Pizza
- Thread starter Nitt1300
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We like those but they're in the next tier rotation with Revello's and several others.
Dukes has moved to Dunmore and it's good. My M-I-L loves Andy's but I've yet to try it. Revello has sold out and their product has suffered. Still ok though.
Check out Marsini’s in Somers Point and Carluccio’s in Northfield. If you google ratings, Carluccio’s has the highest rating for shore pizza, Manco was next to last with a Little Cesar’s being the only pizza rated worse. I understand the lifelong affection for M&M as a prior OC prop owner, but something changed in their pizza 25 years ago and it never tasted the same to me again.
I'm going to drive 80 miles round trip tomorrow for some good take out pizza
An inch and a half thick, and the lightest most tasty pizza ever encountered.
NYC should easily win the poll. A friend of mine has a great overview of the pizza. All his recs have been spot on.
https://eatingwithziggy.com/tag/pizza/
https://eatingwithziggy.com/tag/pizza/
Thanks. I’ve had that type of pizza over the years in many places and had no idea it was called Detroit-style. In some places, it’s simply called deep dish or Sicilian.
Salerno’s is American cheese on bread, IMO. The best in Old Forge was Ghigarelli’s, but since the owner went “missing” a few years ago, they have not reopened. If you venture to Honesdale, definitely try Here and Now Brewing pizza. Their crust is unreal. Favorites are the LeBryan and Kelsey in The Woods.
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This is tough because I never met a pizza I didn't love. I'm going small town instead of big city.
1. ACME Pizza Co. of State College (on Beaver). Best damn $0.75 oversized slice anywhere, especially on a Fri or Sat night. Used to live off the 18" pies when I lived in Penn Tower.
2. Attilio's in west Allentown (Cedar Crest Blvd just north of 22). Best Sicilian thick crust.
3. Annie's of Coral Springs, FL. Best regular crust pie.
1. ACME Pizza Co. of State College (on Beaver). Best damn $0.75 oversized slice anywhere, especially on a Fri or Sat night. Used to live off the 18" pies when I lived in Penn Tower.
2. Attilio's in west Allentown (Cedar Crest Blvd just north of 22). Best Sicilian thick crust.
3. Annie's of Coral Springs, FL. Best regular crust pie.
Papa Del's in Champaign is right up there.
Giordano's in Chicago is probably #1B after Papa Del's.
Can't go wrong in Chicago -- lots of great options.
Giordano's in Chicago is probably #1B after Papa Del's.
Can't go wrong in Chicago -- lots of great options.
If you haven’t tried New Haven CT pizza - put it on your bucket list.I voted 'other' because my personal favorite (for nostalgic as well as taste reasons) is Western PA/Wheeling/Steubenville style pizza, which is a thick, airy crust with a light touch of sauce and cheese with finely chopped pepperoni. My favorite place that makes this kind of pizza is actually in Alide, VA - Quattro Goombas Winery (the owner is a Western PA native and Blackhawk HS grad).
All that said, I love all pizza - big NY style slices, deep dish Chicago pizza, and the Neapolitan stuff you get in most of Europe (in Bosnia, they served it with a dollop of sour cream in the middle). For true pizza lovers, you should watch the first episode of Season 1 of Ugly Delicious on Netflix. They do a pretty deep dive into the best pizzas in America/the world, what makes a pizza a pizza (if anything other than tomato sauce, cheese, and meat it's a flat bread...), and the virtues of Domino's. Some really good stuff. The stuff they do in Naples with the AVPN (True Neopoeatan Pizza Association) is really, really neat to watch. Also neat is watching Michelin star chef David Chang (who hosts) tell a Brooklyn pizza owner the best pizza culture in America is in New Haven, CT (he also says the best pizza in the world is in Tokyo) while at the same time telling everyone Domino's is pretty damn good. Worth binging if you like food history/foodie culture...
That looks delicous. We've been enjoying Alfredo's lately.Salerno’s is American cheese on bread, IMO. The best in Old Forge was Ghigarelli’s, but since the owner went “missing” a few years ago, they have not reopened. If you venture to Honesdale, definitely try Here and Now Brewing pizza. Their crust is unreal. Favorites are the LeBryan and Kelsey in The Woods.
Alfredos is a good pick. Here and Now does takeout. It is worth the drive. The pizza also reheats well due to a very light crust. Plus their beer is very good also.
I usually get up that way in the Fall to fish at some lakes in the surrounding area. I'll make sure to swing by if things settle down by then. If not, I'll definitely take out. Thanks for the recommendation!
As an added bonus, their duck fat fries and Buff-a-Que wings are great also.
You know pizza is like sex: when it's good, it's really good and when it's bad, it's still pretty good.
. Until the owner went to jail for tax evasion. Not sure if that matters but that irked me.
Pizza is basically two things -- crust and toppings.
The crust is the great divide between religions. The thinner Neapolitan style is very typical of New York. So is the very high heat brick ovens heated with coal or wood up to 900 degrees. The pies cook for about 90 seconds. And, just as with bagels, the quality of New York water makes the pizza crust special.
The thicker pan pizza style is typical of Chicago. In either "religion" getting the crust right is absolutely imperative.
Toppings are easy to get right, and easy to get wrong. They have to be of top quality.
California got into the game in the 1980s, with Wolfgang Puck at Spago and Jeremiah Towers at Chez Panisse. Ed LaDou was the brains behind the Spago pizza and eventually California Pizza Kitchen.
The crust is the great divide between religions. The thinner Neapolitan style is very typical of New York. So is the very high heat brick ovens heated with coal or wood up to 900 degrees. The pies cook for about 90 seconds. And, just as with bagels, the quality of New York water makes the pizza crust special.
The thicker pan pizza style is typical of Chicago. In either "religion" getting the crust right is absolutely imperative.
Toppings are easy to get right, and easy to get wrong. They have to be of top quality.
California got into the game in the 1980s, with Wolfgang Puck at Spago and Jeremiah Towers at Chez Panisse. Ed LaDou was the brains behind the Spago pizza and eventually California Pizza Kitchen.
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Agree on Ghigarelli’s, I’d add Mary Lou’s to the Old Forge list.Salerno’s is American cheese on bread, IMO. The best in Old Forge was Ghigarelli’s, but since the owner went “missing” a few years ago, they have not reopened. If you venture to Honesdale, definitely try Here and Now Brewing pizza. Their crust is unreal. Favorites are the LeBryan and Kelsey in The Woods.
Too many good/great pizza places to list.
But in NYC there's basically 2 kinds of pizza (not counting other styles importing from other regions of the US).
The 1st being the traditional NY slice style of pizza (the type you fold in half to eat) and the 2nd being the NYC's take on the Neapolitan brick oven pizza (the top places are very good but not as good as what you get at the best places in Italy).
Both diff. but at the best places, very good.
Chicago has a thin-style pizza (cut into squares), but never found it to come close to the best NYC pizza.
Now, Chicago's deep-dish is another treat (albeit many don't consider them to be pizzas), and there's technically 2 styles - deep dish and stuffed.
The Calzone is basically a folded pizza and the best one I ever had was in State College (but can't remember the name of the place); better than any I've had in NYC.
But in NYC there's basically 2 kinds of pizza (not counting other styles importing from other regions of the US).
The 1st being the traditional NY slice style of pizza (the type you fold in half to eat) and the 2nd being the NYC's take on the Neapolitan brick oven pizza (the top places are very good but not as good as what you get at the best places in Italy).
Both diff. but at the best places, very good.
Chicago has a thin-style pizza (cut into squares), but never found it to come close to the best NYC pizza.
Now, Chicago's deep-dish is another treat (albeit many don't consider them to be pizzas), and there's technically 2 styles - deep dish and stuffed.
The Calzone is basically a folded pizza and the best one I ever had was in State College (but can't remember the name of the place); better than any I've had in NYC.
Ate Acme more times than I could count my first 2 years on Friday and Saturday nights. Moved to Cedarbrook junior year and made the mistake of having it sober for lunch one afternoon early in the year. From that day forward, I converted to College Pizza. Those Acme slices were huge though.
Wandering Spectator
Well-Known Member
I grew up on Old Forge and Maroni’s in West Side. Nothing like it anywhere else in the country. It’s my first love.
I’ve become a huge fan of Neapolitan style when done right. Too many try it but can’t get it right. The dough needs to light, charred and chewy on the edges and thin and floppy in the middle. Sopresatta with Hot Honey is my favorite.
Roman style is new here in the US and gaining ground. The high hydration dough and long fermentation time make the crust incredibly light and easy to eat and digest. In Rome, they sell slices by weight and cut the slices with scissors. Creative toppings too. If you get a chance, try it.
Phoenix has several top notch Neapolitan places. La Piazza, Cibo, Pizzeria Bianco, Il Bosco, Pomo to name a few.
Now I’m hungry...
I’ve become a huge fan of Neapolitan style when done right. Too many try it but can’t get it right. The dough needs to light, charred and chewy on the edges and thin and floppy in the middle. Sopresatta with Hot Honey is my favorite.
Roman style is new here in the US and gaining ground. The high hydration dough and long fermentation time make the crust incredibly light and easy to eat and digest. In Rome, they sell slices by weight and cut the slices with scissors. Creative toppings too. If you get a chance, try it.
Phoenix has several top notch Neapolitan places. La Piazza, Cibo, Pizzeria Bianco, Il Bosco, Pomo to name a few.
Now I’m hungry...
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