Why does the pizza in this city have to be so awful so often? It's a simple thing. It's bread, cheese, and tomatoes.
I work near BU West, and for lunch today I decided I had a hankering for pizza. There are two slice joints right near my office; Siclia's, and Boston House of Pizza. I decided instead of two slices from one place or the other, I would try a slice from each to see which I would prefer for future visits.
The answer: I think I'd prefer a bag of totino's pizza rolls before I go back to either.
Boston House of Pizza was the more edible of the two, but I could tell as soon as I heard the owner's accent that it would be that awful abomination known as "greek style" pizza. Sure enough, he heated up my plain slice in a metal pan. Why in God's name would you cook or heat pizza in a pan? The oven needs to be HOT and the pizza needs to be right on the oven element, be it brick or gas. You know, so you actually get CRUST...chewy, pliable, crusty...not that greasy, spongey stuff that tastes like a pizza hut breadstick. Seriously, if I became mayor of Boston I would make Greek Pizza illegal. Boston HOP's pizza was par for the course. Mass produced tasteless mozzarella, flavorless sauce, and spongey, oily crust. Blech.
Next I got my Sicilia's slice. I went for the plain thin crust instead of the stuffed deep dish because, well, deep dish pizza is garbage. Ugh...I should have just stuck with what they are known for. The thin crust pizza tasted like stale matzah, and the slice was OLD! I mean, it had been sitting out in some stupid heat lamp carousel for god knows how long. I took two bites and threw it out.
Next time I'm walking the extra five blocks to T. Anthony's. What garbage.
Updated 1 year ago | 5
Updated 1 year ago | 7
Updated 1 year ago | 3
Updated 2 years ago | 9
Updated 10 months ago | 17