Pizza blind taste test

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We discovered a pizzeria on the referral of a Church member who is from Italy.He said these pizzas taste just like the ones n Roma:wink:We decided to give it a try for my husband’s bday Took all of our family.The freshest and tasties pizza I have eaten.The sauce was very clean and basic.Tasted like fresh tomatoes and the crust was out of this world.🍕
 
Glad you found a place that is good. The sauce sounded tasty.
 
I can’t believe that citizens of Washington DC (am I misreading the locale?) think any of this is pizza in any meaningful sense. I thought the Italian Americans settled all through that part of the country, like centuries ago, spreading the influence of authentic Italian cuisine. I am shocked at this list, speaking as a West Coaster. Especially because I think of the East as opposed to the West as having so many local authentic Italian American pizzerias. That is why I like to go back there. (never been to Wash DC) Perhaps I am thinking New Jersey.
 
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I haven’t found any good pizza in Pacific Northwest. The last good pizza I had was in the Chicago airport on a trip - good crust, lots of tomato sauce and dripping amount of mozzarella cheese on it.
 
How funny you should say that. Years ago I had pizza at the Chicago airport and sat there thinking this is some of the best pizza I have ever eaten. Wonder if it was the same guy. 😉 (was thin crust though not thick)

I eat Pagliacci pizza which is a local PNW chain. Quality ingredients, New York style. I have asked New Yorkers who live here now what they think and they give it thumbs up.

Once I had great pizza in Boston, Newbury St. Same kind of thing - best pizza I have ever had. Place was gone last time I visited, or I could not find it.

Rome pizza is good too, and everywhere. It does vary from vendor to vendor but I can’t say it has ever been bad.

Seriously, I would think Wash DC pizza would be quite good. I mean speaking locally as opposed to chains. I hope somebody posts from that area.
 
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Food in Italy has many regional variations, so something can be authentic Italian yet different in flavor.

As far as pizza in Italy goes most are very good but I liked the ones I had in Sicily the best.
 
Many Italians settled in California, and worked as fisherman

Joe Di Maggio’s family if I recall correctly settled there. His dad was a fisherman in Italy.
 
PJ’s garlic dipping butter…mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
 
The area I live in abounds with independent pizzerias. Chain pizza joints exist as well, but they’re far from the only option.

I have fond memories of a family-owned pizza restaurant in the last place I lived in the US. Friendly staff, generous with the toppings and honest pricing. The pizza would never be mistaken for authentic Italian, but it was still so, so good. 🍕🍕🍕
 
That reminds me - there was great pizza at a local Italian restaurant near me in the 90s (PNW); owner was from Naples. He was on my street, so I ate it all the time; they even gave me the dough for calzones to bake on my own a couple of times, with the sauce. The calzones were fantastic too. Very simple. Tomato, basil, cheese. That is the secret of Italian food. Garlic. Keep it simple and good. It is about flavor combinations.
 
I’m not sure of the distinction between none of these and something else.

My sister makes the best pizza. Hands down. Bar none.

18 inch, not deep dish, but ends up 3 or so inches thick. Last one she made was 7.5 pounds of sheer delight.
 
I’m sorry. I didn’t think it through. I should have said another pizza chain , or none of these chains.

I think there are other chains like little Caesar or Ce Ce’s.

Sorry about that.
 
As far as chains in the States (Dominoes, Pizza Hut, Papa Johns), Pizza Hut is my favorite without question.

For pizza in general, I have never tasted anything better than a New York slice. Large diameter, thin, cooked on a super hot stone to be leathery on the bottom & soft on top. Fold to consume.

I once saw a video where a guy made an old, old school pizza where it was just the dough, a sweet tomato sauce, and some oil and spices. There was an intentional char on the bottom to mix a bitter taste with the sweet sauce. It looked amazing but I haven’t yet eaten such a pizza.
 
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If you have a gas barbecue grill with a temperature gage, you can buy a pizza stone and cook your pizza on the in the barbecue.

I guess it would work as well with a charcoal grill.

My grandmother in Italy had a brick oven, where she’d bake bread. She’d use one loaf to turn into a pizza. Tomato, salt, pepper and some pecorino cheese. It was very good.
 
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I made a few attempts to recreate New York pizza. It was good pizza, but not like in the restaurant.

Doing a “cold ferment”, as in letting the dough rise in the fridge overnight or even two days in a row, is a good way to bring out more flavor.

I don’t know what pecorino tastes like.
 
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I admit my pizzas don’t come out very good. My oven doesn’t get hot enough. My toppings slide off.

I will try getting the pizza stone. DH can handle a peel. He used to work in a pizzeria in college.
 
There is only good pizza in The Big Apple and the surrounding metropolitan area. Even here in Pittsburgh where there is a plethora of great Italian food, I still have not found anything like you can get in Bayonne. Occasionally you will find a close to authentic NY pizza in some far land, but you can bet the owners of the pizzeria are from NY.
 
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