The Red Rooster in Rawsonville MI has really good pizza for being a bar, but to be fair they also run the place like a regular pizzeria with delivery available. Is a good stop on the way back from a day of racing at Milan Dragway!
Regina in Boston just got chosen as countries best pizza. It is really good but you need to go to the original in the North End. Better be prepared to stand in line especially now. True pizza should be real thin with crispy crust edges with a few black spots. That brings out the flavor. And for God sakes don’t put sugar in the sauce. Please forget the thick doughy pizza. And the way the Greek pizza houses do it by cooking it in a pan isn’t right ether. Real pizza is hand stretched nice and thin. I make my own with my own killer sauce. I do cheat however buying the dough from s local pizza joint. This is making me hungry!
New Year’s Eve. We get pizza dough. From good pizza house. Tradition . We make our own Pizza. Then with the other half of dough. My wife makes big Pretzels. And puts white home made icing on it. Delicious!
Luigi's in Summerfield NC has the best pizza around here. They are about a mile from me. This is how you do it. The mexican place next door has 32oz Sweetwater IPAs in frozen mugs for $4. Before you order the second one, call next door to order your pizza. The food at the mexican place sucks. Yes, they have figured out a way to F*** up mexican food.
What I did do: Drove truck including Semi, Brokered vehicles, Sold Houses, Sold Race Parts, Sold Furniture, Service Advisor, Liquor Store Sales, Supervisor Truck Rental Agency, Flipped Cars, Sold Cars at Dealerships, A Couple Rental Homes, and, for the last 11 years, Owned Pizza Shops. Retired. Before and while I had the Pizza Shops, I Delivered Landscape Supplies with a Dumptruck, 5 years, and Plowed Snow, for 19 years, for a Friend's Business. Now, Part Time at Visner Engine Development and Horsepower Innovations. I may have missed something. As for pizza toppings, we like Ham, Pepperoni, Mushrooms (canned more flavor), Onions, Green Olives. Then Jalepenos or Salad Peppers AFTER it comes out of the oven. That way they don't permeate the taste of the other toppings. And, they stay crunchy.
When I was a lot younger the best Pizza in the Boston western suburban area was La Cantina in Ashland. Sadly I have heard that it has slipped a bit since then.
We really don't have a good Pizza place around here. And you guys are making me hungry, so going to make my very first home made pie tonight! I do the cooking at our home...
Giorgio's Milpitas: Frank's Fiasco -w- roasted garlic. Served with a good dark like Deschutes Black Butte Porter/Obsidian Stout.
In Mankato it’s Pagliai’s Pizza. For toppings I like beef, sausage, mushrooms, and green olives. Or sausage and sauerkraut with extra cheese! Other great ones during travels include Pasquale’s Pizza Maysville, OH; Dave’s Pizza Bemidji, MN; Mighty Fine Pizza Petoskey, MI, Rafferty’s Brainerd, MN.
Classic Italian combination favorite is sausage and mushroom for good reason...and I really prefer pesto instead of a tomato/based sauce.
I like chicken and mushroom on bbq sause. And chicken, bacon and parmesan on red sause. As a boy it was pepperoni and sausage. My wife likes pineapple and jalapenos. I tried sardines once, too salty for me.
After being in the business, we generally, don't eat 'chain store' pizza. The only one we do like is Papa Murphy's. We do 'doctor' it up some when we bake it.
Whenever you have time, no rush at all; can you send me your recipe or post it here on how to make a pizza... or send me your number if thats easier. I always wanted to learn how to make pizza.