BellaDonna 
Barrel Racker
Posts: 1890
 | | 02-10-2006 03:53 AM |
| I was just thinking today about how much people just love pizza. I think my two favorite all-timers are: pepperoni and barbeque chicken. There is nothing more relaxing and satisfying than nibbling on a slice and popping open a chianti or zinfandel...oh boy!
What are yours? | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 02-10-2006 03:56 AM |
| A wine for my favorite pizza is a difficult choice.
Pineapple and jalepenos with double tomatoe/marinara sauce. | | | |
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skwid
Wine Connoisseur
Posts: 5452
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Claret
Reno, NV
Grape Sorter
Posts: 249
| | 02-10-2006 05:15 AM |
| The Sicilian pizza that I grew up on in Brooklyn. End piece please. | | | |
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Claret
Reno, NV
Grape Sorter
Posts: 249
| | 02-10-2006 05:15 AM |
| The Sicilian pizza that I grew up on in Brooklyn. Corner piece please. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 02-10-2006 12:11 PM |
| A pizza bianco with shaved white truffles from A16. | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5251
| | 02-10-2006 01:54 PM |
| White Clam Pie from Pepe's in New Haven, with second place going to any other pie from Pepe's provided that it has only one topping, (two if the second is onion). Anything more than minimal toppings ruins the effect. | | | Beta testing a new signature. | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 02-10-2006 02:16 PM |
| | | | www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Barrel Filler
Posts: 1371
| | 02-10-2006 02:24 PM |
| No favorites, I am an equal opportunity pizza lover, it just need sto be good.
Favorite thick pizza is clearly Sicilia's in Providence Rhode Island though, simply awesome.
Probably the porcini pizzas we had in Tuscany and Umbria, if I had to pick one as my favorite. | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7122
| | 02-10-2006 03:17 PM |
| Thin crust, Bojornos in Chicago, runner up Rosati's
Deep dish, Lou Malnati's in Chicago | | | |
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ChangeMe
Grape Picker
Posts: 20
| | 02-10-2006 04:15 PM |
| Town Tavern thin crust with green peppers & onion  I'm hungry. | | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 02-10-2006 06:20 PM |
| Emeril made this goat cheese pizza, honey, and strawberry dessert pizza that I replicated...it was actually pretty good.
Also another one to try is gorgonzoa and pear...mmm | | | |
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Stephen D.
Grape Fermenter
Posts: 678
| | 02-10-2006 06:32 PM |
| A traditional Margherita pie with real sauce, fresh basil and "Mutz." As in Lombardi's in Soho or Patsy Grimaldi's in Brooklyn. Lombardi's Grimaldi's | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 02-10-2006 07:13 PM |
| Picking a favorite pizza is like picking a favorite child! The one I make at home the most is thin crust with proscuitto and mushroom. I am with TJ, though... The best pizzas I have ever had (by far) were from unpretensious places in Italy. I make a pretty good pizza at home, though. In terms of ordering pizza out - perfect crust is a universal complaint, but I think the quality (too low) and quantity (too much) of cheese is often a problem as well. I don't eat nitrites and nitrates, anymore, so I miss pepperoni  | | | |
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Stephen D.
Grape Fermenter
Posts: 678
| | 02-10-2006 08:11 PM |
| Never a fan of pepperoni 'za, way too much oil on top of the pie. Crumbled real Italian sausage with fennel seed on the other hand, is outstanding on a well made pie. | | | |
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Dave Tong
Santa Clara, CA
Barrel Filler
Posts: 1336
| | 02-10-2006 08:37 PM |
| Quote:
Pineapple and jalepenos with double tomatoe/marinara sauce.
Quote:
Crumbled real Italian sausage with fennel seed on the other hand, is outstanding on a well made pie.
Oh yeah. Combine those two and I'm in!
My favourite used to be the barbecue chicken, coriander and smoked gouda at Pizz'a Chicago on El Camino. When I worked in Mountain View we'd go there at least once a month.
These days my fave is Applewood in Menlo Park. Ali loves their vegetarian one with spinach and goat cheese. I've enjoyed every one I've had there.
Closer to home Tomatino in the Mercado is pretty good. If Ali's ordering we get the pesto chicken; if I'm ordering it's the one with all the meat on it.
I usually open a cheap Zinfandel or Shiraz, though the house Chardonnay at Mercado used to be made by Acacia (don't know if it still is) and wasn't bad if you like that style. | | | http://scmwine.blogspot.com - My wine blog.<br>http://scmwine.wikispaces.com - your guide to the Santa Cruz Mountains and Santa Clara Valley<br> | |
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ChangeMe
Barrel Filler
Posts: 1371
| | 02-10-2006 08:44 PM |
| Quote:
A traditional Margherita pie with real sauce, fresh basil and "Mutz." As in Lombardi's in Soho or Patsy Grimaldi's in Brooklyn.
Good choices. We like Lombardi's, I also like Tottonos a lot from our NYC days.
Down here, Lucce for brick oven and Sahara for NY style. | | | |
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travelrep
Northern Virginia
Barrel Sampler
Posts: 2150
| | 02-12-2006 03:20 AM |
| Since I grew up in the NYC area, I've always been a thin crust kind of guy....
I've been making pizzas at home for about the past 30 years however. I make a killer white pizza as well as a great white pizza with pesto. Unfortunately or fortunately, depending on how you look at it, I haven't had a slice of pizza for about the past 15 months due to my not to eat breads, pasta, carbs/etc.....while I don't crave a pizza anymore, I do miss them....
T-Rep | | | |
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travelrep
Northern Virginia
Barrel Sampler
Posts: 2150
| | 02-12-2006 03:23 AM |
| I grew up in the NYCV area and therefore, got very used to thin crust pizza...
I've also been making pizzas at home for the past 25 years or so. I make a killer white pizza and a very good white pizza with pesto. Unfortunately, I haven't been eating pizza since I've been cutting out breads, pastas, and any unnecessary carbs...for about the past 15 months. I don't crave pizza anymore, but do miss eating it...
T-Rep | | | |
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NorCalVinoLover
Barrel Sampler
Posts: 2202
| | 02-13-2006 10:10 PM |
| Renato's King of Pizza, italian sausage.  | | | |
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