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The Ten Most Recent Comments By addicted2pizza

Opening Soon: Brick Oven Pizzeria in Chinatown

i checked out the pies at baby-o last week. Looked real good. I stared for about 2 minutes straight. Unfortunately, my stomach was already filled with about 6 slices. Next time...

addicted2pizza at 11:42PM on 09/02/08

From Slice

[ DO NOT PUBLISH --AK ] All Points Messed: What Does Pizza Mean to Me?

DJ Bubbles, what an outstanding post. I can relate to everything you say here.

If I ever father a daughter, she will certainly be named Margherita.

addicted2pizza at 6:10PM on 08/29/08

From Slice

I Don't Know What to Make of This

Hey, not *all* mall pizza is bad! Pizzeria Regina, generally known as Boston's best, has a location in the Providence Place Mall - and it blows away most pizza in the RI/MA area.

It looks like Regina has a location in the Paramus Park Mall as well.

addicted2pizza at 6:37PM on 08/14/08

From Slice

Bronx Pizza Mini Crawl: Zero Otto Nove and Coals

These places look solid. If you guys plan on further grilled pizza investigation, I could provide you with a tour of some establishments in Providence, the home of grilled pizza.

addicted2pizza at 6:28AM on 03/05/08

From Slice

Pizzeria Regina, Boston

The Providence area has a handful of great pizzerias, however, there are many places to be avoided at all costs. I have some real horror stories. AS1979, do you live in Prov now?

addicted2pizza at 5:36AM on 02/25/08

From Slice

I am totally unimpressed with Antonio's dough. Their pizzas *look* delicious, but compared to standard slices in NYC, there is no comparison. I would suggested Nice Slice, almost directly across the street from Antonio's. They use a deck oven and make a halfway decent margherita - one of the best pies in RI, i would say. Around the corner is Via Via, which has a wood-burning brick oven. Not bad... delicious tomatoes here, but sometimes their crust can be a little too soft on the outside. About a mile away is Felini- thin crust wheat dough here (nonstandard, yes, but very tasty), uniquely topped pizzas which remind me slightly of Two Boots. Outside of providence, you'll find a few Pier Pizza locations, which is the *only* place in RI where you will get an authentic standard NY style slice.

This is pretty much it for RI in terms of anything resembling NY style. Zooma (restaurant on Atwells ave) *used* to make an amazing Neapolitan margherita in their wood-fired oven, but they've gone downhill.

Grilled pizza is an entirely different topic... lots of that here in prov.

addicted2pizza at 1:21PM on 01/20/08

From Slice

Coal-Oven Pizzerias Nationwide

Angela's Coal Fired Pizza, in Saugus, MA (slightly north of Boston) opened in November. Their web site looks very promising (angelascfp.com). I live in Providence and will be going to try it out today.

addicted2pizza at 12:08PM on 01/20/08

From Slice

Hillary Chokes Up but Manages to Diss Pizza

Maybe poor Hillary has never tasted real pizza. I certainly hope that's the case. Either way, we don't need ignorance in the White House.

This country needs someone who will support strict pizza/food purity laws.

addicted2pizza at 9:30PM on 01/13/08

Responses to Comments by addicted2pizza

From Slice

Coal-Oven Pizzerias Nationwide

A new coal oven store opened up here in SW FL at the Coconut Point Mall in Estero, between Naples and Ft Myers..It's called Tony Sacco's Coal Oven Pizza...Check them out at www.tonysaccos.com

50meteor at 8:16PM on 09/20/08

From Slice

Opening Soon: Brick Oven Pizzeria in Chinatown

This is a bugaboo of mine. Fine it's a brick oven. But is it gas fired, coal or wood? Gas doesn't really get hot enough & I always thought it was the fuel that really mattered.

crackblind at 12:03PM on 09/05/08

From Slice

Opening Soon: Brick Oven Pizzeria in Chinatown

@Adam: I wish I would have known you were planning to post this, I was just in the area on Saturday and coulda swung by to get more details. Wow, now I feel like a slice celeb instead of a lurker.

BrianPrestonCampbell at 9:53PM on 09/03/08

From Slice

Coal-Oven Pizzerias Nationwide

@gabagool: I'll check with Modern on the oven.
@everyone: I have to set aside some time to update this map. You've all given me some great new places that I haven't had time to place on here yet. Thank you all!
@gabagool: The coal typically goes in the chamber of the oven, same place the pizza goes. They usually push it off to one side and cook the pies on the other. Same with wood ovens.

Adam Kuban at 11:21AM on 07/24/08

From Slice

Coal-Oven Pizzerias Nationwide

Hi
I MAY be mistaken, Modern is one pizza place in NHaven that I have NEVER visited, though I have heard and read plenty about it.....but I DON'T THINK Modern is coal? Is it? Somewhere, somehow I got it in my mind that it isn't coal. I checked out the website, it never mentioned coal, did it?? Please if I'm wrong, fill me in. Thanks.

Oh yeah, one other question. I have read posts from people concerning coal burning ovens and some state that the coal is IN the main oven compartment, and others state that the coal is in a SEPERATE compartment? Any info? Thanks again.

gabagool at 11:04AM on 07/24/08

From Slice

Coal-Oven Pizzerias Nationwide

http://pauliescoalfiredpizza.com/
Paulie's Coal Fired Pizza
104 Buckwalter Parkway
Bluffton, SC 29910

I haven't made it there yet, but have plans to get there!
Ashley
Guyton, GA

gmcommgrad at 10:32AM on 07/24/08

From Slice

Bronx Pizza Mini Crawl: Zero Otto Nove and Coals

After reading some SLICE reviews, we headed to the venerable Patsy's Pizza in East Harlem, where we hoped to find some tomato pie that can compete with Trenton's best. This tired old gem was open only for take-out at our 11:30am arrival (dining room opens at 4 on Sundays). The elderly gent working solo (and watching games shows on Spanish language TV) served us a few slices from the coal-fired ovens, and we found the crust to be extraordinary -- much like the kind I knew in the 1960's and had not experienced in 35 years. The cheese and sauce, while tasty, was unremarkable.

later that same day, we went to the Bronx's Little Italy for tomato pie at Zero Otto Nove (0-8-9, the area code of Chef Roberto's Italian home). Neat neighborhood, street parking, and a nice interior to this cozy place. The Margherita pie, made with imported bufalo mozzarella and San Marzano tomatoes, was scrumptious. So too was the white pie made with ham and béchamel. And the octopus I had for appetizer was the tenderest I've ever had. Wonderful pizza. Still, importantly, neither Roberto's 089 nor Patsy's can challenge Trenton's own DeLorenzo's (Hudson St) for Best Pizza In The Word.

I grew up in South Jersey, eating wonderful thin-crust tomato pie from Mama Rosa's in Riverside. Ate a lot of greasy and soft "NY style" pizza during my four college years in New Brunswick -- never got a great pie again until I found DeLorenzo's (Hudson St) in Trenton in the early 80's.

I have been looking to see if anyone can beat it -- so far, the answer is no.

TomatoPie at 11:19AM on 07/08/08

From Slice

Coal-Oven Pizzerias Nationwide

I would like to add one place in Philadelphia. Fortunately, they have an old coal oven. Unfortunatley, they don't understand the fesh mozzarella. Let me in there to make my own pizza!!!!!!!!!!!!!!

Marra's Cucina Italiana
1734 E. Passyunk Ave.
Philadelphia, PA 19148
215.463.9249

sunra at 12:36PM on 05/20/08

From Slice