The Dean Posted January 3, 2009 Share Posted January 3, 2009 i know this may ruffle some feathers, but growing up, my favorite pizza was found at Pavone's in a few of the Syracuse area malls, specifically, Penn Can Mall. It was a real thin crust, lots of olive oil. I think I would rather have a Pavone's pizza then most any i have had.....except maybe twin trees....mmmm mall pizza.... There is an acceptable pizzeria in a small mall ("The Small", as we call it) here in St Augustine. Not the best nor near the best...but not bad. Link to comment Share on other sites More sharing options...
twist_to_open Posted January 3, 2009 Share Posted January 3, 2009 Johnnys at the corner of Union and Cleveland in Cheektowaga! Link to comment Share on other sites More sharing options...
LabattBlue Posted January 3, 2009 Share Posted January 3, 2009 Gino & Joe's in the Main Place Mall(I like the upstairs location better than downstairs) has really good thin crust pizza. If you work downtown and don't know about Gino & Joe's, you need to venture out a little more on your lunch hour. Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted January 3, 2009 Share Posted January 3, 2009 I noticed an ad for that. It was very proud of the fact that the Natural contained no high-fructose corn syrup. Well that's pretty impressive! Am I to understand that Pizza Slut's other pizza's contain high-fructose corn syrup? Who the hell puts sugar, of any kind, on a pizza? No wonder their pizza sucks so hard. My mother-in-law is Italian and she puts sugar in her red sauce... And it is runny too... My wife has been hiding the fact that she hates her mother's sauce for over 40 years... Shhhhh! Nothing like enabling denial for almost half a century... She's got me doing it too! Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted January 3, 2009 Share Posted January 3, 2009 Now I know why you said something bothered you about Bocce's style sauce. It is a bit sweet. quote: Yes, that is correct. Both Leonardi's and Milano's made Bocce style pizza. Good stuff, but something about the sauce got on my nerves, if I ate it more than once in a while. I don't like Bocce's... And you are right, it is sweet... Link to comment Share on other sites More sharing options...
mjbb64 Posted January 3, 2009 Share Posted January 3, 2009 I am surprised nobody has said Bob and Johns on Hertel. Definitely my favorite pizza in Buffalo. Link to comment Share on other sites More sharing options...
The Dean Posted January 3, 2009 Share Posted January 3, 2009 Now I know why you said something bothered you about Bocce's style sauce. It is a bit sweet. quote: Yes, that is correct. Both Leonardi's and Milano's made Bocce style pizza. Good stuff, but something about the sauce got on my nerves, if I ate it more than once in a while. Yup. I think they used sugar in their sauce (but probably not high fructose corn syrup, which is about the worst possible way to add sugar). Normally, I wouldn't like it at all (I don't like sugar in sauce), but the pizza was good, otherwise, and in small doses it actually tasted OK. If you are making a sauce (pasta or pizza...which are different sauces) and the tomatoes seem a little bitter, my advice is to add bay leaves, basil and, a touch of dry red wine (which has a residual sugar content). Your bitterness will be gone, and you won't have the obvious taste of sugar in your final product. Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted January 4, 2009 Share Posted January 4, 2009 Yup. I think they used sugar in their sauce (but probably not high fructose corn syrup, which is about the worst possible way to add sugar). Normally, I wouldn't like it at all (I don't like sugar in sauce), but the pizza was good, otherwise, and in small doses it actually tasted OK. If you are making a sauce (pasta or pizza...which are different sauces) and the tomatoes seem a little bitter, my advice is to add bay leaves, basil and, a touch of dry red wine (which has a residual sugar content). Your bitterness will be gone, and you won't have the obvious taste of sugar in your final product. I don't who it was here... I think some conservartive shill... But, they would have you believe that HFCS is the same as say pure cane sugar. Exactly! A fella that works with my wife (older Italian guy) tried to give that advice to my mother-in-law... She didn't listen! The one thing she did take his advice on was to make meatballs in pyrex or glass... There she has seen the "light." Link to comment Share on other sites More sharing options...
BILLS4LIFE Posted January 4, 2009 Share Posted January 4, 2009 I like Pizza Hut even though they closed the one nearest to me. I like the Stuffed Crust and their pan pizzas. Link to comment Share on other sites More sharing options...
HopsGuy Posted January 4, 2009 Share Posted January 4, 2009 Isn't there a pizzeria in WNY that uses wood fired, or coal fired, brick ovens and makes their pizzas very thin, and cooks then until the crust is blackening? I thought there was a Tuscan-style place in the area. Deano - If you're ever in south FL, check out Anthony's Coal Fired Pizza. There are quite a few locations. It's a bit pricey, but the money goes to really fresh ingredients. I highly recommend the sausage with roma tomatoes. Also, there's some sugar in all pizza recipies (in the dough). It gives the yeast something to nosh on during the rising. Link to comment Share on other sites More sharing options...
The Dean Posted January 4, 2009 Share Posted January 4, 2009 Deano - If you're ever in south FL, check out Anthony's Coal Fired Pizza. There are quite a few locations. It's a bit pricey, but the money goes to really fresh ingredients. I highly recommend the sausage with roma tomatoes. Also, there's some sugar in all pizza recipies (in the dough). It gives the yeast something to nosh on during the rising. Yes, there is a little sugar in the dough...I wasn't thinking about that. Good call. Still, HFCS is not the way to go when adding sugar to dough, IMO. As for Anthony's, I haven't been there (I am in Northern Florida) but it is one of my niece's (and my Sisters, when she visits) favorite places. My niece lives in/near Boca. I plan to visit there, soon, and try that pie. When i can order just for myself, I like pepperoni and garlic...or, if they have it HOT sausage and peppers. Also, at a traditional Italian pizzeria a Margharita pizza (with fresh tomatoes and fresh basil laid on top) is pretty damn good. BTW, my sister really likes their coal roasted wings, too. I understand that they have nothing to do with Buffalo-style wings, but that's cool, if they are tasty. Have you tried them? Link to comment Share on other sites More sharing options...
HopsGuy Posted January 4, 2009 Share Posted January 4, 2009 BTW, my sister really likes their coal roasted wings, too. I understand that they have nothing to do with Buffalo-style wings, but that's cool, if they are tasty. Have you tried them? I hadn't tried their wings. I'm sure they're good - they take care with their food. If you're into 70s schmaltz, Anthony's Runaway 84 (same owner) is a fantastic Ft. Lauderdale restaurant. It's designed to look like it's set up for jet setters of days gone by. They even have a guy roaming the place singing Sinatra songs. The food is really great with old school NY waiters taking care of you. I've moved away, but I keep in touch with a bunch of people there (Got a call just last night begging for my return - damn drunk dialing) so I'll have to send someone in to try the wings. Coincidentally, I'm making my own wings today. I'm using the Alton Brown "Good Eats" method we discussed a few months ago. I steamed them yesterday and I'll be baking/coating them later. Link to comment Share on other sites More sharing options...
DaGimp Posted January 5, 2009 Share Posted January 5, 2009 eh, Pizza Hut is ok occasionally for real pizza try Santora's on Transit in Depew. Brando's in the Southgate Plaza is pretty good too. Picasso xtra large is impressive as well. Link to comment Share on other sites More sharing options...
Endzone Animal Posted January 5, 2009 Share Posted January 5, 2009 Marvino's, Sorentino's, Santora's...I was a Williamsville guy, so they were my pizzerias of choice back in the day. Link to comment Share on other sites More sharing options...
Gordio Posted January 5, 2009 Share Posted January 5, 2009 New York Pizza, 160 Allen Street has such a crust. Also - please don't laugh - Gino & Joe's Pizzeria in the Main Place Mall food court. Both are quite good. I could testify for the food at Gino & Joe's Pizzeria. They have thin style crust pizza & chicago style. However there was an incident there 3 years ago & I have never been backed since. Me & my friend from work went there for lunch one day. So we get our food(both got subs) & across from us sure enough this lady is breast feeding her kid. Then the other kid that is with her(was 4 or 5) throws up this orange stuff(I have no idea what it was) right in the middle of aisle. The lady looks at it, picks up her kids, does not notify anybody & just walks out of the place. Me & my friend look at each other, look at our whole subs(neither one of us have taken a bite out of them yet) & get up & leave. Have not been in that place since then & even three years later when I walk by the place I get a sick feeling in my stomach. Link to comment Share on other sites More sharing options...
John Adams Posted January 5, 2009 Share Posted January 5, 2009 Yeah Dean, it was called Milano's. I ate there all the time when I was in college. THe owner used to work at Bocce's and opened his own place with basically the same recipe. I agree that Pizza Junction is good but I like their subs and wings more than their pizza. Milano's is my favorite because they did something that not enough people do: They crisp up their thickly slices pepperoni before baking the pie. Link to comment Share on other sites More sharing options...
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