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    Published on 09-13-2010 12:49 PM
    1. Categories:
    2. Midwest Area
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    Did you know that Detroit is a mecca for pizza? That's right, Detroit is the home to the square pizza. Nobody does the Detroit pizza better than Buddy's. Their crust is one of the best anywhere, and their pizza is fun to eat with a group since the inside (non-edge) slices are light and have a little bit of a crunch. But you will have to fight your friends for the pizza slices at the four corners of the pan! The slight blackening of the crust along with the carmelizing flavor makes these slices the filet mignon of the Buddy's square pizza.

    Buddy's has been around since 1936 and claim that they are the introducer of the "Detroit's Square Pizza". There are several location of Buddy's in the Detroit metro area, stop by and enjoy one of their pizzas, meet some locals, and see all of those who travel from out of town to experience Buddy's Square Pizza.
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    Published on 09-02-2010 12:03 PM
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    The Guinnes World Record for the longest pizza used to be 1.328 feet by a group in Tuscany, Italy.

    That all changed on August 29, 2010 when 450 chefs in Krakow, Poland, using four tons of flour, 400 gallons of tomato sauce and 3,500 pounds of cheese were cooked their pizza in a custom designed induction oven to create a new world's record, a pizza that was over 3,600 feet long. More than double the standing record.
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    Published on 08-19-2010 04:01 PM
    1. Categories:
    2. Tri-State Area
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    Ok, we are certainly don't believe that BK WHOPPER's New York Pizza Burger is a pizza in the traditional sense, but it is large enough, and is cut in slices!

    Burger King's BK WHOPPER Bar in New York City is producing their own supersized specialty hamburger, pizza, sandwich. Called the NY Pizza Burger it contains four FOUR Whopper hamburger patties, pepperoni, mozzarella cheese and marinara sauce, all on a 9-and-a-half inch bun.
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    Published on 08-11-2010 01:02 PM
    1. Categories:
    2. Frozen Pizza
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    In 1991 the New York Times declared that American Flatbread was the best frozen pizza money could buy. More recently when Food Network star Rachel Ray deemed it the "best overall" frozen pizza.

    From before 1990 American Flatbread founder George Schenk was working his vision of bringing pizza back to breadís roots. He reached back to the very beginning of bread baking and used the same artisan methods: simple, wholesome ingredients shaped by hands of thoughtful caring people, baked in a primitive wood-fired earthen oven.

    Wood-fired, clay ovens are an ancient tradition stemming from community bread ovens of the old world. It is widely believed that stone/earthen ovens produce the best bread because of the almost magical transformation that happens from a wood fire. The result of this transformation is bread with a superior crust and tender crumb that can only be found from these masonry style ovens.
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    Published on 08-04-2010 12:05 PM
    1. Categories:
    2. Northeast Area
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    Al Forno is legendary in making the grilled pizza acceptable and popular. The pizzas are a very small portion of Al Forno's menu, yet they have earned them a huge reputation.

    When you see the grilled pizza delivered to your table you take a deep breath, as they are uniquely attractive, they are very flat (thin) and shaped very irregularly. Clearly hand made dough topped with creamy Bel Paese cheese and sharp/salty Pecorino Romano Cheese, along with delicious tomato sauce and garnishments.

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    Published on 07-27-2010 05:27 PM
    1. Categories:
    2. Western Area
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    Since 1969 Red Boy Pizza has been serving up pizza with finest ingredients on a true San Francisco Sourdough Crust. It starts with the dough, Red Boy builds upon it with fresh sauce from hand-picked California tomatoes and high quality herbs, spices and ingredients.

    Whatever your mood there is a specialty pizza that will fit your needs. The pizza selections run the gamut from the basic Pizza Napoli (Cheese, tomato sauce) to the Devil's Date (Cheese, tomato sauce, pepperoni, jalapenos, and chili peppers), to the Pizza Parisienne (Cheese, olive oil, French brie cheese, sun-dried tomatoes, fresh sliced tomatoes, red bell pepper, white onions, fresh garlic and cracked black pepper). Sure, you can create your own combination if you like.
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    Published on 07-23-2010 06:07 PM
    1. Categories:
    2. Southwest Area
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    Ok, I grew up in New York, I went to Chicago for college and stayed several more years to work. I've seen some great pizza from two of the traditional favorite spots for great pizza.

    Several years ago I noticed that USA Today had crowned a pizzeria in Phoenix of all places as the location of the best pizza in the U.S. Needless to say, I was skeptical.

    I had to try it out! So I finally make it to Phoenix, the daytime temperature is approaching 120 degrees and I decide that I need to try Bianco's pizza for dinner. Since I live in the Eastern time zone my internal clock was a bit messed up so I made it to Bianco's in time for their opening at 5pm. Before the doors were even unlocked there were dozens of people sitting on picnic tables outside, having wine at the wine bar next door, or just milling about waiting for the door to be unlocked.
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    Published on 07-23-2010 02:39 PM
    1. Categories:
    2. Mountain Area,
    3. Western Area
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    I'm sitting at Settebello waiting for my pizza and reading the propaganda about some pizza organization that they belong to called Vera Pizza Napoletana (VPN) which was established in Napoli, Italy with the purpose of protecting the integrity of a Napoletana style of pizza. VPN requires that their members use only specific raw ingredients to create the pizza dough as well as the method of creating the dough (all by hand, no machines). VPN also dictates how the pizza must be cooked (bell shaped pizza oven powered by wood), the types of tomatoes that may be used as well as the types of cheeses.

    I'm thinking, ok, ok, enough with the marketing effort let's get some pizza. Moments later my Margherita pizza arrives and I feel myself start becoming a fan of the VPN. The aroma was unbelievable, it's obvious that only the freshest ingredients have been used.

    My first bite convinces me even more, the crust was perfection, just the right texture - not too soft and not too crisp. I tasted the fresh basil, tomatos, and mozzarella and I became a convert.
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