Mario Batali is coming to Boston with his Otto-style pizza, except it won't be called Otto because of the Portland based mini-chain that is three strong in the Hub. The griddle/broiled pies will come from Babbo Pizzeria which is slated to be located in Boston's Seaport District.
Great pizza can be found in the unlikeliest places, and if there's one man that knows how to follow his nose to great new pizza finds, it's Ed. If he'd heeded Erin Zimmer's call for the best thing he ate in September, he would have written about the insanely delicious Margherita pizza he happened upon in downtown New Bedford, Massachusetts, at a place called Brick Pizzeria Napoletana. Terrific, just chewy and puffy enough sourdough crust, fresh mozzarella, leaves of fresh basil, and San Marzano tomatoes, made in a wood-fired brick oven. All these great ingredients wouldn't mean a thing if the pizzaiolo owner didn't know what he was doing.
Wood-fired pizza and candlepin bowling are a winning combination for a Somerville Saturday night. We revisited the Flatbread Company in Davis Square to see if the housemade maple fennel sausage would be the meat-lovers topping to take the crown.
The brick oven at Pizzeria Regina on Thacher Street was built in 1888, but has been used exclusively for firing pizzas since 1926, and under the proprietary control of the Polcari family for three generation. That makes Regina the oldest pizzeria in the city, and at the top of the list for oldest in the country.
The Marinara at Pizzeria Posto is a simple pie where the sum is definitely greater than the parts. This pie has definitely risen to the top of my Boston pizza list.
When I order onions on a pizza, I expect to see them in one of a few ways. Caramelized, perhaps. Sliced and spread over the pie with a bit of sweet char. Maybe very lightly sauteed. What I've never seen before is finely chopped onions. That's what they do at Monte's, and I Ilke it. A lot.
The lean slices at The Village Kitchen in Huron Village are deceptively heft free. Toppings make up most of the substance here in terms of weight and flavor.
The crackle of the under crust was the thing that got me on my first visit to The Proper Slice. It formed its own perfect, distinct layer in the pizza crust topography. By the second slice, after the pie had sat on its aluminum podium for a wilt-able amount of time yet remained crisp, I was ready to place the fledgling pizzeria in the upper echelon.
All Star Pizza Bar, the newest Inman Square outpost from Kosta and Johnny Diamantopoulos, sits diagonally across the street from the brothers’ All Star Sandwich Bar. Like its well-regarded, older sibling, the All Star Pizza Bar serves inventive food in a friendly and welcoming environment. (In contrast to the Sandwich Bar, which offers salads and dessert, this is a focused affair: aside from beer, sangria and soft drinks, it serves pizza and only pizza.)
Despite being a fairly regular customer, it wasn't until recently that I learned that Flour offers pizza at lunch. With these personal pies, it's more about the artistry of the toppings, as exemplified by this pea tendril pesto, shredded mozzarella, and fresh chive variety.
If you've ever been in Boston long enough to need to buy decent bread, then you've probably run into Iggy's. But did you know that you can buy your bread straight from their Cambridge bread baking headquarters? Oh yeah. And not only that, they have trays and trays of pizza slices for sell!
The pocket looked like a marriage between a calzone and an empanada. It's fluffy white dough casing was very sweet, flaky, and almost pastry-like. The sweetness was a bit of a turnoff for me but might be enjoyable for some. Already sliced, the pocket oozed with molten cheese and sauce when pulled apart.
Good Sicilian-style slices are a rare commodity in this part of the world. Little did I know that some of the best could be found in a quiet, family-run market, wrapped in plastic. Oh, and did I mention they're only $1.50?
Though they're rumored to have similarly great pizzas, I was a bit skeptical that The Real Deal specialty sandwich shop could excel in any other medium. However, the Chicken Ranch ($3.00) slice is a testament to their ability to do pizzas right.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photograph: Paige Brocious] Admittedly, I have a soft spot for Penguin Pizza, which is just a five minute walk from my apartment. Maybe it's the impressive bottled beer selection, or their 15 cent Monday wing night special, or maybe it's just the trusty neighborhood-joint-feel it gives me. Penguin is known for their unique topping combinations, like duck confit and red onion, or the current St. Patty's special with corned beef and cabbage. However, on a...
On Boston's South Shore, bar pies reign supreme and Town Spa in Stoughton has long been considered one of the keepers of the bar pie flame. But like so many small-town pizzerias with a base of unwavering loyalists, it can be hard to discern whether the value of the place is in their hearts, or in the pies.
When is a Maple not a maple? When it's the Maple pizza at the Dogwood Café in Jamaica Plain. The house specialty brick oven pizzas at this JP mainstay pay homage to the nearby Arnold Arboretum (Magnolia, Redwood, Willow, etc.). While there were more than two or tree (sorry) options that bore serious consideration, the winning combination this night was the sausage and ricotta pairing featured on the Maple.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Meredith Smith] The Diavola slice ($4.25) at Casa Razdora dwarfs a standard dinner plate. Each slice makes up a quarter of a 16-inch pie. And for the mouths in Boston's financial district long deprived of quality pizza, their mondo slices more than make up for the deficiency. Silver dollar rounds of hot sopressata are thinly sliced so that they achieve a crackling crisp lip in the oven's heat. They give the slice a little...
Cambridge's newest pizzeria, Area Four, sports quality, often homemade toppings on a tender, flavorful New York-Neapolitan crust. With some guidance in the pie size department, you can capitalize on the crust-to-good-stuff ratio.