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The Best Pizza You've Ever Eaten

Bucky said:
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.
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Agreed.

Had a pizza just last week at a place that is normally pretty good. This time the crust was so dry that it tasted like eating a pizza served on a saltine cracker. Thin and crispy is fine, but this was too much. Ruined the whole thing for me.

As far as pineapple, meh. Love pineapple in general, but not my style on pizza. "Hawaiian Pizza", Canadian bacon and pineapple, is horribly bland. Now, pepperoni and pineapple is actually decent. The pepperoni kicks it up just a notch.
 
countryboy said:
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?
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All the supermarkets around here sell dough (some is frozen)...and it is terrific. But I have gone into pizza places and bought the dough there also. Almost all of them will sell you a dough.

I've made my own, but it is a long process and is not worth the trouble.
 
Zachary's Pizza in Berkeley

Pesto....mmmmmm.......

FPizzaPestoCrust_41-300x200.jpg
 
Roberta?s


seriously worth putting up with hipster douchebags for.


There are numerous dollar slice places in the city that are all good. Mostly the further away you get from times square the better.


Page not found – Marucas Legendary Pizza
Maruca's tomato pies in seaside


and of course

Pizza Town USA in elmwood park, NJ
https://www.facebook.com/ptownusa/?rf=139261112781815



Pequods Pizza | Crispy cheese crust or bust!
chicago "pizza" would have to be pequod's, before I had thier's all previous chicago style I had was ****.
 
PoS said:
OK, since we talked about the best national pizza chains on a previous thread, it's now time to talk about the best pizza youve ever eaten period. Name the place, the kind of pizza and post pictures if you got them! :peace

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I had this in Rome somewhere- the crust was chewy and crunchy at the same time and the mozzarella was perfect. They placed the toppings on after it was cooked and it tasted extremely fresh.
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The pizza my wife makes from scratch is by far the best pizza ever.
 
countryboy said:
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?
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Pizzeras will often sell it. When I worked in one in high school we actually had a pretty brisk business selling just dough. As well some supermarkets sell it.

Failing all that making your own is pretty simple. It's just that you often have to let the dough rise overnight so no instant gratification.
 
No doubt about it.

I lived in a place called Coudersport PA.
a small town but I was working for Adelphia cable at the time.

They have a place called Original Italian Pizza.

Probably one of the best pizza places I have ever eaten at.

the crust is just right the toppings are amazing. the best part were the spicy banana peppers.
they weren't hot hot but they had some kick that were amazing.

they had a Sicilian pizza that was to die for.

I kind miss it.
 
Helix said:
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.
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I second Gio's!
 
ReverendHellh0und said:
Roberta?s


seriously worth putting up with hipster douchebags for.


There are numerous dollar slice places in the city that are all good. Mostly the further away you get from times square the better.
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One of the best actually is quite close to Times Square...just behind the Port Authority building. Tiny litle place...and always a long line at the window. Fresh made...and surprisingly tasty. I found it by accident...mostly because of that long line thing. (Same as the long lines at the Shake Shack...another accidental great discovery.)

Page not found – Marucas Legendary Pizza
Maruca's tomato pies in seaside
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I've got news: The pizza, sausage and peppers, and Philly steaks on the Seaside boardwalk...are among the greatest in the world. The pizza and sausage and peppers...are better than the crap they now sell at San Gennaro...and by a considerable margin.

We gotta meet for a pizza and beer in town at some point, Rev. Several of us from one of my other forums meet quite often for beer...mostly at the Frying Pan.
 
radcen said:
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:
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Do you really need a pizza stone to make good pizza or is it just to make things easier? I'm curious because the only time I ever made pizza was with one of those Boboli pizza crusts and buying shredded cheese...

calamity said:
The pizza my wife makes from scratch is by far the best pizza ever.
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Are you saying that because your wife looks at your posts in this forum? ;)
 
PoS said:
Do you really need a pizza stone to make good pizza or is it just to make things easier? I'm curious because the only time I ever made pizza was with one of those Boboli pizza crusts and buying shredded cheese...
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I don't think you *need* a pizza stone, but it does add another nice nuance to the final result.

I have used a Boboli crust on a pizza stone, for whatever that's worth, too.

I used to shred my own cheese, but am getting lazy in my old age. If I buy pre-shredded, I do try to buy quality cheese, though.
 
PoS said:
Do you really need a pizza stone to make good pizza or is it just to make things easier? I'm curious because the only time I ever made pizza was with one of those Boboli pizza crusts and buying shredded cheese...



Are you saying that because your wife looks at your posts in this forum? ;)
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His relationship with DP women is strictly platonic too. :mrgreen:
 
PoS said:
Do you really need a pizza stone to make good pizza or is it just to make things easier? I'm curious because the only time I ever made pizza was with one of those Boboli pizza crusts and buying shredded cheese...



Are you saying that because your wife looks at your posts in this forum? ;)
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the stone makes a real difference to the texture of the crust
i sprinkle a bit of corn meal on my stone, now hot from being in the oven as it warmed, just before placing the crust on it to bake
 
justabubba said:
the stone makes a real difference to the texture of the crust
i sprinkle a bit of corn meal on my stone, now hot from being in the oven as it warmed, just before placing the crust on it to bake
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When I use the stone I use corn meal, as well.
 
Frank Apisa said:
One of the best actually is quite close to Times Square...just behind the Port Authority building. Tiny litle place...and always a long line at the window. Fresh made...and surprisingly tasty. I found it by accident...mostly because of that long line thing. (Same as the long lines at the Shake Shack...another accidental great discovery.)
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I am wary of long lines in tourist areas. :lol: you are a braver man than I!



Though I do love grand central oyster bar, but we'll start at 10am.....



I've got news: The pizza, sausage and peppers, and Philly steaks on the Seaside boardwalk...are among the greatest in the world. The pizza and sausage and peppers...are better than the crap they now sell at San Gennaro...and by a considerable margin.
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yeah it's hard to find a bad one at seaside.

We gotta meet for a pizza and beer in town at some point, Rev. Several of us from one of my other forums meet quite often for beer...mostly at the Frying Pan.
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Absolutely! you talking about the south st seaport area thing?
 
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