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where you at,pizza freak?

Well, here we go again with the "true" Naples pie vs Naples inspired...I dont really care what they call it, as long as its great pizza..Once i try it, i'll know what to call it..and if i'll be back.fortunately, we here in LA(i cant believe i'm writing this) have awesome options for each, Mozza, definitely not authentic, way too many unusual but dellllicious toppings, and Antica, from the Neapolitan master himself..wonder what i'm hvin for lunch today...hmmm

Hey pizzafreak, id like to know about the enviro laws too....i agree thats why there wont be coal burning ovens but there are wood burning restaurants and pizzerias...a small number of which make great pies....

I second forza pizza...that is incredibly f----ed up...definitely hope it falls in rthe bad joke category...

@steelecity..thanks for the research..I generally prefer the sauce rather than tomatoes but had some excellent pizza in SF this weekend that used heirloom tomatoes that were deeeelish!

Chris Bianco is and always will be the Pontiff of Pizza...Why they went to Little Dom's for pizza in LA is a mystery...though i havent been there(Oops), Mozza would have been a better choice...even if you dont have a reservation, the Mozza 2 Go next door is a great place to pick up a pie or four and eat it while sittin on the hood of your car....

Right on, Mad Ernie!...this new pizza product is "sickening", both literally and figuratively...Just appealing to the lowest common denominator of the food service world: salt,cheese &meat. Im sure there's some sugar in it, too. AK, I know you're kiddin...

Mission soda is the way to go...Does anyone know if theyre even still around? Mission grape ,pineapple and orange , kept cool in the candy store's cooler, with the filthiest water imaginable(well, almost), you reached in yourself and fished out your favorite flavor..Great when you're 8.

Have to concur with Paulie G and those who feel the crust is the key...Its ez to pick tasty toppings off a lousy crust but whats the point of ordering pizza then? As Pepe Miele of the VPN and Antica Pizza in LA has told me..the crust is like the foundation of a house and who in their right mind would buy live in a house with a weak foundation. Amen!

@pizzafreak...Yes,the whole revolution in pizza(toppings like bbq chicken,lox!..etc) that he spawned at Wolfgang Puck's Spago was all about the toppings, which us sophisticated pizza lovers realize seriously ignores the foundational role of great crust as the basis for great pizza...It's not too difficult to buy great, fresh ingredients but turning that into great pizza is obviously a formidable task.

I tried Caioti Pizza after reading about its history..Unfortunately, unless quality declined after Ledoux passed away, I dont know what the praise is about..Ive been there twice and left disappointed both times...Regular gas oven which I found surprising( not that gas ovens cant produce great pizzas) and the crust was not nearly baked properly. Here in LA, Mozza and Antica Pizzeria rule...Joe's makes a great fresh mozz pie..ordering extra mozz is the way to go, though...too much undeveloped crust acreage otherwise...

@shakaZOLO
I didnt think I claimed his Margherita pie was necesarily better than any of the other pizza palaces you mentioned...Ive only eaten at Delfina, Gialina and A16 in the City and I do think it was better than all the others except A16..Delfina was definitely delicious and I have no real criticism except that I think they need a wood burning oven..From what Ive read about the others, Im sure they all produce excelllent pies with excellent ingredients..My point was, adding Tony G's pizza to the mix ,SF, and the Bay Area in general, is a great pizza destination. The service for my experience there also was attentive and friendly but I dont doubt all these factors can vary...As I said, this was just one experience. Have you tried much of the rest of his menu?