Margherita at Bacchus Wood-Fired (Troy, NY)
"I love the old school Neapolitan wood-fired pizza at Bacchus Wood-Fired in Troy, NY. The crust is the pièce de résistance! It's soft, yet crispy on the outside, it's chewy, but airy, and slightly salty. I always order the Margherita to keep it simple and not hide this delicious crust! It goes nicely with their Pinot Noir. (I love a pizza place with a decent wine list and several craft beers for my boyfriend!).
Their oven is surrounded by an amazingly detailed sculpture of Bacchus, the god of wine! Our servers have told us that many people, including several from the NY area, tell them it's the best pizza they've ever had. (That could be a line, but I believe it!)" —Beth
Margherita at Pizzeria Giove (Staten Island, NY)
"I have been coming to Pizzeria Giove about a year and a half now. It's located in Staten Island, New York. When I go there I usually just have the Margherita while my guests have their specialties.
Normally I'm not a fan of thin crusts (I'm a Neapolitan guy), but the Margherita packs so much flavor. Here are some things that make it memorable.
The cheese is out of this world. The cheese is house-made every day. It's slightly salty and melts in your mouth. The sauce is made from fresh San Marzano tomatoes that add sweetness to the pie. The fresh basil that is cooked with the pie (I'm a fan of after bake but this makes the pie so much more flavorful. And sometimes they sprinkle a bit of Parmesan cheese.
The Margherita is a namesake in all pizzerias and it is completely different than their home pie in Brother's Pizza in Staten Island. It's less greasy, flavorful and converted me to not be bias towards other styles. Also the staff is wonderful and after a few visits they know you by name." —Mikey
The Vesta from VESTA Mobile Wood-Fired Pizza (Shirley, MA)
Plain Pie at New Park Pizza (Queens, NY)
Mediterranean Pizza from Mario's (Mt. Kisco, NY)
The Tartufata at Toby's Public House (Brooklyn, NY)
Custom Pie at Domenica (New Orleans, LA)
"I spent three days in New Orleans on business in March. I ate beignets at Café du Monde, had fried gator ‘bites’ at some bar, and of course, was required to eat gumbo by my co-workers. But the best, the BEST, food of the trip was at John Besh’s Domenica.
I managed to try four different pizzas in three trips thanks to their willingness to go half-and-half in the wood-fired oven. The Duck Confit, Sweet Potato and Mascarpone is amazing in terms of its flavor, but the richness and weight of the ingredients put me in one of the most epic food comas I’ve ever experienced. Now, the Prosciutto? Very good as well, but the Arugula distracts from the house-made mozzarella. Taking the cake (or pie?) was a custom pizza requested during their half-price happy hour. Consisting of half their Wild Mushroom (Fontina, a poached yard egg, omit the Bacon for Friday during Lent) and half their Roasted Carrot, it truly was the best of both worls. One cannot say enough about the Roasted Carrot. With a sweet, slightly nutty base of pureed roasted carrot to foil the smoky-charred crust, the pizza is only accented in flavor by roasted beets and brussel sprouts, which play hand in hand with the hazelnuts and ethereal goat cheese. They even managed to sneak slices of butternut squash on there for me!
That the slow poached, richly satisfying ooey-gooey yolk of the yard egg spilled over from the Wild Mushroom side was a bonus no menu description can prepare you for. And it was every bit worth passing up the chance to eat at some of New Orleans iconic restaurants for." —Adam
The Principe at Pomo Pizzeria (Scottsdale, AZ)
Porchetta Pie at Stretta Cucina (Durban, South Africa)
"I just had the most amazing pizza at a little Italian joint in Durban, South Africa called Stretta Cucina. The pizza I had was called Porchetta—it was topped with slow roasted pork, pork crackling, cranberry sauce, and crispy sage." —Emil