If there is any singular item that I would readily eat everyday for life (although my mother is highly skeptical that I could accomplish this feat on grounds of boredom), it’s pizza. The way to my heart people- is pizza. There is no other singular item that you could feed me that would have such a stunning effect. I eat it, savor it, travel for it, make it (hey I even learned how to stuff my own crust- take that Pizza Hut!).
One of my best pizza memories has to be going to Pizza Hut (‘cuz that was gourmet when you’re a kid) when I was like six or so with my parents, grandparents and cousins after a long trip (to somewhere I don’t remember of course) and claiming that I was totally going to pay for dinner with the $2 I had in my plastic wallet. It turned out that the oven broke and our meal was like an hour late, so we wound up getting the entire meal for free. My $2 were magical. I probably spent them on those stickers that they sell in the gum-ball machines that the supermarket (I was quite the young investor). Point being, I’ve had an immense love for pizza since my prime and it clearly continues to this day.
The difference between my six-year-old self and me now is that I have taste buds and an awareness for what good pizza is. I’ve had some pizza education via Scott’s Pizza Tour’s. If you live in, around, near or are coming to visit NY I highly suggest this tour (it’s the easiest way to get into Lombardi’s). It’s educational, tasty (who else can say a tour is tasty?) and all around fun. I’ve probably been on it about like 7 times at this point and I would readily go on it again. But Scott is the genius and pizza aficionado who really gave me some insight and introduced me to some exceptional slices of pie.
One of my personal favorites is Lombardi’s in NYC. It was the first pizzeria to open in NYC and probably America. From it comes a boatload of other pizzerias (there’s an entire pizza family tree; google it). But it has a classic pizza that comes by the pie, baked in an ancient coal oven. There is nothing like it with its sweet San Marzano tomatoes, fresh unsalted mutz, and fresh basil chiffonade. It’s what pizza is supposed to be like. Once you eat it, you’ll never be able to have that stodgy oily pie at Pizza Hut ever again.
Another personal fave is Keste (also in NYC). Keste is a special pizzeria in the village. They are a tiny place that you might pass if you hadn’t noticed the people milling about outside waiting for a table on any given day of the week. They serve authentic Neapolitan pizza where the pizza is actually cooked on a volcanic stone, rather than on bricks. This makes for one the best crusts that I have ever had the pleasure of eating. It’s so light and fluffy and is very reminiscent of an exotic flavored Naan. They’ve made it a point to keep in tact the customs of traditional Neapolitan pizza where in its made by hand with certain types of yeast and uses only the freshest of ingredients. It’s a treat no matter the occasion.
My West Coast Picks: Sorry folks, it’s not California Pizza Kitchen (although for a chain they make a pretty mean slice)
Delfina’s in San Francisco was my number one pick. I’ve never had/been anywhere like it, nor was I more ravenous (it helped that we’d hiked the mile up California to get there). It has this great chalkboard on the wall that you put your name on and they simply call you when your tables up. It’s pretty genius. But the really art is the pizza. They clearly know what they are doing. We picked the unconventional and my-oh-my was it extraordinary (we even took the leftovers for breakfast and it still tasted great!). The ingredients were fresh, and the flavors were exciting, and the pizza was just perfect. It’s everything I look for- a crisp bottom, a moist top, cheese that’s not generic, tomatoes that have flavor and something a little special. Well this had it all. Flavor packed and ultra-delicious.
Mozza in LA has to be one of the most amazing non-New York pizza‘s I’ve ever had the pleasure of consuming. Despite the fact that it’s in west Hollywood and it’s fame partially stems from a collaboration with Mario Batali (RU-RAH-RAH), Nancy Silverton Joseph Bastianich- the pizza is PHENOMENAL. What really sealed the deal was the fact that pizza was so ridiculously thin, and talking like you-can-make-shadow-puppets-through-the-crust-thin but crispy on the bottom and perfectly moist on top. I had the pleasure of having the funghi misti, fontina, teleggio and thyme pizza and ohh how brilliant it was. I still dream about it. That crust with those toppings. Sigh.
SIDETRACK–> I know this is a post on pizza, but I can’t talk about Mozza without talking about the caprese salad which in their case is HOMEMADE mutz (this stuff is ridiculously amazing, and i mean its like so fresh it’s still creaming), roasted tomatoes on the vine, basil pesto and a drizzle of olive oil. OHMIGOD. If you’re ever at Mozza you can’t NOT order this dish. It’s like a major SACRE BLEU. I mean. Just look at that picture. You can see the creaminess of the mutz just y looking at it. As soon as it hits your tongue it just melts into this amazing mozzarella, basil, tomato concoction that has you wanting more. Nothing beats the fresh homemade mozzarella at Mozza.
Bonus Jonas:
If you’re looking for a chain that serves GREAT pizza, then Anthony’s Coal Fired Pizza is the place to go. Although a chain based out of Florida, it’s quickly expanding up the east coast and has a pretty mean slice.
A Whisk and A Wand 