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Monday, February 2, 2009
ISO the perfect pizza, preferably in Pinellas
Posted by Louis Thornton on Mon, Feb 2, 2009 at 9:13 AM
What’s your idea of a fantastic pizza? I'm on a mission to find one. Hopefully, close to home.
In my humble opinion, this was a perfect pizza. It comes from Prato's in Montreal (that's right, Canada). I can tell you with confidence that I have not had great pizza in north Pinellas County and I am just beside myself over it. I’m trying not to be overly critical about this, either.
We do have GOOD pizza here and I frequent several establishments. It’s just that I’ve had fantastic pizza in other places and I’m sure that SOMEWHERE in Tampa Bay it exists but I am struggling in my little neighborhood.
It all started when I tasted over-the-top, wow-this-is-good, I-could-eat-this-every-day pizza in a couple of other cities. Of course New York has great pizza everywhere, but when I tasted pies from Montreal and Westerly, Rhode Island that were just exquisite, I knew we were missing something here.
Let me explain MY idea of perfect and see if it matches yours:
First there’s the crust. Oh it is all about the crust. There is something magical about the way a super hot 600+ degree oven marries with raw dough to create a perfectly crisp exterior with nibbly little black bits around the edges. Meanwhile the top of the crust still has a pliable chewiness and it all comes together in the harmonious grandeur that is a perfect pizza crust (drool).
About the sauce, I have one word. Minimal. Not only because a great pizza needs very little sauce but also that the taste should be clean and fresh and not heavily laden with any extraneous flavors. A simmered tomato sauce that is nicely seasoned and has a hint of herb goodness is excellent. I also love the gourmet white pies that have no sauce at all.
Oh and the cheese. What have we done? Someone in some marketing department has decided that a delicious pizza has soooo much cheese on it that between the pizza box and the plate numerous long strings trail behind forever. Blech! While cheese holds a special place in my heart and no day is complete without some, there is a line that we have crossed. At The Pizza Place (original name, right?) in Westerly, Rhode Island, a traditional pizza comes with just a light dusting of Parmesan and I promise, you won’t miss the mozzarella.
With all of the wonderful topping choices and various combinations, I never tire of this perfect pizza and my local Holy Grail quest continues. Please do not hesitate to share your local favorites with me and I will hunt down your recommendations.
Till next time.
Ciao
Comments (6)
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You know, I never go out for pizza anymore. My neighbor has quite a good recipe and knows how to cook it. I will say that my idea of the "one: is quite similar to yours..thin..baked in a HOT oven, little sauce..quality cheese (and not too much. Lately he has taken to making it on the grill(big green egg) where 600 degrees is possible. You know you have renewed my taste for it....now I have to beg my neighbor to make some=)
Try Umberto's in Dunedin. Especially the white pie with garlic, fresh tomatoes and spinach. Since I moved to St. Pete, it's the one thing I miss about mid-county. The other place that makes very good pizza is in downtown Clearwater called Cafe Milano.
My favorite is Cappy's Pizza. Do yourself a favor and dine in. The St. Petersburg location is set in a quaint old house. You can just walk in and grab a beer from the cooler if you wish, and seat yourself. If there's a wait you have to write your name on the list. The menu is limited, they just do pizza, calzones, bread and a basic salad. But pizza is what they do best so why bother with other things! My favorite is the New York style with spinach, feta and fresh tomatoes. Mmmmmm....so good! 2900 1st Ave N St Petersburg, FL 33713 cappyspizzaonline.com
As a native New Yorker living in Tampa with three uncles who own pizzarias in New York, i think my standards for pizza are quite high. Corteo's just north of Tampa road on US19 has the 2nd best Sicilian pie I've ever had, one of my uncle's being my first. Give it a try.
I second the Cappy's vote (after all, I gave them best pizza in our big tournament a couple of years ago), but I'm also curious if you've tried Cristino's in Clearwater yet? Only coal-fired pizza in the area.
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