Favorite pizza?
Bill
favorite in the Capital District are Smiths in Voorheesville and Fannie's in
Latham. Would be interested in more Capital district favorites and why not
post the best of your area too?
Retta911
called New York Pizzeria.
It is the best we have had and we are from Long Island and Italian, but hoping
to transplant in Pittsfield soon.
P.S. that also includes pizzas from Bay Ridge
retta
Chris Keating
Bill wrote:
> Let's get away from politics. What's your favorite pizza in your area?
Bill:
Never tried Fannie's. Smith's was okay. My current, and long-standing favorite
is the Italian Place in Valatie.
Allegra Boverman
: Our favorite pizza is from New Berlin.
i know the one, retta. ;)
I also liked any of the pizza places in Oneonta and Cooperstown.
well done, at all locations.
i'm talking the family-owned places. :)
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Tom Hand
news:20010127220529...@ng-me1.aol.com...
Eat-in or take-out:
The Red Front in Troy, or the Purple Pub in Watervliet, or Castelo's in
Schenectady, or the Fountain in Albany, or the Publick House in Malta, or...
It would be a lot easier to list the ones I really don't like - the list
would be much shorter.
Take-out only:
The Inferno in Loudonville (and Troy and Clifton Park), PJ's in Albany, or
the place in Albany where most of the college students receive most of their
sustenance for four years, Sovrano's.
Allegra Boverman
: I also liked any of the pizza places in Oneonta and Cooperstown.
: well done, at all locations.
: i'm talking the family-owned places. :)
meant to say first, Ruffino's in Oneonta.
Great people, great pizza.
Great italian food in general.
and great prices.
BJ Carr
I never had pizza at Fannies but I bet it's good because it is one of the
best Italian restaurants that I have ever been in anyplace.
I think the Fountain in Albany has great pizza, and I agree with you on
Smith's, but there are as many good pizza parlors around these parts as
there are mediocre Chinese take out joints, so it's almost impossible to
pick a favorite.
canan...@my-deja.com
rett...@aol.com (Retta911) wrote:
> Our favorite pizza is from New Berlin.
> called New York Pizzeria.
In that "neck of the woods" there is also a good place in Earlville
on Rt. 12, but I can't remeber the name. There is also a good place in
downtown Hamilton. I have been to both while visiting friends in
Hamilton.
> It is the best we have had and we are from Long Island and Italian,
but hoping
> to transplant in Pittsfield soon.
> P.S. that also includes pizzas from Bay Ridge
>
> retta
>
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canan...@my-deja.com
bill...@aol.com (Bill) wrote:
IMHO the best in Ithaca is Napoli's-just where the long hill of Rt.
79 comes down the hill to the Commons. They also have outstanding
wings, pasta and subs.
Just outside of Ithaca in the little village of Newfield there is a
place called the Covered Bridge Market and they have great pizza, too.
You can stop by and grab a slice ot two and picnic (when the weather
warms up) next to the covered bridge.
Canandaigua had (maybe still has) a Pontillo's Pizza, which was a
great place.
J
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Chuck Pittman
I like all of the Capital District ones listed by you and the other
posters but a few of the best are missing, like Ralph's in Colonie,
Testo's in Lansingburgh, Villa Valenti in Wynantskill, and for those
craving a wood fired "Greenwich Village style brick oven" pizza 24/7,
Soho on Lark St. in Albany.
Chuck
Edward Hutchison
St. in Syracuse.
I haven't lived in NY for 17 years but every visit "home" means a welcome stop
at Alkis.
Edward Hutchison
Jackson, MS
If Squire Skimp, Kosciusko Pete, or J-D, ring a bell, please see
my Home Page at: http://ehutchison.homestead.com/HP.html
James R. Stromski
Pontillo's in Batavia.... jrs
Chris Keating
Tom Hand wrote:
> "It would be a lot easier to list the ones I really don't like - the list
> would be much shorter.
>
Tom: Are you saying that you don't like the places listed below?
>
> Take-out only:
> The Inferno in Loudonville (and Troy and Clifton Park), PJ's in Albany, or
> the place in Albany where most of the college students receive most of their
> sustenance for four years, Sovrano's.
Sovrano's is great but I'm told that the take out pies taste different than the
take out slices. Maybe if you let the pie sit around for a few hours and then
re-heated it in the pizza oven...
Anyway, Sovrano's illustrated a key difference in upstate vs. downstate pizza
consumption styles. Did you ever notice how some people (usually from the
Midwest) have apple pie with a slice of cheddar cheese on the side? Well, I
noticed that Long Islanders ordered slices with extra mozzarella cheese on the
top. Was this just a fad or is it something they do down there?
G7
"Bill" <bill...@aol.com> wrote in message
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Tom Hand
--
.
"Chris Keating" <Ch...@logical.net> wrote in message
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>
>
> Tom Hand wrote:
>
> > "It would be a lot easier to list the ones I really don't like - the
list
> > would be much shorter.
> >
>
> Tom: Are you saying that you don't like the places listed below?
No, those are ones that I especially do like. I just stuck that sentence in
a confusing place. The ones I don't much care for are mostly the big chains
like Pizza Hut and Dominos, although I think Papa John's is ok, and I like
their touch of the hot peppers included in each box.
> >
> > Take-out only:
> > The Inferno in Loudonville (and Troy and Clifton Park), PJ's in Albany,
or
> > the place in Albany where most of the college students receive most of
their
> > sustenance for four years, Sovrano's.
>
> Sovrano's is great but I'm told that the take out pies taste different
than the
> take out slices. Maybe if you let the pie sit around for a few hours and
then
> re-heated it in the pizza oven...
I think of Sovrano's more as a landmark, like Marty Burke's South End Tavern
in Troy, than as a restaurant. They are both so strongly a part of local
history and culture it makes little difference what the food really tastes
like.
>
> Anyway, Sovrano's illustrated a key difference in upstate vs. downstate
pizza
> consumption styles. Did you ever notice how some people (usually from the
> Midwest) have apple pie with a slice of cheddar cheese on the side? Well,
I
> noticed that Long Islanders ordered slices with extra mozzarella cheese on
the
> top. Was this just a fad or is it something they do down there?
>
I grew up in New England but I like cheese, cheddar or American usually,
with my apple and cherry pie too, especially when the pie is overly sweet as
is often the case in upstate NY. The sourness of the cheese tends to
moderate the sweetness of the pie. But then, cheese goes with almost
anything from spaghetti to eggs to Danishes. On a dare I even had some brie
flavorored ice cream in Manhattan (where else?) last summer. Not my
favorite, but it wasn't as disgusting as it sounds.
Dave Hitt
How about Mama's in Clifton park?
Come to think of it, it's been a long time since I had one from there.
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Bill
>I think the Fountain in Albany has great pizza,
I used to frequent The Fountain a lot, back when I lived in Albany, was single,
and ate much more pizza than I do now. I found them to be uneven: outstanding
one time and just passable the next. Have they become more consistent?
"beware of certainty where none exists. Ideological certainty easily
degenerates into insistence upon ignorance." : Daniel Patrick Moynihan
Retta911
>You can stop by and grab a slice ot two and picnic (when the weather
>warms up) next to the covered bridge.
even though it isn't as good as it was a few years ago..
We take a pie down to Otsego Lake and sit in the park by the boat ramp..
Martin Oliver
However, you can't beat Emiliano's large cheese pie for $5.25 on
Mondays($5.50/Sundays)
I've used mustard on pizza since 1982. Learned of using mustard on pizza
while visiting Copacabana beach in Rio De Janerio. Surprised many since
then, but those who try it, like it. The Brazilian mustard tastes different
than anything in the USA. My favorite mustard is French's classic yellow,
but that's my preference. Try yours. Bet you like it!
"Bill" <bill...@aol.com> wrote in message
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BJ Carr
"Martin Oliver" <mart...@att.net> wrote in message
news:YT6d6.2878$r%.238609@bgtnsc04-news.ops.worldnet.att.net...
> In Poughkeepsie, either Benny's 10th Inning or Emiliano Pizza.
> However, you can't beat Emiliano's large cheese pie for $5.25 on
> Mondays($5.50/Sundays)
>
> I've used mustard on pizza since 1982. Learned of using mustard on pizza
> while visiting Copacabana beach in Rio De Janerio. Surprised many since
> then, but those who try it, like it. The Brazilian mustard tastes
different
> than anything in the USA. My favorite mustard is French's classic yellow,
> but that's my preference. Try yours. Bet you like it!
>
>
be a south of the border thing. You can also get jerk pizza there, but
that's only to be expected in a country where most of the food is flavored
with jerk.
BJ Carr
> >
> >I think the Fountain in Albany has great pizza,
>
> I used to frequent The Fountain a lot, back when I lived in Albany, was
single,
> and ate much more pizza than I do now. I found them to be uneven:
outstanding
> one time and just passable the next. Have they become more consistent?
>
I have never encountered the inconsistencies you mention. I don't go there
all that frequently but I have been a fountain customer since long before
they moved to their present storefront from the previous one a few doors
away and I have always enjoyed their pizza and their other food. Often,
though, I find myself ordering food after I have sat in the bar for a few
hours and am really starving. If you are hungry enough anything tastes
good. However, it also tastes good to me when I'm not so famished.
canan...@my-deja.com
Thanks for the idea..............
BiggHobbit
visit I have to get a pizza from Luigi's on Valley Drive about a block north of
173. THe best Pizza I have ever had in Syracuse.
Frank
Bill <bill...@aol.com> wrote in message
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Allegra Boverman
:>You can stop by and grab a slice ot two and picnic (when the weather
yes, sal's. that is the place i was trying to remember.
however, for yummy sandwiches in cooperstown, you can't beat danny's market.
mmmm mmmm mmmm :)
i sure miss that place. i would go to performances back to back at
glimmerglass opera and in between, eat danny's market sandwiches by the lake.
very pleasant.
Allegra Boverman
: Pontillo's in Batavia.... jrs
Pontillo's however, in various spots around Rochester, especially
near college campuses, are notoriously bad.
rftobias
http://www.expage.com/michaelspizza Located on Rt. #31 in Bridgeport NY.
Fresh dough home made everyday. Fresh homemade sauce everyday, and prices
that make you think you are steeling it. Oh yeah, and the chicken wing are
even better.
James R. Stromski
: James R. Stromski <jrst...@newstand.syr.edu> wrote:
: : Pontillo's in Batavia.... jrs
: Pontillo's however, in various spots around Rochester, especially
: near college campuses, are notoriously bad.
Allegra speaketh the truth! I forgot about that. Placed an order to one in
Rochester while staying at a local Holiday Inn and was very disappointed.
Same thing happened when on a ski trip and staying in Cortland. Very bad!
I have *never* had a bad one from the one in Batavia, however. Maybe it's
because the founders are right in town?
jrs
reekymartin
after sunday night church group meetings....
too great a price to pay for any pizza....
settled for the pizza hut down the road in '87 to '95 when i was
upstate....no comment on quality then or now either place
repressed memory ...feel my pain..
Allegra Boverman
: : James R. Stromski <jrst...@newstand.syr.edu> wrote:
: : : Pontillo's in Batavia.... jrs
: : Pontillo's however, in various spots around Rochester, especially
: : near college campuses, are notoriously bad.
: Allegra speaketh the truth! I forgot about that. Placed an order to one in
: Rochester while staying at a local Holiday Inn and was very disappointed.
: Same thing happened when on a ski trip and staying in Cortland. Very bad!
**cringe** :)
: I have *never* had a bad one from the one in Batavia, however. Maybe it's
: because the founders are right in town?
really! wow.
that is cool.
too bad they have poor quality control elsewhere.
Julian Thomas
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Charles F. Gaumond
remember clogging my arteries at Bay and Goodman in Rochester. I miss
the independent shops that sell quality subs and pizza. Here in the
Washington DC area, the quality of stuff like pizza and subs seems to
be much lower.
Now my wife and I make our own pizza at home with low-fat turkey
pepperoni. My wife mixes the dough up in our KitchenAid mixer in
the morning and it's really foamy by the evening. After making our
own, commercial pizza seems really greasy and salty.
BJ Carr
"Julian Thomas" <ja...@aepiax.net> wrote in message
news:3a79a4ee$1$wg$mr2...@news.epix.net...
> The best pizza is made at home from scratch.
>
that I've ever attempted pizza crust it has tasted like vulcanized rubber.
And how scratch is your scratch? Do you really start with raw tomatoes and
make your own sauce? Most people don't have that kind of time on their
hands but if you don't do so it's really not "from scratch."
BJ Carr
"Charles F. Gaumond" <gau...@nrl.navy.mil> wrote in message
news:3a79210f....@ra.nrl.navy.mil...
>After making our
> own, commercial pizza seems really greasy and salty.
That's why it tastes so good. All the good foods in life are greasy and/or
salty, from ice cream to pretzels. You can have a long, healthy and boring
culinary life, or a short, unhealthy and exciting one.
Chris Keating
Julian Thomas wrote:
> The best pizza is made at home from scratch.
Unless you have a genuine pizza oven, the results just aren't the same.
Chris Keating
"Charles F. Gaumond" wrote:
> Now my wife and I make our own pizza at home with low-fat turkey
> pepperoni. My wife mixes the dough up in our KitchenAid mixer in
> the morning and it's really foamy by the evening. After making our
> own, commercial pizza seems really greasy and salty.
>
"Your body isn't a temple -- it's an amusement park..."
-- Anthony Bourdain
Allegra Boverman
: The best pizza is made at home from scratch.
:
amen. and it doesn't have to be round if you don't wish. :)
Allegra Boverman
: "Julian Thomas" <ja...@aepiax.net> wrote in message
if you get fresh dough from the supermarket, you can freeze it and use it
whenever you like and it's got the same great homemade taste.
i prefer wegmans dough. :)
canan...@my-deja.com
gau...@nrl.navy.mil (Charles F. Gaumond) wrote:
> There seemed to be so many unique pizza and sub shops in NYS! I
> remember clogging my arteries at Bay and Goodman in Rochester.
Bay and Goodman/Proietti's! Often we would pile in someone's car and
head there when I went to college in Rochester! It was out of this
world!
> On 28 Jan 2001 03:05:29 GMT, bill...@aol.com (Bill) wrote:
>
> >Let's get away from politics. What's your favorite pizza in your
area? My
> >favorite in the Capital District are Smiths in Voorheesville and
Fannie's in
> >Latham. Would be interested in more Capital district favorites and
why not
> >post the best of your area too?
> >
> >
>
>
James R. Stromski
: "Charles F. Gaumond" <gau...@nrl.navy.mil> wrote in message
There used to be a pizza joint on the SU hill called Zorba's. The slices
were, literally, dripping grease-goo. You almost had to shake them out or
pat them down with a napkin! Tasted great though...
jrs
BJ Carr
news:95dbdv$4mp...@biko.cc.rochester.edu...
> Julian Thomas <ja...@aepiax.net> wrote:
> : The best pizza is made at home from scratch.
> :
> amen. and it doesn't have to be round if you don't wish. :)
>
round ones. Someone well versed in geometry could probably explain why, but
I'm pretty sure that it has something to do with the ratio of the total area
of the pizza to the length of the perimeter.
Frank
James R. Stromski <jrst...@newstand.syr.edu> wrote in message
news:3a788...@news.syr.edu...
RMcgr55697
good pizza.
Chris Keating
RMcgr55697 wrote:
> i try to find a 4 brothers pizza inn when i'm in columbia cnty. they make a
> good pizza.
Indeed they do. But there are at least two more in Dutchess County.
Allegra Boverman
: "Allegra Boverman" <all...@roundtable.cif.rochester.edu> wrote in message
i'm talking being creative within the (usually) round pizza stone.
Not talking about sicilian.
if you have made pizza at home, you know it can be poofy and terrific ANY
side you eat it on.
Julian Thomas
>And how scratch is your scratch? Do you really start with raw tomatoes
>and make your own sauce? Most people don't have that kind of time on
>their hands but if you don't do so it's really not "from scratch."
Sometimes I use canned (or boxed - Pomi) tomatoes for the sauce, I was
really thinking more about the dough. I've also used raw tomatoes that
were pulped and frozen last summer.
Key to a good crust is a hot oven and a pizza stone (instead of buying one
of the outrageously overpriced ones, find a tile store and get unglazed
quarry tiles - enough to cover the oven shelf).
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Chris Keating
Julian Thomas wrote:
>
>
> Key to a good crust is a hot oven and a pizza stone (instead of buying one
> of the outrageously overpriced ones, find a tile store and get unglazed
> quarry tiles - enough to cover the oven shelf).
>
Now THAT is an excellent idea! How thick should the tiles be?
Julian Thomas
>Now THAT is an excellent idea! How thick should the tiles be?
I've only seen them one thickness - about 3/8" give or take. I *think*
(withour a walk out to the kitchen to measure) they are about 6" square.
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