We had a thread here awhile back about asshole pizza magnates, troglodytes who not only foist shitty pies off on the public but dump delivery trucks full of money on wingnut candidates. Papa John Schnatter was Exhibit A, whinging about how providing his wage slaves with minimal healthcare coverage would “force” him to raise the price on his cardboard-n-ketchup concoctions by $0.20 per crappy pizza.
In the ensuing discussion, we learned that the Little Caesars owners seem to be the exception to the “every pizza magnate is a wingnut asshole” rule. So if forced to buy substandard chain pies, liberals might consider forking over their dough to LC.
But we also discussed the merits of making one’s own pie and ordering pizza from independent pie emporiums. Commenter Zifnab had a great idea on that score:
Can we get a “Really good independent pizza shops near you” Open Thread in protest, maybe? I’ve got three or four really amazing pie shops that I could name, just on the west side of Houston.
Dolce Vita has the kind of pizza you’d order on a hot date with a girl you’re trying to impress. Friends Pizza is this little shop run by a Brazilian guy that makes hands-down some of the best order-out I’ve ever eaten. There’s a Grimbaldi’s in Sugar Land, that is really nice. And New York Pizzaria is great too.
Why anyone would order Papa John’s in H-town is beyond me.
So here it is: What’s the best pizza place in your town, if you care to share? What’s your favorite homemade pizza innovation? This is far more important than politics, people — this is PIZZA. But it’s also an open thread, so please feel free to discuss whatever…including politics.
Dave
Up here in Maine around the Portland area, good pizza begins and ends with Otto’s and Portland Pie Co. Everyone else is playing catchup.
gogol's wife
Unfortunately there is no good pizza in my town, independent or otherwise, but not far is New Haven, with Modern Apizza and of course Sally’s and Pepe’s. (Haven’t been for a while, for calorie-counting reasons, but I can’t imagine anyone has any better pizza anywhere in the world.)
John O
Gotta great one about 3 minutes away. It’s in Vernon Hills, IL; it’s called, “Pizza Italia,” and it rocks according to at least one Chicago native.
nitpicker
Silver Spring, MD: Pacci’s. People from DC and Northern Virginia will drive up just to have some.
dmsilev
I’m in Chicago. We have …a lot of pizza here.
catclub
@Dave: “playing catchup”
Ketchup? Catsup?
JustRuss
American Dream Pizza, not cheap but worth every penny. Can’t beat Little Caesars when you’re wrangling kids and need it fast and cheap, glad to hear they’re not jerks.
I tried Papa John’s once years ago, I wouldn’t eat it if they were giving it away. And that was before I knew Schnatter was a winger.
Litlebritdifrnt
I love going to Ci Ci’s for lunch simply because its cheap. Four course lunch for $5.50 you can’t beat it. The pizza is okay. My favorite local shop here is a “New York Pizzaria” which is where we order from when I am too tired to cook, and if I’m not in the mood for pizza (although their veggie with mushrooms, onions, green peppers and black olives is sublime) they also do a really good spag bol.
Dennis SGMM
Here in Glendora it’s Fanara’s. Domenico’s is a close second.
schrodinger's cat
Good home-made pizza tip.
You can use store brought naan as the pizza base. For toppings, I put ricotta cheese, sun-dried tomatoes in olive oil and red onion, plus protein of your choice. 5 to 8 minutes in the oven and with a salad you have a quick evening meal.
I have used shrimp, roast chicken and roast beef from the deli
for the protein.
ETA: I have used TJ naan.
sweaver
Pizzeria Paradiso in the DC area. Three locations – Georgetown, Old Town Alexandria, and Dupont. It’s the only restaurant food I’m happy to drive a ways for (I live in Fairfax.) Just good good good food.
eatyourpizza.com/
Xecky Gilchrist
Two in Salt Lake City come immediately to mind: The Pie (several locations but it is a local thing) and Settebello. The Pie is for those who like a cheese bomb, Settebello for those who want a (certified!) authentic Neapolitan pizza.
Can’t comment on their politics, but they make fine pizza, IMO.
Dave
@catclub: “catch up”. It’s not one word? :)
dmsilev
Also, too, one of my favorite moments from my recent European junket was nearly getting run over in downtown Geneva by the Dominos Pizza Delivery Scooter. Since we’ve apparently inflicted Dominos onto Switzerland, I expect them to declare war in retaliation soon.
I did have pizza for dinner that night, but it was a lovely Pizza Caprese served in a cafe overlooking the banks of the Rhone. Granted, it was just a *tad* more expensive than take-out…
Blue Neponset
Town Spa in Stoughton, MA. Best bar pizza you ever had. Alumni Cafe in Quincy, MA has good bar pizza too. Try the linguica pizza at both places.
dmbeaster
Conejo Valley, CA (part of Ventura County); La Piccola
Ben Grimm
In Tallahassee Decent Pizza and Momo’s are probably the best two – and they both use (local) Bradley’s sausage, which gets them extra points.
nominus
If you do DIY, frozen, or take & bake pizza, don’t bake it. Put your pizza stone on your grill instead. A propane grill and a thermometer makes it easier to regulate temperature, but you can get the hang of it with charcoal with a little bit of trial and error. Drop the suggested cooking time by a few minutes and then keep an eye on it. It makes a world of difference in how the crust turns out.
Bubblegum Tate
I live in California, where there is no good pizza. There is only acceptable pizza.
dewzke
And now for something completely different…(sorry) wimp.com/babyhummingbird/ .
pacem appellant
Berkeley/Oakland, CA: Zachary’s. Deep dish chicago-style pizza. Oh, so good! This institution needs no advertising, and the wait is always worth it. Try the Med.
San Francisco, CA: Pizzetta 211. In the Central Richmond. It’s tiny, and a great date spot. Very intimate and very, very good. Get dessert.
Sunnyvale, CA: Giovanni’s Pizzeria. At 101 and Lawrence. Family friendly. Closest to New-York style pizza I’ve had in the Bay Area.
getsmartin
Naked Pizza in New Orleans. They actually use healthy ingredients and it’s actually pretty damned good!
catclub
@Dave: I meant what cheap pizzerias use for red sauce. Sound was what I was getting at, not spelling.
schrodinger's cat
@dmsilev: Dominoes is everywhere, I even found it in India, on my last trip and it is just as terrible. My husband’s cousins inflicted it on me, trying to be good hosts and all.
Dennis SGMM
@JustRuss:
They opened a store here a few years ago and bombarded everyone with “fer free” coupons. We tried them once. Half of the pizza went into the trash.
LGRooney
I defy anyone in the Northern Virginia area to do better than Pupatella or Pizzeria Orso. Neither is in an attractive location but the pizzas are worth it.
HW3
If you’re ever in Seattle, you’ve got to check out Serious Pie.
My favorites for Seattle-metro-area delivery pizza are Pagliacci Pizza and Zeeks Pizza.
ShadeTail
In California:
Walnut Creek has Rocco’s, which has amazing appetizers in addition to excellent pizza.
Santa Clara has Via Mia, which makes, hold on to your hats, *halal* pizza. Don’t tell Pam Geller.
RP
DC used to be a wasteland for pizza, but now there are a lot of pretty good places: Mias, Have, and Pizzeria De Marco in Bethesda, 2 Amys, Pizza Paradiso, Pete’s, and a few others in DC, and there are a bunch in VA that I can’t remember off the top of my head. For basic takeout, Naked and Flippin aren’t bad.
Ash Can
Like dmsilev says, pizza abounds throughout Chicago. In our previous neighborhood (St. Ben’s, around the intersection of Western and Irving Park), Phil’s was the joint of our choice. Now, on the far northwest side of the city, we’re partial to Riggio’s in Park Ridge (which has the additional claim to fame of being a former employer and high-school hangout of Hillary Clinton).
John Arbuthnot Fisher
Sciortino’s in South Amboy, New Jersey (formerly in Perth Amboy). I’m a NJ thin crust lover, but their Sicilian is other-worldly and simply the best pizza I have ever had.
rlrr
π in St. Louis has recently become a family favorite (also supposedly Obama’s favorite pizza in St. Louis).
Hungry Joe
San Diego: Lefty’s in North Park (Chi Style), Bronx in Hillcrest (NY style), Zia’s in Normal Heights (seriously gourmet). There is no San Diego style, and that’s for the best, I’m sure.
Villago Delenda Est
There are several joints in TrackTown USA that fall into this category.
There is, of course, Track Town Pizza.
There’s also Pegasus and the Pizza Research Institute.
For an authentic, certified Neapolitan pie, there’s La Perla.
There are PLENTY of other places I haven’t mentioned that produce good pies of the non wingtard ketchup on cardboard variety here.
I’d include more links, but don’t want to get FYWP all excited.
quannlace
Mario’s, on Broad Street, Bloomfield, New Jersey.
As far as good pizza joints, New Jersey has an embaressment of riches.
EcoNerd
In Durham, NC we have a few really good pizza places downtown. Pop’s has good pizza for pickup, and The Pizzeria (formerly Cinelli’s) is pretty good for pick up or delivery. Lilly’s, originally in Raleigh, has opened a new Durham location downtown, and is creative, using locally sourced, and organic produce. Any of these would be vastly superior to Papa John’s, Dominoes, or whatever else.
iocaste
Amish Market in NYC. Thin crust brick oven. I highly recommend the four cheese pizza with blue cheese as an add-on, if you’re into cheese. Addictive.
schrodinger's cat
Betty Cracker@top
How are your chickens and how is the kitchen renovation coming along?
Jim C.
If you’re in the Boise metropolitan area, Flying Pie makes the best pizza in the city and is kind of one of those fun-loving family owned sort of enterprises where the employees always seem like they’re having a ton of fun, have the occasional tattoo, weird hair color, and piercing that shows that whomever their overlords are they aren’t too serious about forcing their employees to be “professional”.
And a liberal buddy of mine worked there for a while before he joined his family’s local small business and says it was a great place.
Lowkey
Richmond VA: Authentic Neapolitan gourmet? Stuzzi. Wood-fired new gourmet? Blowtoad. Thick crust and thicker toppings? Bottom’s Up. Mom and Pop New York style? Mary Angela’s.
Here endeth the lesson!
Edited: forgot a scrappy newcomer.
Tenzil Kem
In the greater Manchester area, either Alley Cat Pizzeria, for a thin NY-style pizza, or the aforementioned Portland Pie Company, which does a thicker crust. Both are delicious, it just depends on the mood you’re in.
Cassidy
Five Star in Jacksonville and St. Augustine. It’s not “boutique” pizza, but it’s local and damn good. This is the kind of big, cheese bomb pizza you get to go with beer and football.
We have some high end pizza places around here, but I haven’t tried any.
Brian R.
In Atlanta: Fellini’s or Mellow Mushroom.
I was amazed to hear that Papa John — a guy who sends out cardboard pizzas with a goddamn side of melted butter for dipping the crusts — is somehow opposed to improving health care.
Your customers are going to be dying off soon, asshole.
akaBruno
Papa John is giving away 2 million pizzas, but health care is too burdensome? Please
comrade scott's agenda of rage
Best pizza I’ve had was in Vicenza Italy and I’ve had a lot of pizza all over Italy. Can I remember the name of the place? Noooo, but if I drove around long enough, I’d find it.
Brian S
In Des Moines, there’s no good pizza place that I can think of, but the pizzas they make at Hessen Haus are pretty okay. There’s one which features wild boar and duck. And anything goes well with a liter of German beer.
Brian S
In Des Moines, there’s no good pizza place that I can think of, but the pizzas they make at Hessen Haus are pretty okay. There’s one which features wild boar and duck. And anything goes well with a liter of German beer.
Brian S
In Des Moines, there’s no good pizza place that I can think of, but the pizzas they make at Hessen Haus are pretty okay. There’s one which features wild boar and duck. And anything goes well with a liter of German beer.
Villago Delenda Est
@catclub:
My parents told me a great story about “Ketchup” vs. “Catsup”.
Dad grew up in Arkansas. Mom grew up in Pennslyvania and Illinois.
They met, after WWII, in Southern California.
Once they got together, and got married (Vegas wedding that my Mom’s parents never found out about…a “real” wedding followed six months later), they got into their first argument. On whether it was “ketchup” or “catsup”.
They decided to go to the local supermarket and settle this thing FOR ONCE AND FOR ALL.
And found both “ketchup” and “catsup” on the shelves.
Argument solved!
Abo gato
In San Antonio we have Dough, which has been on the food network and widely written about. It is very good, but hard to get into because of publicity.
I have broken the code for making it at home. I have a ceramic egg charcoal cooker. Heat it up have a pizza stone on the grill and let it heat. It can get to over a 1000 degrees. Been buying “00” Italian flour to use for the crust. Amazingly fine texture. I use the recipe from Artisan Bread in 5 Minutes a day folks. Roll it out thin, on top of parchment paper, put your toppings on, get it out on the grill for 4 minutes then I take out the parchment so the crust is directly on the stone and cook it for another 4 or 5 minutes.
I know how wonderful it is when our son tells his friends that the best pizza anywhere is in his mother’s backyard.
Arm The Homeless
There is little in the way of good pizza in this town. Momo’s is a decent place, although their size makes up for the decidedly un-tasty crust.
It’s a bit of a drive from us, but I have to say that one of the best pizza places in 200 miles is in Thomasville, GA. Moonspin Pizza does everything right. Fresh toppings, local cheese and meats, and home-made double-chocolate cookies that will make you wanna slap your momma.
Plus, for us peninsula dwellers, it’s the closest place to reliably get New Belgium beers.
BrYanS
Georgina’s in Morrisville, NC is good NY style. Also Randy’s
James E. Powell
In Los Angeles we don’t have pizza. We have some one’s idea of what pizza could be like if only it were not pizza.
dewzke
On topic, Edwardo’s wood fired BBQ chicken pizza…well all their ‘za’s!
Commish the First
In the Concord/Walnut Creek/Pleasant Hill area of California the best I’ve found is New York Pizza on Contra Costa Blvd.
Zifnab
:-) I’m so glad to see this took off.
I’ll throw in one gripe. California Pizza Kitchen flooded Houston, and frankly people of CA, you guys can do better.
IowaOldLady
As far as I know, there’s no independent place around here in the middle of nowhere. But I make a pretty good dried cherry and blue cheese pizza. Mostly I think it’s because I make the crust from scratch. (I more or less have to because my husband is latose intolerant and the commercial ones all have milk. Luckily he can eat blue cheese.) I put on jarred sauce and then the cherries and then the cheese. The sweetness of the cherries goes well with the saltiness of the cheese–sort of like pineapple and ham.
salsify
In Arlington, Va, Sicilian Pizza on Walter Reed Drive off the Columbian Pike makes delicious pies and their wings are ridiculously good as well.
Tom Levenson
Otto’s from comment 1 just opened up in my ‘hood in Brookline, MA, but I wasn’t impressed. Maybe the formula doesn’t travel.
Oggi in J. P. and Harvard Sq. (we use the H. Sq. branch) is very good. Our default as a staight pizza place.
Lots of good pizza in Boston; every neighborhood will strike a claim. People speak very well of Santarpio’s in Eastie, but I’ve never made it there. Yupsters still like Figs on Beacon Hill and in Charlestown. I’ve lost my taste for the trying-to-hard “gourmet” version of the pie.
Best near MIT? — most people say Emma’s, but a couple of new places are doing pretty well.
muddy
My local pizzeria (has the name of my small town so I don’t want to say) is very good now. It used to be terrible, ridiculously salty sauce, so salty you didn’t want pepperoni or olives or anything to make it worse And the cheese was just scanty. It’s the only one in town, and my son liked to get it accasionally.
Then they sold the business to another family last year, and now it’s fantastic. I was speaking to the owner and she said she took the sauce recipe and began by cutting the salt in *half*, and going down from there. And there’s a ton of cheese on it now, all stretchy and ommnomnom…
otmar
For Vienna/Austria:
pizzamari.at/
The cooks provide a show for the kids making the pizze.
Robert Green
about 20 years ago i was visiting my parents in the west village of manhattan, and we went to their local slice Joe’s Pizza on Bleecker. a phenomenal slice, simple and beautiful, quintessential NY. Joe was working the counter, and i’d just moved to LA, so i begged him to take his operation out west since LA (other than abbot kinney) didn’t have any decent slices.
18 years later, i’m driving down sunset in WeHo where i live, and what do i see but “Joe’s Pizza of Bleecker St”. i go in, and there’s joe! “i got sick of the shitty weather” said he, and Ny’s loss is our gain. he’s a purist–he doesn’t want you loading his slice up with toppings, since they mess up the moisture ratio that makes magic happen, but that is one hella good indie slice.
Arm The Homeless
@Ben Grimm: I see you got to it before I did.
Good to see other Talla-nastians kickin’ it around here.
Bruuuuce
In New York, you can throw a rock and hit an acceptable pizza place. Out here in the boroughs is no exception. In my particular area (Jackson Heights), we prefer Gustosa for standard pizzas because his dough is perfect. For fancy pizzas, with toppings like pineapple chicken or baked ziti, Due Fratelli makes a meal-in-a-slice that’s unbeatable.
Ash Can
@Ash Can: D’oh! That should be Pete’s, not Phil’s. Brain cramp.
Punchy
GUMBY’S, BEEYOTCHEZ!
John (not McCain)
In Buffalo, NY, currently nothing beats La Nova, but only because Pizza Town on Niagara Street was taken over by people who apparently hate pizza and the people who eat it.
JesterDel
@sweaver: re: Pizzeria Paradiso – they’ve also got a pretty decent beer selection at the Alexandria location…
MattR
Anywhere in NYC that does not have the name “Ray” in the store name.
@quannlace: Surprisingly, my neck of NJ does not have any great options.
ThatLeftTurnInABQ
Albuquerque NM: Giovannis Pizza. Thin-crust NY style pizza. Everyone I know in town who is originally from NYC or nothern Jersey swears by it. Swears by it, not at it: an important distinction.
Trey B
Here in Big D, Il Cane Rosso in Deep Ellum makes a grand Neopolitan pizza. Coal Vines in Uptown, Eno’s in Oak Cliff, and Marco’s in Preston are terrific choices. Grimaldi’s, a small New York chain in Uptown makes great pies too.
BGinCHI
@dmsilev: The list would be shorter if we just listed the bad places instead of the good ones.
How the hell do chain places stay in business? I always figured they were mafia or drug fronts.
jibeaux
In Raleigh NC, I like Camos Brothers. They’re from the Bronx, and are friendly in a weird sort of un-Southern way. Nice thin crust ginormous NY style pizza. I like Lilly’s o.k. that someone else mentioned, but I’m not wild about bready crusts.
piratedan
Tucson, AZ – since Zachary’s has closed for deep dish I haven’t found a Chicago style replacement yet, the best place for NY Style is (imho) Tino’s Pizza on the East side, naturally, ymmv. For the ultra thin crust style (like lavosh cracker style crust… Oregano’s
Arm The Homeless
@Punchy: The Gumby’s we have here is a joke unless you need something within 100ft of the Strip.
Their Pokey Sticks rock, but that’s all I am willing to grant them.
gussie
@Dave: Never liked PPC. My kid _loves_ Flatbread. And Otto’s great.
In Santa Barbara there is no good pizza that I’ve found. There’s barely even adequate pizza.
? Martin
Pizza has all kinda gone to shit around here. There’s been 3 decent ones in the past – a very good NY style, a decent Chicago, and a sorta generic pizza place that simply turned out nice tasty pies. They’ve all gone under. We’re back to just getting Costco. If it can’t be better than ‘meh’, it might as well be cheap.
But we make our own most of the time. Best innovation was learning how to use the rotisserie burner on the grill to get the cheese nice and brown without overdoing the crust.
bk
Good pizza here in Las Vegas. Settebello’s, two Grimaldi’s outposts, Due Forni, Broadway Pizza near downtown, among many choices.
Sayne
A little place called Sicilian Pizza in Arlington, Virginia. Awesome pizza, even better wings.
gussie
@James E. Powell: Exactly. WTF is up with California pizza? The only thing worse is California ice cream.
schrodinger's cat
@gussie: Finknottle?
Brian S
When I lived in Fort Lauderdale, my favorite was Franco and Vinny’s, on Sunrise just across the Intercoastal. Terrific crust. Toppings were average, but the crust and sauce were worth it. But in fairness, being the best down there isn’t a high bar to clear.
mingo
If you are in the Denver area, you must have Anthony’s pizza. It is awesome. I also ate some fantastic pizza at a a place in Cherry creek North shopping center called Armando’s but it’s too far from me.
second on Dough in SA.
Rathskeller
@pacem appellant: I second that. Zachary’s in Berkeley & Oakland is excellent pizza. Their sauce is a miracle.
Chris
Aside, why is is when I post as my internet screen name, Sayne, I get moderated? But when I post as my real name, Chris, I don’t get moderated? What is so moderatable about “Sayne?”
Was there once a total douche that posted by that name that trolled around here?
That is all, nothing to see here, carry on.
count ulster
Fortunately, I live in the Hudson Valley, so there’s no end to good, locally owned pizza. I don’t even know where the closest Papa John’s/Pizza Hut/Little Caesar’s might be. Maybe up at the mall, a place I never go.
dmsilev
@BGinCHI: I occasionally get ads for Pizza Hut. I’m pretty sure it’s a sick joke on someone’s part.
There is a Dominoes in Hyde Park, but this is a college neighborhood; undergrads will eat anything as long as it’s cheap. Graduate students will eat *almost* anything.
Penus
@Lowkey:
You left out Maldini’s! MORE ANTI-SOUTHSIDE BIAS.
Roger Moore
@Dennis SGMM:
I’ll put in a vote for Domenico’s, which also exists here in Pasadena as well as Arcadia and Monrovia. If you ever get a chance to get to the West Side, you need to try 800 Degrees. If they figure out how to franchise that place, they’re going to take over the world.
gussie
@schrodinger’s cat: Spink-Bottle, to you.
Rheinhard
I am inordinately depressed at how hard it seems to be to get really good pizza in north/central New Jersey. You’d think that so close to NY and with a lot of Italians, good pizza would be everywhere. The only pizza place I’ve come across anywhere near me (and it’s not all that close) that I consider worth a damn is Bruno’s Pizza Factory in South Plainfield NJ. Overall I think I had more and better pizza options back when I was living in Texas.
? Martin
@Zifnab:
Why do you think we sent them to Houston? We’re hoping you’ll keep them.
J.D. Rhoades
Carthage, NC here (little bitty place about an hour south of Raleigh- Durham). Best pizza right in town is Steve’s, but then, the only competition is Pizza Hut and Domino’s. A few miles away in Southern Pines, Vito’s is the stuff. I understand a place called How You Doin’ makes a good pie, but we always stick with Vito’s when we’re down that way.
gussie
Oh, and my son want ‘hot lunch’ at school on Fridays; Domino’s pizza. All the cool kids are doing it.
Cambridge Chuck
In Cambridge MA (right around the corner from Elizabeth Warren’s house!), it’s Stone Hearth Pizza, Emma’s Pizza near Kendall Square, and Upper Crust Pizza near Harvard Square. Best homemade pizza innovation I’ve come across (h/t NYT) is to use soft flour (not all-purpose) to make the dough: the lower protein/gluten content makes it easier to stretch the dough and get incredible thin-crust pizza at home.
Brian
@Tom Levenson: Oggi is pretty good. Emma’s down in Kendall. The Uppercrust is a personal favorite of mine too… but kind of a local chain.
The Eccentric
Got a conference down in Orlando in a couple of weeks. Any suggestions for good pizza down there, outside of whatever can be found at the theme parks?
Thanks!
John Harrold
@Dave: There is one of these in Brookline MA and it’s pretty good.
PeakVT
OT: Anyone looking for some afternoon outrage should tune into Fresh Air today. David Cay Johnson, who wrote the excellent book Perfectly Legal, has a new book called The Fine Print that sounds like it is equally good.
Funkula
In Dallas, it’s gotta be Picasso’s. They refer to it as “Dallas-style pizza”, and it is definitely unique. The crust is thin, but it’s breadier than any other thin crust I’ve had. I find sauce to be the point of greatest divergence in quality between different chains, and theirs is top-notch, full of herbs and actual tomato flavor. But Picasso’s real advantage is their forty-one toppings and eleven cheeses. Pretty much anything you can imagine, from artichokes to zucchini, is available as a topping. They’ll even do a stuffed calzone crust with any topping of your choice.
Omnes Omnibus
Ian’s in Madison. Because of their association with and support of the protests. Also too, the pizza is decent.
trollhattan
Saccamenna, Califurriner.
Artesan, thin crust pizza from wood-fired ovens (I dare not mention the rectangular ceramic material of construction):
Hot Italian, Masullo, One Speed. An embarrassment of riches and pizza so good I’ll fight anybody who so much as tries to take that last scrap of crust.
Chicago-style: Zelda’s
New Yawk-style: Giovanni’s
Those last two are served up in absolute dives, which somehow makes the pies all the better.
Amir Khalid
@schrodinger’s cat: Domino’s and Pizza Hut dominate the chain-pizza market in Malaysia. Both chains are pork-free here. Pizza Hut has restaurants and delivered pizza, Domino’s does takeaway and delivery. They pretty much define pizza for most Malaysians. But here and there I’ve seen Italian/Mediterranean restaurants (sometimes even run by an actual Italian) and those have really good pizza. My favorite of these is the Porto Romano at the Intermark mall in Kuala Lumpur, but it’s a bit pricey for me now.
@Litlebritdifrnt:
I’ve never heard anyone but a Brit call it “spag bol”.
Central Planning
Here in Rochester the biggest independents are Marks, Pontillos, and Salvatores. My family seems to rotate through them every 6 months or so.
One we found the other night is Clemenza’s pizza in Mendon. The pizza was delicious and the sausage reminded my wife of her uncle’s when she was a kid.
ETA: I do like LC bread sticks. I think health-wise they are awful for you but they taste delicious.
Rathskeller
@Zifnab: Blaming California for California Pizza Kitchen is like blaming the Roman Empire for Little Caesar’s. It’s a no-taste fast food franchise like any other: TGIF, Olive Garden, PF Chang’s. There’s a reliable market in putting out high calorie food, and that’s the vein they are mining.
Also, my brother worked for CPK back in the day, and they are not nice to their employees.
John Arbuthnot Fisher
@Rheinhard: Sciortino’s in South Amboy and DeLorenzo’s in Robbinsville are both great options, depending on where you are in central NJ.
Persia
I’m glad Little Caesar’s doesn’t suck, they do fundraisers at the kid’s school and it’s nice to have a few frozen crusts ready to go in the freezer.
Jay C
Up here in the Scenic Berkshires ™, the only pizza place worth patronizing (IMHO) is Baba Louie’s (Gt. Barrington MA, Pittsfield MA, Hudson NY). I usually loathe pizza and seldom eat it, but Baba Louie’s is sublime: their secret, I think is in the crust: sourdough, which they get from a local artisan bakery.
scav
Best pizza ever? A retired French woman’s house on a farm somewhere south of Iowa City. Sage & Walnut with a white sauce was the stunner but they all were astounding.
Chicago shouldn’t forget Apart Pizza Company, Edgewater, Lincoln Square and somewhere off on Montrose.
IowaOldLady
@PeakVT: I heard parts of that Johnson interview as I was driving around town today. THE FINE PRINT is about crappy and expensive phone and internet access in the US compared to other places. It was eye opening. Apparently the laws that say everyone has to have access to phone service are about to die.
elmo
I keep seeing people refer to “Northern Virginia,” and then giving addresses in Falls Church and Alexandria. Can we have some suggestions for outside the Beltway, please, for those of us who have an hour’s commute in from the West as far as Dulles, and don’t want to go a lot farther?
philpm
In Kansas City, its d’Bronx for New York style. Two places that have some damn fine wood-fired pizza are Blue Grotto and Pizzabella. We only have one Chicago-style place that I know of, and it isn’t that great.
PaulW
There’s this wonderful place in Ft. Pierce FL…
Quicksand
@Tenzil Kem:
I’ll vouch for Portland Pie Co. I was stuck in a hotel with my family in Manchester last year during and after Hurricane Irene, until we could get a flight back to California.
Portland Pie Co. was right next door, and we ate there twice in three days. Far better pizza than I expected in New Freakin’ Hampshire.
trollhattan
@? Martin:
We’ve shut down two of ’em right here in the middle of California. They offer no benefit to any town with local pizza beyond the usual chains. Compared to, say, Round Table I’d go to a CPK, but otherwise, nah.
J.W. Hamner
Baking Steel has been getting some buzz for homemade pizza. Myhyrvold I think gets the original credit for proposing steel instead of a pizza stone, but these guys are a Kickstater from MA that might be worthy of support. Not tried it myself but I’m thinking of putting it on the Christmas list.
To add to the Cambridge (well Sommerville really – but easy enough to get to from Cambridge) list I will put Pizzeria Posto in Davis Square.
Brian
@Cambridge Chuck: Rofl I just posted some of those… beat me to it by seconds.
tofubo
Hounddog’s Three Degree Pizza on high street in columbus, ohio, is waaay good
Arclite
Here in Honolulu, Magoo’s Pizza makes a great pie. They’re a locally-owned small business that make their pizzas in a converted bus on King Street next to McDonald’s. Good stuff.
And speaking of pizza chains, I know that Papa John’s, Dominos, and Pizza Hut are wingnut central, but does anyone know about Unos and California Pizza Kitchen? We have CPK out here, and it’s pretty good for a chain. Are they involved in politics as much as the others?
Edit: I’d also like to say, I’ve had really good service from CPK. Twice over the years, they’ve brought me the wrong thing (like forgot goat cheese on my pizza when I requested it). They apologized profusely, let me keep the “wrong” one to eat if I wanted, and brought me the right one to go. For free.
ellie
The Illitch’s, who own Little Caesar’s, also own the Detroit Red Wings. GO RED WINGS! That being said, I don’t like their pizza.
J&G’s Pizza in Sylvania, OH is my favorite place. So good. Second would be Pizza Pappalis in downtown Toledo and they are also in Detroit, where they are from.
Since I moved to Denver, I like Lil’ Ricci’s New York Pizza.
KG
I love pizza but try not to eat it much anymore (the 35 pounds I gained working at a Round Table in college are still with me). I’ll put in a plug for Michael’s Pizzeria on Naples in Long Beach.
LGRooney
@salsify: Sorry, no. You’ve got to head over to Wilson Blvd. (near its intersection with George Mason) for Pupatella. Trust me…
The Eccentric
@PaulW: Seriously thought about making a run down there while I was in Florida for the conference. Still might. My disgust for Rmoney grows by leaps and bounds every day.
schrodinger's cat
@Amir Khalid: Fast-food chains are the Borg Drones of the US, you shall be assimilated (and become tubby) resistance is futile.
Audio
In Los Angeles, the best place to get pizza is Casa Bianca. Trust me. I am from Chicago so I know pizza and have eaten A LOT of crappy LA pizza. Some of the gourmet places in LA are ok, including Pizzeria Mozza and Tomato Pie. But I like working class pizza, not the one-percenters’ pizza.
gwangung
In Seattle, I quite like Amante’s, but I figure I should always do more research.
schrodinger's cat
@Amir Khalid: Fast-food chains are the Borg Drones of the US, you shall be assimilated (and become tubby) resistance is futile.
Yellow Dog
When I was in college, we lived around the corner from Star Pizza in Montrose. It probably wasn’t quite as fabulous as I remember. Might have been the drugs.
In Fort Worth, TX, try Brix Pizza and Wine Bar.
rm
Lexington, KY has Smashing Tomato.
They have a “Vera Napoletana” authentic Neapolitan seal of approval.
Incredibly good pizza cooked next to glowing wood coals in a brick oven. It takes about a minute.
matt
American Dream pizza in Portland, OR is quite good and they deliver.
SatanicPanic
@Hungry Joe: SD style is a fish taco on top of your pizza.
Pizza Arrivaderci in Hillcrest is good too. Seconding Bronx Pizza. Lefty’s is good, but just one slice is like eating 5 slices anywhere else. They have a spot in Mission Hills too, I think it’s in the old Phil’s BBQ space.
jhinky
Gioia’s in Berkeley, CA. And Rotten City in Emeryville, CA. Lanesplitter for delivery.
matt
American Dream pizza in Portland, OR is quite good and they deliver.
MattR
@LGRooney: Where were y’all when I lived in Arlington 15 years ago? I was constantly bitching to coworkers about not being able to find a decent slice. The closest I could find was at The Italian Store.
? Martin
@gussie: The Presbyterian church across the street from my son’s high school sells pizza on Fridays as a fundraiser. Clever idea. They appear to make a killing.
@KG: Michaels is pretty good. A friend of mine lives on Naples so we get it from time to time. A bit too far of a drive for regular consumption with the family, though.
WaterGirl
Papa Del’s is the best pizza if you ere in Champaign-Urbana (Illinois). They are known for their thick crust pizza, and it’s my favorite of any thick crust pizza anywhere, including Chicago.
Their thin crust is good, though it’s not paper thin the way I like it. Best thin crust in Champaign is at my house. :-)
Can anyone recommend a great pizza in Aurora or Naperville? (also Illinois) I am frequently there visiting family and so far all the “great” pizza has been just so-so.
catclub
@Chris: UNtil you have posted a few times with a given nym ( and the same email address)
you are automatically moderated, as I understand it.
So keep at one or the other.
Gloryb
In Pittsburgh? Mineo’s in Squirrel Hill.
Slightly OT: Vento’s in East Liberty for a great hot sausage hoagie.
dmsilev
@J.W. Hamner:
I’d second that. Ate there once last winter and it was excellent.
Gozer
Though I don’t live there the best pizza I’ve had is American Flatbreads in Burlington, VT.
Closer to home the best would have to be Earth Breads & Brewery in Philly. Even closer would have to be Sette Luna in Easton, PA
Cris (without an H)
They’ve franchised so they’re no longer a one-shot, but MacKenzie River carved out a pretty good niche of unusual toppings and unexpected combos (and upscale prices) right here in Montana, America.
Gozer
Though I don’t live there the best pizza I’ve had is American Flatbreads in Burlington, VT.
Closer to home the best would have to be Earth Breads & Brewery in Philly. Even closer would have to be Sette Luna in Easton, PA
zonker
Lorobi’s, if you’re ever in St. Albans West Virginia.
Ash Can
@Chris: If you’re posting here using that name for the first time, you go into moderation. That happens to all first-time nyms, and includes typos as well.
@dmsilev: In our household, birthday celebrators get to choose whatever they want for supper. A couple of years ago, Bottle Rocket declared he wanted Pizza Hut pizza for his birthday. Sweet holy fuck, it was awful. At least Bottle Rocket enjoyed it, and we adults had no difficulty exercising portion control for ourselves.
matt
American Dream pizza in Portland, OR is quite good and they deliver.
Lowkey
@Penus: Dammit, you’re right, Maldini’s is fantastic. Every bit as good as Mary Angela’s and Bottom’s Up.
Now, get on back southa th’ rivah where you belong.
zonker
Lorobi’s, if you’re ever in St. Albans West Virginia.
Ash Can
@Chris: If you’re posting here using that name for the first time, you go into moderation. That happens to all first-time nyms, and includes typos as well.
@dmsilev: In our household, birthday celebrators get to choose whatever they want for supper. A couple of years ago, Bottle Rocket declared he wanted Pizza Hut pizza for his birthday. Sweet holy fuck, it was awful. At least Bottle Rocket enjoyed it, and we adults had no difficulty exercising portion control for ourselves.
LGRooney
@elmo: Sorry, I’m trying to wrap my head around what you’ve said. There’s a Northern Virginia outside the beltway?
I will give a shout out to Peppe’s in Norway. Actually quite a good pizza for a chain.
Lowkey
@Penus: Dammit, you’re right, Maldini’s is fantastic. Every bit as good as Mary Angela’s and Bottom’s Up.
Now, get on back southa th’ rivah where you belong.
matt
American Dream pizza in Portland, OR is quite good and they deliver.
The Snarxist Formerly Known as Kryptik
As far as Jersey City, Helen’s Pizza near Grove St. is good common NY-style. Rustique near Hamilton Park is more expensive, but they use buffalo mozza, which makes their slices absolutely delicious.
Cassidy
@The Eccentric: I forget the name of the place, but there is a smallish pizza place in the Winter Park area that has amazing calzones and free beer. They set out pitchers and you pay what you feel like.
LGRooney
@elmo: Sorry, I’m trying to wrap my head around what you’ve said. There’s a Northern Virginia outside the beltway?
I will give a shout out to Peppe’s in Norway. Actually quite a good pizza for a chain.
What Have The Romans Ever Done for Us? (formerly MarkJ)
I recently moved from the Cleveland Park neighborhood to Takoma Park, MD. Cleveland Park has a fantastic carryout place called Vace (pronounced Vah-Che). I think they have a second store in Bethesda, MD. Best carryout pizza in the DC area (I really miss being near it in case you can’t tell) and it will set you back only about $14 for a large pie. They do by the slice too.
In Takoma Park I haven’t tried the carryout place (Pizza Movers – the name doesn’t inspire confidence) but there’s a place downtown called Bosco’s that’s pretty good. Also Comet in the Chevy Chase neighborhood of DC. They’re both somewhat gormet like 2 Amy’s and Pizza Paradiso but Bosco’s at least is not quite up to par (IMO) to either of those places. I like Comet just as well as Paradiso and 2 Amy’s but most people don’t seem to.
In my home town of Grand Rapids MI my favorite is Salvatore’s on the NW side – on Stocking. I also like Rinaldi on the East side (on the East side of East Fulton). Salvatore’s is eat in or carry out but Rinaldi is strictly carry out. There may be other good places there (I know a lot of people like a place called Vitale’s but I haven’t been there in decades so I’m not going to recommend it).
When cooking at home I use a big cast iron griddle as a pizza stone (the pies wind up oblong or kind of rectangular but it works really well for getting a nice crisp crust) and use the dough recipe from Deborah Madison’s Vegetarian Cooking for Everyone. I love pizza.
Cassidy
@The Eccentric: I forget the name of the place, but there is a smallish pizza place in the Winter Park area that has amazing calzones and free beer. They set out pitchers and you pay what you feel like.
Amir Khalid
@Villago Delenda Est:
Funny that in American English the word ketchup/catsup refers to what is generally known outside America as tomato sauce. It comes from the Malay word kicap*, soy sauce. The original word kê-chiap is in the Hokkien dialect of Penang, and means fish sauce.
*The “c” is pronounced as in English “chest”.
LeeM
Tybee Island, Georgia, has Huck-A-Poos. Great Pizza, good microbrews on tap, and local vibe.
joes527
In a universe of shitty pizza, Little Caesars is the shittiest.
Sorry to be politically incorrect, but the truth is the truth.
dmsilev
Can someone please feed the blog-hamster another slice of pizza? I think it’s getting tired.
Yutsano
@Jim C.: I have a few friends down that way including a newly minted professor of music at Boise State, so will share the rec!
Still sampling stuff in Seattle. Nothing has been great but a lot are at least passable. Most don’t cook hot enough.
mazareth
Here in Stevens Point: For Wisconsin style thin crust-Bill’s. We now also have a New York style slice place called Polito’s. My fave slice there is tomato, spinach, and feta. They also have a carb bomb of a slice with Mac and cheese. Not an every day slice, but better than it sounds. Believe it or no.
Time to go can pasta sauce!
Jerzy Russian
@Hungry Joe:
Also too: Pizza Belle in Old Town. Lefty’s also has a location in the Mission Hills area.
ruemara
You could visit me and ask me to make my beer and fries pizza or yesterday was the mexicali chorizo vegetarian pizza, but I heartily recommend Woodstock’s in Davis, with whole wheat crusts and tasty fixin’s. Plus, nice people, and probably not a wingnut in the bunch, since this is the People’s Republic of
PsuedoBerkeleyDavis.schrodinger's cat
@dmsilev: Its not a hamster, its a kitteh, and the last thing that Tunch needs is pizza, he is training for a marathon, climbing fourteeners and getting his body fat under 6%.
dewzke
Holy sheet, Gumby’s is terrible, cheap yes, fooking terrible. Please be joking.
Jon
@getsmartin: Oh man, in New Orleans I’d go for Crescent Pie and Sausage, Slice or Theos’ over Naked Pizza.
joes527
@Amir Khalid: It is a curious fact, and one to which no one knows quite how much importance to attach, that something like 85% of all known worlds in the Galaxy, be they primitive or highly advanced, have invented a drink called jynnan tonnyx, or gee-N’N-T’N-ix, or jinond-o-nicks, or any one of a thousand or more variations on the same phonetic theme. The drinks themselves are not the same, and vary between the Sivolvian ‘chinanto/mnigs’ which is ordinary water served at slightly above room temperature, and the Gagrakackan ‘tzjin-anthony-ks’ which kill cows at a hundred paces; and in fact the one common factor between all of them, beyond the fact that the names sound the same, is that they were all invented and named before the worlds concerned made contact with any other worlds.
What can be made of this fact? It exists in total isolation. As far as any theory of structural linguistics is concerned it is right off the graph, and yet it persists. Old structural linguists get very angry when young structural linguists go on about it. Young structural linguists get deeply excited about it and stay up late at night convinced that they are very close to something of profound importance, and end up becoming old structural linguists before their time, getting very angry with the young ones. Structural linguistics is a bitterly divided and unhappy discipline, and a large number of its practitioners spend too many nights drowning their problems in Ouisghian Zodahs.
— Douglas Adams in his prime
janeform
Ann Arbor: NYPD (New York Pizza Depot). They keep coming up with new varieties, e.g., a “grandma” slice because it’s grandma’s recipe! Also Anthony’s.
Roger Moore
My most recent successful pizza idea was a chile verde pizza. It has the sauce and topping in one, so you just put it on the crust, top with cheese, and bake. It’s absolutely fantastic.
Southern Beale
I did not know that Little Caesar’s was a lefty pizza chain. I can tell you a new franchise opened up near me and the owner is very wingnutty.
In terms of best pizza in Nashville, we have a great local restaurant called Porta Via, they have one of those authentic Italian wood-fired ovens, some officials from Italy had to come out and certify their oven before they could open kind of thing. They do traditional Northern Italian food and pizza, so we’re talking really thin crust and a very runny cheese & tomato. It’s the closest thing we’ve had in the U.S. to the pizza we ate when we were in Northern Italy a few years ago. But they have a really great menu with a lot of other wonderful Italian foods on it too.
For more traditional “take out” style pizza we have a local chain — three locations I think — called Pizza Perfect. The one near Vanderbilt University is the best. But the last few times I was there it wasn’t as good as I remembered it.
Look forward to reading this thread ….
Audio
In Los Angeles, the only good pizza place is Casa Bianca. Trust me. I am from Chicago so I know good pizza and I have eaten A LOT of crappy LA pizza. Some of the gourmet places such as Pizzeria Mozza or Tomato Pie are OK. But I like working class pizza, not these gourmet, one-percenters’ pizza.
canadian shield
Edmonton, Alberta Canada:
Ragazzi
New York style pie with the thin chewy/crispy crust
mmmmm
dmsilev
@schrodinger’s cat:
The last is an …aspirational goal.
Southern Beale
@dmsilev:
Win.
janeform
Almost forgot — Zero Otto Nove on Arthur Avenue in the Bronx.
David in NY
? @Bruuuuce:
Correct. Often far better than acceptable. I occasionally see a Domino’s around and don’t know how they can survive. Certainly not on their quality. (Now, one of the early Domino’s in Ann Arbor in the late ’60’s was pretty good, I thought, but that was in the Midwest, and I hadn’t lived in NY yet. And it was a very long time ago.)
the Conster
The Old Goat in Richmond, Maine. Scott the owner won’t make it to go since putting it in a box steams the crust, and that’s just wrong. He won’t even make it ahead of time for you. You have to go and wait for it, and it’s worth it. Plus he has Warsteiner on tap along with a ton of other beer also too.
ETA: For chain pizza, Papa Gino’s rustic pizza is great, but Michael Valerio, the owner, is a total fucking asshole wingnut just like the other pizza fuckers. Why pizza? Why?
different-church-lady
Santarpios. East Boston, near the airport. Pilgrimage-level pizza.
And one to add to the assholes pile: Upper Crust (small regional chain in Boston area). I don’t know what the owner’s politics are, but it’s pretty damn apparent that he’s simply philosophically opposed to the very concept of overtime pay, even after a court of law rules against him. It’s too bad; they make a unique, tasty pie.
ETA: Sorry, don’t know what’s up with that link. When I do a google on “upper crust overtime” it’s the first hit and and the article loads right up in my browser. But for some reason when I paste the link in here it hits the pay wall.
R-Jud
There’s nowhere good around here, though you can find plenty in London. The best pizza I’ve had since moving to this side of the Atlantic was actually in Dublin, a little dive run by Italian expats in a cramped mews off Temple Bar.
Wappcaplett
@Arclite: I’ll take JJ Dolans over Magoos any day…
gwangung
Oh, I have a great deal of nostalgia for my Bay Area peninsula days and Frank, Johnnie and Luigi’s…..
Mousebumples
I don’t know if anyone cares about pizza places near Sheboygan, Wisconsin, but I have 3 awesome ones to name.
DeO’Malley’s (in Plymouth) has some great specialty pizzas. I love their Wild Woods (lots of mushrooms) and their Loaded Baked Potato.
Firehouse Pizza (in Sheboygan Falls) also has some great specialty pizzas. If you can handle the heat, their Barn Burner is pretty good.
Faye’s Pizza (in Sheboygan) is one of those places where every time I order from there it doesn’t taste as good as I remember. Then, I put the pizza in the fridge and when I reheat it, it’s delicious. I’m in the habit of ordering pizza from them, putting it in the fridge, and then re-heating before eating. I can’t explain why that’s so awesome, but it’s amazing reheated.
My favorite “homemade pizza innovation” is a pizza roll … sorta. I take the pizza dough and roll it out more in a long, oval shape. (i.e. maybe 18×6 inches) I put the sauce in the middle (saving 1 inch on either side) and toppings and such on top of that. I cut slices in the “extra” dough on either side, and then I braid up the “pizza” into a papoose style pizza roll. I add seasonings and stuff on top – and perhaps some extra cheese as well. It takes a bit longer to cook, but it’s a change from standard pizza fare.
What Have The Romans Ever Done for Us?
Also the cast iron griddle as a pizza stone coupled with my Weber charcoal grill = awesome pizza. It’s the closest thing to having a wood fired oven.
David in NY
@Bruuuuce: Just got put in moderation. For answering “Bruuuuce”? We’ll see.
patrick
anyone know the politics of Papa Murphy Take-N-Bake? we get that fairly often.
americastestkitchen.com/recipes/detail.php?docid=26804
by far the best home made pizza recipe I’ve had….
and it’s from a lihburul PBS show!
around here, Mancino’s and Palermo’s are my favorite….Fricano’s is raved about, but it’s an aquired taste. last time I went there they still had “extra grease” (most likely olive oil) as a topping….
David in NY
Hey, Br****ce. Anybody who answers you seems to go into moderation. You might adopt a different screen name.
ETA: Hell. Maybe it’s just me.
shoutingattherain
Olivia Restaurant. Nha Trang, Vietnam. Best crust I’ve ever had, mainly because when the French were ousted the VNs kept all the bread recipes. Atmospheric sidewalk tables near the beach on the South China Sea, surrounded by legless, armless beggars tied to skateboards. An unforgettable meal.
Strontium 90
@Zifnab: Dolce Vita does indeed rocks. What do you think of Pink’s? B or B+ in my book.
Beauzeaux
@Bubblegum Tate: Not true. How I miss Bronco Billy’s.
Now I make my own pizza. Mix up a batch of dough and freeze it in one-pizza size portions. Make sauce, freeze it too. Buy mozz and divide it into one-pizza size portion and zip it up via Foodsaver. So I always have the basics in the freezer. (A baking stone is REQUIRED. Can’t get good crust without it.)
I wish I liked pizza more but my spousal unit looooooves it so I try to make pizza a couple of times a month.
I’m a great believer in cooking up big batches and freezing. I have three quarts of boeuf bourgignon in there right now, just waiting for the addition of pearl onions and mushrooms. Also chili, too.
Soonergrunt
In the OKC metro, in no particular order:
Humble Pie Pizzaria in Edmond, Picasso Cafe in Uptown, Stella in Midtown, Bellini’s in Belle Isle, New York Pizza & Pasta in Norman, and Gabarino’s Homestyle Italian in Norman
Stella and Bellini’s are both kind of spendy.
@schrodinger’s cat: I see what you did there.
What Have The Romans Ever Done for Us? (formerly MarkJ)
Also, in Yellow Springs Ohio Ha Ha Pizza is pretty good. And it doesn’t get much more liberal than Yellow Springs Ohio.
Apocalypse Tom
In Seattle:
North Side
Veraci Pizza (Ballard): On Market as you come down the hill into Ballard; they also have roving wood ovens that service a variety of locations.
Ballard Pizza Co (Ballard): Part of the Ethan Stowell empire. I haven’t eaten there, but I understand they do good work.
Delancey (Ballard): As hip as hip can be, with long waits and no reservations, but a damn fine product and run by fine people.
South-ish
Bar del Corso (Beacon Hill): Ate there for the first time last week, and found it damn impressive. It may be our new favorite in the city.
Big Mario’s (Capitol Hill): Owned by the Caffe Vita folks. Decent slice, especially when you’re out drinking.
Downtown
Serious Pie: Tom Douglas’s place. Good if non-traditional
Pizza Pros (Pioneer Square): One of my personal favorites, this place does land rush business at lunch time, and seems to be run by the nicest family of immigrants you’ll ever meet.
Multiple Locations
Tutta Bella (Wallingford, Columbia City, Westlake): “Certified Neapolitan”, whatever that means. A pretty good pizza.
Via Tribunali (All over the damn place): Also owned by the Caffe Vita folks, it’s another place that shoots for Neapolitan. I don’t like it as much as a lot of the others, but they do a nice pizza and good house wines at low prices.
All right. Got to go back to work.
Drive-by Nomad
Ocean City, NJ = Mack & Manco’s (secret’s in the sauce)
Mike in DC
I’ll add Piola in Arlington, VA along Wilson Blvd. They get extra points for introducing me to Speck.
shoutingattherain
We take and bake a Papa Murphy pizza twice a month here in Bend. It’s good as is, but we add some sliced olives and shredded Tillamook cheese and make it better. Don’t know their politics but the gorts who work there are nice enough.
vtr
A couple of suggestions for products to help make charcoal grilled pizza. I have no connection to either of these products except that I have used them both and I know they work.
For a Weber gril-oven, see kettlepizza.com.
For a pizza stone that can handle the 900+ degree heat the kettle pizza oven achieves, see redskygrilling.com.
The kettle pizza oven requires some firewood to produce the needed heat, but what you get, of course, is wood-fired oven baked pizza.
Shana
@schrodinger’s cat: Yeah! A Wodehouse reference! Going to Chicago next Fall?
SenyorDave
Mario’s New York Pizza in Newark, DE (it son Rt 896). I liv ein MD but travel frequently to NJ, and Mario’s is just at the halfway point. Consistently excellent. It also allows us to avoid a $4 toll for 8 miles of of DE highway. Not that I’m cheap but the toll backs up for 15 minutes on a regular basis.
Brachiator
This is pretty it. Sally’s, Pepe’s, the Spot. The only pizza in the United States worth talking about. Period. End of issue.
Otherwise, pizza is pizza and whatever you like is fine, no point in arguing about it. Some of the best pizza I had in college was a slice of pepperoni that had been under the sofa and found the next morning. Cold, with a bottle of beer on a Sunday morning. It may or may not have had dirt and fuzz on it. Who knows. It was great.
If you ain’t Italian and don’t have a pizza oven, nothing you make at home will ever taste worth a damn.
There is no such thing as whole wheat and pizza.
The guy at Slice Harvester went on a quest to try a slice at every pizza joint in Manhattan. A worthy quest that could be set down by a Tolkein. Meanwhile, there’s a blog.
LanceThruster
I miss what I considered the best local Italian sausage pizza I ever had growing up once the owners retired and moved back to Italy (Pizza Villa). The new owners changed it almost immediately with cheap ingredients , making it unrecognizable from the original. It then became a Chicken Delight and then back to a couple of other pizza franchises before becomig one somewhat bearable, [City Name] Pizza Company.
There is still a good independent one from my youth…Mama Petrillo’s. Don’t know their politics but the pizza and other food is damn good.
Quaker in a Basement
Pizza is like sex. Only losers pay for it. Everyone else does it at home.
David in NY
@Jay C: I like Baba Louie’s (Gt. Barrington, MA), too, but it’s pretty exotic for most folks I bet. Given my choice, I’d opt for a plain pie from Grimaldi’s, Brooklyn. (Or a slice from Di Fara’s if I had the time and money.)
patrick
for me, Pizza is like sex. it has to be REEEAALLLLLLY bad for me to not finish it….
btw, my pizza joints in #177 are in the west michigan area, in the triangle of conservatism between Holland, Muskegon, and Grnad Rapids
David in NY
I am getting moderated up the wazoo.
Lizzy L
If you live in or near El Sobrante, CA, check out Mountain Mike’s Pizza on San Pablo Dam Road, same shopping center as Raley’s. Good food and prices are good, too.
Chris
Ian’s also lets people know when they raise prices that it’s specifically going to get their workers better healthcare benefits.
Madison, WI has some other good choices beyond Ian’s. Glass Nickel Pizza (which has actually franchised to other parts of WI now) also runs either high FE/hybrids or old diesel engines converted to run on their fryer oil.
There is also Roman Candle Pizza and a great mobile wood fired pizza company called La Fortuna that serves pies around the area (my fave is when the go down to New Glarus, WI and hang out at New Glarus Brewing).
JGabriel
__
__
In the Kip’s Bay / Rose Hill / Murray Hill section of Manhattan, New York, you can find good super-thin crust pizza at Vezzo’s (E. 31st & Lexington), a nice Margherita pie at Pizza 33 (33rd & 3rd), Vezzo’s has a good Margherita too, and pretty good pizza at Patsy’s (3rd Ave, btwn 34th & 35th) and Bella Napoli (31st & Madison)
If you prefer slice joint pizza — i.e., bland, doughy crust, jar-style pizza sauce, and a little too much cheese — Justin’s Pizzeria (31st & 3rd) is a cut above all the Original Ray’s that litter NYC like misplaced Monopoly pieces on the Island of Lost Toys.
So. Pizza. (nods sagely) Slow news day, huh?
.
Threadkiller
Hats off to Zifnab – Dolce Vita is by far the best in Houston. True Neopolitan (prociutto & arugula pie is to die for).
Runner-up: Bombay Pizzeria, where you can get saag paneer or tandoori chicken as a topping.
Cathy1967
In Scarsdale, NY, I recommend S & J Pizzeria on Garth Road. Real cheese, excellent pizza, very nice guys.
? Martin
Reid makes sure that if Scott Brown decides to cut and run, he won’t be able to use Democrats as an excuse.
Someone isn’t doing well in debate prep, it sounds.
Ruckus
@akaBruno:
Those 2 million pizzas cost less the the health care. And taste like it.
Lou
In the southwestern Boston ‘burbs (Wrentham, Foxboro, Franklin, etc.), a couple of my favorites are Wrentham House of Pizza if you want just a very solid and not too pricy mom-and-pop Greek pizza and Spruce Pond Creamery/Franklin Flatbreads if you want some really good, all organic, brick oven pizza.
The Other Bob
Wish I had saw this thread sooner, becasue I have a good one:
Guidos Pizza ( http://www.guidospizza.com ) in Okemos Michigan is great and offers some unique Pizzas.
Not only do they make a great pie for the average piza eater, they also offer Gluten-Free and Dairy-Free Cheese Pizzas. They think they are the only Gluten free pizza shop in Michigan. My Vegan wife and daughter with a dairy allergy really appreciates them.
I hear they also just opened a Gluten-free cafe next door to the pizza shop.
Try them out. The owner often answers the phone.
KG
@? Martin: the other place I love is Simmzy’s in Belmont Shore. They had a Bacon & Date Marscapone that I would start a war over, but the last time I was there, they had changed it to a bacon and fig thing that wasn’t half as good.
David in NY
Oh, heck, make a typo in your e-mail, and you go into moderation hell.
To recap:
@Bruuuuce:
In New York, you can throw a rock and hit an acceptable pizza place.
Correct. Often far better than acceptable. I occasionally see a Domino’s around and don’t know how they can survive. Certainly not on their quality. (Now, one of the early Domino’s in Ann Arbor in the late ‘60’s was pretty good, I thought, but that was in the Midwest, and I hadn’t lived in NY yet. And it was a very long time ago.)
@Jay C: I like Baba Louie’s (Gt. Barrington, MA), too, but it’s pretty exotic for most folks I bet. Given my choice, I’d opt for a plain pie from Grimaldi’s, Brooklyn. (Or a slice from Di Fara’s if I had the time and money.)
Svensker
Haven’t found decent pizza yet in Toronto — so if anyone disagrees with me, please share. There’s one spot in the Annex that’s not bad but they put all kinds of weird shite on the pie. Please let me start with a plain sauce ‘n’ cheese pizza to see what you got, then we can start adding “toppings” but not crap like tofu. Seriously.
Also, too, some pizza places here have “dipping sauce” for the pizza. Shoot me now.
? Martin
@patrick:
Explains a lot about why women have much higher expectation for pizza, doesn’t it?
Chet
@nitpicker:
I was so excited about this thread because I thought I’d find out where the good pizza places are here in Silver Spring. But Pacci’s? Really? Pacci’s sucks. Soggy, flat crusts with too many toppings and not enough cheese. I’d rather eat Dominos than go back to Pacci’s.
Jay S
I’m no pizza critic but Spiro’s in “the greater Seattle area” seems pretty good to me.
lethargytartare
here in Waukegan, IL, Louie’s Pizza has achieved local fame and occasional wider notice.
I think the pizza is an acquired taste, I can only describe it as “waukegan style” cuz I’ve never seen pizza in any other town have such delicious pools of glistening sausage oil dotting the cheese landscape of the pizza surface. All the indie pizza here is (well, was – Louie’s is the only place still open under the original ownership) like that.
really, though, it’s their homemade breadsticks that are a decadent masterpiece.
damn. now I’m hungry and 4 hours away from being anywhere near a pizza.
jlow
Portland OR- Lovely’s Fifty Fifty (plus the best ice cream on earth), Ken’s Artisinal, Firehouse Pizza, Apizza Scholls, and Al Forno Ferruzza.
Seanly
Since ’97 I’ve lived in the Harrisburg (PA) area, Columbia (SC) and now Boise (ID). Yes, I know that I need to stop moving to conservative capitals, but it’s a long story and job related. Anywhooo, I can’t remember any good independent pizza places in H-burg. Cola had one or two decent independent pizza places. Wierd thing about the town: it has a large Greek community so there were lots & lots of Greek restaurants which serve Italian dishes & pizza also and very few pure Italian restaurants. None of them did pizza very well. Towards the end of
servingour time in Cola, we had a Mellow Mushroom open near us which was good.Boise has some very good pizza. There’s Flatbread which prides itself on it’s Italy-certified brickoven (we bought a house w/in walking distance of their 2nd store in the Bown Crossing shopping area). There’s Piehole which my company gets for meetings (odd comos is their speciality). Downtown Boise has Guidos – New York style by the slice, cash only plus a couple of other by the slice places. There’s also a few more places I haven’t tired yet.
Boise also has Papa Murphy’s which is a regional chain of uncooked pies. Good crust and liberal toppings which you take home & then cook to your fancy.
It’s unfortunately that LC pizza is non-wingnut owned because I can’t stand the wierd aftertaste I get from their pizza.
David in NY
@The Other Bob: First pizza I ever had was from Demarco’s in Lansing. Still there by any chance? Don’t know how it would stack up against good pizza, but in the 1950’s there wasn’t much pizza in the midwest, so it was pretty good.
Gravie
Fox’s Pizza Den in College Park, MD is actually quite good. It’s a family-owned chain based in Murrysville, PA. Don’t know whether they’re right-wingers or not.
YellowJournalism
@canadian shield: Noted! We were looking for a new place. For a chain, Red Brick is pretty good. Love the chicken pizza with garlic sauce.
If you’re ever in Olympia, WA, go to Dirty Dave’s. I haven’t been there in years, though, so I hope it’s still good. It has that wonderful sleazy joint feel, too.
s. lora
In Los Angeles:
Mulberry Street Pizza–a couple of locations, in the Valley and on the other side of the hills.
Mazzarino’s, and Maria’s Italian Kitchen–in Sherman Oaks, in the Valley.
Those all have classic Italian-American style pizza. For a bit more of a gourmet experience, there’s Pizzeria Mozza.
The Other Bob
@David in NY:
Demarcos still exists in South Penn. I have never tried it. maybe i will give it a shot.
Chet
Columbia, Missouri: Shakespeare’s Pizza. Local favorite, hella good, great place to get a slice and a pitcher. Man we wasted so many nights eating pizzas and drinking fat tire.
ranchandsyrup
@Hungry Joe: That is hilarious re: SD style. Zia’s is great. I live in N. County now and have been digging Red Oven. I caught their truck out in Vista and once in Solana Beach. If you see them check it out.
If it has to be a chain pizza, we go with Round Table. We also hit up Pizza Port from time to time.
Dperl99
If you live in Minneapolis (for delivery), you have to check out Galactic Pizza, they even come to your house in a little electric car dressed as a superhero.
There are also several good Neapolitan pizza places (Punch’s, Black sheep) but they don’t deliver.
I have to say Little Caeser’s bay have better owners, but theirs is the crappiest of the crappy pizzas (although have not eaten from any of the crappy chains in a long time)
AA+ Bonds
As long as all of you realize that “independent pizza shops” are often fronts for illegal drug distribution
And don’t get me wrong, they often make good pizza too; just got to keep the market moving and the rent paid in a world where they’d otherwise be totally crushed by chain shops
Shinobi
The best Chicago style pizza in Chicago is Lou Malnati’s. Don’t let anyone take you to Ginos or Giordanos. (Giordano’s has better thin crust, but their deep dish will make you spend too much time in the bathroom. )
In St. Louis it’s Cecil Wittakers, or anywhere on the Hill really.
In Pittsburgh, Mineo’s in Squirrel Hill.
MattR
@Svensker: Sorry. Can’t help you. In all my business trips to Toronto, none of my coworkers recommendations for “good pizza” passed muster.
@AA+ Bonds: Where is this? I need suggestions.
GregB
@? Martin:
Harry Reid with another blow to the solar plexis.
Poor Scott Brown, doesn’t want to piss off the tea-sackers or the large number of Democrats who need to vote for him in order to win.
Debate dodge fail.
schrodinger's cat
@Shana: Why what is in Chicago?@Soonergrunt: Tunch fur Purrsident! in 2016
David in NY
I think Chicago-style pizza is actually not pizza at all. So sue me.
The Other Bob
I also hear there is a place called Tunch’s in W. Virginia that is pretty good.
bmcchgo
If you’re gonna ask for good local pizza in the CHICAGO area, you’ll need a separate BJ Open Thread by either area code,zip code or pie type (deep dish, thin crust, etc).
That being said, I’m from the western burbiage of Chicago and Home Run Inn has always been my favorite. They’ve grown from the small original joint on the near West Side of Chicago to being carried in the frozen section of every major grocery chain in the state.
Afferent Input
Fillippi’s in San Diego is quite tasty; I say that as a Chicago native that’s recently moved to the area. native that’s recently moved to the area.
AA+ Bonds
@MattR:
Oh come on I am not going to say which ones, I have friends who pay their own rent off these places
Woodrowfan
Marion’s in Dayton, Ohio is still great! Cassino’s used to be great, but haven’t had it in 20+ years so can’t say if it’s still good or no…
Wiesman
@ranchandsyrup:
This is the correct answer. ranchandsyrup receives +10 Pizza Knowledge Points.
Political Observer
Romney “relaunch” campaign seems to be working, Romney is now TIED with BO in the latest Gallup Tracker, and even the MSM say his campaign stops are now fired up.
Also: BO down three in Iowa, only ahead 3 in Wisconsin. Both are still swing states.
Bottom line? This election is still TCTC.
catclub
@Threadkiller: saag paneer
who knew that creamed spinach could be so good?
Well, all of India, apparently.
Chyron HR
@Political Observer:
Remember last night when you were screaming that Carter “won” in 1980, and we had to gently explain to you that the opposite happened? That was hilarious.
Desargues
In Boston’s North End, the fine people at Antico Forno make very, very good pizza. If you’re around, try the pizza capricciosa.
When I was in Baltimore, my wife and I used to take the train to DC just to eat a spicy meatball pizza at Matchbox Pizza in DC’s Chinatown. It’s thin-crust, excellent pie. Around lunch time and early evening, though, you’ll have to wait to get a table. It gest very busy in there.
low-tech cyclist
Easily the best pizza I’ve ever had was at Truby’s, then in Whitefish, Montana. I’m told they’ve relocated to nearby Columbia Falls. (I discovered them while visiting Glacier National Park back in 1997, and ate there several times on a subsequent trip there.)
In addition to more standard fare, they have Thai, Greek, and Jamaican jerk pizzas, all of which are absolutely wonderful. And it always makes me a bit disappointed when I’m taken to yet another ‘gourmet’ pizza place which thinks a margherita pizza is the pinnacle of their craft.
? Martin
@AA+ Bonds: Growing up it was the ice cream truck. Illegal fireworks too.
He delivered fun for all ages.
Central Planning
I’m going to add in Guys Pizza. There’s only one in Rochester but they have many others, I think more in Ohio.
They have a Chicago deep dish one of my kids loves. They also have a great Hawaiian pizza that also has a little brown sugar on it. mmmmmm.
Zach
Gainesville, FL: Satchels, satchelspizza.com/.
Amir Khalid
@Political Observer:
Explain this, then.
chopper
why is it every time i leave for an hour i come back and the new top post already has like 150 comments?
anyway, lucali in carroll gardens BRK is the best pizza in the US. full stop.
ate there yesterday in fact. mama mia, that’s a good pie.
Gozer
I swear I only hit submit once upthread. FYWP
djork
@Brian R.:
Fellini’s is OK for slices. Magic Mushroom is decent for a chain. However, the real goods stuff is Antico (near Georgia tech) and Varrasano’s, which is between Midtown and Buckhead on Peachtree. BOth of these are fantastic and you should really try them if you haven’t already.
different-church-lady
@Political Observer: BO ahead 8.9 in Penn, 3 in Ohio, 3.9 in Virginia. All are swing states.
Just sayin’…
Temporarily Max McGee (Soon Enought To Be Andy K Again)
@Audio:
Right on!
Rinaldi’s Pizza in Grand Rapids. Fresh (as opposed to pre-cooked) italian sausage, dry mushrooms, Bakers Pride ovens (rather than those Middleby Marshall belted ovens. Good stuff.
mk3872
Franzone’s in Norristown, PA, a Philly suburb.
Sweet sauce on a flaky thin crust swirled under and on top of the cheese.
To die for …
David in NY
@The Other Bob: Thanks, that’s the place. I can’t guarantee it, but it’s been there foreever. (I grew up just off Penn. Ave. near Saginaw St. So this was the nearest, probably only, place to get pizza.)
Now, in Okemos, my favorite place to eat when I used to visit my 100-year-old Aunt up at Burcham Hills was the Tuba Museum and Traveler’s Restaurant on Okemos Rd. just south of Grand River Ave. No pizza, but interesting food, good atmosphere. And great name. Not sure about vegan, though.
jgaugust
@Amir Khalid: Shhh…multiple individual polls showing a singular result are not greater than a 7-day rolling tracking poll! Who do you think you are?? /sarc off
As to pizza, I haven’t found any particularly great place here in SF. Back in NYC, I can name about 100, but West Coast pizza struggles. I guess Pizzeria Delfina is good, but only if you like thin crust pizza with only a small amount of cheese.
Greg
Best pizza I’ve ever had (they make their own sausage), just outside of Grand Rapids, Michigan (of all places):
urbanspoon.com/r/154/938215/restaurant/Grand-Rapids/Carmelos-Italian-Pizza-Dutton
Best homemade tips? Slices of fresh mozzarella, chopped fresh basil, pocketless pita bread with a liberal application of oil (I use these: christosmarket.com/Kontos-Pocket-Less-Pita-120-p/kontfc.htm) and Mid’s Pizza Sauce (if you can get it).
7-8 minutes directly on the rack of a 400-425 oven (also can do these on a grill outdoors), and you’re ready to go. Easily one of best ratios of prep time/difficulty : enjoyment that I know of.
chopper
@Political Observer:
“obama’s campaign volunteers are committing suicide by the hundreds at the gates of Baghdad!”
different-church-lady
@Quaker in a Basement:
And it’s still good the next morning.
Surreal American
It’s amusing to see Wirklichkeit flailing and failing.
the Conster
@Political Observer:
WOLVERINES!
MomSense
Flipside in Brunswick, Maine is the best pizza place every.
All organic, locally sourced ingredients, and really interesting and tasty combinations.
They also play great music!
My favorite pizza at home starts portland pie whole wheat dough. The toppings are pesto, artichoke heart, fresh basil, thinly sliced tomato, cheese–pepper and fresh herbs.
presquevu
St. Louis thin crust, without the disgusting cheeselike substance called provel is my preference. Cracker crust really needs lard and ammonium bicarbonate, and some sorta sourdough sponge is a big plus. Almost too good to top.
I get the italian sausage seasoning mix from McCarthy Spices and Blends that my now outa biz butcher used to use, with some decent pasta sauce to make sausitz.
Pretty much any sausage made according to one of the recipes from Bruce Aidell’s book will work, particularly fond of the merguez (yes, pork merguez is a religious experience).
Bacon from my current butcher (smoked on the premises), cooked flat and crisp on the panini press.
Smoked garlic.
Wild caper berries.
Fresh mozzarella preferably, if using shredded stuff, tossed in olive oil for that infinite pizza stringiness, sparingly applied.
A most amazing sauce is pomegranate molasses with coriander chutney.
Red pepper for dressing the pie with: nanami togarashi, dry garlic chutney, hot smoked paprika, or combinations of these.
At the end of pizza event, a big honking stromboli made from leftover dough and toppings is suggested.
chopper
@Greg:
i make some pizza dough, shape it nice and thin, let it rise a bit and parcook it on a hot pizza stone, under an inverted preheated pan, in the hottest oven i can. i make a bunch of these and freeze them. if the dough is made well, the edges puff and blister just right.
then, when i want a pie, i pull a crust out, throw it in a preheated hot-as-hell cast iron skillet on the stove top, top it, and once the crust starts to get a lil brown on the bottom, slip it under the broiler for 3 minutes.
given a generic oven, it’s the best homemade pizza you can find.
ranchandsyrup
@Wiesman: Some Pizza Port locations are better than others. I like that they do cheese on top of the toppings and they have some good beers. Thx for the points. Always nice to be on the board.
@Afferent Input: I had a pizza love affair with Filipi’s when I first moved to SD. then I moved into a Hoboken phase. I miss PB.
trollhattan
@ruemara:
And the pepper
spraysauce is to die for.Hey, somebody hadda.
Paul (@princejvstin)
@Dperl99:
Pizzeria Lola is also good. Black Sheep is my favorite though.
The Bobs
Take out pizza, and it’s good. I think not. Either the pizza is crappy to begin with or you just ruined a great pizza by sticking it a cardboard box for 30 minutes./pizzasnob
Cris (without an H)
Even if you don’t warm it up first.
Ash Can
@Chris:
That’s just every possible kind of awesome.
tworivers
@different-church-lady:
Ditto on Santarpio’s in East Boston. Great pizza. Just don’t go expecting friendly customer service, because he waiters tend to be pretty rude (which is part of the charm of the place, imo).
An earlier commenter mentioned the Alumni Cafe in Quincy, MA. Haven’t been in years but I remember liking it alot
Shinobi
@presquevu: BLASPHEMER! Give me my cheese like product or give me death. (…should that be and?)
Afferent Input
@ranchandsyrup: I’m also a big fan of Pizza Port. The Solana Beach location is nice. The one in OB is fun.
trollhattan
@vtr:
vtr Says:
Had limited luck with a metal kettle, better luck with a gas grill with all burners set to “11” and best success with a ceramic kettle and wood charcoal. I think it probably has higher humidity and it definitely has less temperature variation. And in summer it’s the only way, as heating the kitchen oven enough for pizza is unbearable.
Shawn in ShowMe
@Amir Khalid:
When you realize PO’s observations all take place in the Star Trek Mirror Universe where Newt Gingrich is an intellectual heavyweight and Paul Ryan really does have 2% body fat, it all makes sense.
What I want to know is what hue is Boehner in the Mirror Universe? Do you need a sun visor to be safe in his presence?
The prophet Nostradumbass
A couple of good places in Palo Alto: Howie’s for the thin-crust, and Patxi’s for Chicago style.
Canadian Shield
As far as first Pizza I ever had, it would have been that horrible Kraft Pizza Kit. A box off the (non-refrigerated) grocery store shelf with a small envelope of Parma-powder for the cheese.
Ironically other than that my mother was an amazing cook/baker. Just didn’t make her own pizza…
daverave
@Rathskeller:
I had Zachary’s just this past weekend for the 1st time, very nice sauce but the thin crust pizza should have been called a cracker. Worst crust ever… I even left some on my plate and I never do that. Maybe the deep dish is OK but I’d never go back.
different-church-lady
@tworivers:
It is Eastie, after all. Being rude is just their way of being friendly.
Actually, every time I’ve been there, they’ve been pretty welcoming, in a rough-and-tumble kind of way.
ThatLeftTurnInABQ
@? Martin:
__
Normally I’m not a big reader of political memoirs since they tend to fill up with spin and self-justification, but I might have to make an exception if Harry Reid ever pens one. I’m really curious as to just what exactly was the tipping point between him and the GOP that caused him to finally at long last go all Quasimodo on their sorry asses.
trollhattan
@jgaugust:
Been here?
tommasos.com/
Best calzone I ever had and at one time, they’d serve wine to the folks waiting in line out front. It’s been awhile but I’d go back in a heartbeat.
Across the Bay it’s Zachary’s, which I love dearly but have had near fistfights with certain BJers over them.
Warren
@Cambridge Chuck: Upper Crust doesn’t pay their immigrant employees. Fuck those guys.
trollhattan
@daverave:
Deep dish is what they do. You were probably being punished for not knowing that.
daverave
@trollhattan:
Zelda’s is the bomb, Giovanni’s is pretty good. You should try Trattoria Bohemia on J Street in East Sac (the margherita special) and New Roma’s out on Folsom Blvd just past the Hwy 16 split. Masullo’s is not as good as One Speed but they’re both just overpriced gourmet stuff.
BPinME
@Dave:
Come up to Brunswick and try Flipside on Maine Street…
Grumpy Code Monkey
In Austin, I like Mangia’s (“Chicago” style stuffed pizza, but I’ve heard from more than one Chicagoan that it’s not really Chicago style) and Brick Oven. There’s also a small hole-in-the-wall near where I work called Al Forno that, IIRC, was pretty good. There are actually a number of smaller pizza joints down here; haven’t tried all of them yet.
thalarctos
Otto in Harvard Square is quite good; so are Za in Arlington and Kendall Sq, and Stone Hearth in Belmont Center.
Far from Boston, but worth seeking out if you’re in the neighborhood is Pizzeria Florenz on Erlenstrasse in Dresden-Neustadt.
Shana
@schrodinger’s cat: The Wodehouse Society convention. Held every two years, in Chicago next fall. Lots of fun and quirky people from all over the place, including representatives from England. Unfortunately no more bread roll throwing allowed at the banquet Saturday evening, but interesting and imaginative costumes are encouraged.
patrick
Mancino’s in Grand Haven also offers gluten free pizza….
Captain C
@Bruuuuce: This is so true. In Sunset Park, BK, there’s a good local place called Slice of Brooklyn (4th Ave in the 30s), and Luigi’s in South Slope (5th Ave near 20th) is supposed to be excellent (I keep meaning to try it); near where I used to work in Bushwick (Broadway near DeKalb) there’s an excellent place called simply “Broadway Pizza.” I’ve also grown partial to Two Boots (various locations) for more elaborate pizzas–their corn-meal crust is good (if definitely not traditional) and their various topping combinations can be quite tasty.
Pappy G
Also in Seattle:
Flying Squirrel – There are a couple of locations, I’ve only been to the Mount Baker one. They are an official sponsor of KEXP, and Bill, the owner, used to rent a mother-in-law apartment from some friends of mine.
Pizzeria Pulcinella – Neapolitan style from the sons of the guy who started Vince’s (a local, family owned Italian chain). Out Rainier Boulevard almost to Renton in the old Lakeside Tavern building.
nodakfarmboy
Rhombus Guys, Grand Forks and Fargo, North Dakota. Best pizza on the frozen northern plains. For whatever that’s worth.
trollhattan
@daverave:
Confess I’ve wandered into the gourmet camp WRT my taste in pizza, which is why Hot Italian is now my yardstick for all things pizza. Zelda remains our first choice for takeout though, as the skinny pizzas need to be eaten with minutes of the oven. I think a Zelda will stay hot for half a week through sheer thermal mass.
It took Masullo two years to perfect their crust, but they’ve arrived at last, in case you’ve not been in awhile.
I plan to get to the pizza at Bohemia–once I make it through all the Czech menu items! Appreciate the thumbs-up.
Pooh
Haven’t read, so not sure it’s been mentioned, but in Minneapolis, Pizza Luce is the gold standard.
In anchorage, it’s got to be Moose’s Tooth.
evinfuilt
Another Denverite…
Let’s see, Anthony’s is pretty good (best chain), but if you like thin crust, there is only one true pizza in Denver. Marco’s Coal Fired.
The other pizza I highly recommend out here is Beau Jo’s, mind you I consider is Mountain Pie and not pizza, you should also hit up the Idaho Springs one, the atmosphere is awesome.
sacrablue
@daverave: Linda’s in Citrus Heights is a spinoff from Zelda’s.
vtr
@trollhattanthe kettle pizza device is a sheet stainless cylinder that sits atop the standard 22.5″ Weber kettle. It has a an opening through which to slide the pizza onto the stone, and a thermometer so you can see when the needle pins well above the 750 degree mark. I’m not sure you could actually fire pottery in it, but it’s well above your kitchen oven. We had to concoct several new combinations of words and gain a few basic skills, but the results are very good.
daverave
@trollhattan:
Other than Zelda’s, I’ll always opt for thin-crust being that I’m NYC/NJ born and bred… hence my mis-step at Zachary’s. I live two blocks from Bohemia; it’s our go-to for pizza most of the time, one of the best crusts ever.
srv
@pacem appellant: OK, this goes against all my hoarder instincts, but the best pizza in SF is Club Deluxe on Haight. There’s a wacky Italian in the back, and he is arguably the Second Coming.
Deep dish, you can reach Little Star on Divis from there.
Joyce Sturgill
I am lucky to live about 2 miles from the bear hug pizza man. Big Apple Pizza with Scott Van Duzer, very good pizza and a great person.
daverave
@sacrablue:
Good to know if I ever get out that far ;-)
PS
Also in Atlanta (Decatur, actually), Avellino’s is quite good, and the staff is incredibly friendly
If in Spokane WA
David’s Pizza.
Not exactly a secret around here – they are an institution at Gonzaga.
But the owner came up to complement me on my “I voted for Obama, and all I got was this historic victory on healthcare reform” t-shirt. Solid NY style crust.
Seanly
@AA+ Bonds:
Somebody’s been watching too many Steven Seagal movies while huffing spraypaint.
DFS
Durham NC: Some of the best pizza here comes from local food trucks, actually. Klausie’s Pizza does a great midwest-style deep dish and Pie Pushers does a more traditional thin crust in some neat variations, including a breakfast pizza with fried potatoes and sausage and other good stuff.
Favorite sit-down pizza place is an Italian joint called Pop’s Backdoor. Your super-thin-crust type of pizza. They have a fascinating one with prosciutto, kalamata olives, roasted garlic, and a salted fried egg in the middle buried under the cheese.
Gus
DiNoko in Minneapolis has a pretty good Chicago style. It’s the only game in town if you like your pizza thick and cheesy with the sauce on top.
Svensker
@MattR:
Yeah, you’re coming up from New Jersey all stuffed with good pizza, dang your eyes.
Culture of Truth
For homemade pizza, you need 4 cups of flour, 4 eggs, sauce, cheese, and 2 cups of qulaity red wine.
First pour a cup red wine and drink it. Then, reserving the other cup, turn on Rachel Maddow, and order a pizza. Drink the wine as needed.
Dae
@WaterGirl:
Not exactly in Naperville (more like Downers Grove), but there is this awesome hole in the wall called Mrs. T’s Pizza. It’s on the corner of Ogden and Highland.
Central Planning
I also once had a delicious pear-gorgonzola pizza in Torino, Italy. That one was phenomenal. Couldn’t tell you where though.
Ross Lincoln
@Audio: I came here to say the EXACT same thing. If your’e in LA, take a trip into Eagle Rock and head directly to Casa Bianca, stand in line for at least an hour, and I promise it will be worth it. Do not eat any of what passes for Pasta though, just stick with the pizza. It’s notable because it isn’t trying to be NY style, it’s just trying to be delicious. Also, t a picture of Curtis Armstrong on the wall, which is always a plus.
If you can’t get to Casa B, Masa in Echo Park is delicious, though people from Chicago might not like it as much as those of us who have only had Chicago style outside of Chicago.
Rex Everything
@The Snarxist Formerly Known as Kryptik:
Buon Appetito on Manilla is very good. (The Bayonne location is VERY good.)
Prince of Pizza up on Bergen Ave is a good industrial pie.
mathguy
Ok, for Omaha it’s Zio’s and Pudgy’s. No need to go anywhere else.
Bob In Portland
There’s FIre On The Mountain Pizza in town, and they’ve got a dynamite fig-proscuitto-blue cheese pie to die for. Their own microbrewery out back. And they make good wings too.
Pappy G
Late Night Pizza in Athens, OH helped get me through graduate school. Especially the Twice Baked Potato Pie.
Moik
Ian’s Pizza, in our Glorious People’s Republic of Madison. Especially when drunk – they’re open well past bar time.
draftmama
Mikey’s Pizza in East Helena, Montana. He even makes gluten free crusts for people like me. In fact best pizza in the whole Helena area.
And – lucky me – I work RIGHT NEXT DOOR!!!!
yopd1
@Pooh: Keith Ellison agreed with you. This was my favorite part of his Reddit discussion as it showed how genuine he was by the reaction of the Minnesotans on the thread to this fact.
Danil
In Austin [ re: @Grumpy Code Monkey ]
Best: House Pizzeria on Airport
http://www.housepizzeria.com
Rumor has it that Via 313 (East 6th) is the real deal for Detroit style pizza in town; but I haven’t had a chance to track it down for myself.
Gromit
@djork:
Antico is incredible. I don’t get to go there often because I have young kids, and it is not kid-friendly (and one of my kids can’t handle much dairy), but it is spectacular pizza. The cannoli are superb, too.
yopd1
Adding to San Diego: Bronx in Hillcrest (I know someone already said this) and if you want beer with your pizza, Pizza Port in Solana Beach (sentimental as that is where I met my wife).
RSA
@jibeaux:
Cool, next time I’m in north Raleigh I’ll check them out. Lilly’s has already been mentioned; I like it okay–I think a lot of people go for the atmosphere, such as it is.
One of my favorite pizza places is in a little town called Freising, northeast east of Munich, where I worked for a few years. La Piscina, because it was right next to the town swimming pool. I’d go there for lunch and occasionally order one of their specials, which had garlic, bits of Parma ham, and a light tangle of spaghetti on top. I’d order it with extra garlic, and the waiter would say, “Si, una pizza Americana,” or some such. My friends called it a carb bomb, and it kinda was.
Gromit
There’s also a brick-oven-on-wheels that makes the rounds of the farmers’ markets here in Atlanta. Their stuff is really good, and reasonably-priced (and they often keep fake cheese on hand for vegans and folks with dairy-sensitivity).
Bevstersf
In San Francisco, Giorgio’s in the Inner Richmond. Actual almost New-York style, thin and greasy and really good. Also too Pizza Orgasmica for the fancy stuff. And don’t forget Gaspares, which is so retro Woody Allen just shot a scene in the dining room.
trollhattan
@vtr:
Gotcha, looks pretty
coolhot!I use a Big Green Egg, plus the “plate setter” and a stone. Best to have a lot of folks over, because once you heat the thing up you might as well make several!
Gloryb
In Pittsburgh? Mineo’s in Squirrel Hill.
Slightly OT: Vento’s in East Liberty for a great hot sausage hoagie.
Loneoak
I’ve never bothered with a pizza stone. I just got some unglazed ceramic, 12 x 12 in tiles an popped em on the bottom rack. It works great, especially if you precook the crust for 5 minutes before topping.
I’m also a big, big fan of the Super Peel.
In Santa Cruz, CA, I’ll give some shout outs to Redwood Pizza in Felton and Engfer’s in Seabright. Pizza My Heart is good enough, but the others have my love.
DTGslu2K
@rlrr:
Pi is not just President Obama’s favorite pizza in St. Louis, it’s his favorite pizza, period.
He loves it so much he had the owners fly up to the White House in early 2009 to have a West Wing pizza party.
vtr
@trollhattan:
Right. We can roll out the (homemade) dough ahead of time and load them up as needed. We can turn out a 10″ pizza in 8 to 10 minute. We feed oak chunks in every few minutes to keep the heat steady.
lightning
Best pizza in DC is Listrani’s, on MacArthur Blvd.
If you’re lazy and want your pizza to come to you, there’s Frankly … Pizza!, which is a couple of guys with a wood-fired pizza oven on a trailer. They show up at local farmer’s markets and suchlike.
Lurker
I’m on the quest for the perfect deep-dish pizza near the Burbank, CA area. So far I have found perfect New York pizza that makes New Yorkers happy, but not a deep-dish that’s 100% there.
For New York pizza in the Los Angeles area, consider Redballs Rock & Roll Pizza in Woodland Hills. They actually ship their dough from New York City. One bite of their pizza, and an ex-New Yorker I know was transplanted back to his childhood ala the food critic in RATATOUILLE.
I’d like to thank whoever recommended Prizzi’s in Burbank. They make a lovely deep-dish, but the crust was just a bit too thick for my husband’s taste.
I’ll try Casa Bianca on Audio’s recommendation. Thanks, Audio!!!!!!!!
Turgidson
@gussie:
Ain’t that the truth. Went to UCSB, having grown up in Chicago area. Man, was that a slap in the face. I knew Chicago pizza (thin or thick) was better than what you find in most other places, but I didn’t know it would be the difference between filet mignon and a shit sandwich until I went to Santa Barbara.
The SF area at least has some decent, credible attempts at Chicago and NY pizza. Zachary’s, Patxi’s, and Little Star are all good enough. Arinell, Milano, and a few others are serviceable for thin crust.
greenergood
Don’t have time to read through all these, but just in case someone’s on the west coast of Scotland, La Cantina in Dunoon was the best pizza this New York expat ever had in Scotland 10 years ago (may have something to do with the US nuclear submarine base nearby, that left after the fall of the Berlin Wall). Glasgow’s now doing good pizza, even wood-oven fired, but watch out for the chip shops that throw frozen mini-pizzas into the deep-fat fryer!
Aaron
Here in Kew Gardens, Queens, I like Dani’s on Lefferts Blvd.
My innovation in home made pizza, is that when Im feeling lazy, I use a burrito wrap as a crust. Just put a little olive oil on it.
Joel
others have dissed Seattle pizza ’round these parts but I’m throwing my hat in the ring for Flying Squirrel.
I do usually make my own, however.
Uncle Ebeneezer
@Audio: Amen. Enough of this LA-has-no-good-pizza meme. Nonsense. Does it have far fewer good pizza joints than NY/Philly…sure. But there are some quality pizza places out here if you don’t mind doing some research to find them.
I say this as someone who is half-Sicilian, grew up back East, lived in Philly for 5 years and has had a lifelong borderline obsession with eating pizza. I ate it damn near every day as a kid and still can easily eat it 3-5 times a week.
Good pizza in LA:
Casa Bianca- Agree, fantastic pizza (and pasta too), if it wasn’t for the ridiculous wait we would go there all the time.
Tarantino’s- Pasadena- great mom/pop vibe, yummy, reasonably priced…but cash only :(
Abbot’s Pizza- Venice. Bagel crust pizza? Yes, it totally works!
NYEtc.- Santa Monica: solid NY style pizza
Paisano’s- Hermosa Beach. Can be a little greasy sometimes, but great sauce.
LaRocco’s Pizza- Culver City, great NY pizza
We didn’t have the pizza but I was pretty unimpressed with Domenicos. Pretty bland sauce on the pasta.
Massa- Silverlake- amazing deep dish!!
Manhattan Pizzaria- Manhattan Beach
Mozza- great boutique pizza but too trendy and pricey for my taste.
Xlixe- Little Tokyo- solid NY pizza and a killer spicy pork (korean) slice.
Mulberry St.- Beverly Hills- good non-traditional toppings (ziti, pesto, etc.)
Uncle Ebeneezer
@Lurker: Lurker try Massa in Silverlake. Not really “near” burbank, but probably the best deep-dish in town. I assume based on your statement that that place on Hollywood Way and Verdugo is not great? (I drive by it all the time and have always been curious.)
HinTN
@Dave: Foghorn Leghorn, Ahh say son, it’s a joke.
mainmati
@nitpicker: Hey, I’m from Silver Spring, too, Will have to check out Pacci’s. Bertucci’s in downtown DC (and elsewhere – small chain) got some good pizza too. Don’t know their politics though.
mainmati
Lots of good pizza in Pittsburgh. Mineo’s in Squirrel Hill is a Mom and Pop sentimental and tasty fav.
Brachiator
You might as well have beer with your pizza, and you can roll the president’s brew if you have a head for it
Get Presidentially Drunk Off the White House Micro Brew
Joe Max
@Rathskeller: Zachary’s is indeed food for the gods, but you’ve got to like Chicago style – some people don’t, they like the New York style you can hold up in one hand with the regulation “concave pizza bend”. Go to Lanesplitter on San Pablo in west Berkeley for that real NYC thin-crust.
Audio
@Uncle Ebeneezer: I have tried Massa and was unimpressed. I love me some deep dish but I have resigned myself to the fact I will only get good deep dish when I go home to Chicago; everywhere else disappoints.
tt crews
Bruno’s in Haddonfield, NJ for the margherita and sicilian pies. Mouth watering. The crews family has it every Friday night. Friday night pizza is a big tradition here and the wait times can be long.
On Staten Island, NY the best for decades has been Denino’s in Port Richmond. It has in the past won best pizza in NYC.
The Snarxist Formerly Known As Kryptik
@Rex Everything:
Mbleh. Buon Appetito is cheaper, but it definitely taste cheaper too. Helen’s is just 2 blocks down and tastes better to me.
Matt McIrvin
Haverhill, Mass. has an unbelievable number of pizza joints and there are surely many good ones I’ve missed, but I like Kreuger’s in Railroad Square (the other half of Olivia’s, a good Italian restaurant).
I do often get pizza from Sal’s, a local Boston-area chain that’s apparently started opening a few locations in other parts of the country. Their pizza is not bad, not quite as good as Kreuger’s but the pizzas are extremely huge.
The Other Bob
@David in NY:
I live off Saginaw in EL. I have been to the Tuba Museum too. It almost went under recently.
Trout
I love the USA and USanians but you can’t make pizza to save your lives. The worlds capital of pizza is Calgary for some reason. Calgary schwarma however – do not do
Mnemosyne
@Audio:
There’s a new place in Burbank called Prizzi’s that’s the closest I’ve found to real Chicago-style pizza in LA. Not quite enough cheese (or maybe it’s because California and Wisconsin cheese don’t taste the same) but pretty close if you’re really craving it.
I am otherwise staying out of today’s pizza wars because I get a little too worked up. :-)
ETA: Also, too, if you ever find yourself trapped in Fountain Hills, Arizona, they have a Rosati’s that’s very good and does use almost enough parmesan.
BigSouthern
@Lowkey: Yay, for Richmond representation! Boo to Bottom’s Up! Yay for Mary Angela’s and Stuzzi’s! I haven’t been to Blowtoad yet so I’ll have to check that out.
Let me just throw in that JoJo’s down in Shockoe Slip has awesome pizza and pretty great lunch deals. And in terms of cheap, good (but not great) pizza I think Assante’s rules the world.
Lurker
@Uncle Ebeneezer:
I liked it, and my husband liked it. He ordered a double-cheese, double-pepperoni, and the slices refused to disconnect from the main pie without a fight. The slices clung to the pie with long strings of cheese. It was delicious.
However, he’s looking for a specific kind of deep-dish: one with a 1/4th inch thick crust on the bottom and 1- to 2-inch tall sidewalls. The crust for a Prizzi’s deep-dish is a soft, fluffy crust that’s about 3/4 to 1 inch thick on the bottom. It’s a yummy bite of bread, but it was not 100% what my husband sought in a deep dish pizza.
I think Prizzi’s is worth trying at least once — especially their breadsticks!
Masa’s of Echo Park was already on my list, but I will try Casa Bianca as well.
GG
@ranchandsyrup: Pizza Port for beer, but I think their pizza is pretty ordinary. My favorite NY style is at Vinz in Escondido. For the super hot Italian oven style, we have liked Bruno’s on Park.
@What Have The Romans Ever Done for Us? (formerly MarkJ): Ha Ha Pizza? My husband grew up in YSO, and he’s never heard of it. We used to go to the Old Trail for pizza when we were passing through town. Hardly great pizza, but it was always enjoyable.
GG
@ranchandsyrup: Pizza Port for beer, but I think their pizza is pretty ordinary. My favorite NY style is at Vinz in Escondido. For the super hot Italian oven style, we have liked Bruno’s on Park.
@What Have The Romans Ever Done for Us? (formerly MarkJ): Ha Ha Pizza? My husband grew up in YSO, and he’s never heard of it. We used to go to the Old Trail for pizza when we were passing through town. Hardly great pizza, but it was always enjoyable.
Beth
SF East Bay: Zachary’s! Chicago stuffed and regular. Also has take and bake.
danielx
In Indianapolis….
Bazbeaux’s Pizza – to die for.
Puccini’s Smiling Teeth – also excellent
George’s – upscale neighborhood place with big menu and excellent pizza
frank Y
So many good places in the Joliet Il area.
Giovan’s the home of the 28 inch pie, and they make their own sausage.
cinesimon
MY place, hands down.
I wish to share with you guys a recipe combo that took me a decade to perfect; for THE best pizza dough, and the very bested tomato base.
To make two daaaaymn fine bases:
Combine two-ish(You should see plenty of ‘ish’. Just ensure that proportions are similar) cups of tap hot water, flour(high grade pref), two tspn dry yeast(I prefer the fine-grained stuff that comes in sachets best for this), one Tbspn brown sugar, and a Generous Dose of the best olive oil you can lay your hands on. I’d say I pour in about 1/4 a cup? ish. Maybe not quite that much.
Mix with a fork till yeast is dissolved. Immediately mix in between 3 & 5(maybe even more) cups of flour, gradually.
Initially make a paste with about a cup, then add by the half-ish cup until you have to start kneading by hand(I knead in the bowl, for a cleaner kitchen!) – chuck in a couple tspn salt when you’re putting in the 2nd or 3rd cup.
Knead, add flour, knead, if still sticky, add a little flour, and repeat until it’s still just a teensy bit sticky, but definitely not firm(meaning too much flour) – you want it to spring back when you push into the dough.
Once your dough is to your liking, make it into a sphere in the bowl, then pour olive oil onto it – enough to cover the lot, and roll the dough around so it’s completely covered by the oil. Cover the bowl with a wet tea-towel and then a plate, then sit it somewhere warm-ish – in a sunny room neat the window-sill, a hot water cupboard, that kind of place.
Let it sit and rise for an absolute minimum of four hours – but I prefer to leave it for a whole day, kneading it after our or six hours then oiling it again – then leave it until the next day.
When you’re ready to use it, dump it onto your pizza pan, and cut it into two.
My next post will be the recipe to my super-duper tomato base.
cinesimon
OK – now for the FAAAYnTASTic tomato sauce/base.
Finely chop six(or to your taste) cloves garlic. Chuck them in a pot along with a can of chopped up whole peeled tomatoes, a couple tablespoons of tomato paste(not puree, Paste), two cubes of decent frozen spinach, ten million tons of basil(or to your taste, I guess – but lots!), some mixed herbs, thyme, oregano, whatever you like – remember you can also put herbs on top so don’t overdo it. Unless Basil)- just slowly heat it and stir occasionally. Once the spinach cubes are thawed, with a fork separate it all out. Keep on a low heat, stirring occasionally, simmering for about an hour-ish?
The point is to simmer a lot of the moisture out, so your ultra-tasty pizza isn’t soggy – yeewww.
Once it’s done, ensure it’s cooled right down before you spread it onto your base. Should be enough for 4-6 pizzas, I think – I’ve never counted them up so I’m not 100% sure. Stores in the fridge for a week or so.
Enjoy! You gorram better.
var
@LGRooney: Pupatella hands down best pizza I’ve ever had. If you are within 20 miles of Arlington and you haven’t been there, for shame.
Rex Everything
@The Snarxist Formerly Known As Kryptik:
You say potato, I say potahto. Anyway, whenever I’m at Helen’s I have to go for the gyro.
Rita R.
@janeform:
That’s my old ‘hood, where I grew up! And yes, Zero Otto Nove is great, and I love the “outdoor-piazza-indoors” look of the restaurant too. They’ve only been there two or three years, part of the “new” Arthur Avenue, which is basically a tourist destination now with a lot of new restaurants. When I was growing up there in the ’70s and ’80s it was still very much a real Italian-American neighborhood where Arthur Avenue’s vegetable stores, butchers, fish markets, delis, etc. were patronized mostly by residents. But still, I’m happy with what they’ve done, I’d rather see it become a touristy Little Italy of the Bronx than disappear.
As for pizza, in Astoria, Queens, where I live now, Polito’s is my favorite. Old-school NYC pizza like I grew up eating, with a doughy crust, lots of mozzarella and slices the right size to hold and eat using the “New York fold.”
Joel
I just want to put this out there:
Back in the year 1990 or so, you could credibly argue that Pizza Hut was the best option for pizza in 1/2 the cities in America. We were a nation inundated with horrible fucking pizza. I grew up eating the slimy, greasy shit and loved it. But now times have changed, and even mediocre pizza by local standards blows the stuff I grew up with out of the water.
Desert Rat
Phoenix of course, is most famous for the James Beard Award winner Pizzeria Bianco.
However, if you don’t want to wait 3 hours to get a pie, there are a number of terrific family owned local places, and some very solid chains.
NYPD Pizza is solid. Rosati’s is good. Oregano’s, a chain that started in Phoenix but has now expanded to Flagstaff and Tucson is a good solid choice, with an extensive menu beyond pizza. Spinato’s makes a very good thin crust. I’m very partial to Red Devil Pizza which I’ve been eating at since the Nixon years. And I’ve had pizza from a good dozen places not named Domino’s/Papa John’s/Pizza Hut whose name escapes me at the moment beyond these.
I understand why the chain places thrive, but I feel sorry for folks who think pizza begins and ends with them. It’d be like thinking a hamburger could never get better than McDonald’s.
waddayaknow
The Pizzeria Bianco no longer has 3 hour waits since they started opening for lunch. The pie is still great, with mostly no wait. Yummmo…
Amy Robertson
The best pizza in Denver is at Bonnie Brae Tavern. They make a white pizza that makes me think I’m Back East. Great neighborhood joint at University and Ohio. Been around for 70 some years.
presquevu
For pizza stonage, the 5/8″ thick kiln shelves from yer ceramic supply house are where it’s at.
Steeplejack
@Joel:
That’s a good point, and arguably true about the American restaurant landscape in general. There are far more options, and many better options, than there were 30 years ago.
Mayur
Don Antonio by Starita
Nicoletta (the focaccia there is also ridiculous)
Keste
Motorino
DiFara
Grimaldi
Mario’s of Arthur Avenue
Forcella
Co.
Lots of good pizza in this city. There’s also the standard NY slice and its exemplars (Joe’s, etc.) that are far better than one tends to get out of here. The above are just beyond though.
dp
Baton Rouge: Fleur de Lis, hands down. Just ask Wright Thompson: fleurdelispizza.com/Wright_Thompson_2011.html
Mnemosyne
@Uncle Ebeneezer:
I think the place you’re thinking of is Taste Chicago and, sadly, it is not good.
Prizzi’s is south of there, on Riverside west of Hollywood Way.
ETA: If you know where Studio Eyes is, Prizzi’s is right across the street.
karen
@nitpicker:
I like Ledo’s better.
Andy
@mingo: Try Sexy Pizza in either Capitol Hill or on Pearl.
Bruuuuce
@David in NY: The real trick is finding one that delivers to the office at 3AM. (I work overnights (though not tonight) and in the Times Square area, there’s really only one overnight place, Famous Amadeus. Decent food, except their veal heros (with our without parmesan) but nothing worth noting outside the lobster shift.)
karen
@mainmati:
I”m in Aspen Hill which is technically Silver Spring…
I’m originally from NY so pizzerias are everywhere, even on the Island where I grew up.
But here I’d say, Guiseppi’s Pizza in Bethesda, Ledo Pizza (where the crust is thin, almost like a pastry) and Armand’s is pretty good. Joe’s Pasta and Pizza in Gaithersburg has great pizza, even if it’s like a pizza buffet. Jerry’s isn’t bad and neither is Manny and Olga’s.
If I need cheap and fast, Pizza Hut.
lightning
@karen: Ledo is, from my experience, wildly uneven. I’ve had pizza there that was inedible and pizza that was wonderful. Depends on the location.
Armand’s used to be, back before they franchised, the best in the DC area (As in voted number one by Washingtonian Magazine ten years in a row). Now, it’s (sigh!) a chain. The local branch is mediocre, but I’ve heard that the original location on Wisconsin Ave near American University is still pretty good. Armand’s will do thin crust pizza, but stick with the Chicago style.
craigie
377 comments in, plenty of LA pizza places noted, and nobody has mentioned Caioti in Studio City or zpizza in Larchmont Village.
TheGooFromSpace
I live in Austin, and I’ve eaten a lot of pizza here. So, let’s see…
I’ll second House Pizzeria on Airport. I love the Blue, and they carry 512 Pecan Porter.
I’ll also second Brick Oven. There are at least two that I know of: one in the Arboretum, one downtown. I love their truffle pizza, but they COVER IT in basil. You’ll probably want to ask them to go light on that, even if you like basil.
We have Austin’s Pizza places scattered around town. That’s my favorite pizza in the city.
East Side Pies is another good one, but it’s a bit pricey. The best thing about them is that they have a lot of stuff there you can’t get on your pizza elsewhere. There are three of them, now.
And finally, there’s Brooklyn Pie Company on Mesa. Again, pricey, and again, they have toppings and cheeses you can’t get anywhere else in Austin. I first tried it because they had a clam pizza, but I don’t think they have that anymore. They still have a lot of other stuff; I’ve been meaning to try the garlic shrimp pizza.
JustRuss
@joes527: Have you tried Papa Johns?
VCB
In Tokyo: Savoy (the best, year after year), Pizza Strada (sort of rip-off of Savoy recipe, but damn good), Da Isa (much larger menu than the others, but I think it’s #3, no matter what anyone says).
So, even in Japan, you don’t need to go Dominos (owned by Bain Capital here) or other chains.
Matthew McGrath
@Gloryb:
Spak Brothers in Pittsburgh, near L-ville.
High quality stuff. This isn’t one of those “Well, its good BECAUSE it tastes like garbage” places. Lots of vegan options, too.
Ellyn
Windy City Pizza is the best pizza on the SF peninula. Delicious crust. Spicy tomato sauce that tastes home made. Real mozzarella.
maurinsky
@gogol’s wife:
I live in Manchester, CT – we have Mulberry Street, Wooster Street Pizza, Pepe’s, Woodbridge….all excellent, and all within 2 miles of my house.
maurinsky
Oh,and @gogol’s wife, I don’t know which side of New Haven you’re on, but in Wallingford, CT, there is a great place called Napoli’s. Every time I go there to take out a pizza (I have family in the area), the owner gives me something extra – a few of these little garlic knots, so freaking delicious.
What Have The Romans Ever Done for Us? (formerly MarkJ)
@GG: Well it was definitely there when I was in college at Wittenberg in nearby Springfield in 188-92, and last time I was back which was 10 years ago.
What Have The Romans Ever Done for Us? (formerly MarkJ)
@The Other Bob: Good God people in the Lansing area have no taste in food, or at least the least adventurous palats in the US. That’s one of the few unique and actually good restaurants in the Lansing area (or at least it was a decade and a half ago when I was there for graduate school). It should not be struggling. The food scene in Lansing was pretty depressing.
What Have The Romans Ever Done for Us? (formerly MarkJ)
@Temporarily Max McGee (Soon Enought To Be Andy K Again): I’m with you guys generally. I prefer Salvatore’s on the West side to Rinaldi (but I like Rinaldi and get it more often than Sal’s when I go back to visit because it’s closer to my parent’s house). A place called Mineo’s on Leonard was our go-to when we were kids. Another old school place. GR actually has more good old school hole in the wall independent pizzarias than DC. Here, Vace is it. Everything else decent is “fancy” gormet pizza.
Paul in KY
In Lexington, KY, I like Joe Bolognas. In Frankfort, Buddy’s Pizza is best. In Louisville, Imperazzinis is best.
Forgot the name, but there is a killer pizza joint on Anna Maria Island in Florida.
Uncle Ebeneezer
@craigie: Ooh, new pizza places. I knew the one on Larchmont but it slipped my mind (didn’t know name and haven’t been there in years.) Thx for the tip.
Lordwhorfin
@gussie: Seconded and thirded. And in a town with a SUBSTANTIAL college population even down town; you’d think Goleta or IV would have sum’in sum’in, but most UCSB students?? Well, let’s just say the kids are not all right.
Lordwhorfin
@matt:
Not my experience at all. The American Dream Pizza I’ve had twice (due to being hard up for any reasonable pizza in Portland OR) has been pretty not good overcooked dried-out cheese bread.
In Portland OR:
Hotlips: Meh. Much like California local chains. Ingredients OK, execution mediocre.
Pizzacatto: 1%’er Pizza. Too fussy, often arrives dry and luke-warm. Better in-house. Take and bake is best.
Rovente: Cardboard crust with marginal red sauce and v. salty.
Ken’s Artisan Pizza: Supposedly v. good, but definitely 1%’er, always long lines/waits. Never managed to eat it.
Apizza Scholls: Cult Pizza; have never managed to get any-been turned away x3, gave up. Don’t really want to eat pizza @ 4 pm in the afternoon.
There are many others and I have heard rumors that there are actually better places in suburban Portland (OR) than in the city neighborhoods. If ANYONE knows a place to get good east coast-style blue collar pizza ANYWHERE in the Portland OR Metro Area, let me know!
RedKitten
Not sure if any of you head to Halifax, but if you do, Salvatore’s has beautiful pizza. Thin crust, fresh ingredients, it’s all beautiful. My fave is with roasted garlic, sauteed mushrooms and sun-dried tomatoes. Delish! And they also have a meatball hero that’s to die for. And oh…their cannoli…
Turk
@ThatLeftTurnInABQ: I know I’m replying extremely late, but I’m glad Giovanni’s made this list. I moved out to ABQ from NJ about three years ago, and was overjoyed to discover that an angel from Brooklyn had opened this pizzeria only a couple of miles from my house. Delicious.