Posted on 02/08/2021 7:41:09 AM PST by mylife
And Carjackers...
The Burgh is OK.
My favorite here is Larry and Carols in Oakland. Great pizza.
New York is a big place. Lots of bad pizza, of course.
I love Grimaldi’s and DiFara (of course).
I have had good pizza in Ca and Fla, presumably due to fleeing NYers
I have had good pizza in Ca and Fla, presumably due to fleeing NYers
Where I live now, half way between Cleveland and Pittsburgh is a major melting pot, but largely Dago’s.
You cant go wrong, unless you order from a chain, which I never thought I would see in mylife but they are here now.
This place is a trip.. a goomba in a 3 piece suit collects the money, no checks, no credit cards.
Cash only
In 1967, Pasquate “Patsy” Acconcia operated a pizza shop in Youngstown. When he decided to make the move to the present Austintown location he took on a partner, Fernando Riccioni. For the next 20 years Fernando and Patsy worked daily to develop the recipes they are still using today.
The dough process begins every morning at 6:00 a.m. and continues through the late morning and early afternoon. Our pizzas are made to order fresh daily with a variety of unique toppings along with our special recipe sauce and our homemade sausage.
We don’t do anything fancy…we just do PIZZA! With more than 46 years of experience, we know we can make a pizza to please you!
The same tradition is carried on today with Fernando still leading the way with the help of his daughters, Adelina and Filomena. Also, joining the Wedgewood experience are Fernando’s son-in-law, Mike, his grandson Michael, granddaughters Jenna and Gabriella, and his nephew, Rick.
Wedgewood truly is a FAMILY!
Oh yes they do!!
Props to Master Pizza in ‘burbs of Cleveland Ohio, and any pizza you can get in little Italy.
Minnesota pizzas suck.
They put the cheese OVER the toppings (toppings are underings).
All pizzas look the same — browned cheese (chewy and burnt-tasting). Can’t tell what’s on the pizza. The ‘toppings’ are only heated in their cheese bath, no caramelizing, which adds so much flavor to toppings.
And be careful with your first bite, not to burn your mouth with the scalding cheese under the toasted top.
Blechhhhh.
I actually like the veg under the cheese so it does not burn and dry out, meat goes on top to brown and of course sauce belongs ON THE BOTTOM!!!
And for Gawd sakes people, NO PINEAPPLE!!
I know it looks greasy, that’s cuz it REAL cheese.
“They cite Dallas.
I am sorry. Umm no.”
Dallas actually has some really good pizza joints. Grimaldis New York style in Uptown & Allen is excellent. There are also many boutique places that are very good. C’mon man, it’s just pizza!
I went to a place in Garland that people raved about.
This after lamenting the sad state of pizza in Dallas for years.
Anyhow, I got there at 11:30 in the morning and ther was a line going around the building, I would never get in during my lunch break, so I came back the next day at opening time which was 11:00 and got in.
The garlic rolls were very good, the Pizza was Meh...
I stand by what I say, Dallas is a wasteland for decent pizza.
I went to another place that people raved about for Italian I ordered veal saltimbocca, I got a processed breaded, veal patty on spaghetti’ with a slice of Virginia ham on it. Umm.. No.
but the garlic bread was good as was the house vinigrette on the salad.
Pizza in NJ is the real deal.
Anywhere else, you’re just outta luck.
You don’t know what you don’t know.
Apparantly Lol
Haven’t tried Angelia’s...will have to
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