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Thanks for the overall skinny on the trip, Adam. I, for one, enjoyed the reviews and commentaries. You've given me much pizza to think about trying in the future. Graci

Interesting. I was wondering if they would offer the smoked/grilled pizza at their restaurant in Crown Center, but seeing as how it takes 45 minutes on the smoker, I tend to doubt it unless they offer slices.

Magpies in Tucson is also worth checking out. It's been a long time since I was there (they now have 5 locations instead of just the 1 that I remember) but as I recall their pizzas were a bit New York and a bit California.

I was at Tony's this past Sunday for lunch. I got there a half-hour before it opened and was the second patron through the door. I sat at the bar on the far end so I could talk it up with the wait staff and observe the front of the restaurant. There was a line forming out the door by around 12:30. The staff were all outstanding. The pizza was superb. I had the margherita and the clam & garlic (in fact, I had the only one they made that day since Tony apparently ran out of clams). Well worth the trip. I heartily recommend pizza afficionados try this place if they are in the bay area. Next time I go to San Fran, this will be a must-stop.

Why not just wrap some chicken strips from KFC in a gordita from TB in a pan pizza from PH and be done with it? You could even sprinkle some of those fried batter crunchy bits from LJS's on the side for aesthetics.

I also lived in Indy for a couple years and had a few Bazbeaux's pizzas at the Broad Ripple location. Maybe the location makes a difference. Judging by the overturned slice, it looks like they use pizza screens with probably conveyor ovens. I am not a fan of the conveyor ovens, although occasionally there is a pizza place that can surprise me. I thought I remember the Bazbeaux's in Broad Ripple using standad gas Blodgett ovens, but we're talking early-to-mid 90's. My overall feeling about Bazbeaux's was about like yours: somewhat underwhelmed. I only went a few times, but whenever I was really craving pizza (which was at least weekly), there were not a whole lot of options in Indy. I think ndfan's assessment of the pizza options in Indy is pretty much right on. I tried Noble Roman's there once and never went back. I've heard there is a pub in town called Union Jack (or something like that) that supposedly has good pizza. As I recall, I had to resort to Pizza Hut too often when I lived in Indy.

Here is where I draw the line. Pie - yes. Pizza - no. Capercrusader is right: let's just call it a dessert pie and let it go at that.

The question is rather ambiguous, because if we are talking New York slices, than it is probably 2 for me. But if we are talking slices from a typical full pizza pie, then I typically eat about 5.

Adam, I am with Celeriac. Pizza in its broadest sense is a cooked bread with something on top of it. Indian Naan bread with toppings could be a form of pizza. Yes, Chicago deep-dish is pizza, casserole or not. So, you can qualify the pizza strips with various adjectives, but at the end of the day, it's pizza, cheese or not.

The review was good, but the pictures alone make me want to go there!
I am headed for San Francisco in September, so I will definitely have to try Tony's. Since he offers multiple styles of pizza, my choice(s) are going to be difficult. Guess I'll just have to go on a diet and try them all.

Why does everyone who is not from Chicago assume that Chicago pizza means deep-dish pizza? If you were to add up all of the non-chain pizza places in the Chicagoland area, I willing to bet you would find more places that serve thin Midwestern style than deep-dish. Deep-dish gets all the attention because it's different, but most places that I have found in that area serve a fairly standard thin crust. If you want argue about cutting the pizza into squares as opposed to slices as being Chicago style, then I can agree with that.

Richman is a victim of the "He who is without sin, cast the first stone." He rants on about pizza snobs who extol buffalo mozzarella, or about anchovies having no business on a pizza, then he dares to go on about some fu-fu places in Rhode Island (spinach and walnuts?), Philadelphia and San Francisco. He freely admits that plenty of people told them of their best/favorite place and he ignored them saying "No, sorry, your pizza is no good." Why? Because you say so? Come on! This is a "Best of Alan Richman" list, not a 25 best pizzas list. John Andrew Walsh is correct: Richman is a Philastine.

Adam forgot the most famous pizza place in Lawrence KS that makes the Colorado Mountain style - Pyramid Pizza. Although Pyramid has gone down in the last few years since the former owners sold it.