Nonsense. I come from Revere, MA which is an Italian majority city. In fact, Boston's North End and East Boston, (adjacent to Revere) are also Italian enclaves. They are much like Little Italy in New York City.

New Haven Pizza is good but no different than the pizza from these places.

My Grandparents were from Avellino, a few miles east of Naples. They didn't recognize the pizza we have here.

Our favorite place for pizza - NYPD Pizza – The Only Official NYPD Pizza Franchise In The World

The Villages
4046 Wedgewood Lane
The Villages, FL 32162
352-750-1994

All I can say is you never ate pizza at Dona Andrea in Amalfi.

You want good pizza?? Make your own. Winn Dixie has imported ltalian double zero flour and San Marzano tomatoes. Get some imported Italian EVOO and fresh mozzarella , a little salt and prosciutto. Bake and top with arugula . Add a nice Chianti Reserva and you will be in heaven.
My recipe:
Make the dough
Roll out the dough and spread EVOO across it. Sprinkle some salt over it.
Crush some San Marzano tomatoes and layer on top, slice the fresh mozzarella and layer on top. Add the slices of prosciutto and bake. when done top with some fresh arugula. Mangia!

Do not remember the name of the restaurant we ate pizza in Amalfi but I will say OMG sooooooo good.

NYPD Pizza in front of Walmart on 466

We had pizza in about 3-4 places in Italy, thought it was ok but would have liked more cheese.

Neighborhood pizza places in Brooklyn and Queens were the best we have found.

Would you be kind enough to post or pm your dough recipe?

Somewhat off the subject, but has anyone tried Sicilian pizza anywhere near TV? Recommendations?

:agree:

which Winn Dixie did you buy the 00 flour?

Bravos in Sumter Landing and Giovanni’s in Southern Trace both make Sicilian pies.

Summarizing an annual PIZZA thread:


Nearly 100 posts.
Every pizza place in TV is good.
Every pizza place in TV is bad.
NYers' identify themselves and self-label as experts. :1rotfl:


Hopefully enough for 2021.


:ho:

it's possible they got a 'bad' chef that day, because i love them too, & will get the occasional pizza that's 'off,' meaning too much/not enough sauce, garlic od, or crust not fully cooked. recently, they've all passed muster. the pizza i love most isn't widely available here, it's the deli-kind mentioned in previous post. the part of Middletown i grew up in made it a classic-it's the only kind we ate. it was more of a sicilian style. thick doughy crust, lots of sauce & choice of cheese, but some came just sprinkled with parm. it was the sauce that made it

The best pizza comes from NY and NJ actually, so that makes us former NYers experts in how we expect a pizza to be made.

:1rotfl:

You're so true, pizza from New York Jersey Connecticut etc, it's the water and a good thin crust that the pizza makers really know how to spin. I also say they make great thick crust square Sicilian, oh what I would give to have a good corner piece right now. There's one or two great places out of the villages but since none of you will get out of your bubble I'm not going to tell you where they are cuz I'm saving it for us non-villagers

Be happy to but traveling right now. will post back by Friday!

Pinellas Plaza

OK, had a couple minutes so here's my dough recipe:
1/2 package active yeast ( about 3/4 teaspoon)
2-2 1/2 cups double zero flour ( or bread flour if you can't find 00)
3/4 cup warm water -NOT HOT
1 tablespoon honey
pinch of salt
2 tablespoons EVOO ( extra virgin olive oil, preferably from Italia)

Sprinkle yeast over the water in bowl. Add the honey and whisk. Let rest for 5 minutes. Oil the mixing bowl of your mixer and put on the dough hook. Put the flour and salt in the mixer bowl and turn the mixer on at very low speed. Slowly pour in the water and yeast mixer and continue to beat until the dough is well mixed. Increase the speed slightly and add the olive oil. Beat at medium speed for about 4-5 minutes until dough looks smooth and gather into a ball. Transfer dough to a lightly oiled bowl, cover with a damp cloth and let rise for about 40-45 minutes in a warm place. Place on a lightly floured surface and divide dough by 4 and kneed into balls. Roll out to the desired thickness ( flour the dough)and follow my recipe posted above for topping. Bake at 450 until done.

We use a similar recipe to make bread but one difference.

Add sugar to yeast and water mixture and let stand for a few minutes to activate the yeast, we call this poofing. Wondering if there is a difference between using sugar and honey?

I come from Long island, many pizza places to choose from. Not all pizza places are great. The problem is it depends on the tomato sauce, the cheese and who you talk to. Some people like their pizza thick, thin, a lot of cheese, not so much cheese. Recently I tried NYPD pizza by Wedgewood lane. All that I can say is YUCK. It was the thinnest pizza dough I ever had and the tomato sauce had no flavor. To have the NY in their name is very deceiving. I recently ate at Franchesca's Italian restaurant on 441 2 x's. The dinner's were absolutely the best. The tomato sauce was the tastiest I ever had. They use San Marzano tomato's. A big WOW. Sorry I got carried away. Getting back to the PIZZA. I saw other customers ordering the pizza. The pizza looked absolutely GREAT. A nice crust, not to thick and with the San Marzano tomato sauce this pizza has to be the BEST. On my next visit to Franchesca's I will be ordering the PIZZA.

And New Haven, CT. We New Haveners love NY and NJ apizza too, and the apizza from the North End in Boston as well. The whole region is chock full of awsome pizzerias. It is why we are so passionate about the subject. We go from the lush expanse of pizza heaven to a flat landscape of overpeppered canned sauce, silica-infused dry mozz, and nary a single bubble crust in the bunch.

1. Piesano's.
2. Roberto's Ristorante & Pizzeria.
3. Sammy's Italian Restaurant on 301.

...

NYers ARE the definitive pizza experts!!!

& not jus pizza. :clap2:

I was at Giovanni's twice, and both times we almost sat on other people's laps, much like Roberto's. Their pizza was good and they made my top 5, but for take out only. And, I've been to Gios for lunch a couple of times, but didn't have pizza.

The Sammy's I am talking about is on 301 west side, between the 466's.
Sammy's Italian

Mangia Beve

Like Sammy good pizza and calzones. Last time wife ordered chicken parm and was good but small portion.

We will go back

I think the difference would that honey is natural while sugar is refined.

...

Since most bread products are made using sugar to feed the yeast wondering if that is because sugar is cheaper or perhaps allows the yeast to give a better rise to the dough?

Both create the byproducts of alcohol and carbon dioxide that give the bread it's flavor. Use less honey in a recipe that calls for sugar and a little less liquid since honey is sweeter and a liquid. Sugar is definitely cheaper on average than honey.

Arguing with a NYer about best pizza is like wrestling a pig in the mud. After awhile you realize the pig enjoys wrestling in the mud. Myself, I prefer a flat pizza a la NY style. Don’t much care for Chicago style as there is too much crust. Our favorite pizza is Mellow Mushroom. Mighty Meaty. Closest one is in Mt. Dora.

Had Roberto's last week and was definitely underwhelmed. Soggy crust and you had to eat it with a fork because you couldn't pick it up to take a bite without it folding over and losing toppings.

Had friends visiting this week and ordered a couple of pies from Piesano's, they raved about how good it was.

Have not tried Sammy's.

Thanks for the tip. We will have to try Napolino's.

Sammy's Italian has the best thin crust pepperoni in the area! Just had one, and loved it.

I've never had a pizza in NYC. But my NJ neighbor up in Maine raves about it, ad nauseam. NY pizza... NY pizza...

But I have had a hot dog at Nathan's in Coney Island. Eh? What's the big deal?

So far, my favorite is Piesano's ultra thin. But, I don't know why they call it ultra thin. It's just a thin crust pizza.

Piesanos
 

When they first opened it was okay, Now its horrible