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What makes a good pizza, to YOU?


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General Discussion 68

What makes a good pizza, to YOU?

nanobabes | May 11, 2011 01:51 AM

So having recently moved to a new part of NJ, by the shore (I'm originally from Northern NJ) I've been on the hunt for some good pizza because a friend who also recently moved into the area says he doesn't see the big deal about NJ/NY Pizza. He says he prefers Domino's, which broke my heart. I asked around the boards where to find nearby good pizza, and was given many recommendations, most of which disappointed.

I started wondering, is my taste in pizza completely skewed?? My preference is probably closest to a NY-style pizza, a crispy charred but softly pliable crust, not too much sauce .... more emphasis on cheese, cheese that drips off the sides of the slice, where it makes a stretchy mess as you pull your slice away from the pie, so much that you have to ravel it up. An outer crust that is crispy but still bread-like and bubbly, that I don't mind finishing off with them. (I hate being left with hard crackers at the end). It's the kind of pizza that I would get late night at college, or at the cool teenage hang out after school, usually a pizzeria that doesn't have much decor, but the charm of fluorescent lights, a TV with the game on, and Italian guys loudly busting on each other behind the counter. I've usually been able to get this type of pizza at any nearby pizzeria when I was living in Bergen County and by Rutgers, but it doesn't seem as common down here by the shore.

A lot of the recommendations I've gotten were places with super thin crusts, a restrained scattering of cheese, and skinny slices. Is this what's considered "good"? I saw a lot of reviews that complained about overly oily, overly cheesy pizza, which to me, is part of the nostalgia of eating pizza.

So out of curiosity, what is it that makes a good pizza to you? A clean simple sauce or super garlicky sauce? More sauce than cheese, or more cheese than sauce? Cracker-thin crusts or crusts with some air bubbles? Floppy fold-able slices or perky and straight?

And if you have a recommendation I'd like in the Jersey Shore/Monmouth County area please let me know =)

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