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Outer Banks Pizzerias?


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Outer Banks Pizzerias?

pizzablogger | Sep 8, 2009 01:51 PM

From what I can gather from the internet, it seems the following are among the pizzerias most frequently mentioned (in no particular order) as places to get a decent pizza at the OBX:

Cosmo's (Southern Shores)
Black Pelican (Wood fired oven in Kitty Hawk)
New York Pizza Pub (Nags Head)
Slice Pizzeria (KD Hills)
Lisa's Pizza (Rodanthe)
Dare Devil's Pizza (KD Hills)
Pizza Pizazz (Kitty Hawk)
Stone Oven Pi zza (Kitty Hawk)

I am visiting the OBX on the week of September 19th through 26th and would like to know a few things:

Which three or four of these are "must visits"? Are there any other places?

Not to be curt and sorry for the rambling, but to help clarify myself better:

1. I don't care about the atmosphere, how strong the wait staff is, the view, other food items on the menu or any of that (although these are certainly nice things to have).....which places make the best pizza, period.

2. I am not interested in delivery pizza

3. I am not interested in chain (Little Ceasar's, Domino's, etc) pizzerias and have not eaten chain pizza for about two years now, even if paid for by someone else at a party.

4. I appreciate most styles of pizza, as long as they are made well. If I had to choose, Neapolitan (true), New-York Neapolitan, New Haven and New York Style are my favorite. I like everyhing from what some would consider "gourmet" pizza and I like a no-frills cheese and sauce slice if it is well made.

5. Regardless of the style, ideally there MUST be a balance between a good crust, sauce, cheese and toppings. Too many pizzerias focus on offering too many toppings of mediocre quality and cannot make a good crust to save their lives. My favorite pizza is pizza margherita (home made, bright, *non-marinara like* sauce from fresh tomtoes, fior-di-latta or bufala, fresh basil and extra virgin olive oil) or similar pizzas which use a restrained amount of very high quality toppings balanced against a fresh sauce and a crust with an outer crisp layer and an airy, chewy inside with good hole structure, a good flavor and is NOT undercooked. I should not have to ask for my pizza to be "well done", it should be cooked properly to begin with.

I have not seen many pictures of the pizza at these places and not to bash Dare Devils Pizza as I have not even visited, but pictures like this

look absolutely revolting and yet another shot of a pizza from the same pizzeria like this:

shows an end crust which is actually not undercooked and browned somewhat nicely. To be fair to Dare Devils, I will visit it if the place is open during off-season.

I realize expectations for truly great pizza while at the beach are not entirely realistic, but given some of the things I mentioned in this post, which pizzerias would put me in the ballpark, so to speak, or at least in the parking lot?

Thank you so much for all your time and help and I'm not trying to be difficult, merely clear.

I won't be doing my round pizzas at the beach as I'm not sure what type of oven the house has, but if you are in the Kitty Hawk area that week, I may be making a few of my naturally leavened/sourdough Sicilian style pizzas like the ones I have included pictures of.

Send me an e-mail and maybe one or two of you can come join us for a couple of slices and a beer. I do have a pizza blog, but am having some difficulties with it, so some pages may not display correctly....sorry! Thanks and take care --PB

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