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The Best Pizza You've Ever Eaten

Carjosse said:
I have no idea what it was called but it was in Vienna, Austria. It was an Italian pizza restaurant owned and operated by an ethnically Chinese immigrant from India.
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Words fail me.
 
Geno's East, Chicago, IL

The original. On Superior, just east of Michigan.

Meaty Legend, or Chicago Fire.


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I'm busy taking notes on all these places so I can go to them when Im near any of the areas you people mentioned...

Medusa said:
you should try it once ,jalapeno ,cheese ,corn ,coriander parsley pieces ,...
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That is not a pizza. :neutral:

Ive eaten lahmacum before but its not the same- doesnt have any cheese.

Ben K. said:
If I'm going American style, the combination of jalapeno and pineapple (ingredients you won't find on any Italian pizza) with anything generally works for me.
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D-did you just say pineapple? Yeech! :screwy

Carjosse said:
I have no idea what it was called but it was in Vienna, Austria. It was an Italian pizza restaurant owned and operated by an ethnically Chinese immigrant from India.
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Surely you can't be serious...

On a side note: the local Papa John's near my house has an Easter special: $5.50 for unlimited pizza after 5pm for that day only! I'm going! :mrgreen:

(yes, its pretty crappy pizza- but hey it's all you can eat!)
 
Carlos' Pizzeria. Pittsburg CA. Discovered them in 1975. They closed and the building got torn down approximately 2003 when the highway next door was widened. The owner was getting up there in age, and I suspect just retired at that point.

Best... pizza... ever! I miss it.

Sorry, don't have any pics.
 
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Frank Apisa said:
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From MY oven. Best pizza ever. Mushrooms, pepperoni bits, garlic, sometimes a bit of sauted eggplant.
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That looks very good.
 
PoS said:
I'm busy taking notes on all these places so I can go to them when Im near any of the areas you people mentioned...



That is not a pizza. :neutral:

Ive eaten lahmacum before but its not the same- doesnt have any cheese.



D-did you just say pineapple? Yeech! :screwy


Surely you can't be serious...

On a side note: the local Papa John's near my house has an Easter special: $5.50 for unlimited pizza after 5pm for that day only! I'm going! :mrgreen:

(yes, its pretty crappy pizza- but hey it's all you can eat!)
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I ate it today.:mrgreen: but mexican pizza is really delicious
 
Oddly enough...Anchorage has some great pizza. Sorrento's and Moose Tooth were both good but the distinct nod goes to Sorrento's.

We have a local place called Sotobellos that is nice with artisan style pizzas. But seriously...the best pizzas for me right now are the flat breads and gordita tortilla pizzas we are making at home.
 
can't really pick a favorite. Bazbeaux in Indy is pretty awesome. i liked Giordano's in Chicago, too. for NY style slices, there's a chain i like called Luca. that was my favorite in high school. they have the slices cooked and sitting in a display case, and then they toss them in the oven when you order to crisp them up. doesn't sound as appetizing, but it's always awesome. i've always kind of preferred re-baked pizza.
 
VanceMack said:
The Pie's Thai pizza is awesome. All of them are really good.
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I've never had the Thai pizza...but all of their pizza is good. I am rarely ever in SLC..but whenever I am I ALWAY hit the Pie.
 
I got the benefit of living in the NorthEast when it comes to pizza (sorry southerners, but your pizza is CRAP! :lol:).

There is a place here called Colony Grill, really good, thin pizza stuff. There's also pepe's pizza which is famous nationwide but I truly find Colony's to be better and in my life, the best pizza I ever had.

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I'm a simple man. Cheese, pepperoni, if you want to add bacon fine, but no more than that. Simple is beautiful ;)
 
radcen said:
Damn you people! I sense I will be making homemade pizza soon.
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Do it!!!

Really it isn't that hard. I waffle between making my own dough and buying premade (from a pizzeria or even the supermarket). After that decent tomatoes (San Marzanos if you can get them or any quality tomatoes if you can't) and mozzarella - most decent supermarkets around here either make it in house or get fresh made from local places.

Biggest thing is a decent pizza stone. That'll absorb the moisture from the dough and give you a much crisper crust. I use a 4 piece set called "dough joe" about 30-40 bucks on Amazon but any hood stone will do.
 
Iwas stoned it was college I had the munchies but oh man was that Brooklyn pie good!
 
Luftwaffe said:
I got the benefit of living in the NorthEast when it comes to pizza (sorry southerners, but your pizza is CRAP! :lol:).

There is a place here called Colony Grill, really good, thin pizza stuff. There's also pepe's pizza which is famous nationwide but I truly find Colony's to be better and in my life, the best pizza I ever had.

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I'm a simple man. Cheese, pepperoni, if you want to add bacon fine, but no more than that. Simple is beautiful ;)
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I would agree. The foundation of the pizza is the dough. If the dough taste's bad, it cannot be saved. If the dough taste great, you really don't need much more.

I'm pretty simple. I find pineapple pizza odd and unnatural. Extra ingredients like sausage, eggs, ham, etc... just not necessary.
 
Gaius46 said:
Do it!!!

Really it isn't that hard. I waffle between making my own dough and buying premade (from a pizzeria or even the supermarket). After that decent tomatoes (San Marzanos if you can get them or any quality tomatoes if you can't) and mozzarella - most decent supermarkets around here either make it in house or get fresh made from local places.

Biggest thing is a decent pizza stone. That'll absorb the moisture from the dough and give you a much crisper crust. I use a 4 piece set called "dough joe" about 30-40 bucks on Amazon but any hood stone will do.
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Oh, I've done it before. Many times. Just not in about two years, at least. It's been awhile.

I have a pizza stone, too. :cool:
 
Frank Apisa said:
Round is a pain in the butt, Gaius. I don't even try for it...and settle for rectangular (as shown.) One of the things I do with every pizza I make is to be sure some of the tomato sauce gets all the way out to the edge...even if just a touch. It makes the crust much more tasty. I usually put a healthy dose of grated Romano cheese on it before putting the mozzarella. Extra bit of flavor!

I make one of these things before the first game all through football season. (I buy the dough...every bit as good as making it from scratch.)
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That's the key. I love pizza places that do that. Not the same thing, but when I make what I call "Mexican pizza" (sauce, spices, toppings and cheese on flour tortillas) I make sure to get sauce all the way out to the edge. Love that little bit of "burnt" tomato flavor.

Where does one buy pizza dough?
 
start at dock street brewery in philly
take the road that intersects dock street
follow it towards downtown about five blocks
look to your right until finding a nondescript building
you will know it by the wonderful smell as you approach
also by the old school straight back, wooden chairs
and the italian freely spoken by some customers
don't know the name
but used this route many times during the cold nights and days of a philadelphia winter
the best pizza on the planet ... so far

never did find a cheese steak in philly worthy of comment

for those of you about to purchase a stone to bake a pizza
always place it in the oven/big green egg BEFORE applying heat
otherwise it WILL crack from thermal shock
and do not wash it. apply nothing more than a damp cloth/paper towel
 
Ben K. said:
I don't do food porn so I don't have pics. A Roman family run restaurant near me cooks a vatellina pizza (fresh toppings added on the cooked mozarella base).

It's again simple: Bresoala beef, shaved parmesan and rocket salad.

This is what a vatellina genrally looks like according to google:

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If I'm going American style, the combination of jalapeno and pineapple (ingredients you won't find on any Italian pizza) with anything generally works for me.
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Jalapeno and pineapple? Hmmmm, interesting. One of my favorite pizza combos is ham and pineapple. Are we talking fresh jalapeno, or pickled?
 
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