...it wasn't as good as the pizza I had at Lombardi's in Manhattan the other night. The pizzas are similar, as they both use slices of mozzarella and pieces of basil, and are thin crust pizzas cooked in coal-fired ovens, but the pizza at Grimaldi's was undercooked (charred very little on the bottom), the pepperoni wasn't as tasty (and also a bit undercooked), the dough seemed a bit more salty, and at least a couple of people I was with didn't bother finishing the crust because the outer crust was kind of doughy.
But it was still an excellent pizza, and one that would probably be considered better than nearly any other in the Boston area. I guess this shows how great those Lombardi's pizzas are, IMO...
I'm off to Pepe's today to complete the trifecta of top pizza places in the Northeast (well, not complete, as I didn't get to Patsy's, Totonno's, and others). It'll be my second time there in two weeks; hopefully it will be as good as last time!
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