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Why Pepperoni Pizza Sucks
gotta have the small thick natural skinned peps that curl up and get crispy black on the edges and have a nice puddle of grease in the middle. Like the picture!! Now thats a rockin pepperoni. ( Amici's in San Francisco uses that kind). Most places use crappy peps that are thin, lifeless and dont add to the party. Why bother.
Personally, a great salami is way better. Much more flavorful yet not overpowering the other attributes of the pie and complementing the other toppings. Molinari comes to mind along with many of the new salumi's that are popping up. A much more enticing array of flavors.
My fav- Molinari salami, some sauteed mushrooms, carmelized onions and roasted garlic.
Pizza Madness 2009: Los Angeles — Pizzeria Mozza and Antica Pizzeria
Antica seems a bit salty in the dough dept. for me and it is very "loose and sloppy" in the middle. Cant pick it up. Is that bad? For some yes, for others no. Still a nice pie in the neo fashion and truly authentic that way. So if you want that neo reality check, Antica is the way to go! Mozza however really is a WAY better crust. It is truly a fine artisan bread all by itself and that really is the brass ring for this type of pizza. Not many places can come up with a dough that hits that high point. And some very creative high end toppings that set it apart if you like that kind of thing.
But... My biggest beef for ANY pizza place is what I call "sloppy topping placement". I dont care if it's artisan mozza or dominos. I think evenly placed topping distribution is so important to the pie. Mozza and Antica are pretty much flinging the toppings on and sometimes you get a slice thats got one item out of three on it. WTF! Take the extra 30 seconds and distribute the toppings EVENLY!! This is a common problem in many a pizza place. I dont know if they think its cool that it is a sloppy assembly (like hand made) but ALL pizza is handmade. Im guessing more about cheaping out on the toppings. It takes more care to make it look perfect and have every slice and bite give you the toppings and melded tastes you ordered. And treating pizza with the care and love it deserves is what makes a superior product worth having again and again.
Enough already! Sorry for the sermon. Just got off on a pizza jag...
NY & C(hicago) Pizza: Fugheddaboutit!
Still looking for the perfect deep dish. The crust on this one seemed to be made from the exact same dough used for the NY pies only thicker. That aint right my pizza lovin friends! It was NOT flakey or buttery. Thats what I want my deep pie to be. It was "doughy" and to thick. Just because a pie is "deep" does not mean it has to be thick and doughy. Sauce was decent, toppings and cheese were spare for the price.
It's a pass for me.
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Never been but have read enough to imagine how good it must be... but have you noticed how many places have cropped up in the last few years that are this style of pie. And many are truely great. A country to big to find and try them all, but this site helps us know that the world of pizza has truly evolved over the last few years bringing breathtaking pies with great attributes to those who seek the holy grail of pie-dom. It's good that we write, blog and talk pizza to make it all better.