You beat me to it, porcupine. Aurelio’s is the only thing I really miss about the Chicago burbs. Well, that and a couple of great Mexican places. Anyway, I suspect you’ve only got one more week to get their Lent Special, with shrimp and crab meat.
And, slortar, if you like thin crust, you may want to trundle yourself over to Battle Creek (or East Lansing) and check out Sir Pizza. Try the Royal Feast. I doubt you’ll regret it.
Nnnope… I get’em partially baked and cook’em in the oven here, and the pepperoni gets brown and curly, and the cheese doesn’t burn. Then again, the pepperoni covers almost the entire surface of the pizza, I should add.
Ha ha! Look at all you poor saps talking about your lame local pizza. NOTHING beats Mineo’s pizza in Pittsburgh.
Pittsburgh? Mineo’s? Well, what makes it so good?
Masseys is good, but for a chain, I’ll take Donato’s every time.
Hound Dogs and Catfish Biffs (we ain’t got no fish!) are two fantastic compus pizzas. Hound Dogs because of the flavored sauces…mmm, hot BBQ, Catfish because…well, I don’t know, it was just always really, really good.
One I miss, though, is Flying Tomato and their stuffed pizza. One piece and you’re done. The crust was like cookie dough or something and the thing was at least four inches thick. Oh, so good.
Another thing re: Massey’s pepperoni - it is not the traditional diameter pepperoni. This is the small diameter pepperoni, about… what do you think CnadidGamera? Half inch in diameter?
I think that contributes to the burned edges and lovely “bowl shaped” curve each delicious piece of hot peppe…mmmmm… oh no, not again! Massey’s craving at 8:51 a.m. It’s going to be a long day.
Hmm… half-inch seems small… 3/4ths, I’d say.
I tell ya, the instant I win the lottery, I’m buying a Massey’s franchise and putting it in at my hometown.
Y’all need to make sure to go to the Pizza Cook-off at Buckeye Hall of Fame Cafe this fall. We had at least two dozen different pizzas least year.
Hey, jk1245 and Picker, you guys ever have Pavlov’s? The stuffed pizza there is to die for and the thin crust ain’t bad either.
I agree with the Lou Malnati’s. Their pizza is fucking magnificent!
But for thin pizza, there’s a little place near my house…Old World Pizza. The crust is so flavorful, and the sausage is yummy.
I like Leona’s for artichokes. Mmmm…Leona’s…
Thinksnow, normally I would discount anyone’s pizza suggestion if they prefer Donatos to Massey’s pizza. I even question Mrs. MeanJoe’s sanity at times over this very issue (she is a Donatos chick sigh) This however sounds too good to pass up so I’ll give you a pass this time only. 
I sometimes feel an almost religious fundamentalist attitude towards you Donatos fans. If only I could convince you that you really are not happy with your pizza and that Massey’s is the only true (at least in Columbus) path to Pizza Nirvana! Haha - kidding of course!
MeanJoe
Pizza House has fantastic pizza as well. IMO
OK, lissenup. The best pizza in the universe is at the Broadway Pizzaria here in Vegas. They hand toss the crust, even. Of course, they are so greasy, the grease soaks right through the crust, and you have to let them sit on napkins for a minute before you eat it but, damn…
They deliver, and their pizzas actually taste better when they are reheated, if you do it in a toaster oven. No, really, they are! They are the only pizza I’ve had that reheats at all well.
Oh, and they sell pizza by the slice, and you can have an awesome lunch for about four bucks…
Alessandro’s Pizzeria in Syracuse. It’s run by my dad’s best friend so I was raised on the stuff. Some of my earliest memories are of being there, sitting on the counter making shapes out of leftover pizza dough. Good times, good times.
How about Houston?, I have been without awesome pizza for a while now, it used to be “the Chicago Pizza co.” on Mandell in the Montrose area (Heavenly Holocaust on wheat!), but the quality was slipping badly the last time I was there (several years ago).
My current favorite is the Greek pizza place on Memorial (across from Ones a Meal), the Spinach & Feta cheese pizza rocks! (buy it’s not “real” pizza).
Unclviny
There’s no such thing as the “best pizza ever”, there are too many different types. In the U.S. alone there’s the traditional hand-tossed, a crisp thin crust, and Chicago-style deep dish all with the standard tomato sauce and a pound of cheese on top, and finished with fully customized toppings. Then there’s the trendy restaurant style (California Pizza Kitchen) made to fit a pre-existing recipe. Leaving the country to the motherland of Italy, you’ll find even more regional differences regaurding the crust and recipes including (GASP), pizza with NO CHEESE AT ALL (oh, and oysters and squid, eggplant, truffles, capers, uncooked sausage; bunch of other stuff too)! Then there’s the whole entire rest of the world.
Hmm… no, this won’t do at all. The correct answer is ‘Massey’s.’
Best pizza I’ve ever had (and there has been some agreement here on the SDMB in the past) was at The Pie aka The Flying Pie pizzaria in Salt Lake City, under the drug store across from the University of Utah. Wonderful, cheesy, mouth-watering pizza. I miss it. The Pie is also the quintessential college pizza dive – in a dark brick-lined basement with graffiti-covered walls and posters.
It would seem to me that one of the best things about finding oneself in Columbus, Ohio is its proximity to Cincinnati where you have three exquisite pizza options - LaRosa’s tangy sauce (original crust, please), Cassano’s light sauce and crispy, salty crust, and Adriatico’s garlicky fare, with the kind of crust that still tastes good a couple of days later when you dig the box out from under your dorm room bed.
Then, for a little variety, some Skyline chili!
As a Chicagoan in recent years, I’ve had plenty of Giordano’s and lots of Lou Malnati’s, and I’d still rather be getting my pizza in Cincinnati.