My girlfriend and I had a hankering for Lombardi's pizza tonight, so we ordered a large (8 slices), half roasted red peppers and half pepperoni. It took about an hour ro arrive. Here's the final product:
The box from Lombardi's. They are generally considered to be the first pizzeria in the U.S. opening in 1905 and they still have the same coal fired oven that has been "grandfathered" in as coal ovens aren't allowed in NYC anymore. Some of the best pizza makers started at Lombardi's: Totonnos and Patsy's that I know of.
My half with pepperoni. I do love their toppings. their pepperoni has a nice thick cut, a meaty taste and a slight crispiness that results from cooking in the intense heat of the coal oven. Notice how it curls up? I love that! This pepperoni is miles beyond the thin sliced generic stuff at the supermarket.
My girlfriend's helf with roasted red peppers. they roast the peppers in the coal oven which gives them a nice smoky sweetness.
Sorry, in my pie lust, I forgot to take a pic before I tore into this baby. I love Lombardi's and I've never been there, only have had delivery. I think the pies hold up well having traveled. That being said, I don't think it's the best pie I have ever eaten. The crust is good and chewy, but lacks the balance between crispy and chewy that I think is so elusive for many pie makers. The top of the crust bubbles up nicely, the cheese is fresh mozzarella and the sauce is subtly sweet. The fresh basil adds a welcome herbiness to the pie. I'd eat there in a heartbeat and get delivery in a flash, but if someone suggested Totonnos (or DiFaras, Grimaldis) I'd try them first.