Pizza Meal with Two Pizzas or $12 for $20 Worth of Italian Food at Big P's-Perdomo's Pizzeria & Restaurant

Stroudsburg

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$20 40% $8
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In a Nutshell

Pizza mavens toss chewy, crusty dough for savory pizzas and side them with sandwiches and spicy wings

The Fine Print

Promotional value expires Mar 31, 2016. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $12 for $20 worth of Italian food or drinks
  • $24 for two one-topping 14” pizzas, a 10-wing appetizer, and a 2-liter soda ($34.74 value)

Mozzarella: Staple of the Slice

Pizzas offer many flavor combinations, but most start with the blank canvas of a blanket of mozzarella. Learn how pizza got stuck with its favorite cheese with Groupon’s exploration of mozzarella.

Although proto-pizzas can be detected in culinary history as early the sixth century, the mozzarella-covered version we know today wasn’t born until 1889. That’s when King Umberto I and Queen Margherita of Italy commissioned Neapolitan chef Raffaele Esposito to prepare an assortment of his native city’s pizza—elemental dishes that showcased tomatoes, olive oil, and herbs. Wanting to bake a suitably patriotic pie, Esposito took inspiration from the Italian flag and created an arrangement of red tomatoes, green basil, and white buffalo mozzarella. The queen so adored the mozzarella-centric incarnation that Esposito named it Pizza Margherita in her honor and begin marketing it as the standard. But, although mozzarella got its start in the pizza business for political reasons, dough twirlers around the world continue to use it for three reasons.

Taste: Mozzarella has a rich, salty flavor that harmonizes with the pie’s sauce and other toppings but lacks the pungency of sharp or “stinky” cheeses. Ideally, it’ll never overpower even the mildest pepperoni or vegetable.

Low Moisture Level: The vast majority of US pizzas rely on a low-moisture version of mozzarella, which means it exudes less water as it heats up. This allows the cheese to become gooey without dampening the crust’s crunch. Low-moisture cheeses also have a longer shelf life, allowing pizzerias to buy in bulk.

Meltability: Cheese makers (or their machines) knead and spin mozzarella until it’s springy and pliable—a texture familiar to anyone who’s enjoyed a stick of string cheese. This signature stringiness allows the cheese to stretch and fuse to the other ingredients as it melts. In contrast, oilier cheeses, such as cheddar or american, become a sticky, liquid-like substance under intense heat, making for a messier slice.

Customer Reviews

great sandwiches, we would like to go back
Blake · February 7, 2016
Always ask them what the specialt. Specials always seem to do good on the price is excellent
Kevin H. · December 20, 2015
First time to the Poconos and we were looking for a simple, kid-friendly lunch This spot was just perfect; pizza and wings were great and the whole staff was incredibly friendly
Keri P. · October 16, 2015
Merchant Location Map
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    Stroudsburg

    745 Main Street

    Stroudsburg, PA 18360

    +15704246800

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