Nominate Little Vincent's (Ronkonkoma-Suffolk Co. L.I.) and Umberto's.
gotta be related to the little vin cents in huntington. Oh man I love that pizza
Grimaldis personal pies in garden city with extra cheese,meatballs and onions is literally the prefect pizza
Grims GC is definitely better than Grims Brooklyn Heights! Brooklyn has that mean old bastard harassing the customers while in GC they welcome you with open arms.
BTW, you will never see a pizza with meatballs on it in Italy! LOL!
you know what ? when my girlfriend and I were in Italy a couple of years ago I didn't love the pizza. Had a slice in Venice at a touristy place that was real good but other than that nothing memorable. Now the wine and pasta a completely different story but the pizza itself didn't wow us
There are two reasons you did not have memorable pizza-----(1) You had it in Venice; (2) You had a "slice" which is considered focaccia in Italy.
The only true and authentic pizza in Italy has to be Pizza Napolentane and be DOC.
Here are the guidelines for all pizzas to be considered authentic:
DOC pizza is governed by a Neopolitan member of The Association of Pizzaioli Europei called the Association of Vera Pizza Napoletana or "The Association of True Neopolitan Pizza". Their ten rules for pizza are as follows:
1) Pizza dough must be made with flour, water, yeast and salt only. No additives such as oil, fat, sugar or milk are allowed.
2) Pizza must be no greater than 30 cm. (12 inches)
3) Dough should not be heated by the mixing process. (slow electrical mixers or hand mixing only)
4) Dough must be hand stretched, no rollers or presses.
5) The oven must be made of refractory material such as brick or castable refractory and fired with wood.
6) The pizza must be cooked on the floor of the oven. (no pans)
7) Pizza must be cooked at 400 deg. C. or higher. (750 deg. F)
8) Pizza should be well done, fragrant, with the cornicione (border) high and soft. Pizza should not be crusty.
9) Four styles are well defined:
Marinara: tomato, oregano, olive oil, salt
Margherita: tomato, mozzarella, olive oil, garlic, basil, salt
Al Formaggio: parmesean, lard, garlic, basil, salt
Calzone: ricotta, salami, olive oil, salt
10) Variations on the four styles are allowed as long as they are in good taste and do not violate other culinary rules or regulations.
