One of these days I'm coming up there and you're gonna show me the "world's best pizza" and we'll see. Then you'll come down here and it'll be settled.

I've had Jersey pizza. Lots of it. From the beaches/boardwalks to cities. Most of it isn't bad, not at all. It's similar to Brooklyn/NYC pizza.

I maintain that the pizza from the neighborhoods in Brooklyn is better.

All this talk of it is making me hungry.... I think I may get some Bobolis tomorrow.

Okay, to be fair, I never had true Brooklyn pizza (when I was a kid we'd go to delis, not pizzerias ), so will try it one of these days. All I know is, of all the Manhattan pizza I've had, most of it was nothing special, and somehow some of it really sucked in comparison to Jersey Shore pizza.

I love the thin crust Boboli for pizza. It's so much simpler and it's really good. Now that I think about it, I have some leftover sauce from Sunday. Maybe I'll make a couple of pizzas for dinner tomorrow night...

No question that Brooklyn has some of the best pizza places in the tri state area...or at least they did at one time.

I have to admit that Staten Island has some really good pizza places. I may have mentioned this before, but one of the best bar pies on Staten Island is served in a place called Denino's on Port Richmond Avenue.

They have opened a Denino's in New Jersey. If it is anything like the one on Staten Island, then it's worth a trip Geoff. Then again, if you are going to travel up to Aberdeen, then you mine as well cross over the bridge and just go to the original Deninio's on Staten Island

Denino's New Jersey

Just got a postcard in the mail from a new pizza place we're thinking of trying. They give you two large pies, wings, garlic knots and a 2 liter soda for $30. Maybe I'll stop in and have a slice first, test out the quality.

Sounds suspiciously like Dominos.

Dominos?? God forbid!

No, one of the local places started a "Family Feast", and now all the others are copying it. Go for it, I say! It helps me save some $$.

The one near me has a similar offer for a Sunday :

2 Pies
20 Wings
2 Liter Soda

All for 21.95!!

They also have a different special for Monday - Thursday

And there food is delicious!

Speaking about good food and pizza, yesterday DMC and I met up ( a spur of the moment idea ) and I took him to :



FOR



I think that the man lost his mind after he finished his first slice!


The place was packed! It was sooo beautiful outside that almost every outside table was taken and the cars were double and at some points even triple parked on the street with people running out and picking up pies one after another.


Hey SC, we were looking for you!

I was there (in spirit, anyway).

How did DMC like it?

I've had a craving for some of their pizza, lately.

Are you sure that YOU there in spirit or was it your TASTE BUDS that were really there in spirit?

As I said, DMC lost his mind after eating the first slice!




Well when you no longer are able to control that craving, give me a call.

Down in south Jersey Cape May by the Lobster House there is a little whole in the wall joint called Anthonys it is awesome pizza.

I saw a show on the travel channel called; "The Best Places I've Ever Been". The subject was pizza and part of a segment was the best place for Sicilian pizza. L&B Spumoni Gardens was featured with Brooklyn boy Adam "Man vs Food" Richmond. They went into the kitchen of Spumoni Gardens and showed how they get the unique taste for the pies that are super popular. They also showed a cool view of the Brooklyn Bridge one enjoys whlile dining al fresco. Another cool place they visited was a Brooklyn pizzeria called Grimaldi's. This was a very good show about pizza places because it featured unknown places in the United States. Not just the obvious famous pizzerias that are on EVERY show about that delicious slice of heaven known as "Abeetz!" I highly recommend this show on the Travel Channel! Chef Mark gives it a 4 wooden spoons outof 4!

I watch both "Man vs Food" and "The Best Places I've Ever Been" Two excellent shows! That "Man vs. Food" is sick! :lol;



Very good pizza. No question. Grimaldi's and L&B are two completely different style pizza. Grimaldi's is more of the brick oven thin crust style...excellent stuff. L&B is more of the traditional style....thicker crust and also excellent. For me it depends on what you are in the mood for.

Truth be told though, when it comes to a brick oven style, I prefer Lombardi's over Grimaldi's........

GRIMALDI'S





LOMBARDI'S




.......not that I would turn down a Grimaldi pizza!

Lombardi's has too much sauce

STOP WHINING OR NO PIZZA FOR YOU.

This from a DON who wears shorts and eats sauce from a jar?

In Don Geoff's defense I seem to recall another Don wearing shorts to DC.

If THAT is the pizza, you can keep it.

I should take Italian advice from a guy who says "manigot"??

I don't remember any DC trip -- maybe I wasn't invited?

Oops I'm sorry I should've said In Don Geoff's defense I seem to recall another Don wearing shorts too DC.

She must be talking about either Don Corpuzzi or Don Colletti.

Nope talking about you Don Cardi.

Across the United States, artisanal pizza joints are opening faster than Natalie Portman movies. But inside those imported ovens, pepperoni — by far America’s most popular pizza topping — is as rare as a black swan.

In these rarefied, wood-fired precincts, pizzas are draped with hot soppressata and salami piccante, and spicy pizza alla diavola is popular. At Boot and Shoe Service in Oakland, Calif., there is local-leek-and-potato pizza. At Paulie Gee’s in Brooklyn, dried cherry and orange blossom honey pizza. At Motorino in the East Village, brussels sprouts and pancetta. But pepperoni pizza? Geddoutahere!

What, exactly, is pepperoni? It is an air-dried spicy sausage with a few distinctive characteristics: it is fine-grained, lightly smoky, bright red and relatively soft. But one thing it is not: Italian.

“Purely an Italian-American creation, like chicken Parmesan,” said John Mariani, a food writer and historian who has just published a book with the modest title: “How Italian Food Conquered the World.” “Peperoni” is the Italian word for large peppers, as in bell peppers, and there is no Italian salami called by that name, though some salamis from Calabria and Apulia are similarly spicy and flushed red with dried chilies. The first reference to pepperoni in print is from 1919, Mr. Mariani said, the period when pizzerias and Italian butcher shops began to flourish here....
Full Article

Geoff, here's a tip on making a crisp crust that I found through trial and error.

First heat the pizza stone at 450 or more for an hour before you're ready to bake. Roll out the dough. Sprinkle a generous amount of corn meal on your wooden or metal pizza spatula, particularly at the front--the corn meal acts like ball bearings so you can slide the dough onto the stone without snagging.

Slide the bare dough onto the stone and let it bake while you cut the cheese(s), pepperoni, olives, etc. Then remove the stone with the bare crust, put it on trivets, then apply the sauce, cheese(s), pepperoni, etc. Then put the stone back to bake for another 15 minutes. The few minutes that the bare dough baked will harden the surface just enough that the sauce won't seep into the dough and make it soggy, and the head start on baking will mean that the crust will be completely crisp without the toppings burning.

Or cheat and use a Boboli. That's what I've been doing lately, and they're really very good, and with little to no fuss. I like their thin crust better than the original, but usually buy a few of both to keep in the house. It's a great way to make use of leftover sauce.

I spent my first 28 years in Brooklyn and lived in the NY metro area until three years ago. Had pizza all over. But the two best pizza experiences I had were at joints in Virginia Beach VA and San Juan PR. Go figure...

Pizza land in North Arlington shut down.

If your looking for a decent slice of pizza in north jersey check out The Italian Villa on Ridge Rd in NOrth Arlington.