A Cheesy Cornucopia
May 26, 2004 11:45 AM   Subscribe

Pizza rules broken in Brunei, slighted in South Africa, jeered in Jackson Hole; doughy donnybrooks; slice struggles; Deepdish innovation; Benedict Tony; a sad day for the great Gino's; what's your fave?
posted by dfowler (35 comments total)
 
Oh, how I could use a slice!
posted by tomplus2 at 11:50 AM on May 26, 2004


what's your fave?

Ernesto's in Boston's North End. With banana peppers.

Greaseria Regina can bite me.
posted by Mayor Curley at 11:52 AM on May 26, 2004


Margherita, the classic type, must be topped not with just any type of mozzarella but mozzarella "from the Southern Appenine" mountains.

What was "authentic" Italian pizza like before tomatoes were discovered in the New World?
posted by vacapinta at 11:56 AM on May 26, 2004


What was "authentic" Italian pizza like before tomatoes were discovered in the New World?

Well the margherita-style pizza wasn't invented until the end of the 19th century. Before that, the word pizza just referred to flat breads sold in Italian streets, usually untopped. The idea of round flat breads with toppings like olives, though, is older and thought to originate in Greece.
posted by jbrjake at 12:02 PM on May 26, 2004


Also fitting for this discussion: pizza history in NYC by NYCeats (part 1 and 2) which includes the bit about how there ever was an original Ray, nor was he famous. He was made up.

I have to agree with most new yorkers that Grimaldi's just on the other side of the Brooklyn Bridge was some of the best pizza I've ever had, made in the margherita style like my grandmother used to make by hand.
posted by mathowie at 12:04 PM on May 26, 2004


Lombardi's, baby. Strictly old school. Oldest school in America, actually.

Best with sweet sausage, pancetta, garlic & extra cheese, man.
posted by jonmc at 12:06 PM on May 26, 2004


Ok thanks. I guess I found it presumptious and silly that the cheese must be from a very specific native source while another crucial ingredient is only native to an entire other continent.
posted by vacapinta at 12:08 PM on May 26, 2004


"In Russia, red herring is a topping of choice"

It's great, if you can chase it down.
posted by dfowler at 12:10 PM on May 26, 2004


vacapinta, about the cheese...mozzarella came to the West from India in the 7th century or so. But by the time Raffaele Esposito was crafting the eponymous margherita for the queen, Naples had cheese manufacturing down. But without pasteurization or refrigeration, it never left the are around Naples, and thus has a very strong regional identification. So by specifying Italian mozzarella made from real water buffalo's milk, they're guaranteeing a taste experience as close as possible to the original margherita pizza. Of course, it's really all about protecting their local industry.

The way pizza is at once quintessentially European and American reminds me of gazpacho soup. We think of it as a cold, zesty tomato soup, but it's from Spain, not the New World. How'd it start out? As a Roman bread soup.
posted by jbrjake at 12:22 PM on May 26, 2004


When I was living in Tokyo (in the mid-80s), the most popular pizza at Shakey's was topped with octopus and cooked corn (maize) kernels.
posted by quarantine at 12:28 PM on May 26, 2004


Bottoms Up. One slice (Make mine Chesapeake, please) will do you in.
posted by emelenjr at 12:30 PM on May 26, 2004


In the East Bay, Arinell for new york style and Zachary's for chicago.
posted by eddydamascene at 12:54 PM on May 26, 2004


The coal fired joy that is Frank Pepe's in New Haven, CT. My great grandparents-in-law had their first date there. Better than Lombardi's (and rumour is Frank was making pizza before them, though the restaurant opened later, in the mid-twenties). They serve local Polar Cub soda, and it's one of the few places I've been to lately where you can still get a pitcher of Genny Cream Ale.

No frills, staff older than dirt, and people have traveled from all over the world for the white clam pizza. Mmmmm, I'm getting crazy just thinking about it.
posted by jalexei at 1:07 PM on May 26, 2004


Zachary's for chicago.

[blatant new york partisanship]

There is no "Chicago Style Pizza." If you need a knife and fork to eat it, it ain't pizza.

[/b.n.y.p.]
posted by jonmc at 1:08 PM on May 26, 2004


I've gotta second Lombardi's as the best. And also, John's in the village, and Two Boots gets points for orginiality. Pizza is the thing from New York I miss most often. Here in Tokyo, Brendan's Pizzakaya is decent, especially their fiery curry pizza. In addition to corn and octopus, mayo is another strange pizza topping here.
posted by bashos_frog at 1:57 PM on May 26, 2004


Zim's makes the best pizza on the planet. I make the best pizza from scratch.

And neither of us use any stinking buffalo cheese.
posted by y6y6y6 at 2:03 PM on May 26, 2004


Gumby's.

I'm so sorry.
posted by speedo at 2:15 PM on May 26, 2004


eddydamascene: I used to live in SF, but now I'm in Chicago. I have tried every place around here that serves deep dish, almost literally, and Zach's is still the best deep dish around. A lot of them are good here too, obviously, but Zach's is unreal. I have to make the trip to Rockridge every time I'm back for a visit. Especially when they have that four pepper special on!

Although I do have to watch what I say around here; I could be killed for my blasphemy.
posted by mzanatta at 2:25 PM on May 26, 2004


Montana?! - Sorry y6y6y6. There's no pizza west of the Delaware river.

And my mother-in-law makes the best pizza from scratch.
posted by jalexei at 2:26 PM on May 26, 2004


...oh, and John's Pizzeria in Greenwich Village is my favourite NY-style.
posted by mzanatta at 2:27 PM on May 26, 2004


mine.

no, you are not invited.
posted by lescour at 3:04 PM on May 26, 2004


"There's no pizza west of the Delaware river."

Sorry right back at you. Bob Zimorino is from New York. Best pizza period.
posted by y6y6y6 at 3:46 PM on May 26, 2004


Giordano's is the best deep-dish Chicago style pizza. And only east coast sissies would dare eat it with a fork.
posted by pemulis at 3:53 PM on May 26, 2004


The best pizza I've ever had is served at the Fleur de Lis in Baton Rouge. It's in a class by itself.
posted by rushmc at 3:55 PM on May 26, 2004


Giordano's is usually excellent, but some locations are sort of...eh. I always head for Bacino's (the one on Wacker). Stuffed spinach with mushrooms. Sigh.
posted by thomas j wise at 4:23 PM on May 26, 2004


Papa's Pizza Place is my favorite. (Western Suburbs of Chicago) I also really like Home Run Inn.
posted by SisterHavana at 5:01 PM on May 26, 2004


Sorry right back at you. Bob Zimorino is from New York. Best pizza period.

I read that - doesn't matter - he went to Montana. Thus, he may make a tasty concoction with dough and sauce, but it's not pizza.

There's a guy here (Boston) from East LA who opened a taqueria. But he came to Boston, and it's just not Mexican. Same principle.
posted by jalexei at 5:10 PM on May 26, 2004


Greaseria Regina can bite me.

Heresy! Burn him!

Yeah, it's pretty greeeezy. But nobody can beat their sausage. </inuendo>
posted by Civil_Disobedient at 5:21 PM on May 26, 2004


Did they fancy it up with the new remodel... or is it still just a greasy hole?

Same gutter punk staff, same great taste, now with tables(tm)! They doubled the area with the remodel, so it's about the size of a closet now.

but Zach's is unreal

Agreed. I don't eat there enough.

If you need a knife and fork to eat it, it ain't pizza.

call it what you want, jonmc, but one slice would leave you a changed man.
posted by eddydamascene at 6:20 PM on May 26, 2004


Trust me, eddydamascene, Nothing on earth can touch Lombardi's.
posted by jonmc at 6:41 PM on May 26, 2004


I'll be in New York in July. I will test your insane Lombardi theory.
posted by eddydamascene at 6:51 PM on May 26, 2004


I'll expect my thank you note on parchment in gold leaf, dude.
posted by jonmc at 6:56 PM on May 26, 2004


When I'm careering around Philly with my Drinky Crow on, nothing satisfies like a slice from Lorenzo & Sons on South St. Unfortunately Seattle has mediocre pie, although depending on who is manning the ovens, Piecora's can be good.
posted by roboto at 7:50 PM on May 26, 2004


I like Pizza Hut! They do a hand tossed (where you throw it in the air and catch it) that is just great.
posted by Hildago at 11:15 PM on May 26, 2004


Zim's is good, although their bigger pies have a grease problem in the middle. I have never had a better pizza than the Thai pizza from Rock City in Spokane. But what do I know? My dinner tonight was a Tony's Supreme from the freezer.
posted by faceonmars at 11:18 PM on May 26, 2004


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