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It's not just you...your post nailed it on the head. They just keep getting better. They're my current favorite. Even walked down last week from my pizza-wasteland neighborhood in midtown, and cabbed back with a Rubirosso pie. Add the Pecorino topping to any pie sometime...freshly grated on top with a bunch of nicely shaved chards spread around too. Their pies lean saucy (which I prefer), but not to the point where it ever gets soggy...everyone should try this place.

Wow, great thread! But, you need to do regional/city versions of this as well i.e. favorite NY pizza, etc...

I don't like "opinion bashing", but the comments above include some amazing pizza, so I just don't get the "pizza hut" mention above...they have no place on this list.

I'm not going to cop out and mention 3 as my favorites, so my winner is: Totonnos-Brooklyn N.Y.

With honorable mentions to:
Johnnies Pizza-Mount Vernon, N.Y.
DiFara Pizza- Brooklyn, N.Y.
Frank Pepe - New Haven, CT
Spumoni Gardens for Square-Brooklyn, N.Y.

Wow...that was no post pizzablogger, that was a novel!...an excellent read, and you def covered all the bases.

As a New Yorker (born and raised), you have just convinced me to try this place next time I'm down there, but I'm never convinced about Baltimore pizza until I try a place.

I was down there for biz a few months ago and tried "Joe Squared Pizza". I had read nice things about it, and it passed my cross-check system of respected blogs I read, etc...enough to give it a try.

Joe Squared was beyond a dissapointment. The sauce was dull and too thick, and there was barely any on it. Their pitch is their use of fresh vegetables and toppings...the mushrooms were cut too thin for the way they cooked them (placed raw and dry on the pizza, and the baking process shrank them more to even dryer little curls-all flavor gone). The cheese was overcooked, and the crust cooled too quckly-seemed llike a few seconds....the worst of both worlds.

On top of it...their thin style, should cook well in 6 - 8 minutes in a proper pizza oven, and it took 50 minutes to come out of the kitchen (place was not packed either).

Anyway...still need to be made a believer in Balt pizza...Iggie's will be my next try.

What's you take of Joe Squared pizza bolgger?

Maybe I missed this somewhere in the posts, but where is Donnatellas' pizza place going to be located?

To this day, I remember the "Kraft" smell of the parmesan cheese. It was like 1980 for me, and at age 11 I didn't have the patience to thin out the dough, so mine came out as a thick burnt clump. It was just the fun of making it though. That Chef Boyardee was ahead of the curve...if he could only see the current pizza craze from up above in fictitious food character heaven.