The pizza itself is simple, but simply fantastic. At the end of the analyses, what really mattered was taste.Ĭo-owner and executive chef Alon Shaya’s Neapolitan-style pizza at Domenica earned the top spot in the pepperoni pizza showdown.
Everyone seems to have an opinion on this, so we opted for a simpler supposition: The pizzas we would sample must have crust, sauce, cheese and, in an effort to gage versatility, pepperoni – the most classic of accouterments.Īll crust types were up for consideration, and we made no judgment as to what constituted “proper” cheese.
We nixed all ideas of what pizza “should” be. This is our best effort to let you know what to put on your list. That first version was probably more closely related to the rustic baked pies of yesteryear, but the last decade has seen a groundswell in pizza joints around town. Rumors of pizza in New Orleans date back to the French Market of the 1930s. In its centuries-old history, pizza has evolved from a sweet street food to a predominantly savory repast that spans all ranks of cuisine. We were limited by the ingredients our bosses would suffer to order, but we still managed to keep ourselves plump and amused.īut before pickled jalapeño peppers and canned pineapple became commonplace pizza toppings – or at least commonly accepted – the noble tomato pie made its doughy bones on the slopes of Mount Vesuvius and around Naples. In our spare time, my coworkers and I would challenge each other to invent a pie more inventive than the last. After the first few months the work became meditative, almost medicinal every three minutes (two when I was on fire), I would scrape up a spongy, sticky loaf, wax its diameter to 22 inches, slop the requisite ingredients on top and bake it until my classmates could find it palatable. Every evening after class I would slough over to a pizzeria just off campus and spin dough until the sun came up.
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