best pizza

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I don't really have a preference as to the thickness of the crust, so long as it's soft and delicious. There was this one place my family and I ate at years ago that made this awful, hard-crusted pizza... Shit was like eating a giant cracker with sauce and cheese on it. Needless to say we never ate there again.

Also, the less toppings, the better, in my opinion. I'm good with a simple extra-cheese pizza, maybe with sliced tomatoes if I'm feeling adventurous. Sauce is a requirement, though; my manager ordered herself a "pizza" with no sauce on it once and it just looked depressing. Like the cheese bread they called "French bread pizza" at my elementary school.
 
The best pizza I ever had was from a restaurant reconstructed out of an old farm house and it's ancillary buildings. Expensive as hell, but extremely fresh ingredients, hugely deep dish and something you go to gain weight at. This is near Chicago. If I want to impress the hell out of someone, that is the place I would take them. Ho-damn that is some good ass pizza.
 
For me, I'd have to say Grimaldi's. Went to one in Vegas and it was delic. Though I'm a sucker for anything with anchovies on it.
 
MrJakeTerror said:
For me, I'd have to say Grimaldi's. Went to one in Vegas and it was delic. Though I'm a sucker for anything with anchovies on it.
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This started with a restaurant at the base of Brooklyn Bridge which is still there. It was called Patsy's at the time. There was a bit of a trademark scuffle after the owner sold the name but then kept using it himself. Now it's Grimaldi's. I think the first new location was in Hoboken, but they've apparently spread out a bit since then.

It's been consistently rated #1 pizza in New York, which more or less means the world.
 
Lackadaisy said:
It's truly a sign that your city has gone to shit when hipsters coin a crap pizza style in its honor
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It didn't used to seem like that 30 years ago, of course I laughed at "Detroit Style" since it seemed like only Little Caesars was using that term for their pies.
 
AnOminous said:
New York, coal-fired oven, margherita or one topping. Simple is better.

Pizza with a dozen greasy, fatty toppings is pig disgusting.
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A supreme pizza with the bellpepper, olives, pepperoni, sausage and all that is good as long as they don't overdo it on the volume. They have to just have a little bit of everything spread out nice all over. Like you said, if you have the stuff piled up high, when it goes in the oven the meats get greasy and the vegetables produce a bunch of water so you get a nasty, sloppy looking pizza.

That being said, a simple pepperoni and onion pizza is excellent.
 
I had a good run with the Costco plain cheese frozen pizzas, then I'd throw a bunch of shit on them myself, like onions, dried tomatoes, garlic, various meat, seasonings.

Really fun way to play with ingredients.
 
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