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 ...
That recipe above by the way is Wolfgang Puck’s recipe for the dough. Toppings are anything you want to put on that dough.
Re #13...
I have to admit the pic and description of the one from Portland OR (cured pork shoulder!) looks like it would make the subsequent trip to the ER worth the experience.
Pat’s Pizza, Orono, Maine (home)
Pat’s Pizza
www.patspizza.com/ - CachedIn fact, it has been said that an education at the University is not complete without a Pat’s Pizza. Today, Pat’s Pizza is enjoyed not only in Orono, ...
Pat’s Pizza - Orono, ME
www.yelp.com
12 Reviews of Pat’s Pizza “Amazing pizza that has a special taste and deep meaning. I’ve been eating this pizza since I was a wee little one and can’t get ...
Pat’s Pizza, Orono, ME 04473 | MenuPix Bangor
www.menupix.com/bangor/restaurants/.../Pats-Pizza-Orono-ME -
Pat’s Pizza - View the menu for Pat’s Pizza as well as maps, restaurant reviews for Pat’s Pizza and other restaurants in Orono, ME and Orono.
Show map of 11 Mill Street, Orono, ME 04473-4034
I will also take a pie from Sally's any day.
New Haven pizza rules!
my family has been in the restaurant biz on and off for 40 years and finding a descent pizza outside the NY metro area has been almost a part time job.
Of all the places I’ve lived, the most difficult time I had was NH. We eventually found a few places with a great thin crust but one had nowhere to park and the other was about 40 miles away. In suburban DC/MD we found a few places and a new joint called Coalfire that made a descent pie too. It’s a cross between the New Haven apizz and NY thin crust.
Since we’ve moved to Northern VA, we found a few places that are on par with NY and I want to try a place that my sister’s in-laws rave about.
Now, if only a person outside the NY metro area could figure out how to boil a bagel that didn’t taste like a bready doughnut, we’d be in business.
West Brooklyn Pizza in San Rafael, CA (north of SF) makes an authentic Sicilian. The dough tastes like what I remember from Modica’s in Brooklyn: bakery style.
Not to worry. I hear they keep a defibrillator handy.
You got that right.
Especially Lenny’s!
It really was better in the good old days. Better cuz they used imported ingredients cuz imported wuz real cheap in the good old days.
Having read on here a few months ago that John’s Pizzeria of Bleeker Street had NYC’s best pizza, 278 Bleecker Street, between 6th and 7th Avenues, I went there last month. Or tried.
Alas, the line was too long, so we went around the corner to yet another “NY Best Pizza,” Bleeker Street Pizza. http://bleekerstreetpizza.net/.
Can’t vouch for the first (which I’ll try again on my next Big Apple venture), but the latter really was GOOD! The place is small and very loud, so prepare for that.
Nicola Pizza, in Rehoboth Beach, Delaware.
You must think Velveeta melted on a saltine is bliss! :)
More like Matzoh. But Provel cheese, while "processed," is NOT Velveta. It's an interesting combination of cheddar, swiss, and provalone cheese.
It's not something I'd make a long term habit of, but it's an interesting break... Plus Rosati's uses a mixture of mozzarella and smoked provolone! Series YUM factor!
Mark
Venison pizza? Hmm, that could work!
;-)
There was an old guy who was selling pizza and full Italian menu out of an out house on a hill behind Jack in the Box in Poway Ca that would beat any place in Manhattan.
He was a retired personal chef from Italy. Last employment was with the Vatican. But I like the place down the street where the owner’s brother was in involved with the mob, he always got the best produce..
I concur with that! I always took my dad to the original on US1,but they have one outside of Tampa now(Brandon). I also L-o-v-e their wings!
Gotta agree with you on this. I’ve had pizza from California to Florida and Iowa to Texas. Grimaldi’s just set up a store here in Northern Nevada and it is by far the best pizza I’ve ever enjoyed...
Not to get too far off the cuisine of my own thread but that reminds me of a guy in a little town not too far from here. He would set up a big-ass smoker on a corner whenever he was in the mood and smoke ribs till they were falling off the bone. In fact in most cases he'd just pull the meat off the bones and serve the meat!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.