With 21 pre-composed pizzas and a list of more than 50 vegetable, meat, and sauce options, Geddy's in Bar Harbor, Maine, makes it tempting to build the Dagwood of pizzas. Most of the flavor combinations work incredibly well despite the over-the-top, let's-pile-it-all-on approach.
'wood-fired' on Serious Eats
The Manhattan branch of popular Sunset Park bar/pizzeria Toby's Public House finally opened a few weeks ago with a full menu of salads, antipasti, pizza, and desserts. The good news? Their oven is real wood-fired. To the best of my knowledge, it's the only wood-fired pizza oven in the vicinity of Little Italy, which gives it the potential of being the best pizza in Little Italy as well.
There's a Stefano Ferrara oven firing Neapolitan pizzas in a Rockville, MD strip mall. For the Neapolitan-starved suburbanites of DC, Pizza CS is a welcome addition.
The excellent pies at Baraonda Ristorante & Bar, located near the Fox Theater in midtown Atlanta, often get left out when talking about the city's pizza scene. On a recent visit, their beautifully cooked Margherita reminded this toppings guy that sometimes, less is way more.
We haven't gotten a lot of intel about good pizza in the Southern parts of the San Francisco Bay Area. That's why Napoletana Pizzeria, a Neapolitan-style pizza place in Mountain View, CA, came as such a nice surprise. And they serve upscale stuffed crust pizza? Bonus!
Oliveto Cafe in Oakland has been serving wood-fired pizzas since long before the Neapolitan craze swept San Francisco. But don't confuse age with a stodgy approach, as the restaurant tries its hand at all sorts of seasonal, California-style toppings and even makes a valiant attempt at a whole wheat crust.
Basil Brick Oven Pizza makes what some folks might call Neapolitan pizza, but pizzaiolo and co-owner Daniel Barbois, a native of Piedmont, Italy, would dispute that. The pizzas here look like their Naples-based counterparts, Mr. Barbois, says, but the crust is more crisp, the edges a little more flat, the cheese a bit more generous.
This past August, Chez Panisse celebrated its fortieth anniversary. And though the restaurant is known mostly for inspiring California Cuisine, it's pizza-specific legacy is also pretty significant. We paid a visit to see what kind of pies the old gal is turning out these days.
Pitruco's brand new cherry red trailer looks terrific, fitted with an 800 degree Valoriani wood burning oven. The Neopolitan-inspired pies spend about 90 seconds in the oven, medium sized and pretty reasonably priced at 6-9 bucks apiece.
If you're looking to take advantage of one of the few true summer days in the Bay Area, and wouldn't mind enjoying a slice of wood-fired pizza along with your vitamin D, Bar Bocce's patio might be right up your alley.
Artisanal, wood-fired pizzas are all the rage these days. But when a quality Neapolitan-inspired pizza shows up on the fourth floor of your local mall, does that mean this once rarefied approach to cooking pizzas has officially gone mainstream?
Rosso Pizzeria's spaghetti and meatball pizza is bound to steal the headlines, but don't let it distract you from the fact that they also turn out nice wood-fired pies no matter the topping. Oh, and that pasta-topped pie—it's actually pretty good.