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 ...
It's not that I doubt some of these places have good pizza. It's that with the exception of Burt's Place in Chicago (I've seen Burt, he looks like a biker reject) they are all east or west coast joints. Apparently their "raters" couldn't be troubled to travel inland a bit.
Just give me a good crust with a bunch of salty pepperoni and lots of cheese and I'm happy.
Oh but maybe I'm wrong. I mean according to the article the pizza at "Pizzaiolo" in Oakland is so good because, "even the flour is milled in Oakland"! Well by God if that doesn't define greatness I don't know what does!
That place is GOOD!
For example, Sicilian Pizza is not just a regular pizza square shaped, it's got it's own special doe and sauce. Apparently nobody outside of 40 miles of Manhattan knows that.
Pizza King. Clarksville, Indiana.
We only have Big B’s here and they got no website.
Huffman ain’t big on cuisine.
Besides, the pizza sucks. Soggy. Underdone.
If they don’t improve by Sept. 3rd I’m abandoning them.
We are pizzaphiles from NYC, and my son has raised pizza love to practically a fetish. He roams Central FL looking for decent pizza, which is hard to find.
We finally found a very good place this year, called Gigi’s in New Port Richey FL. I don’t know why they would name it Gigis, but it’s run by an Italian NY family, and the regular Pizza is excellent.
I believe the proper culinary term for these “critics” is ‘Provencial’
“having or showing the manners, viewpoints, etc., considered characteristic of unsophisticated inhabitants of a province; rustic; narrow or illiberal; parochial: a provincial point of view.”
The difference is that their “province” is either the Boston-DC Corridor or the LA-San Francisco-Portland-Seattle one.
Even better than Gino's East and Lou Malnati's. If that's even possible...
I just took one look at your link and my arteries started clogging up!
LA Pizza Mossa Squash blossoms, tomato and burrata.
SAN FRANCISCO Charred Pizza Margherita (with tomato sauce, Fior di Latte and extra-virgin olive oil).
PROVIDENCE AL FORNO Pizza Margarita (with house-made pomodoro, fresh herbs, two cheeses and extra virgin olive oil).
NEW HAVEN, CT Frank Pepe Pizzeria NapoletanaWhite Clam pizza.
PORTLAND, OR Apizza Amore (with tomato sauce, both fresh and aged mozzarella, pecorino, grana, olive oil, cured pork shoulder and fresh basil).
I’d put Antico Pizza Napoletana here in Atlanta near GA Tech up against any of them. They are the Real Deal, and I’m a huge pizza snob / pizza nerd.
There are about half a dozen other restaurants that are close, plus my back yard. I’m making some really good pie myself. But they are the gold standard in this town.
Trust me.
puhleeze. it looks like a furniture store.
Kansas City has a local chain of restaurants called "Original Pizza," the the guys who run it are a family of brothers from Brooklyn. They do a good job of "NY Style Pizza," but it's just not the same. I've heard that it's the NYC water that makes the difference.
Lately I've been on something of a St Louis style pizza kick, with a very thin, crispy crust. 2 places in KC do a terrific job with it... Imo's Pizza in Olathe, KS and Rosatti's Pizza in Overland Park, KS.
Mark
What I’m seeing on that crust in the picture is not burn, but leoparding char, to use a pizza nerd term. This is A Good Thing, highly desired. That is Flavor with a capital F. It takes a proper dough formulation plus a high temperature oven (typically with the bottom surface in the 700F-750F range) to achieve that.
I would eat there for sure.
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