The one thing I miss about Dayton Ohio. Cassano’s. That thin crust pizza with everything, cut into squares. And a steak sub.
Good old Gino’s in Chicago has always been a favorite. Similarly, Baccino’s and Lou Malnati’s in the burbs all bring back fond memories.
My chain favorites were at various times: Rocky Roccoco’s and Godfathers.
A Papa John’s just opened in my town. Kittie’s recommendation has convinced me to try it tonight.
The best pizza I ever had was at Pepe’s in New Haven CT. Sally’s, right down the street, is rumored to surpass it, but I have no firsthand knowledge. My husband’s family is from the New Haven area and they bring us Pepe’s pizza when they come visit.
In Lubbock, TX, the perpetual champ (according to local newspaper polls of college students) is a place called One Guy From Italy, which is actually run by this one guy from Italy. The calzones are legendary.
Here in Richmond the winner is Bottoms Up Pizza. My favorite is the Chesapeake: backfin crabmeat with white sauce. Damn that stuff is good.
I’m going to put an end to this craziness right now, and inform everyone that any nominations that name pizza that is NOT made within a 20 mile radius of the cities of Chicago, New York, or Boston, or directly within the city limits of New Haven, CT, should be automatically disqualified.
That said, Pizzeria Regina in Boston makes the perfect Boston/crispy NYC style pizza that money can buy. A close second comes from Papa Gino’s, which also wins for best chain pizza.
Anyone who says that Papa John’s makes the best pizza, you have my sympathies.
Alumni Pizza in Quincy, MA.
Honey where’s my nitroglycerine pills?
Well, as far as commercial chains go Papa John’s rules.
Also, when I was in the army, the pizza chain Anthony’s Pizza kicked ass too. I know they had one in Ft. Campbell but not sure about other military bases.
Yes, Papa John’s is the best pizza delivery chain, but better pizza is available by going out.
Flymaster, I have to say that, despite my nomination of Salt Lake City’s The (Flying) Pie as maker of the best pizza, the original Regina’s Pizza in Boston’s North end does make spectacular pizza. Unfortunately, the quality of the Regina’s Pizza branches in the Boston-area Malls is highly variable.
In Denver, the best local place is Anthony’s Pizza. NY style, spicy Italian bulk sausage (the real stuff with fennel seed)
In Phoenix I would have to say Sourdough’s.
In Schenectady, NY (where there’s a lot of good pizza), the best is Joe’s Pizza Place and Restaurant. Not only is the pizza terrific, but it has the best slogan of any pizza place on the planet: “Watch your pizza being made by imported hands.”
Second best is Shoparama Pizza and Deli, with Augie’s third.
For chains, Uno is acceptable, but not great. Pizza Hut is pure mediocrity, and Papa John’s was very unimpressive and Little Caesar’s is awful (and has by far the worst ads on television – bragging about how rubbery their pizza is!).
Rothman’s Rule of Pizza: The quality of the pizza is inversely proportional to the size of the chain.
Then why is Troy so horribly, horribly lacking?
Dayton, OH… Hands down Marions, best sausage ever.
Columbus, OH (specifically OSU area) I am partial to Flying Pizza or Adriatico’s. Buckeye Pizza. Yummmmmm
Uno’s isn’t exactly the same since they went national, but it’s still the best!
of course I HAD to open THIS freaking thread…
I MISS North American Pizza… the stuff they make in this part of the world just doesn’t compare.
That being said, I will happily put in my dual vote (the first) for Granville Island Pizza and Pizzarico’s in Vancouver.
…oh how I miss them so
In the DC area, I like Bertucci’s.
But only the Tysons Corner location; at the 2000 Pa Ave. restaurant they don’t know what the hell they’re doing: every time I eat there, the pizza is overcooked and black on the bottom.
Also Pizzeria Paradiso.
For store-bought, I like Tombstone.
As a former employee (who never once ate the pizza, and I’m proud of that 
) I can tell you that according to corporate guidelines, the crust is supposed to be charred. Is it totally black, or just black in places? It’s definetly supposed to have a fair amount of charring on the crust, perhaps 20% of it or so.
But, then again, I cheated on my menu test to get the job, so I might not be the perfect person to talk to about this one. What good was memorizing the menu when I was just going to be cleaning dishes off of tables anyway?
Uno’s is a large chain now? This thread certainly makes me nostalgic for my old Chicago days. (Evanston, more accurately. Mmmmm, Carmen’s pizza. I was astonished to see there’s now a Carmen’s in O’Hare the last time I was through.)
There’s no pizza like Chicago pizza. And there’s no Chicago pizza in Canada…
Thank you wumpus!! I lived in Evanston for ten years plus and I live two blocks outside of it now in Rogers Park.
Carmens is the best. Period. mmmmmmmmmm
Pizzeria Due is fantastic as well, but I will admit I go there for their spinach salad more than for the pie.
For thin crust, Albertos on the far N side of Chicago is my favorite. I have been eating it since I was 5-6 years old and as it always comes with a free liter of RC cola, I now associate the two and pizza just doesnt taste the same without it.
Now I’m really looking forward to dinner!