Crash Landing's recipes go back to 1978 and Uncle Aldo's East Coast Pizzeria in Bellingham. Aldo's was owned by master pizza maker Ramon P. Moretti, originally from the Philadelphia area. Ray taught me how to throw a pizza dough and a few rules about pizza making. According to Ray, a pizza should represent the Italian flag: red for the tomato sauce, white for the mozzarella and green for the oregano and the other fresh herbs.
Aldo's customers were always encouraged to keep their pizza orders simple. We made a great cheese pizza and Ray wanted people to enjoy the crust, the sauce and the cheese. One or two additional toppings were okay, but too many toppings just covered up the quality of the Aldo's basic pizza. And, of course, pineapple was never allowed on one of Uncle Aldo's pizzas.
At Crash Landing we'll allow you to order pineapple and a few other strange toppings that never touched Uncle Aldo's pizzas. And finally, with an apology to Ray, after about 30 years of saying "NO", you can finally garnish your Crash Landing pizza with ranch dressing. But Crash Landing still upholds the basic standards established at Uncle Aldo's. We make our dough every morning and hand throw our crusts, we ladle on a spicy tomato sauce full of fresh garlic and spices and we top every pie with best quality mozzarella. If you want a few extra toppings, go over the list above and put together an interesting combination or ask us for some seasonal suggestions. That's real pizza.
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