Dear Slice: Help!!!! I'm originally from Huntington, New York, but have moved here to Rochester, New York. Do you know why the pizza here is so bad?? Is it the water?? Do you know of any place I can get an edible slice??? I miss the food down there. Do they mail pizza? --Matthew P.
Dear Matthew: We're not all that familiar with Rochester, so we're going to open this one up to readers, as we often do with request for trusted pizza intel outside the NYC area. Readers?
As for mail-order pizza, we did a post on this late last year. There are a few options, although they're pretty pricey: Mail-Order New York Pizza. -- The Management
I was born and raised in Rochester, and there is good pizza, but it's different than what you're used to from down state. The crust is a bit more doughy, slightly thicker. Try asking for your pizza 'well done' to get that crispier crust. More importantly, try Proietti's Pizza in Webster. Hands down the best in the city!
I moved to Rochester from Long Island and lived there for 18 years. Amy is right; the crust is a bit thicker. Proietti's is pretty good. Brandani's on West Henrietta Rd. was our favorite. I don't know if it's still open. Our oldest son Ben ate his first slice there when he was nine months old. He pulled the cheese off my white pizza and ate the crust and the whole garlic cloves. He's eaten garlic ever since then. Friends of our lived near Cobbs Hill Pizza. Again a thicker crust but prett darn good.
I'll second the vote for Brandani's. I went to the U of R, and ever Friday we would go to there for lunch. Try and get there during lunch on a weekday for the slices of the specialty pies.
Nino's on Culver is the place for Sicilian style. People come from all over Monroe County for Chef Giaccomo's masterpieces. The crust, sauce and toppings are all first rate. http://www.ninospizzerias.com/
I will third Brandani's. Though you need to check on the hours, because it isn't always open. Bay Goodman in the city used to be a favorite, though I have not tried it in years. The city used to have good places scattered here and there all over the city, but most closed down with the white flight in the 80s and the general loss of Italians to the suburbs.
My fondest memory of pizza was at Proietti’s on Goodman St in Rochester, NY, where my grandfather took my brother and me on Friday nights. You walk into a large ballroom-like hall with wood flows covered in sawdust. Wooden tables were scattered about, and a jukebox played the Ventures, Steppenwolf, and other ‘60s rock. At the end of the room, stretching 50 feet or more was the pizza counter. Equal in size was a menu on the wall with all the pizza sizes (along with small, medium and large steel pans), toppings and prices. Only pizza was sold. Behind the counter were three mustachioed pizza makers, 1 or 2 always tossing and twirling the dough higher and higher. The 2 large Blogetts squeek open and closed, filling the place with a delicious pungent smell enhanced by cigarette smoke. We washed it down with orange pop, or, for my grandpa, Genesee beer. The sauce had a hint of fennel and other spices never matched since then. Recently though I find that if you order from Cam’s an extra thick/extra sauce pie it comes very close.
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Dear Slice: Help!!!! I'm originally from Huntington, New York, but have moved here to Rochester, New York. Do you know why the pizza here is so bad?? Is it the water?? Do you know of any place I can get an edible slice??? I miss the food down there. Do they mail pizza? --Matthew P.
6 Comments:
I was born and raised in Rochester, and there is good pizza, but it's different than what you're used to from down state. The crust is a bit more doughy, slightly thicker. Try asking for your pizza 'well done' to get that crispier crust. More importantly, try Proietti's Pizza in Webster. Hands down the best in the city!
Slice Amy at 3:56PM on 08/04/06
I moved to Rochester from Long Island and lived there for 18 years. Amy is right; the crust is a bit thicker. Proietti's is pretty good. Brandani's on West Henrietta Rd. was our favorite. I don't know if it's still open. Our oldest son Ben ate his first slice there when he was nine months old. He pulled the cheese off my white pizza and ate the crust and the whole garlic cloves. He's eaten garlic ever since then. Friends of our lived near Cobbs Hill Pizza. Again a thicker crust but prett darn good.
Slice Eamon at 11:03PM on 08/07/06
I'll second the vote for Brandani's. I went to the U of R, and ever Friday we would go to there for lunch. Try and get there during lunch on a weekday for the slices of the specialty pies.
Slice Andy P at 4:29PM on 08/08/06
Nino's on Culver is the place for Sicilian style. People come from all over Monroe County for Chef Giaccomo's masterpieces. The crust, sauce and toppings are all first rate. http://www.ninospizzerias.com/
Slice Brian at 6:57PM on 11/09/06
I will third Brandani's. Though you need to check on the hours, because it isn't always open. Bay Goodman in the city used to be a favorite, though I have not tried it in years. The city used to have good places scattered here and there all over the city, but most closed down with the white flight in the 80s and the general loss of Italians to the suburbs.
Slice Corn at 12:56AM on 01/19/07
My fondest memory of pizza was at Proietti’s on Goodman St in Rochester, NY, where my grandfather took my brother and me on Friday nights. You walk into a large ballroom-like hall with wood flows covered in sawdust. Wooden tables were scattered about, and a jukebox played the Ventures, Steppenwolf, and other ‘60s rock. At the end of the room, stretching 50 feet or more was the pizza counter. Equal in size was a menu on the wall with all the pizza sizes (along with small, medium and large steel pans), toppings and prices. Only pizza was sold. Behind the counter were three mustachioed pizza makers, 1 or 2 always tossing and twirling the dough higher and higher. The 2 large Blogetts squeek open and closed, filling the place with a delicious pungent smell enhanced by cigarette smoke. We washed it down with orange pop, or, for my grandpa, Genesee beer. The sauce had a hint of fennel and other spices never matched since then. Recently though I find that if you order from Cam’s an extra thick/extra sauce pie it comes very close.
harlequinir at 1:37PM on 09/19/08