I was wishing pizza was served in my club and then thought what you guys think is the best pizza in the land. Out here we have a N.Y. Bronx pizzaria that seems to be a massive favorite.
I like the pizza in a local restaurant. They do not add MSG. So many other places do and it does not agree with me. One strip club I visit does serve pizza but I don't like consuming second hand smoke via food unless I'm really hungry. If I saw the pizza was fresh and I'm hungry, I might bite.
People from the NY area generally insist that a thin crust with "gravy", cheese and nothing else but dripping grease is a pizza. In Chicago they insist on a thicker crust loaded with thick cheese and "extras." (the only extras you can get in Chicago come on pizza!) On the left coast they seem to think that toasted flatbread with organic tomatoes and cilantro is a pizza.
For me, if it's got a crust, tomato sauce, cheese and meat and it is served hot, I'll call it a pizza and eat it.
everyone is all over the country so it's hard to compare but Clubber is right on with Pizzerina Regina as far as a small chain of pizzeria's in MA. i'd give Papa Gino's an honorable mention for best small chain I believe its only in New England, way better than Papa John's or any of the national chains.
Raleigh I'd go with Lilly's place is amazing and has a great beer selection also.
Slick, Napolitanos do make a mean pie, but I guess I'm just too American because I didn't care for their pizza. Notably, I did enjoy the very different pizza at joint in Fiorenza.
@Dallas-Right on. That's cool that you've been able to travel to Italia. I've never been but as a kid, we'd visit my Dad's family in Argentina and I remember different types of pizzas that I haven't seen since I was 12. There's this one style of rectangular pie, with a white sauce, Genoa Salami, green olives with pimento, mushrooms, and artichokes. It was served cold. I've seen it at some Argentine-Italian markets in the States.
We eat the American versions of foreign foods. Pizza in Italy is a left over meal from what ever is in the ice box, Mexican food is really Tex-Mex, Japanese food is not Teryaki, its fish & rice, Chow Mein was invented in San Francisco.
And Pace Picante Sauce is made in San Antonio, by people who know how to make picante sauce. This stuff's made in New York City? New York City!! Get a rope.
Slick, I visited the industrial kitchen that later became "Pace" way back before San Antonio had a "River Walk." I remember the stacks of tomatoes, baskets of onions and peppers, the smell of vinegar and the flies. I also remember the flies and filthy floor did nothing to dim the flavor of the salsa. My dad took me there to buy tomatoes and we left with a bushel of those small, hard, red tomatoes and about a gallon of salsa. Good stuff!
Little jester's??? Is that knockoff...better yet, it is probably an upgrade to a little caesars that I have seen. Little caesars has $5 pizza...than again cicis pizza has a $5 buffet.
Best pizza ever were those pies we ate after a little league, Pop Warner, basketball or soccer win. You got the double dose of victory and pizza as a kid. Plus arcade games. Those were the good old days.
"everyone is all over the country so it's hard to compare but Clubber is right on with Pizzerina Regina as far as a small chain of pizzeria's in MA. i'd give Papa Gino's an honorable mention for best small chain I believe its only in New England, way better than Papa John's or any of the national chains."
Fuck yeah, Papa Gino's. I miss New England, Papa Gino's and candle pin bowling.
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For me, if it's got a crust, tomato sauce, cheese and meat and it is served hot, I'll call it a pizza and eat it.
Raleigh I'd go with Lilly's place is amazing and has a great beer selection also.
For eight bucks, it is surprisingly good. Love the caramelized edges.
http://www.youtube.com/watch?v=Ky0RnAx0p…
Fuck yeah, Papa Gino's. I miss New England, Papa Gino's and candle pin bowling.