First the disclaimer- I am a serious pizza snob with very definite opinions. I've traveled all over the country (and elsewhere) with a like-minded group of friends to sample pizza from just about anyone who thinks he can make a good one, and can easily state that the best pizza in the world is found mostly in New York and northern New Jersey and is of a very specific type that is difficult to recreate elsewhere today for a number of reasons. Interestingly, the few places that make this style (the original style of pizza) pretty much all share a certain lineage.
Truly great pizza has the following characteristics:
First, the oven. It must be a *coal fired* brick oven capable of the 850+ degrees (F) needed to make an incredible smoky, crust with that signature taste. These ovens are typically against modern fire codes in the US, and consequently, the few places that have been grandfathered are the ones ones that serve this style of pizza. Gas and electric ovens don't even come close (Typically, they are about 550 degrees (F) or so.)
These ovens are usually cavernous, and it's fascinating to watch the stickman (the guy with the large wooden spatula-type thing [the "stick]") expertly maneuvering the pizzas in the oven for even cooking, and then artfully tossing them out onto their waiting trays. These ovens are so hot that at some of these places, they keep a spray bottle of water handy because sometimes the when the stick is removed from the oven, it's actually on fire.
The pizza itself must be made with fresh dough (made daily), fresh mozzarella, tomatoes and fresh basil. The pizza is served more well done than typical pizza, giving a fantastic smoky charred crust. I'm salivating as I type this...
The very first pizza merchant license in the US was given to Gennaro Lombardi in 1905, and it's from him that many of the world's best pizza makers learned the craft of making good pizza and went on to found some of the best pizza places. John Sasso (John's in Greenwich Village), Anthony Pero (Totonno's in Coney Island), Patsy Lancieri (Patsy's in Harlem) are some well-known examples. They in turn have taught others. Lancieri's nephew Patsy Grimaldi started Grimaldi's for example (right under the Brooklyn bridge) and then later opened another Grimaldi's restaurant in Hoboken, NJ (with identical ovens both made by Sean McHugh).
Anyway, this is the real thing. Nothing comes close. Chicago "pizza" is decent food, but it is not good
pizza. Same thing for the typical local pizza places scattered all over the country- good food (and I certainly enjoy my share of it), but not good
pizza.
Disagree, flame away, tell me I'm nuts or whatever else; nothing will make me change my mind on this.
There simply is no substitute.
I could eat pizza five nights a week (and have).
