Posted on 08/22/2011 2:05:32 PM PDT by Artemis Webb
Here, we've chosen the best places for pizza around the country from new guard spots—including a Bay Area pizzeria that uses locally milled flour—to the nearly century-old East Coast institutions started by the original pizzaiolo obsessives that loyalists still (rightfully) love.
(Excerpt) Read more at travel.yahoo.com ...
Any one of the boros and half of LI has better pizza than Manhattan. Try Bensonhurst sometime.
New Haven White Pizza (version)
Spread out 12 inch fresh (or 10 oz can refrigerated) pizza dough on pizza pan dusted with w/ cornmeal. Layer w/ 10 oz can drained clams evenly distributed, 3 minced gar/cl, 3 strips crumbled cooked bacon, 2 tbl grated Romano cheese, tsp dried oregano. Drizzle w/ TABASCO, olive oil. Bake golden 400 deg 15 min.
When you ordered a Pizza they would make it right before your eyes. They put the chesse on the crust and then covered the cheese with sauce. So many would be pizzerias do this part backwards which is why you take a bite and the cheese is floating on the sauce and slides off the crust and onto your shirt, (or boobs if a girl).
This is the way my Grams taught me to make pizza!
Jersey Pizza is the greatest and all else is half baked.
http://www.urbanspoon.com/r/289/1247953/restaurant/South-Jersey/Three-Brothers-From-Italy-Seaside-Heights
Anchovies
Pineapple
Olives
Portebello mushrooms
Anchovies
Pineapple
Olives
Portebello mushrooms
Frankie, Johnnie & Luigi Too, Mountain View, CA
You must think Velveeta melted on a saltine is bliss! :)
I agree with you, Giordanos RULES!
Mineo’s
Pittsburgh,PA
If it’s not done in NY,NY and prepared by a culinary trained chef it’s cuisine. Everything else is just food.
The Cape Cod Cafe in Brockton, Massachusetts. Order the linguica and (green) pepper pizza. It’s a “bar” style pizza.
http://www.capecodcafepizza.com/
Giordano’s,,,,,,,,,Hmmmmmmmmm,,, Been too long,,,,
“Manhattan rules for Pizza and the further away you get from Manhattan the worse the Pizza gets”
Unless in you’re in Brooklyn
Star Pizza in Houston, TX
Wolfgang Puck’s Express. The Marketplace, Downtown Disney, Lake Buena Vista, Fl.
The other one, in the WestSide, isn’t quite as good.
The other place is my kitchen. We make our own crust.
I just moved to Syracuse, and we may visit NYC over Christmas-time. Where do you go for pizza there?
Disclaimer: I’m not a pizza adventurer. I like good old fashioned supreme pizzas.
Make it yourself is the absolute best.......Here’s how:
Pizza Dough
Ingredients:
1 pkg active dry yeast
1 tsp honey
1 cup warm water (105-115 deg. Fah)
3 cups all Purpose flour
1 tsp salt
1 Tbsp extra virgin olive oil, plus some more for brushing later
toppings of your choice.
Method:
1. In a small bowl dissolve the yeast and the honey in 1/4 cup of the warm water.
2. In a food processor fitted with the steel blade combine the flour and salt in the bowl, pulse once or twice to mix the salt and flour, and then add all the rest of the ingredients. Pulse until the dough forms a ball.
3. Turn the dough out onto a clean work surface and knead by hand 2-3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm draftless, cat hair free spot for about 30 minutes.
4. Divide the dough ball evenly into four equal balls. knead each ball for a minute or so, then roll each ball on the work surface with a cupped hand until it’s smooth for about a minute or so. Cover and let rest for half an hour or so.
At this point you can use’m, or wrap them and refrigerate them, or freeze them. Our experience is the pizza dough will last forever in the freezer, or until one day you accidentally find it lodged behind a drawer in the back, bottom of the freezer.
Sorry to all you easterners ... Nick’s has the best pizza on the planet :-)
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