Top 35 pizzerias in the USA

Re:Top 35 pizzerias in the USA (Davydd)

Wed, 12 Jun 2013 16:47:42 GMT

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.

Re:Top 35 pizzerias in the USA (MetroplexJim)

Wed, 12 Jun 2013 16:35:54 GMT

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?

Re:Top 35 pizzerias in the USA (Twinwillow)

Wed, 12 Jun 2013 14:18:03 GMT

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.

Re:Top 35 pizzerias in the USA (leethebard)

Wed, 12 Jun 2013 14:06:50 GMT

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!!!

Re:Top 35 pizzerias in the USA (kland01s)

Wed, 12 Jun 2013 11:29:21 GMT

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.

Re:Top 35 pizzerias in the USA (Twinwillow)

Wed, 12 Jun 2013 11:19:46 GMT

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

Re:Top 35 pizzerias in the USA (Davydd)

Wed, 12 Jun 2013 11:02:49 GMT

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.

Re:Top 35 pizzerias in the USA (Davydd)

Wed, 12 Jun 2013 10:53:28 GMT

I knows some farmers in Minnesota that would rather argue the merits of Pizza Hut vs Dominoes.

Re:Top 35 pizzerias in the USA (Michael Hoffman)

Wed, 12 Jun 2013 10:04:18 GMT

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.

Re:Top 35 pizzerias in the USA (mousec)

Wed, 12 Jun 2013 09:49:07 GMT

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.

Re:Top 35 pizzerias in the USA (MetroplexJim)

Wed, 12 Jun 2013 09:24:46 GMT

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!!!

Re:Top 35 pizzerias in the USA (leethebard)

Wed, 12 Jun 2013 04:49:35 GMT

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.

Re:Top 35 pizzerias in the USA (myterry2)

Wed, 12 Jun 2013 04:13:34 GMT

Agree with ericparker...Chicago pizza is the best..everybody else follows...especially NYC.

Re:Top 35 pizzerias in the USA (ken8038)

Wed, 13 Feb 2013 18:29:59 GMT

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.

Re:Top 35 pizzerias in the USA (samy5)

Tue, 16 Oct 2012 02:03:05 GMT

NY has top 3 places; can't complain about that.

Re:Top 35 pizzerias in the USA (mjambro)

Fri, 05 Oct 2012 14:38:56 GMT

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.

Re:Top 35 pizzerias in the USA (leethebard)

Fri, 05 Oct 2012 12:11:47 GMT

WOW!!!

Re:Top 35 pizzerias in the USA (CCinNJ)

Fri, 05 Oct 2012 00:14:05 GMT

At least this on was not mentioned...

Mushroom & Jalapeno Pie 18
béchamel, pecorino, gruyère, garlic confit, seasonal mushrooms, shaved jalapeno and fresh dill

Re:Top 35 pizzerias in the USA (leethebard)

Thu, 04 Oct 2012 20:32:02 GMT

I kind of agree with it too!

Re:Top 35 pizzerias in the USA (Twinwillow)

Wed, 03 Oct 2012 10:46:08 GMT

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

Re:Top 35 pizzerias in the USA (Pigiron)

Wed, 03 Oct 2012 09:48:16 GMT

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.

Re:Top 35 pizzerias in the USA (CCinNJ)

Tue, 02 Oct 2012 19:56:48 GMT

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.

Re:Top 35 pizzerias in the USA (leethebard)

Tue, 02 Oct 2012 18:10:33 GMT

Michael Hoffman

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

er, yeah, that one!

Re:Top 35 pizzerias in the USA (Michael Hoffman)

Tue, 02 Oct 2012 17:36:12 GMT

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

Re:Top 35 pizzerias in the USA (leethebard)

Tue, 02 Oct 2012 16:20:48 GMT

Boy, can we get off track here!!!!!

Re:Top 35 pizzerias in the USA (Pigiron)

Tue, 02 Oct 2012 10:30:27 GMT

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.

Re:Top 35 pizzerias in the USA (ScreamingChicken)

Tue, 02 Oct 2012 10:20:17 GMT

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.

Re:Top 35 pizzerias in the USA (wanderingjew)

Tue, 02 Oct 2012 08:33:40 GMT

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). Also, according to the U.S. Census, they are in separate Metropolitan Statistical Areas (MSAs).
I don't think think havng a commuter train qualifies a place as a suburb, either. If it did, then the Accela express commuter train would make Washignton, DC another suburb of NYC. Not buying it

For the stats afficianados out there, here's a list of the nations Metropolitan Statistical Areas (MSAs) in rank order. No surprise that the New York-Northern NJ-Long Island MSA is 1st on the list. The New Haven-Milford, CT MSA is 60th.

http://en.wikipedia.org/wiki/List_of_Metropolitan_Statistical_Areas

Glenn

With a metro popluation of 20 million its logical that the larger the population the further the suburbs would extend. Interestingly enough the MSA of Providence (which is tiny) includes both Fall River and New Bedford (which is 30 miles away) even to someone with the most wildest imagination, neither are suburbs of Providence-the suburbs only extend east into Seekonk and myself, living in Providence, I don't know of anyone who considers Fall River or New Bedford part of the metropolitan area.. There are actually turkey farms and barn silos in between Seekonk and Fall River.

Comparing Amtrak, a national train system with regional transit is like comparing apples and oranges, although if you look at most current maps, everything from Fredericksburg VA to Concord NH is just one contiguous megopolis

Re:Top 35 pizzerias in the USA (leethebard)

Tue, 02 Oct 2012 08:10:39 GMT

mjambro

I realize there is no pizza west of NY, but does anyone really live between NY/CA?

Re:Top 35 pizzerias in the USA (The Travelin Man)

Mon, 01 Oct 2012 23:43:22 GMT

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.