Who Has The Best Pizza? – IOTW Report

Who Has The Best Pizza?

Tuesday, 31 October 2023, 13:00 MJA Uncategorized 42

Barstool Pizza Review: Village Pizza & Pub (Carpentersville, IL)

42 Comments on Who Has The Best Pizza?

  9. The best pizza I ever had was a place called Firenze’s in Sarnia, Ont. Canada.
    Was many years ago and don’t know if they are still in business.
    (may have misspelled name)?

  13. Pizza, unless done right, is a formula for acid reflux disease.

    (Right = homemade with a super-thin, crunchy crust, olive oil, fresh garlic, jalapenos, artichoke hearts, sun-ripened tomatoes and good cheese (like Gruyère) and your choice of favorite meats, pre-sauteed and spiced to match all of the above. Personally, I love fresh clams.)

  19. So many good pizza joints around Chicago, it would be a disservice to declare one better than the other. For example, you can counter Village Pizza in Carpentersville with Pequod’s in Morton Grove. Best place closest to me is Aurelio’s in Woodridge. None are like Uno’s (the original) or Lou Malnati’s for deep dish.

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  21. There used to be a restaurant in Ocean City, MD called The Golden Plate. They were a Greek restaurant and they served “Greek” pizza. I don’t recall the cheese they used but it was awesome! They are long gone…

  22. ecp TUESDAY, 31 OCTOBER 2023, 15:06 AT 3:06 PM

    I just had both Lou Malnati’s and Aurelio’s a couple weeks ago when I was visiting relatives back home. I grew up in the Chicago region. Aurelio’s was a staple. Very good pizza. Lots of great places in the region.

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  25. Sally’s Pizza in New Haven CT! Just ask Dave. There are a bunch of close 2nd place appiza shops in New Haven. Modern, Bar & Pepe’s! I grew up in that neighborhood. I’m not biased. There is no other pizza place that comes close to New Haven Pizza.

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  27. Pepe’s Brick oven pizza, New Haven, CT. ca. 1919, probably the first pizza in the USA. Not too far from Sally’s. Pizza is so hot when it comes out you have to wait for it to cool. It’s not necessarily the best, but it’s almost certainly the oldest. I liked Zupparti’s, most pizza in VA sucks, and it gets worse out west. Pizza is as Italian as apple pie.

  28. Cleveburg here – On the West side there is a place called Pelicano’s Pizza that makes a BLT pizza and a White pizza (not ethnic, no tomato sauce) that is to die for. Not cheap, but GOOD!

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  29. Pizza is tossed dough, meat, cheese, and sauce. Ask for pineapple, vegetables or tofu at a real pizza restaurant and they roll their eyes. Epicures have been ruining pizza since the 80s.

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  33. Here’s an add-on question, perhaps more useful. What CHAIN pizza makers make a good pizza? The suggestions should be national or multi-state regional, and the question isn’t about their pizzas in general but rather about a specific order, such as thin/thick crust, sauce style, cheese(s), toppings.

    For example, I’m very fond of Marco’s thin crust with Italian sausage, mushrooms, and red onion.

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  34. Hi Fi Pizza, Dorchester Ave, Dorchester Ma. some 50 years ago. My sisters and I would take the 10 walk, order the large pizza, watch them toss the dough, prep and cook the pizza and then walk it home being ever so carefully not to tilt the pizza box on the way home! The large was truly large.

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  38. Davis Bros Tap near Peoria Illinois had THE best Pizza’s around.
    Don’t know if they still exist. It’s probably been 30 no 40 years since I was there. Escaped from Illinois years ago back before it became a democrat terrorist zone. Would be surprised if they have not been taxed out of business,

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  40. I think the best pizza I ever ate was in the Jewish quarter of Rome. I don’t recall the name of the establishment, but the pizza was made in large rectangular sheet trays. The crust was good (not the typical chewy french bread type dough, but still very good) but what set it apart was the combinations of toppings–mind blowingly good. Around here we have “Beach Pizza” which started along the beaches of NH and MA north shore. Again made in large rectangular sheet pans. Crust is light and crunchy, almost like a cracker. Sauce is sweet, almost too sweet, in fact too sweet for some. It is all made as cheese pizza. If you ask for e.g. extra cheese and sausage, they take one of the already baked slices, add a slice of provalone (or american cheese, believe it or not) and some cooked sausage chunks and throw it back in the oven for a minute or two until the cheese melts. I wouldn’t select it as an everyday pizza, but it’s really nice as a change of pace.

  41. Uncle Al:

    For chains, and if you like Chicago Deep Dish, I think Uno’s is pretty good. Aside from deep dish, I think Pizza Hut is pretty good, far better than many of the other chains. Just my $0.02 worth.

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