Skip to comments.London Pizza Named Most Delicious Food, Beating Italian
Posted on 04/28/2013 6:06:40 PM PDT by nickcarraway
London Pizza Named Most Delicious Food, Beating Italian
The London Pizza is 16 pounds, or about $25 - Hungry Howie’s has him beat!
London pizza was not really pizza. I would root around in a dumpster for food before eating it again.
Idiots voting for crap.... Just like Dems....
Nonsense. The best pizza in the world is made at Sala’s on Hawthorne Blvd. But alas, you would need a time machine with at least a 25 to 30 year capability to prove it to yourself.
So you are just going to have to take my word for it. But in case you run across that time machine I recommend Pepperoni. Rectangular pan pizza. Yum.
I put most food critics in the same category as movie critics, art critics, fashion critics, and probably others. If a critic likes it, I will probably find it is crap. For pizza, a Chicago deep dish beats anything else.
Cafe Stravaganza... Carmel, CA
Pizza Bari... best in the world...
Good for them. English are reviled whereas Italians are rather overrated.
English cooking... no thanks...
Unless Lou Malnati recently opened a location in Soho, I ain’t buying this story (or English pizza!).
I’ve enjoyed Chicago deep dish at the original old Pizzeria Uno, is it still there? It was very good but more akin to a large open-faced calzone or something. Actual pizza has a thin slightly crisp crust. New York style done right is best, imho. Not too very many places know how to do that anymore, though, even in New York. They get carried away. Should be simple.
I’m not picky about pizza.
However, I want special mention, speaking of going back in time, at least 30 years, to Barry’s Pizza.
Special because it was the ONLY true pizza PIE ever. Baked in a small very deep lasagna pan, made with very thin crust. Crust all over the bottom, piled up on sides to form a thick “crust”, tons of cheese and sauce tossed in, then thin crust folded over the whole pan. Some 3-4 in thick, fantastic and truly the pie you used to hear mentioned in the same breath.
Dominic’s Pizza, circa 1973, Piscataway, New Jersey....
I was shocked how bad their famous deep dish was at Uno’s last time we went. Time before we had their thin, which was great. Will not be buying the deep again.
Was this the original old one? It was different from the chain. It was a treat, loved it but have a hard time considering the deep dish to actually be pizza. It’s been twenty years, don’t honestly know if it’s still there. A lot of the chain locations went away.
On the other end of the scale is Israeli Pizza. Corn pizza... ech...
If you go to Jerusalem, skip the Pizza and spend your time in the coffee shops. Best coffee shops in the world.
“Named”. That says it all.
Pizza from anyplace is on a par with Vienna sausage and crackers. Hate it.
I believe Uno’s is still at its original location and is a bigger chain now. Lou Malnati’s (son of the inventer of the Chicago deep dish) and Gino’s East is excellent deep dish pizza. I have had NY pizza a few times while there. It is very good but my taste still prefers the deep dish type.
No, just the chain. I can’t imagine much difference unless the original divested from the offspring chain.
Wish I could modify my posts. Actually found info about my Barry’s and why it disappeared.
Sgt Pepperoni’s on Balboa Island. Need a bit mot time on the machine, though.
(Although arguably my memory is favorably skewed by the salads, the only place I’ve ever had blue cheese vinaigrette dressing. Wonderful!)
Papa John's in SW Pennsylvania.
No wonder they are skinny.. The food is crap over there..
I had a pizza in London once. Never again. Raw dough, tomato sauce, and perhaps 4 or 5 pieces of grated cheese. Topped off by surly service...and we were the only ones in there.
Pizza is one of the few foods I can’t make better at home.
Shortage of pizza-makers as Italians are too proud
Apizza Scholls - Portland, OR
Zeek’s Pizza - Seattle, WA
Heck, if I can eat MREs, I can eat this...and am, between typing.
If it isnt New York pizza, it isnt pizza. All you posers pushing your out of state so called pizzas....shaddup.
the mechanics are German
the chefs are French
the police are British
the lovers are Italian
and everything is organized by the Swiss.
the mechanics are French
the police are German
the chefs are British
the lovers are Swiss
and everything is organized by the Italians.
I was told that the reason New York pizza tastes different is that they make the dough from unfiltered Hudson river water . They said never eat day old pizza because all those microbes grow really fast with all that cheese. It will kill those not born there. Kinda like the water in Mexico.
But which would include more horse meat—a London pizza or an Italian pizza?
I’ll have to try them...
I haven’t been to the place in Portland but I have heard it is really good.
Zeek’s is excellent! After trying their pizza I now consider myself a pizza snob. LOL!
Pizzeria Uno is still there. A block north on Wabash is Pizzeria Due’s his second restaurant. They’re about the only reason I venture to downtown Chicago.
NY City water is really good, it comes from upstate NY reservoir systems. I was always told that the reason the pizza is so good is the water.
MMy wife and I like Red Baron. Excellent , considering it’s Frozen.
I can usually buy it for $2.50 each at the base commissary. Hard to beat it at that price. Even buying it at $3.50-$4 isn’t bad...