Plain, ordinary pizza...

[ayelle.livejournal.com]

I was at a party some months ago in Davis, and someone ordered pizza, and it was Good. I would love to know where it came from, but I have so little information as to be completely useless. It came in your standard pizza delivery box; I didn't live in the square at the time, so I didn't recognize (or, obviously, remember) the name... what it was, was plain ol' tasty, floppy, foldable, not-too-saucy, grease-on-top, more-chewy-than-crispy "mall" pizza. New York style, I think they call it -- which, I have determined, you cannot get in Boston for love nor money.

So, any recommendations for good pizza that fits that description? I just keep finding places that are either gourmet (which is also nice, of course) or just nasty (i.e. Domino's).

Comments

[rxrfrx.livejournal.com]

You can easily spot this pizza, as it's cooked in a pan instead of directly in the oven.

The crust is greasy and spongy and breadlike. The cheese is thick and chewy.

[hrafn.livejournal.com]

Ah. Cristo's is not like this. It's just normal pizza. Er. Wait. No - I guess they do put it in a pan. But doesn't everyone?

[rxrfrx.livejournal.com]

No. Real pizza is baked directly on the oven deck, not in a pan. Greek/crap/Domino's/Pizzahut pizza are baked in a pan, and Chicago pizza is also baked in a pan.

Real pizza: Regina, Santarpio's, T. Anthony, Pino's, Presto, Armando's, Ernesto's.

[hrafn.livejournal.com]

Ah, right. I guess I have seen that at, um, Bertucci's. I'm used to having to bake pizza in a pan cause otherwise it drips through the grate in the oven (at home).

[rxrfrx.livejournal.com]

Yeah, Bertucci's too. At home you can use an (ungreased) pan sitting on top of a cast iron pan or bricks or something else that will hold a lot of heat... get it all hot and then put the pizza on top of it

[surrealestate.livejournal.com]

At home, you can use a pizza stone. Nothing works better than that (in a standard oven, anyway).