USA Today - Nation's best pizzeria is Tony's Pizza Napoletana in San Francisco

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Huh. Not what I would have expected. I actually prefer Pizzeria Mozza (LA) and Pizzeria Bianco (Phoenix). Understandable choice, it's not like one of them is head and shoulders above the other (although the prosciutto cut at Mozza is downright life-affirming). And any difference in quality is made up for in quantity, which seems to be the point of the article.

On the topic of east coast/west coast pizza, I would love to get to New York and try some places out there. Chicago, too, although deep dish is not something I'm a big fan of.
PYSCH! That's the wrong number!

Darth Pinche said:
Hands down, best pizza is at Bronx Pizza, located of course in...San Diego. I'm not kidding, it is phenomenal.
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That is a lie. A horrible, dirty lie that should never be repeated again.
 
These are the things to look for in order to determine if a pizza joint is truly legit:

1. fountain drinks. Coke or Pepsi products? If Coke - NOT LEGIT. Truly legit pizza places have Pepsi - with the syrup to soda water ratio cranked way the fuck down in order to save money on refill.

2. Booths and tables. Wooden tables and chairs? NOT LEGIT. Real pizzerias have cheap, laminate tables - usually bright orange in color, and heavy ass metal chairs that make a huge racket you slide them back. Or everything is bolted together, canteen style.

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3. Entertainment. TVs must be CRT. Preferably with bunny ears. At least one arcade machine is required - preferably Galaga, Joust, or Robotron: 2084. There should also be one of those machines full of worthless prizes and a metal claw.

Mr.-Claw.png



4. Menu boards should be the old school style with plastic letters and numbers. At least one or two letters should be missing or color mismatched to the rest of the letters in whatever word they form.

1_6200f19038e4782a0ab5614b3a3d935a.jpg
 
FStop7 said:
These are the things to look for in order to determine if a pizza joint is truly legit:

1. fountain drinks. Coke or Pepsi products? If Coke - NOT LEGIT. Truly legit pizza places have Pepsi - with the syrup to soda water ratio cranked way the fuck down in order to save money on refill.

2. Both or tables. Wooden tables and chairs? NOT LEGIT. Real pizzerias have cheap, laminate tables - usually bright orange in color, and heavy ass metal chairs that make a huge racket you slide them back.

3. Entertainment. TVs must be CRT. Preferably with bunny ears. At least one arcade machine is required - preferably Galaga, Joust, or Robotron: 2084. There should also be one of those machines full of worthless prizes and a metal claw.

4. Menu boards should be the old school style with plastic letters and numbers. At least one or two letters should be missing or color mismatched to the rest of the letters in whatever word they form.
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AGREED! :D
 
I can't really enter into the debate because I live in Massachusetts and the predominate style of pizza here is Greek style.

Which is fucking awful.
 
There's this place in Chicago that specializes in thin crust that rivals any of the second tier joins in New York. Lombardi's is still king for me though.
 
morningbus said:
I can't really enter into the debate because I live in Massachusetts and the predominate style of pizza here is Greek style.

Which is fucking awful.
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Regina's in Boston is damn good.
 
Otto's pizza in portland maine remains far and away the greatest pizza place I've ever visited. Their mash potato pizza alone would secure that for me, but the also have a ton of other great pizzas like steak and gorgonzola.
 
HiResDes said:
Regina's in Boston is damn good.
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That's about an hour away from me. I know of two places near me that do fairly good pizza (one 20 minutes away, one 30 minutes away).

I've just resorted to making my own pizza.
 
I'll have to check this place out since it's not too far from me.

Never been to NYC, but watching THIS as a kid has made it necessary to my lifes to-do list.
 
I love pizza in any form. Chicago style is my favorite though, followed by NY.

Pizza is my favorite food. I could eat it every day for the rest of my life and be happy. Until I died or my colon exploded from cheese backup.

Now I want to go to SF and check this place out. I'd probably end up ordering one of every style pizza.
 
As someone who lives and eats in the Bay Area this doesn't surprise me. There are some other great pizza joints in Berkeley worth a nod too.

Zachary's
Jupiter
Gioia's
Cheeseboard
 
SapientWolf said:
What kind of cheese do you use? I haven't had much luck with the shredded mozz at the grocery store. Has no flavor whatsoever and it doesn't melt right.
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Buy it in blocks and shred it yourself. The equivalent of the pre-shredded stuff, and what's used on most American styles of pizza, is going to be a block of "low moisture, part-skim". You can add some parmesan, grana pradano, provolone, or basically any other sort of saltier or sharper cheese if you want, too.

You can also slice balls of fresh mozzarella for a more Neapolitan style; just don't use as much as it has a lot more moisture (especially the stuff made from cow's milk which is by far the most common in the US) and can make your pizza soggy.
 
Devolution said:
As someone who lives and eats in the Bay Area this doesn't surprise me. There are some other great pizza joints in Berkeley worth a nod too.

Zachary's
Cheeseboard
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Heck yes, this is what the thread put on my mind as well. Nothing like getting a good half pizza from Cheeseboard and eating it on that little sliver of grass in the road. Alice Waters is cool.

Zachary's is classic. The best true Chicago-style I had in the Windy City tasted about the same. ~praise~
 
relaxor said:
Zachary's is classic. The best true Chicago-style I had in the Windy City tasted about the same. ~praise~
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For Chicago-style in SF I prefer Little Star to Zachary's.
 
I liked Pizza Politana in San Fran better than Tony's.

But you have to keep in mind that me and Dev had the margherita that won the 2007 world pizza championship, and while it was good, it was maybe just not my style of pizza. Tony claims to have perfected many different styles (chicago style, new york style, california style, mid-west style, etc), and this was but ONE of his offerings. I love Tony's dedication to the art and I wish I could have tried every one of his pizzas.
 
Timedog said:
I liked Pizza Politana in San Fran better than Tony's.

But you have to keep in mind that me and Dev had the margherita that won the 2007 world pizza championship, and while it was good, it was maybe just not my style of pizza. Tony claims to have perfected many different styles (chicago style, new york style, california style, mid-west style, etc), and this was but ONE of his offerings. I love Tony's dedication to the art and I wish I could have tried every one of his pizzas.
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rF80s.jpg
 
Typical. west coast store trying to do too much because they don't get it....

5 tables, checkerboard plastic table covers, 20 minute waits, and plastic pitchers...if your pizzaria doesn't do this, you lose.

NYC > LEFT COAST E'RY DAY
 
CommonSense said:
Typical. west coast store trying to do too much because they don't get it....

5 tables, checkerboard plastic table covers, 20 minute waits, and plastic pitchers...if your pizzaria doesn't do this, you lose.

NYC > LEFT COAST E'RY DAY
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lol, u mad
 
This place is actually in Castro Valley, where I live-about 20 minutes from SF. We order from there all the time-the best pizza is the "Soprano" with "NY sauce" garlic and meatball. Everyone I know who tries it goes bezerk.

And while it is very good, and Tony is awesome (this place is on the food network all the time) as a matter of preference I prefer Zachary's pizza-but mostly because it's deep dish.
 
That's amazing that he makes all of those pizza's. BeeHive on roof tops it off; The guy is a pizza cooking wizard.

It's odd he chose STL and New Haven style over Chicago Deep Dish. At least, if you were doing it for straight profit. Does it require a different type of oven? He should add in Chicago style thin crust. I always liked it a lot and it shouldn't be too hard to add.
 
Ate here once, good stuff:

Buddy’s in Detroit: Cheese pizza
Buddy’s pizza crust is one of the best in America, although it’s unlikely you knew it was in the running for the championship. That’s because Buddy’s, as much a bar and sandwich shop as it is a pizzeria, specializes in Detroit-style square pizza, almost unknown outside the city. The crusts here are a little better than the competition’s, and almost every pizzeria I tried in Detroit did them well. The interior slices on a Buddy’s pizza are light, slightly crunchy, and extremely satisfying, but the goal in any Detroit experience is those slices at the four corners of the pan, where maximum blackening occurs. If you love the burnt ends on pork ribs, Buddy’s isn’t to be missed.
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Their website:
http://www.buddyspizza.com/
 
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