My go-to pizza test is sausage and peppers (preferably green/red pepper mix) w/fennel spiced sausage.
If you've never had Pepe's- New Haven, Ct.- you've never had pizza! The large were served on huge rectangular pans.
Piccolo's has very good!
Wining Butcher has very good (taste and price), thin-crust pepperoni (I usually ask to make sure they cover the WHOLE pie with meat)
I love Guisseppe's Chicken Florentine!!! It gets expensive!- but m-m-m-m-m!
I'm looking forward to giving the, by me, untried pizzas mentioned here, using my sausage/peppers taste test.
Back in the day, the pizza guys would toss the dough, spread sauce, sprinkle cheese, and then grab handfuls of sausage/peppers and pinch off pieces to toss on top before cooking.
These old-time pizzas were big, and oily (greasy?)- but oh, man!!!
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