I know, I know, I always post paeans of praise to the pizza here, but I had the best Regina's pie I've ever eaten today...The fabulous crust has tinges of blackened, crunch on the edge, right up against the moistness of the sourdough inside. The cheese was oiley and gooey, and the sauce had hit it's peak, accented by salt-preserved anchovies that hadn't been too thouroughly washed; and I mean that in the best way! My co-hounds' half was layered with generous slices of prosciutto that looked almost obscene in their naked,pink, glistening glory..
The two biggest hints? Ya gottah get a large, to make sure they have LOTS of room to stretch that crust, and give it space to develop that thin center to thicker crust ratio. And ya gottah ask for "well-done", to get that maximal hint of singe...And ya can't give in to the option of more than one topping, makes it too wet...Oh, that was three, wasn't it? Couldn't help myself. (g) Couldn't resist gloating over a pie that we're still talking about...
The highest praise? This time last week, I was eating the most amazing pizza in the world at Difara's in Brooklyn, and while eating this pizza, I didn't even regret that I wasn't there...Now, I'm not comparing them (and please, PLEASE, let's not do that here...), but the fact was, I was still ecstatic about what I was eating, despite the close time frame, that's how good this pie was..(vbg)
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