BS: What Pizza You Like?

Subject: RE: BS: What Pizza You Like?
From: dwditty
Date: 23 Jun 07 - 10:30 AM

I am admittedly a pizza snob. Several years ago, the New York Times declared New Haven CT the pizza capital of the world, stating there are more pizza places per capita than anywhere else. New hHaven has a huge Italian population, and the major pizza places here have been operating continuously since the 1930's. Frank Sinatra declared Sally's (as in Salvatore) his favorite.

Plain pizza in New Haven is a pie with just homemade sauce (and home made dough, of course) with just a little parmasean cheese. Delicious, and low fat, too!. Another great one is dough with a little olive oil, garlic, and herbs - mmmmm. Fresh sliced tomato, mozzerella, and fresh basil and garlic (no sauce) is another favorite. Pepe's shucks clams to order for their house specialty - white clam pizza.

I cannot write anymore, I am drooling on the keyboard.

dw

Subject: RE: BS: What Pizza You Like?
From: GUEST,van lingle
Date: 23 Jun 07 - 01:05 PM

Ledo's in College Park, Md. done any old way is the best I ever had.Don't know if they are still in business. Stained Glass Pub in Glenmont, Md. came close. I think they stole Ledo's recipe or perhaps even their cook.

Subject: RE: BS: What Pizza You Like?
From: The Fooles Troupe
Date: 23 Jun 07 - 10:22 PM

A new thing here is the 'Aussie Meat Pie Pizza' - a 'normal' pizza base with tomato paste, then a layer of mince and light thick gravy, topped by a slightly flaky pastry like 2nd layer. Looks sorta like a wide flat Aussie meat pie, doesn't taste too bad.

Then for many years, there has been the 'Aussie (Breakfast) Pizza' - bacon and whole egg (looking like normal fried eggs!) (tomato paste and cheese under)...

I don't live on pizza, I do like it occassionally, but would happly live in a Sushi Bar, or Yum Cha place...

Subject: RE: BS: What Pizza You Like?
From: frogprince
Date: 23 Jun 07 - 11:05 PM

Art, I keep thinking I have to take the wife to Ginos sometime when going through Chicago (We're in Michigan now). I almost got chucked out of Moody Bible Institute for carrying a wine bottle back from Ginos and pretending to be drunk. (1962). At the time, I had never drunk anything alcoholic in my life. Anyhow, I don't think I've found better pizza to this day.

Subject: RE: BS: What Pizza You Like?
From: JennyO
Date: 24 Jun 07 - 04:18 AM

We found a lovely pizza restaurant called Napoli in Bocca, on Parramatta Road. The Calzone was to die for!

All pizzas are not created equal though. A well made pizza can have just about any combination of toppings and I will like it. So it is just a matter of finding good pizza places. There's a place called Crust in Annandale which has very nice supreme pizzas, and a woodfired pizza place in Balmain that is very good. The worst pizzas are those frozen ones in the supermarket that you heat up. Ugh!

Subject: RE: BS: What Pizza You Like?
From: JennyO
Date: 24 Jun 07 - 04:59 AM

Those places are all in Sydney Australia by the way. If you don't live in Sydney, you might find the travelling a bit of a problem ;-)

Subject: RE: BS: What Pizza You Like?
From: SharonA
Date: 24 Jun 07 - 10:50 PM

For me: No fruit. No chicken. No tuna. No ham. No clam. No barbecue sauce. No thin crusts. No crunchy crusts. And for the sake of all that is holy, NO #@&%ING ANCHOVIES!!!

I'm a traditionalist, I suppose; give me tomato sauce, mozzarella cheese, pepperoni, mushrooms and green peppers on a crust that won't go limp, and I'm in Hut Heaven. The multi-meat and multi-cheese pizzas add a nice touch, too. "White" pizza with spinach is just okay (hold the broccoli), though the Greek pizza that Bee-dubya-ell mentions sounds better than any "white" I've tried thus far.

Hey, PoppaGator, how far is South Amboy from Long Beach Island, NJ? I'll be heading down there in July and August, so I need to know before I go!

Sharon

Subject: RE: BS: What Pizza You Like?
From: SharonA
Date: 24 Jun 07 - 11:35 PM

Oh, and I like French bread pizza as well. I know, I said I don't like crunchy crusts, but I don't consider French bread to be a "pizza crust" in the tossed-dough sense. As for tossed-dough texture, I prefer it to be thicker and more bready with a lightly toasted surface, rather than flat-and-limp or waferlike-and-crunchy.