Top 35 pizzerias in the USA

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ScreamingChicken
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Re:Top 35 pizzerias in the USA 2012/10/02 10:20:17 (permalink)
The Travelin Man

Glenn1234
New Haven a suburb of NYC?   That's news to me.   According to mapquest, from center to center, they are 82.38 miles apart and it's a 1 hour and 50 minute drive (110 minutes).  

Wow. I guess that would make Milwaukee a suburb of Chicago.

Close.  It's the other way around.
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Pigiron
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Re:Top 35 pizzerias in the USA 2012/10/02 10:30:27 (permalink)
CCinNJ

The pizza from Co. will not win a pretty pizza contest.

 
Have you tried Co.?  If not, you should make it a point to do so.  It's RIDICULOUSLY expensive, which is why I only go about twice a year, but it is absolutely sublime.  Seriously, you're in Bayonne- you could be there in 25 minutes.  Go now.  You will not regret it.
#32
leethebard
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Re:Top 35 pizzerias in the USA 2012/10/02 16:20:48 (permalink)
Boy, can we get off track here!!!!!
#33
Michael Hoffman
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Re:Top 35 pizzerias in the USA 2012/10/02 17:36:12 (permalink)
Which track? The old New York, New Haven & Hartford or AMTRAK?
#34
leethebard
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Re:Top 35 pizzerias in the USA 2012/10/02 18:10:33 (permalink)
Michael Hoffman

Which track? The old New York, New Haven & Hartford or AMTRAK?

er, yeah, that one!
#35
CCinNJ
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Re:Top 35 pizzerias in the USA 2012/10/02 19:56:48 (permalink)
I'd take the PATH train to Co. I will try a pizza. Not that hot mess pizza that's shown. I would get struck by lightening by doing that...and all sorts of graves would be rolling...with a Popeye pizza. Eh.
#36
Pigiron
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Re:Top 35 pizzerias in the USA 2012/10/03 09:48:16 (permalink)
Actually, CC, the Popeye Pizza is the best thing on the menu (really, not kidding).  The spinach goes raw into the 1200 degree (or whatever) oven and roasts up and gets crispy....in combo with that dough and the Gruyere and the garlic....WOW.  I've tried just about everything on their small menu, but I always come back to the Popeye.  
 
 
#37
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Re:Top 35 pizzerias in the USA 2012/10/03 10:46:08 (permalink)
hatteras04

Twinwillow

I am totally amazed that they left out iL Cane Rosso in Dallas.
Certified by the Verace Pizza Napoletana, they serve the best pizza in Dallas!
And, most anyplace else between New Haven and Los Angeles.


I've only had pizza in Dallas once and it was at Campania.  My wife and I thought it was very good and it turned out to be our favorite meal in Dallas.  How does it compare to iL Cane Rosso?

 
Campania is in my neighborhood and I also enjoyed it very much until Jay Jerrier, who was one of the original partners of Campania left to open Cane Rosso and ever since, Cane Rosso has been The place for pizza in Dallas. Jay brought over all the components from Naples needed to make an authentic 900 degree wood burning pizza oven. He also brought over a Naples pizziaola as well to make pizza in the true Napoletan style using the famous Caputo Tipo 00 flour and canned DOP San Marzano tomatoes.
Cane Rosso was recently featured by Guy Fieri on DDD and it's been packed every lunch and dinner since the show aired. Not that they weren't busy before the show aired!
http://ilcanerosso.com
post edited by Twinwillow - 2012/10/03 10:59:43
#38
leethebard
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Re:Top 35 pizzerias in the USA 2012/10/04 20:32:02 (permalink)
I kind of agree with it too!
#39
CCinNJ
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Re:Top 35 pizzerias in the USA 2012/10/05 00:14:05 (permalink)
At least this on was not mentioned...


Mushroom & Jalapeno Pie 18
béchamel, pecorino, gruyère, garlic confit, seasonal mushrooms, shaved jalapeno and fresh dill
#40
leethebard
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Re:Top 35 pizzerias in the USA 2012/10/05 12:11:47 (permalink)
WOW!!!
#41
mjambro
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Re:Top 35 pizzerias in the USA 2012/10/05 14:38:56 (permalink)
JRPfeff

I only count 20.  Take out NYC (New Haven, DC, and Boston are suburbs of NYC), Chicago, chain pizzerias & Texas (WTF?), and there are only 5.

 
I'm surprised all 35 were not just in Connecticut.
#42
samy5
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Re:Top 35 pizzerias in the USA 2012/10/16 02:03:05 (permalink)
NY has top 3 places; can't complain about that.
#43
ken8038
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Re:Top 35 pizzerias in the USA 2013/02/13 18:29:59 (permalink)
Eight of the 35 are within a 1/2 hour drive from me (assuming I would ever drive into Manhattan, and assuming traffic is light on the way to Trenton).
 
That's why I live where I live.
 
BTW, it's a chain, but Anthony's Coal Fired Pizza (on the list) is excellent, at least the one I've been to, in Edison NJ.
#44
myterry2
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Re:Top 35 pizzerias in the USA 2013/06/12 04:13:34 (permalink)
Agree with ericparker...Chicago pizza is the best..everybody else follows...especially NYC.
#45
leethebard
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Re:Top 35 pizzerias in the USA 2013/06/12 04:49:35 (permalink)
ericparkr

Chicago-style pizza beats New York pizza any day. The crust has more flavour, and people would drive 50 miles to eat it. Most New York–style pizza tastes like cardboard

Chicago style pizza is OK...to me it's more like a casserole...when it's good...when it's bad...mush....In a well made New York style...the flavors blend and it's heaven......Oh and if you're eating cardboard...you went to the wrong place!!!! Again its all opinion.
#46
MetroplexJim
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Re:Top 35 pizzerias in the USA 2013/06/12 09:24:46 (permalink)
I love pizza.
 
And, I cannot resist "top 10" lists.
 
To me, the primary difference in all of these pies (excepting "Chicago-style", which is a casserole, not pizza) is the oven used:  brick + fire (coal, wood, gas) vs. the venerable electric Blodgett.
 
The "fancy" places use brick. 
 
The "down & dirty" NYC joints use Blodgett.
 
If I'm "dining", give me brick.
 
If I "want a slice", NYC RULES!!!
 
 
#47
mousec
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Re:Top 35 pizzerias in the USA 2013/06/12 09:49:07 (permalink)
I disagree about Chicago style beating NY style. I'm a Chicagoan who was in NYC this past weekend. I had pizza from Crosby Stop in the Bronx and it was excellent. Far from cardboard...I have to say after eating thick, heavy slices overloaded with toppings my entire it was great to be able to eat a couple of slices of NY pizza and not feel as if I had to take a nap.
#48
Michael Hoffman
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Re:Top 35 pizzerias in the USA 2013/06/12 10:04:18 (permalink)
ericparkr

Chicago-style pizza beats New York pizza any day. The crust has more flavour, and people would drive 50 miles to eat it. Most New York–style pizza tastes like cardboard


I wouldn't drive three blocks for Chicago-style stuff, but I've driven over 600 miles for a plain pie at Frank Pepe's.
#49
Davydd
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Re:Top 35 pizzerias in the USA 2013/06/12 10:53:28 (permalink)
I knows some farmers in Minnesota that would rather argue the merits of Pizza Hut vs Dominoes.
#50
Davydd
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Re:Top 35 pizzerias in the USA 2013/06/12 11:02:49 (permalink)
The best pizza is...
 
filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.
 
As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.
#51
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Re:Top 35 pizzerias in the USA 2013/06/12 11:19:46 (permalink)
In Austin, Homeslice Pizza now has some serious competition in the form of the recently opened 360 Pizza on No. Capital of Texas Hwy. (Tx.360).
 
Great, authentic NY style pizza in the heart of Austin. Sure to be on the next "Best Pizza" list.
 
http://www.eataustineat.com/#video=360pizza
#52
kland01s
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Re:Top 35 pizzerias in the USA 2013/06/12 11:29:21 (permalink)
Michael Hoffman

ericparkr

Chicago-style pizza beats New York pizza any day. The crust has more flavour, and people would drive 50 miles to eat it. Most New York–style pizza tastes like cardboard


I wouldn't drive three blocks for Chicago-style stuff, but I've driven over 600 miles for a plain pie at Frank Pepe's.

 
People get so hung up on "Chicago style".... that's not the only pizza in Chicago! I've lived here all my life and didn't have Chicago style until my mid 20"s ('m 66) and it was a novelty then. I grew up on cracker thin crust square cut with fairly simple ingredients and that's still how I like it. In my town we have 6 independent pizza places and we just pushed out the last chain. 
#53
leethebard
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Re:Top 35 pizzerias in the USA 2013/06/12 14:06:50 (permalink)
Davydd

The best pizza is...

filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.

As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.

This is the secret formula...and thanks to all who agreed with me abput Chicago-style pizza....good...but NOT the gift of the pizza gods!!!
#54
Twinwillow
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Re:Top 35 pizzerias in the USA 2013/06/12 14:18:03 (permalink)
leethebard

Davydd

The best pizza is...

filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.

As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.

This is the secret formula...and thanks to all who agreed with me abput Chicago-style pizza....good...but NOT the gift of the pizza gods!!!

The ingredients Davydd described are the magical ingredients for a great Neapolitan style pie.
 
#55
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Re:Top 35 pizzerias in the USA 2013/06/12 16:35:54 (permalink)
Twinwillow

leethebard

Davydd

The best pizza is...

filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.

As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.

This is the secret formula...and thanks to all who agreed with me abput Chicago-style pizza....good...but NOT the gift of the pizza gods!!!

The ingredients Davydd described are the magical ingredients for a great Neapolitan style pie.



... which requires the extreme heat of a brick oven. 
 
When we moved here in '05 Dallas was a pizza desert.  Since, many wonderful places have opened, all with brick ovens producing pizza a Napoli:  Fireside, Coal Vines, Cane Rosso, Olivella's, branches of Grimaldi's, etc. 
 
Blodgett-oven pizza is a different animal.  A few weeks ago I enjoyed two wonderful slices at Mario's in Arlington, VA.  (For those who know the joint, Lefty still works there - at 76!).
 
As for Chicago -- even though it is baked at a lower temp in a Blodgett -- what you call pizza is a completely different animal, well deserving as a category of its own!  Just please stop calling it "pizza"; it's a pizza casserole.  And there is absolutely nothing wrong with that!
 
Think first of a porterhouse at Peter Luger's, then brisket at Franklin's; even though both involve beef and both are truly a wonder, who would deny that they are vastly different dishes?
#56
Davydd
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Re:Top 35 pizzerias in the USA 2013/06/12 16:47:42 (permalink)
Twinwillow

leethebard

Davydd

The best pizza is...

filtered water, yeast, Caputo 00 flour and salt for crust.
San Marzano tomatoes, extra virgin olive oil, fresh basil and garlic.
de Bufala mozzarella cheese.
and wood fired at around 800F at less than 3 minutes by someone who knows how.

As Gusteau said in the movie, Ratatoulli, "anyone can cook" and I say anyone can make a quality pizza with those basic ingredients and methods and probably could not go wrong. If any restaurant is using anything of quality less then you are not getting the best pizza.

This is the secret formula...and thanks to all who agreed with me abput Chicago-style pizza....good...but NOT the gift of the pizza gods!!!

The ingredients Davydd described are the magical ingredients for a great Neapolitan style pie.


Is there any other kind?
 
Actually those ingredients would be a good base for any style pizza. I make my own pizzas of many styles always from scratch. I don't always follow those ingredients to the letter, but if I did so, any pizza would be better for it. But since the pizza as we know it came from Naples, I give the highest credence for those that can make it right.
 
Here is an interesting pizza thread I've found fascinating to follow on Pizzamaking.com.  A Philosophy of Pizza Napolitanismo!
 
Yes, I've been to Naples, Italy.
post edited by Davydd - 2013/06/12 16:50:13
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