Pizzas: What is the best one and where is it from?
- Thread starter Yared
- Start date
Ulyaoth
Emperor
Guidos are surprisingly well travelled and educated.
America is this and this alone
You left out almost half of the New York Metro area; with it you'd be slightly more accurate
Eh, not really. And the Jersey Shore doesn't count.
Every region needs its working class
Ulyaoth
Emperor
Bleh, the rest of it is scummy and nonimportant.
Tycho Brahe
Emperor
The best pizzas are the ones with anchovies in them
Indeed!
Thin crust, anchovies & caper
They call it "siciliana" at my local pizzeria, but recently when I was in Palermo, they didn't know what the #&/%§#% I was talking about.
I think the sicilian style pizza in Palermo was with fried egg.
One thing I can guarantee is St. Louis has the single worst pizza in the world. They serve with some cheese abomination called provel. Absolutely brutal.
Anyhow, I avoid all pan pizza in Chicago that have becomes chains like Uno, Due, Giordano's, Malnatti's. Too many tourists and quality control goes way down. I like Pizano's (great grandson of original Uno chef I think), Ranalli's or Pequod's depending on what side of town I'm on.
Growing up we got thick pizza (different than pan) from Salerno's in Berwyn. Awesomeness though I haven't been there in 15 years.
My regular thin is D'Agostino's but some of my thin favorites are Nick and Vito's and Barraco's on the southside. Pat's and Castel Gandolfo are great. Like Danny Shennanigan I like Aurielio's too.
Chicago thin is different than NY thin (which is great) because it's squares instead of slices and it's more cracker like, sweeter sauce, thicker sausage chunks and crispier crust.
I can't say I've experienced much pizza outside of the US since I was more interested in other cuisines.
Anyhow, I avoid all pan pizza in Chicago that have becomes chains like Uno, Due, Giordano's, Malnatti's. Too many tourists and quality control goes way down. I like Pizano's (great grandson of original Uno chef I think), Ranalli's or Pequod's depending on what side of town I'm on.
Growing up we got thick pizza (different than pan) from Salerno's in Berwyn. Awesomeness though I haven't been there in 15 years.
My regular thin is D'Agostino's but some of my thin favorites are Nick and Vito's and Barraco's on the southside. Pat's and Castel Gandolfo are great. Like Danny Shennanigan I like Aurielio's too.
Chicago thin is different than NY thin (which is great) because it's squares instead of slices and it's more cracker like, sweeter sauce, thicker sausage chunks and crispier crust.
I can't say I've experienced much pizza outside of the US since I was more interested in other cuisines.
azzaman333
meh
The best pizza is the one that I'm eating.
Racsoviale
Smoke me a kipper!
Any pizza made in Italy.
But closer to home we have this pizza place called Emil's Hothouse that makes the best deep pan pizze I have ever tasted.
Italian speakers: was that the right plural?
But closer to home we have this pizza place called Emil's Hothouse that makes the best deep pan pizze I have ever tasted.
Italian speakers: was that the right plural?
St. Louis style!!!!! Super thin crust with sauce then toppings then Provel cheese.
http://en.wikipedia.org/wiki/St._Louis-style_pizza
People who don't like it often equate it to a saltine with ketchup on it but they are CRAZY.
ST. LOUIS FOR THE WIN
http://en.wikipedia.org/wiki/St._Louis-style_pizza
People who don't like it often equate it to a saltine with ketchup on it but they are CRAZY.
ST. LOUIS FOR THE WIN
Sofista
Deity
They call it "siciliana" at my local pizzeria, but recently when I was in Palermo, they didn't know what the #&/%§#% I was talking about.
In most of Italy pizza with anchovies is called "napoletana". Although in Naples it's known as "romana"...
Yes.
CaptainF
The Professional Poster
I've eaten pizza in Chicago and New York and I can say with complete certainty that the best pizza I've ever had is American Dream Pizza right here in Corvallis.
_random_
Jewel Runner
What's provel cheese?
Scummy and nonimportant?
The richest counties, besides new york county, are north and west of the city.
Maybe he's talking about Provolone.
Yared
That Guy
Actually, it's a mix of Provolone, Swiss and Chedar chess.
Its amazing but that coupled with the no-yeast dough add for an acquired taste of St. Louis style pizza. Every person I have taken that wasn't from St. Louis area to a pizza place for this style of pizza hate it. With that being said I usually can't find to many people from St. Louis area that dislike this type of pizza.
Also note IMO'S is not real, don't try it if your looking to try St. Louis style.
