You really can't go wrong. There's no bad New York pizza, as far as I know.
My husband and I go to Il Fico every Friday, and I get the whole-wheat pizza. I won't eat pizza anywhere else!
Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.
I typically like Sicilian pizza.
Thin crust, provolone cheese, marinara sauce - it's just a St. Louis thing. That's what I grew up eating.
If the English had deep-dish pizza they could have kept their empire.
For me, being Italian, I love pizza. Particularly from Naples. I am obsessed.
I order pizza a lot to set.
Even when I make pizza, I make it from the scratch and prepare the dough.
If properly dried and trimmed, New York-style pizza could be used to make a box for Chicago-style pizza.
I love Italian food; you can't go wrong with Rosebud, and of course, I like Lou Malnati's pizza.
I'm a thin-crust pizza guy. I respect people who like thick crust, but in my view it's mostly bread.
