To me, food can be an art. Like the differences in wine and different whiskeys. Or the different cuts of meat: some grilled, others smoked; some pulled and others firm. Or how about the difference between dried,dollar store herbs versus fresh-from-the-garden-variety.
SO WHAT HAPPENED WHEN WE GOT TO PIZZA!!!
I haven't seen a thread about where to get really amazing pizza.
For me, most pizza shops just taste like ny frozen pizza. I'm not interested in that. My pizza's cheese should not be resting in the corner of my box when I get home from the shop because the seat is angled. And I shouldt be able to say that the canned sauce would've tasted better if they left it untouched.
It's like eating mcdonalds (I can only imagine
once you've already had prime ribeye steak. Or like taking Jim beam (in the plastic bottle) when you've experienced 30 year single malt, oak barrel whiskey.
For my pizza, I want the fresh ingredients, thin flavorful crust, different cheeses, and distinct toppings (no...ziti doesn't count). It all about the different flavors and how they compliment each other.
So to get the list started for pizza worth remembering:
With out a doubt, the number 1 pizza I've ever tasted was in Rome. Baghetto Milky, in my mind, hits top marks on all of the above. Thin simple crust, fresh hand made mozzarella, parmesan, rimano, and like 5 more cheeses, super fresh ingredients including basil, fish, and Jewish artichokes (for those who don't know, Jewish artichokes are awesome. Another thread for another day), and probably to top it all off, really good prices. I took a to go pizza for 6 euros. Some of their specials are ussually around 10-12 eu and feed 2-3 people. And I promise, I'm not a paid spokesman. I was In Rome for a total of 9 days in my life; I probably ate there 7 times. (Btw if you're there, go for the fresh pasta also)
For number 2 on my list (and to date it is my favorite AMERICAN pizza shop) is in Denver Colorado called Brooklyn kosher pizza (I think). Not as cheap but close to as good. Their slices are thicker for those who like that. What they did best is using their cheese. A couple different varieties and very well salted (probably the most underrated pizza topping,; pepper coming in second). I didn't try their plain so I can't comment on that but their specialty pies were extremely flavorful.
For those in New York who feel about pizza like I do (a good barometer would not be that you think j2 is good): please tell me where to look in New York. The two places I were told about are closed.