re: di fara and l&b price hikes.
are these related to the increase in the price of wheat flour? i've heard that food prices are going up pretty much all across the board. i was in ithaca, ny last week and the ithaca bakery posted a notice about additional fees for baked goods due to the price of flour increasing over the past few months. i think it was like an extra 9 cents per bagel...
By some accounts the best pizza is in Phoenix, AZ or LA. So I have no idea where the best pizza city is. I can say that I thoroughly enjoyed the pizza culture of NYC. It seemed like most people had an opinion and cared to some extent about where their pizza came from, something that definitely cannot be said for the DC metro area. I would also think that NYC has a higher density of pizzerias per square mile than almost any other city.
1. C
2. C
3. B
4. A
5. C
6. A
7. B
8. C
9. B
10. A
Bonus. C
regarding #9, it seems more likely you'd hear Dino over the speakers, but see Sinatra hanging on the wall... at least Sally's Apizza has an Sinatra portrait on the wall. and shouldn't "LeDou" be spelled "LaDou?"
thank you for your support in these troubling times.
what's with the blurred photo? also: no upskirt shot? what's with this guy... oh, wait... that was me.
...apologies for the poor photography.
So I just ate at A16 for the first time the other day. We had two pizzas and both tasted very good. However, I was not impressed with the crust. It had a nice char and blistering and looked like it would be excellent. But I felt it was too soft. Even the charred and blistered spots had no real crispness to them. There was no crunch to the dough at all, though it was clearly cooked through. We're lucky here in Portland to have four terrific hot oven pizzerias that are as good as any I've had in the US, and all get at least some crispness to the edge of their crusts. I've never been to Italy or Naples, however. My guess was the oven was too hot. Talking with the guys on the line, it sounded like, though, that the pizza station was the low-man on the totem pole, the spot to move up from on the line, which seems odd to me.
I just watched that clip and I agree with Paulie, that looks like some damn fine pizza. I'll have to pick one up if I'm ever in SF.
A 16 looks like the real deal. When I'm fortunate enough to hit the Bay area again, I'm gonna make it my first stop. In the meantime I'll just have to keep eating my own. I'm refining my dough recipe and my oven's shaping up:
http://www.flickr.com/photos/pauliegee/sets/72157603296443911/
I'm waiting for you to come out and check out Paulie Gee's Pizzeria Napoletana. It won't be long before you'll haqve to pay for my pizza so you should take me up on my offer ASAP. And don't forget your camera.
Ciao,
Paulie Gee
egadman: I think you meant to comment on another post, but, yeah, price increases are related to price of wheat. There have been several news stories about rising grain prices and a handful of stories about pizza prices taking a hit.
Yeah. It had A LOT to live up to going into the former Joe's space.
This is all really silly. Pizza is Pizza. I don't care what kind it is, Pizza is just plain fun to eat, and what's wonderful about it, is that there are so many different styles out there. It has a lot of variety, and I totally dig that about pizza. It is singly my favorite fast food. Whether you are from Chicago (Which I am), New York or Italy, at it's core is a fun food to eat. I absolutely love Deep Dish Pizza, like Gino's East, but I don't eat that all the time. I actually also like thin crust pizza's and generally I think most Chicagoans eat thin crust more often than not. I've had pizza in New York and although the flavors are different, it's still very good. If nothing else, it has the novelty of being new. I've always liked the fact that when you order a whole pizza in new york, it comes in pie shaped slices. Here, we do the square shaped slices, producing more pieces. The deep dish pizza is my favorite style, because you are just stuffed by it. The crust is so thick and crunchy that it's a major part of the experience. They tend to be monster sized, but two slices of that, small slices, will fill you up completely. They also use very fresh produce, producing what I've always thought were exceptionally flavorful pizza. To me this is pointless to make it a contest, because pizza is meant to be shared and enjoyed. Instead of focusing on the "who's best" angle, I'd rather appreciate the fact we are so lucky for the large variety of styles out there. Pizza is never boring because of this variety we all get to enjoy really good pizza anywhere we go. I'm sure New Yorkers can appreciate our thick crust pizzas.
I was born and raised in New Haven. So with out a doubt I am an true follower of CT "Apizza" as we call it. Pepe's is my favorite. Nothing comes close to the Euphoria of waiting in line for the most mouth watering White Clam Apizza on this God given Planet! I am also a believer in that the pizza you grow up eating is the only pizza you truely love. I haven't found anything like Pepe's in my travels.
New York is best -- truth made manifest with a sprinkling of grated romano.
Best pizza city is Buenos Aires, Argentina. Even in the lowliest of places, the ingredients are always fresh. The city sports the most variety of pizza I have seen anywhere in the world. Grilled pizzas, pan pizzas, thin crust, thick crust, al tagglio, al metro, by the slice, whole pies only. Best pizza I ever had was in Naples, in the back of the McDonalds by the train station, but as far as a city goes, B.A. has too much going for it to not take the prize.
I rarely get to travel; and when I do, it's with the family--so meals are usually sandwhiches or some bland, pathetic northern (all of my extended relatives live up north, while I grew up in Louisiana and Texas) attempt at southern homestyle cooking. I can't say anything about where the best pizza might be found.
Locally; people swear by Napoli's, but I found it nothing special. The crust was barely better than Cici's, and it's only visible quality was quantity--of ingredients and the size of the pie. The best pizza I've had was at Carmine's, off of Spring Valley and Montfort in North Dallas. I'm not a fan of crust* but theirs was good, and the sausage on the pie was real slices of spiced sausage--not that crappy hamburger looking junk that normally shows up on the pizza scene. Strangely enough, the second best pizza I've had was at a Chinese buffet of all things. It was a pepperoni pizza with a fluffy crust, with cheddar interspersed with the usual mozzerella. I can't remember the name of the place, but it's found at the intersection of Skillman and Audelia. Third best pizza? At another buffet, simply called 'Pizza Buffet'; owned by an Asian family, but the chef is an Italian transplant from NYC. I particularly loved his stuffed pizzas and calzones. None of the pizza was bland or possessing of the usual 'overcooked' quality that I usually find on just about any buffet item.
*Regarding the 'first pizza' theory--doesn't apply to me. My first taste of pizza was homemade pizza. My mom would toss some homemade crust brushed with vegetable oil onto a pan sprinkled with cornmeal, spread some canned sauce, sprinkle mozzerella, arrange pepperoni, and bake. Sounds pretty nice, right? It was gross. There was wayyyy too much cornmeal on the crust, the sauce was little more than red water, and the dough was atrociously mealy. It was like eating hard flour. Thus began a lifetime of usually only eating the toppings off a slice of pizza and trashing the rest.
Impending hatefest for my wastefulness coming my way in 5...4...3...2...1...
:P
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