WHY IS PIZZA WEST OF THE MISSISSIPPI SO AWFUL?!
Jun 29th, 2002, 02:02 PM
#23
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Great pizza is available in numerous locations in Chicago and NYC.
That's about it.
Imo's is worthless cardboard and sauce (St. Louis-based).
I have NEVER had a great pizza in LA, SD, SF, Seattle, Denver, Phoenix, ABQ, KC, STL, Minneapolis, Memphis, or anywhere in Florida. And I've tried, oh how I've tried, to find good pizza in all these places.
That's about it.
Imo's is worthless cardboard and sauce (St. Louis-based).
I have NEVER had a great pizza in LA, SD, SF, Seattle, Denver, Phoenix, ABQ, KC, STL, Minneapolis, Memphis, or anywhere in Florida. And I've tried, oh how I've tried, to find good pizza in all these places.
Jun 30th, 2002, 06:13 AM
#25
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Tend to agree with Minkya. The only pizza I liked when I lived in NYC was John's (at that time only in the Village).In L.A., Fafalla's on Hillhust makes a good pie, and Patsy's at the Farmers' Market is pretty good for a slice. Never been to the Midwest, so can't comment.
Pizza in Naples, Italy is great. Terific mozzarella, good charred crust, just the right touch of olive oil. Don't like the style of the pizzas elsewhere in Italy. The crust is like crackers and the mozzarella just isn't as fresh.
Pizza in Naples, Italy is great. Terific mozzarella, good charred crust, just the right touch of olive oil. Don't like the style of the pizzas elsewhere in Italy. The crust is like crackers and the mozzarella just isn't as fresh.
Jul 1st, 2002, 06:22 AM
#33
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Had some pretty good pizza at North Beach Pizza in SF a few years ago.
Must say I'm a NY style fan (can't stand Chicago-style, but my wife loves it). And I was repulsed by the pizza she used to eat in St. Louis. Provolone cheese on a pizza? What the hell is that all about?
Must say I'm a NY style fan (can't stand Chicago-style, but my wife loves it). And I was repulsed by the pizza she used to eat in St. Louis. Provolone cheese on a pizza? What the hell is that all about?
Jul 1st, 2002, 07:11 AM
#37
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Folks, if you're ever in Philadelphia, make sure to visit Tacconelli's--the dough is made to order so you have to reserve it 24 hours in advance. It's baked in an 1890's oven, thin crust and perfection. Also BYOB which is great for those that have a nice wine or favorite beer. Here's the Zagat's review:
Who ever heard of reserving pizza dough?" - apparently, a whole lot of pieheads who "schlep" to this "foresaken" Port Richmond location to pick up their goods made from ingredients "ordered ahead"; "what's the excitement about?" - simply the "best pizza in Philadelphia", no, scratch that, "in America", oh ok, make that "on planet earth."
Who ever heard of reserving pizza dough?" - apparently, a whole lot of pieheads who "schlep" to this "foresaken" Port Richmond location to pick up their goods made from ingredients "ordered ahead"; "what's the excitement about?" - simply the "best pizza in Philadelphia", no, scratch that, "in America", oh ok, make that "on planet earth."
Jul 1st, 2002, 07:27 AM
#38
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it's the water! I live in Montana (formerly from Phila and NY)and know a new yorker who opened a pizza rest. here a few years ago. He had the water tested and adjusted so it was like the water in New York and they got the crust right despite being at 5000 feet. Also, the owner of John's in NYC told me he opened a branch in Florida and based the location on the water.
Jul 1st, 2002, 07:31 AM
#39
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I agree Mitchell. Lived in Chicago for years and travel all around the country. Now I live out west and consider good pizza the think I miss the most about Chicago. When I went back to Chicago to visit I stopped at my favorite place to bring back frozen pizzas. He told me that the difference was in the cheese. The cheese from the midwest is different. He wanted to open a pizza place in Phoenix but it cost too much to import the cheese.
