I am a pizza fanatic. I think many places get parts of good pizza. What I have learned in my pizza travels is that it is always the company which adds or takes away from good pizza. "Company" can be the people with whom you are dining, or the people who are working in the pizza joint, or the other patrons in the restaurant with you. My favorite pizza in the USA is Marco's Pizzeria in Asheville, NC. They use fresh, torn balls of Mozzarella Cheese, fresh leaves of basil, great tomato sauce, and freshly cracked black pepper -- Yummy. However, the "crust" isn't crusty because they cook it on a pan rather than a brick, so the crust steams a little bit. Marco's used to be a pizza joint with about 10 tables, and Marco (from Brooklyn) was usually working, talking to everyone who came in. The two servers they had were really cool, too. Marco's felt like home to me. Marco has since moved a half a mile down the street into a bigger restaurant, and he is still there, but they lost that homey feeling. The pizza hasn't changed, but I really think that homey feeling made their pizza more delicious.
Around SoWal, Pizza by the Sea has my favorite pizza crust in town. I like the crispiness. The atmosphere is fun and friendly, but not quite as homey as Marco's, but the personalities of Bryan and staff certainly add very much to the flavor of their pizza. Cooking for someone should be done with love and respect for the diners, and I sense that they understand this, when I walk in the door at Pizza by the Sea.
Bryan, I think you may be busy with Jersey Boy specials on Mtn Film nights. 8)
I still haven't tried Fat Clemenza's yet, but have heard nothing but great things about it.
FYI- There is a new pizza joint opening in Blue Mtn Beach soon, or at least they are supposed to be, but they seem to be going slow pace with construction. I think that place has much potential if he will be doing everything I hear.
:shock:
