Thursday, September 17, 2009

a random pizza from minneapolis

I think it's from the porter and frye, with a mustardy arugala salad on top, one of many reasons to visit the twin cities.

bacon pizza!

This was good f ing pizza, with a whole slices of crispy bacon scattered throughout, almost like a heavily land mined bacon field.

Friday, August 28, 2009

Old Italian Proverb

2 pizza's a day keep the doctor well paid.

Thursday, August 13, 2009

Antica Pizza


A well balanced pie, cheese is not too wet and the dough holds up. A very unique dough flavor and texture. It's charred but not burnt which is a hard line to balance. Seasoned perfectly, a little pizza cocaine sprinkled on top is not necessary but bloody good. It hold up to the hype and is worth the trip to ass crack andersonville.



Top rated places

Top 10 pizza

1.) Aurelios

2.) Frank Pepe’s

3.) Otto Enoteco

4.) Vito and nicks

5.) Difara’s

6.) Punch

7.) Pat’s Pizza

8.) Antica

9.) El Teatro

10.) Coal Fire

Top 5 "Me" Pizza

1.) Giordano's

2.) Peaquod's

3.) Lou Malnati's

4.) Art of pizza

5.) Burt's place


Tuesday, August 4, 2009

Falco pizza

Falco's pizza
Half cheese, half pepperoni and green olive

This was pretty tasty, with the right amount of grease floating on top. The cheese was milky and exploded on your tongue. The olives were sup par so stick with the cheese. Better than home run inn pizza for sure.

Sunday, July 26, 2009

Margarita from Pizzeria El Teatro
Kick ass crust, great balance of flavors, and a motzarella taste with balls.

Thursday, July 16, 2009

Difara's pizza in brooklyn

First arrival into this pizza meca makes one wonder if this is what pizza was like when it first arrived on the scene over a century ago. What appears to be my italian grandfather is making a few pizzas before he goes on his daily walk. He is churning out some of the tastiest and most delectable pies. Like grocery shopping I wouldn't recommend going to difaros hungry because it will take a little time. But the wait allows you to see all the accolades and watch the master at work. He painstakingly assembles each pie to order using "no shortcuts" as he muttered his secret to myself and a friend. He grates all cheeses to order and snips fresh basil over the finished maseterpiece. A healthy drizzle of virgin oil pre and post cooking acts as the perfect flavor vehicle of all that is good and perfect in this pizza.
My suggestion is to make the trek to brooklyn and watch the old master at work. Think mr. myagy in a pizza dojo but the only wax on and offing is the removal of the oily goodness that
covers your lips and chin hopefully with your tongue.