Brkl97 / Pizza

Fresh clams with grated cheese, olive oil, fresh garlic and oregano. For me, growing up in an Italian American kitchen, this is a no-brainer for awesome flavor combinations! For some of my buddies however, clams on their pizza was a bit too much. This is one of Pepe's truly famous pies, so if you can dig the concept of seafood on your pizza, I highly recommend it!

This is a sumer only dish at New Haven's famous Pepe's... made with fresh local tomatoes, Mozzarella, big chunks of fresh garlic and basil. It really does have a nice lightness to the ingredients that tastes even better on Pepe's perfect thin crust. Get there for the 11:30 opening if you want to avoid the ubiquitous line!

The pizza here is actually a pretty good Neapolitan style pie! They have D.O.C. Recognition ( D.O.C. stands for 'Denominazione di Origine Controllata' and means the Italian Food Commission gives their approval to this pie and they use only Italian import ingredients). Thin and chewy with great taste, this is a good option for pizza margherita!

I really like Patsy's... I think they have the best Pizza in Manhattan (Brooklyn is really NYC's Pizza Promised Land), but if I'm visiting my family in Manhattan my brothers always order a few Patsy's pies for us to indulge in while we catch up! Multiple locations with a pretty consistent product... just make sure it's a real Patsy's.

Pretty good pie at Motorinos... Fun place to spend an evening.

This wasn't anything special, really just ended up being pizza with sausage on it!

I thought this would be a little better than it was. I have heard great things about Fornino, and while the dough was good, the pie had way too much Parmesan cheese on it, overpowering the other essential ingredients.

I grew up going to Rome every summer and this was my ONLY choice for breakfast. There are many places around Campo de' Fiori and Rome in general that sell this local snack, but Forno is the top place in most Romans' books. This white version is my favorite, but I usually grab a red slice too. If you get to try this, have a slice or two plain and then consider wandering to the older woman selling meats in the Campo for a slice of prosciutto or mortadella to throw on top!

This is a good Napulitan pizza! Solid place that's one of the world's oldest pizzerias. This Pizza "Doc" has fresh buffalo mozzarella... Wonderful!

This is not called the "Temple of Pizza" for nothing. The world original, since 1870... No frills, simply amazing wood oven pizza! It's a an experience not to be missed in Bella Napule!