It’s not pretty being in Weight Watchers, and brother, does love of pizza present an issue! So the solution is: eat it rarely and make sure it isn’t the usual frozen crap or fast food franchise crap. . .
So, as we sample regional craft beers and potato chips, (health food, y’know?) pizza is still the big draw. The pantheon includes Punch Pizza in St. Paul, the original on Cleveland in Highland Park, my friend Joe’s home made delights in Stillwater (he’s a potter, he knows how to manage high heat), Vinnie Van Go Go in Savannah GA.
But man, did we find another by total luck, sheer luck - first day in NYC and we’re starving, going through the West Village headed for the High Line. . and we see a pricey Italian joint, a pretty good looking noodle joint, then a somewhat bare bones pizza joint - but there’s the oven and the fresh dough and let’s give this a shot - Numero 28 - wow, so good we went there our last day and did a deliberate pack-it-in . . at least I did. .(first time, basic small round Margherita, second time, the large rectangular traditional style)
I’ve had pan pizza, that is square or rectangular pizza many a time in North Beach in S.F. - the kids loved it. But it was bready, and usually just a vegetable/sauce combo. Not a bad thing, but very focaccia like. . but since heading out east, we’ve run into something called Sicilian style which is the long, rectangular form, baked in a traditional Neapolitan wood stove setup. . if you search Neapolitan Pizza in Bing, Numero 28 probably comes up on the first page…
So, in the honors category: the Sicilian style at Pizza Perfect, Trucksville PA! Like all things, it’s context, and that night, did we needed a bite and pronto! and they came through! Great crust!