@ChoatieMom , I have an important question:
Do you put the dough on the grill plain, flip it, then put the toppings on the half-baked side?
Personally I put the stone on the grill and do it conventionally, but I am thinking of trying the other way.
I’m surprised to see somebody say that Wall Street Pizza in New Haven was memorable. That’s what used to be called Naples Pizza back in my day, and the pizza was OK, about the same as Yorkside, another place near campus. They are perfectly fine, but nothing like the traditional New Haven “apizza” at Sally’s, Pepe’s and Modern.
When I was at Yale, there were three pizza places near campus, Broadway, Yorkside, and Naples, and you picked them based on how close they were to your room.
We’ve done both. Hubby likes the stone.
I put my pizza stone on the grill and cracked it. Damn you Martha Stewart and your grilled pizza ideas. I’m a menace.
My son tells me even the worst NYC pizza is better than most Ann Arbor pizza:(
^^^ many cooks recommend cheap tiles because you can size them any way you want, and they are, in fact, cheap!
http://www.thepauperedchef.com/2010/02/how-to-make-a-3-dollar-pizza-stone.html
Mulberry street, LaMonica’s, Da Pasquale, Johnnies, Spagos (for the salmon pizza…aka Jewish pizza_
^Thank you. I can’t afford a Pampered Chef stone but I’ll definitely grab one of these to try out. I can hardly wait to make my own pizza!
: @bevhills Spago’s salmon pizza is THE BEST thing ever.
The Pizza Monterey at Pizza Port Solana Beach - pepperoni, artichoke hearts, mushrooms, and onions. Plus a hoppy house-brewed IPA.
@NEPatsGirl That pizza on Cape Cod sounds really good.
I don’t know if I can pick a favorite but off the top of my head I’ve had really good pizzas at:
Lombardi’s in Little Italy, NYC
Detroit style pizza at Brown Dog Pizza in Telluride
Locally, in Northern New England (noticed they also have other far flung locations including Whistler and Maui), I’m a fan of Flatbread especially their homemade sausage with cartelized onions, sundries tomatoes and mushrooms. Also, the creative pizzas at When Pigs Fly in southern Maine.
I don’t remember Broadway Pizza at all. I thought the campus was divided into Naples (now Wall St.) and Yorkside. Both were perfectly functional, but mediocre. But Pepe’s and Sally’s were, and remain, the greatest pizzas in the world. I’m less of a fan of Modern. I’ve only been there once, despite the fact that it’s an easier walk from campus than Wooster Street where Pepe’s, Sally’s, and a bunch of other great Italian food places are. My wife lived a block and a half from Modern for a year, and tried it once then never went back for 20 years. For comparison – we make it our business to eat at Pepe’s at least a couple of times a year, maybe more, and it’s 200 miles from where we live.
In other words, if you value the combination of education and pizza, Yale is so far ahead of the pack that you can’t see the pack from where it is.
Chicago: Deep-dish pizza doesn’t deserve to be called pizza in my book, and rarely deserves to be eaten for the different sort of food it is. But people in Chicago get all excited by it. You can get Giordano’s near the University of Chicago. Most people seem to swear by Lou Malnati’s and/or Gino’s East, both downtown. The Medici is pure mediocrity, Artisanal Pizza division.
Penn: Shockingly, I am not aware of anywhere near Penn where the pizza rises to a level worth calling mediocre. For a while, there was a gourmet pizza place that was quite good next to the original Urban Outfitters (i.e., practically on the Penn campus), but that got redeveloped decades ago. Slowly but surely, quality high-end pizzas are emerging in Center City and South Philly, and the best traditional local pizza is Taconelli’s near the Delaware River in lower Northeast Philly.
My wife is from Chicago, so I am not allowed to say this. But if I were, I would. I do refer to it as “casserole”.
NY pizza beats that thick club sandwich styled as Chicago Pizza . But Chicago dogs with all the fixings clearly beat that little non descript NY wiener. (No reference to Anthony made or intended)
@Iglooo how can you mention Cheeseboard and ignore Zachary’s?!?!?!?! It’s not within walking distance of campus, but it’s worth the bus ride/drive/uber.
Spago, bah. Mozza ftw. Neither is within walking distance of any Los Angeles campus (or within student budgets, for that matter).
Carmelized onions, sundried tomatoes. Curse you, spell check!
Local pizza place in town. Been eating there for 35 years and they just get better.
Best pizza I’ve ever had is Pizzeria Bianco in Phoenix. Neapolitan style.
For less money, Mod Pizza (chain based in Seattle I think) is good. Similar style.
Like @ChoatieMom we make our own using a pizza stone on the grill, but the real secret is the 0/0 flour we buy at Whole Foods.
Why are there two separate threads?