I was going to title this post, “What’s Your Favorite Pizza?” or “What’s the Best Pizza?”
But I can’t name my favorite pizza. There are too many great pizzas out there to classify one as The Best.
The options vary as much in taste as they do in texture, from delicate flat breads to overstuffed deep dish pies. From lighter-than-air brick oven specialties to square tomato pies sans cheese. From Little Caesar’s $5 special to Osteria’s gourmet creations featuring house-made cheese and charcuterie. And I love them all.
When I was a kid, my grandma Panzitta would make pizza in rectangular metal trays every Friday during Lent. Now my grandparents have an outdoor wood burning pizza oven where the pizza-making tradition continues to this day.
(I haven’t eaten at Pizza Hut in ages, but there was no place better to hang on a Friday night in Wilkes-Barre in the early 1990’s. Well, perhaps The Grotto.)
Today, I like what the Philly pizza scene has evolved into at places like Stella, Cooper’s, and Zavino, where approachable wines and craft beers are paired with Neapolitan style pies. Speaking of, I wish I could relive last night’s special at Zavino: crushed tomato, burrata cheese, shaved Parmigiano Reggiano, Serrano ham, fresh basil and extra virgin olive oil drizzle.
Because in fact, I do have a favorite pizza: leftover slices.
*OK, I didn’t forget Tacconelli’s, the Port Richmond institution that serves pizza and only pizza, and you must call ahead to reserve your dough. It’s worth it though. Another neat thing about eating here is you can bring your own beer, wine, even salads and desserts for a real party.