Pizza

[sneakerd]

Another favorite- the Ray Romano from NY Pizzeria at Miss and Wads.

[jerrymrc]

I too think ya all are just weird and I have had Pizza all over the world to include many pies in Italy and just like here they are not all the same depending on where you are.

I say to each his own.

[ChadAmberg]

Yummm, jim is onto a great idea! I do have a soft spot for some white pizza... My friends in Rochester (that I mentioned in the post above) would make me a 'custom' white pie! Wow...

Dang this low-carb diet!

I was going to suggest a COS get together at Dion's, but I'm also low carbin' it. Maybe Birddog BBQ instead...

One I miss was "tomato pie" which I never see anywhere else but around Philly. It's basically a sicilian style crust, that just has crushed tomato sauce and herbs and such on it but no cheese or other toppings, served cold. That was always a favorite at the italian gatherings.

[sellersm]

I'd be ok with a get together at Dion's.


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[Great-Kazoo]

Another favorite- the Ray Romano from NY Pizzeria at Miss and Wads.

Miss Wads? That a gay strip joint?

[sneakerd]

No that's not the one that you used to go to.... I heard that one closed down.

[Great-Kazoo]

No that's not the one that you used to go to.... I heard that one "closed" down.

So with that one closed which one do you patronize ? Mr Cluck n fruit pizza

[BigDee]

If you're anywhere close to Golden try Mannie & Bo's Pizzeria. I'm partial to their Hawaiian which has cream cheese on it.

Rico's pizza on Broadway is pretty good from what I can remember. It's been years since I've been there but I remember being partial to their Calzones.

Marco's coal fired sucks.

The Rock Restaurant is a growing wood fired pizza chain and we really enjoy it. They have some pretty good micro brews to wash their pies down with.

Like many others have said its impossible to make a NY pie anywhere but NY. A lot of pizza experts say the key to a NY pie is actually the water and you can't get a pie to really taste like a NY pie unless you use NY water. There's a pizza joint we use to go to when I was growing up in So. Cal, the owner was from NYC and had the water he used for his dough flown in from NY weekly. Even in Colorado a pie made with NY water isn't going to be the same as a pie in NYC because the altitude requires you to make the crust differently than you would make it in NYC.

[sneakerd]

I stopped going to Chuck n Fruit because there was too much competition there.

[coldaudio]

Pizzeria Locale on 5th? 6th? and Broadway in Baker District has some DAMN good pizza. Also Cosmos a few blocks away on Grant I think.