This is from NFL.com:

The Giants love Umberto's pizza, their regular Friday eats since 2007. So they had 12 pies flown from New York to Indianapolis, just in time for a post-practice meal they hope will fuel success.

That pic confirms my choice for lunch today - pizza! Nice, DC. That looks just like a place we have here minus that famous "New Yawk wawtah". That really looks tasty!

Actually the place is located in New Jersey. But the Pizza is fantastic!

I hope SC reads that!

The ocean breeze makes it even better.

The ocean breeze makes it even better.

ANY air that doesn't come from over Jersey has to improve the taste of any food there. If the breeze is coming from the ocean you have a CHANCE that it may be toxic free.... if it's coming from over the state itself then you'll make provolone from a glass of milk in an hour.

Awesome looking pizza DC

Making me hungry!

I do remember that the tour guide was "kinda" in the Sopranos... as a hand model.

The tourist calls over the newbie tour guide (who claims she is a born & bred Italian Brooklyn Girl to the core) he gives her the paper plate with the Spumoni slice and asks her to take it back because there is no cheese on the slice! The kicker - she actually takes it back to the counter and asks them why there is no cheese?!? I'm from Idiotville, Illinois and even I know that L & B puts the cheese on the bottom and tomatoes on top! This "Brooklyn Girl" had no clue! Fuhgettaboudit!

Probably another goober from Oklahoma who watches too much Rachael Ray and fancies herself a "foodie," so she moved to Williamsburg and swears she's a "native."

Pseudo-Gourmands: Gotta love em .

Has anyone here tried Pizza Supreme in Garden City? I'd like to read your reviews.

There ain't no real pizza on Long Island.

From Europe, Lessons on Frying Pizza
By PETE WELLS
THE most surprising thing about the montanara, a fried pizza that in less than a year has found a niche in New York’s crowded pizza ecosystem, is that Americans needed to import the idea from Europe.

If a food is commonly eaten in the United States, somebody somewhere has attempted to cook it in hot oil. Americans have deep-fried Twinkies, salads, candy bars and caviar. Last year, the Wisconsin State Fair gave the world deep-fried butter.
Pizza has not escaped this fate. Yet this American approach to frying has, I’m obliged to say, lacked the finesse that was necessary to invent the montanara. American-fried pizza tends to be batter-dipped, which certainly gets the job done but doesn’t produce something you’d choose to eat unless you were at a state fair, and even then it wouldn’t start to sound like a good idea until you’d had a couple of deep-fried beers. (They do that in Wisconsin, too.) The montanara isn’t battered. Technically, it might not be considered a fried pizza. The only part that is fried is the wheel of dough, which spends a fast but influential minute or so in hot oil before the sauce, cheese and so forth is applied on top. At that point, the whole thing is sent to the oven to bake like any other pizza.

The use of frying is subtle, and for that kind of refinement, America needed the Italians, who have been quietly frying pizza dough in Naples for years before anyone noticed.
At the onset of its American invasion, the montanara made landfall at Forcella, opened in Williamsburg, Brooklyn, last June by a pizza man from Naples named Giulio Adriani. ..

I disagree.