end. The chicken parm sub was perfect. A soft roll held the perfectly fried chicken that was topped with Sal’s signature marinara. To finish this work of art was fresh mozzarella. (Fresh Mozzarella with stretch when you bite into it.) If you ever find yourself in coastal Georgia, I highly recommend you try this place out!

I was overjoyed to find this hidden gem. However, with the long drive to get there, it wasn’t convenient. This further fueled my desire to recreate my favorite dishes at home. The following weekend. I purchased a pizza stone set, complete with a pizza peel. I will admit, it was difficult to create a decent pie. Again, being in Georgia at the time, I didn’t have access to the “secret ingredient.” I used filtered water. It’s not bad, in fact, it's pretty good. I’ve managed to please my toughest food critic to date; my four-year-old daughter. She enjoys my pizza so much, that I have to keep a “pizza kit” in my freezer at all times on the off chance she wants some. (she now believes I’m a short-order cook but that’s for another day). I freeze a half bag of homemade marinara and a bag of shredded mozzarella. (I prefer Galbani) And to complete my kit, I have a premade frozen ball of handmade pizza dough. I tell ya, folks, once you learn how to make pizza, you’ll want to do it all the time! Included in this post was the very first homemade pizza I ever made. I continue to make it periodically. And the more I do it, the better I get at it. The second picture featured in this post is a picture of a pie I made about a week ago.