best pizza

mcdude · 12-31-2008, 08:07 AM

Quote:

Originally Posted by RLW

Ya, how about Alton Pizza. They are a tad greasy, but they taste good for the only place that is close by plus they also need some recognition like all the other places and it is located in the Lakes Region.

RLW and Whimsey: Looks like Alton Village Pizza is getting some competition! Opening on Jan. 2 inside the Alton Circle Grocery will be Anthony's Old Style Pizzeria featuring a "slice buffet" ($2.31 per slice plus tax). They are even promising home delivery! They'll also be featuring what they are calling "sicilian style". Best of luck to them!

Grady223 · 12-31-2008, 09:56 AM

Trenton Tomato Pies from De Lorenzo's in Trenton, NJ - the best - if 1 is thin these are .5. I love them with tomatoes (of course) a little fresh mozzerella and a little ricotta. Expect to stand on line for 1/2 to one hour during busy times. Here is a review from a local food critic - oh, by the way, it was the favorite of 2 notable Italians - Sinatra and Pavarotti.

New Haven and New York may be the co-capitals of pizza perfection, but one of the best pizzas to be found anywhere comes from New Jersey - the capital city of Trenton in particular. De Lorenzo Tomato Pies, on Hudson Street, turns out tomato pies (as pizza is called in Trenton) fully the equal of Pepe's and Totonno's, though in a style quite different from the others.

The crust of a De Lorenzo pie is thin, probably thinner than most other pizzas we've had. It's crisp on the bottom and chewy and crisp along the rim, with plenty of blackened bits, and has a flavor and texture that we'd swear comes from wood- or coal-fueled ovens (but in fact they use standard pizza ovens). The cheese is applied sparingly - it's the tomatoes that take center stage here (remember, they are called tomato pies, after all). These are hand-crushed canned tomatoes, sweet and full-flavored, not tomato sauce. It's mesmerizing watching Sam, or his father Gary, prepare pies with both the casual assurance and precision of those who have practiced their craft for years and years. These are the most balanced pizzas around - no ingredient shouts down the others. They are not pies built on gross amounts of cheese or inferior toppings, and you'll find that a large pizza might not be enough for two hungry eaters.

Toppings include the usual assortment, but are unusual in quality (but rest assured this is no boutique pizzeria by any stretch of the imagination). The sausage at DeLo's is locally famous, added to a pizza in sweet, juicy, fennel-flecked chunks, not slices, ground bits or, heaven forbid, those chain-pizza pellets. The spicy pepperoni is hand-sliced to double-nickel thickness, and is lean enough to not ooze grease all over the pie. The meats are thoughtfully placed both below and on top of the other ingredients, resulting in a variety of tastes and textures from the same topping - some soft and juicy, others well-browned and crisp. Peppers are sweet and pickled, not fresh, and are good if that's what you're in the mood for, and mushrooms and onions are fresh. DeLorenzo's makes white pies, too, including a lovely white broccoli pie and a surprisingly (because they use canned clams) good white clam pie.

To accompany these stellar pies, there's soda and... well, there's soda (although many people arrive equipped with beer or wine). Don't drink too much of that soda, though, because there's no bathroom, as all DeLo's regulars know. Any normal mealtime, there'll probably be a line of people waiting to get in. They take no reservations, except for Friday lunch (for which reservations are required, and it's the only day they're open for lunch). There are no menus. There's another DeLorenzo's in Trenton, on Hamilton St., owned by a relative, and while some people swear by the quality of their pies, we think those made on Hudson Street are decidedly superior.

De Lorenzo's happens to be our neighborhood pizzeria, and we've been there literally hundreds of times (and Sue even has her picture posted on the wall, between Sinatra and Pavarotti). Even so, we're always aware of just how lucky we are to live so close to this gem!

gravy boat · 01-02-2009, 12:08 PM

Yum-my! Just finished leftover pizza from last night (meatball and jalapeno) from Corner Deli on Rt. 11A. Still find it the best in Laconia/Gilford area.

no-engine · 01-02-2009, 12:52 PM

We just had a pizza from Fratello's, via a gift card received.

Was best ever in a long time.

LongBay · 10-08-2009, 05:23 PM

Yes, Fratello's is good.
To my surprise, the pizza at Heat is very good too.
We also like Giuseppe's pizza...

For those who like Papa Ginno's greasy pizza, you may want to bring your oil can.

12-31-2008, 09:56 AM	#2
Grady223 Senior Member Join Date: Apr 2004 Location: New Hope, PA & Barndoor Island Posts: 465 Thanks: 93 Thanked 24 Times in 18 Posts	Trenton Tomato Pie Trenton Tomato Pies from De Lorenzo's in Trenton, NJ - the best - if 1 is thin these are .5. I love them with tomatoes (of course) a little fresh mozzerella and a little ricotta. Expect to stand on line for 1/2 to one hour during busy times. Here is a review from a local food critic - oh, by the way, it was the favorite of 2 notable Italians - Sinatra and Pavarotti. New Haven and New York may be the co-capitals of pizza perfection, but one of the best pizzas to be found anywhere comes from New Jersey - the capital city of Trenton in particular. De Lorenzo Tomato Pies, on Hudson Street, turns out tomato pies (as pizza is called in Trenton) fully the equal of Pepe's and Totonno's, though in a style quite different from the others. The crust of a De Lorenzo pie is thin, probably thinner than most other pizzas we've had. It's crisp on the bottom and chewy and crisp along the rim, with plenty of blackened bits, and has a flavor and texture that we'd swear comes from wood- or coal-fueled ovens (but in fact they use standard pizza ovens). The cheese is applied sparingly - it's the tomatoes that take center stage here (remember, they are called tomato pies, after all). These are hand-crushed canned tomatoes, sweet and full-flavored, not tomato sauce. It's mesmerizing watching Sam, or his father Gary, prepare pies with both the casual assurance and precision of those who have practiced their craft for years and years. These are the most balanced pizzas around - no ingredient shouts down the others. They are not pies built on gross amounts of cheese or inferior toppings, and you'll find that a large pizza might not be enough for two hungry eaters. Toppings include the usual assortment, but are unusual in quality (but rest assured this is no boutique pizzeria by any stretch of the imagination). The sausage at DeLo's is locally famous, added to a pizza in sweet, juicy, fennel-flecked chunks, not slices, ground bits or, heaven forbid, those chain-pizza pellets. The spicy pepperoni is hand-sliced to double-nickel thickness, and is lean enough to not ooze grease all over the pie. The meats are thoughtfully placed both below and on top of the other ingredients, resulting in a variety of tastes and textures from the same topping - some soft and juicy, others well-browned and crisp. Peppers are sweet and pickled, not fresh, and are good if that's what you're in the mood for, and mushrooms and onions are fresh. DeLorenzo's makes white pies, too, including a lovely white broccoli pie and a surprisingly (because they use canned clams) good white clam pie. To accompany these stellar pies, there's soda and... well, there's soda (although many people arrive equipped with beer or wine). Don't drink too much of that soda, though, because there's no bathroom, as all DeLo's regulars know. Any normal mealtime, there'll probably be a line of people waiting to get in. They take no reservations, except for Friday lunch (for which reservations are required, and it's the only day they're open for lunch). There are no menus. There's another DeLorenzo's in Trenton, on Hamilton St., owned by a relative, and while some people swear by the quality of their pies, we think those made on Hudson Street are decidedly superior. De Lorenzo's happens to be our neighborhood pizzeria, and we've been there literally hundreds of times (and Sue even has her picture posted on the wall, between Sinatra and Pavarotti). Even so, we're always aware of just how lucky we are to live so close to this gem!

01-02-2009, 12:08 PM	#3
gravy boat Senior Member Join Date: Apr 2004 Location: Gilford year round, West Alton summers Posts: 596 Thanks: 601 Thanked 203 Times in 102 Posts	Best Pizza Yum-my! Just finished leftover pizza from last night (meatball and jalapeno) from Corner Deli on Rt. 11A. Still find it the best in Laconia/Gilford area.

10-08-2009, 05:23 PM	#5
LongBay Senior Member Join Date: Jul 2009 Posts: 151 Thanks: 48 Thanked 61 Times in 35 Posts	Good Pizz Yes, Fratello's is good. To my surprise, the pizza at Heat is very good too. We also like Giuseppe's pizza... For those who like Papa Ginno's greasy pizza, you may want to bring your oil can.

01-02-2009, 12:52 PM	#4
no-engine Senior Member Join Date: Jul 2008 Location: West side Winnipesaukee, Lakes Region Posts: 516 Thanks: 20 Thanked 52 Times in 40 Posts	We just had a pizza from Fratello's, via a gift card received. Was best ever in a long time.