Good point. Probably just one of those fables constructed over the years in my town.Quote:
Originally Posted by Raz0r
"Shit, we have a lot of pizza places."
"Yeah!"
...
"Must be the most in Jersey!"
Good point. Probably just one of those fables constructed over the years in my town.Quote:
Originally Posted by Raz0r
"Shit, we have a lot of pizza places."
"Yeah!"
...
"Must be the most in Jersey!"
http://www.lanova.com/
also pizza is useless without chicken wings so:
http://www.anchorbar.com/
Chicago-style pizza is more of a deep dish with tons of sauce. The "NY-Style" pizza I've always had (never actually been to NY) is always huge and has a thinner crust. They're almost completely different food items, like comparing a hamburger to a patty-melt.Quote:
Originally Posted by portnoyd
I saw a show on Food Network that covered this a little bit. Has something to do with the water. Same goes for baked goods like bread, pizza dough, pretzels, etc.Quote:
You cannot beat northern NJ/NYC pizza sauce. It's like trying to say Chili from Ohio can top Chili from Texas.
If you steam lobster in sea water from Nova Scotia it tastes better than your average tap or spring water. There's something in the rocks and currents where these things are that make a big, big difference.Quote:
Originally Posted by Super-Eggroll
I've never had Italian pizza, but I've had French pizza, and it was alright. It was a lot different than we have here; about 9" in diameter, never perfectly even (like real tossed pizza should be). It had really, really thin crust, not a whole lot of cheese, and no tomato sauce. I remember the pepperoni pizza being good; pepperoni being actual peppers, and not pepperoni meat. However, I like peppers, so it was really good. The bad part is, the pizza isn't made for average Americans: I could probably eat two of them, and still be hungry. There's simply nothing to them.
LOL! It's because it's funny watching all of you fight over the #2 spot.Quote:
Originally Posted by Regus
New Haven has Pepe's, Sally's, and Modern.
/thread.
Say what you will about the quality of pizza in places other than NJ or NYC, it doesn't really matter in the long run. Anything you'd have to enter Jersey to get is probably not worth getting in the first place.
One of the things I miss most about IL is Lou Malnati's. When you order the pizzas, they don't reheat anywhere near as well as the real thing and they cost way too much. Still hunting for great pizza in Boston, and I will find it someday.
I'm going to say you go to Willie P.Quote:
Originally Posted by Regus
Lets see...I can get pizza from
Charley's Pizza (Good, not a chain, expensive)
Little Caesars (Chain, but $5 for a large)
Mazzios (Never eat there)
Pizza Hutt (Never eat there)
Pizza Inn (Get it for free from a friend)
Pizza Pro (go for buffet occasionally)
That is the oh so great selection that we have to choose from here. Little Rock supposedly has awesome pizza at Vino's but I have not gone there yet as I hardly ever go to Little Rock.
It doesn't exist.Quote:
Originally Posted by Grave