Pizza is so regional, it's tough to pick "the best." Paulies was only at the Square- and the Square was all there was, along with Winn Dixie! ANyway, the crust then was very thin- crispy yet tender the way a Brooklyn, New Yorker loves it. Over the years, we've found that Paulie's crust has gotten thicker- preferred overwhelmingly by mid-westerners.
We love Bravo now, even though we still live over by 441.
By the way, "greasy" pizza is a sign that the pie is made with real whole milk mozzerella, and although higher in fat than part skimmed, should not be construed as a bad thing- just use a napkin to sop it up!!
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