Originally posted by mike p:
Fast forward to Saturday next. I buy some dough from the same place, prepare my basic fesh sauce ($2.00?), go two blocks for what I think is the best fresh mozzerella in 10 miles ($7.00), and head home. Fire up the webber and creat the perfect round medium crust with grill croosmarks. Place on my new pizza pan and add all the ingredienst, hit the bottom with some corn meal, and place on the grill, now set to medium for 6 minutes or so, hit with some frsh grated Locatelli and serve. The kids told me NEVER to order pizza again.
That's just beautiful.
I'd rate your pizza in my top ten without having tasted it!
Where I am, well, it's a barren pizza wasteland.
In previous lives, I'd agree about Zach's in the bay area, as well as Olives (was it on Chestnut?) and Mozarella Di Buffalo out at West Portal. They both have pretty good corn meal dough, too.
North Beach was good originally, but it faltered.
The original pizzas at Postrio were pretty good, but I wouldn't go so far as to call them authentic pizza.
In Chcago, I like Uno, Gino's east, and Tony's, among others.
Chicago style is mui bueno!