any recs for down in the Haverhill area? I've got some customers in the region, so knowing a good place to stop for a slice would be nice.
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The pizza thread
- Thread starter bvibert
- Start date
any recs for down in the Haverhill area? I've got some customers in the region, so knowing a good place to stop for a slice would be nice.
LOVE pizza... yay!
favorite kind is a white pie with ricotta, brocoli, chicken and pesto!
craziest pizza I ever ate that I actually really liked was a spud pizza from Wooster Street in Manchester, CT .. maybe they are other places now too. It was a pie with mashed potatoes and cheese and some other toppings. pretty wild but so delicious.
I am definitely also a pizza snob....thin crust all the way....and i will not even touch a pie if its cut into squares *weird and one of the only things im particular about on food.
favorite kind is a white pie with ricotta, brocoli, chicken and pesto!
craziest pizza I ever ate that I actually really liked was a spud pizza from Wooster Street in Manchester, CT .. maybe they are other places now too. It was a pie with mashed potatoes and cheese and some other toppings. pretty wild but so delicious.
I am definitely also a pizza snob....thin crust all the way....and i will not even touch a pie if its cut into squares *weird and one of the only things im particular about on food.
marcski
Active member
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I am a New Yorker, born and bred. Pizza snob? Let's put it this way.....you guys in New England might now have a winning baseball team and the Stanely Cup, but you'll never have anything close to New York Pizza! 
Pizza is awesome....IMHO, the one thing where people go wrong most often is killing it with too much cheese. Its supposed to have the proper balance between dough, sauce and cheese...otherwise it gets drowned in cheese and is yuck.
Pizza is awesome....IMHO, the one thing where people go wrong most often is killing it with too much cheese. Its supposed to have the proper balance between dough, sauce and cheese...otherwise it gets drowned in cheese and is yuck.
I don't thnik I have once gone into town since being around. I ask the cooks at work, they would likely know. They keep talking about some amazing little mexican joint that I'm fixing to try out....
Geoff
Well-known member
I like a number of different styles of pizza.
I grew up on a traditional thin crust red sauce pizza but the topping of choice where I'm from is a portuguese sausage called linguica. I prefer it ground rather than sliced.
I really like wood-fired oven crispy ultra-thin crust topped with bbq sauce, chicken, carmelized onion, and one of the varities of thin-sliced Italian aged/cured ham.
The only chain pizza I like is Uno's deep dish Chicago Classic. The topping is stewed/chopped tomato and ground sausage. If I'm doing business travel and I'm in chain restaurant hell, I do that from time to time.
Ramunto's in West Bridgewater, VT has great pizza by the slice. I'll sometimes pop in there after a few brews at the Long Trail Brewery. Their buffalo chicken topped with a side of blue cheese or ranch is excellent. They do things like thai pizza.
Traditional pizza is fine. I don't see much difference in quality level between NYC, New Haven, and Boston North End. Unlike bagels where NYC (and Montreal) blow everybody else away, I don't think anybody has pizza bragging rights.
I grew up on a traditional thin crust red sauce pizza but the topping of choice where I'm from is a portuguese sausage called linguica. I prefer it ground rather than sliced.
I really like wood-fired oven crispy ultra-thin crust topped with bbq sauce, chicken, carmelized onion, and one of the varities of thin-sliced Italian aged/cured ham.
The only chain pizza I like is Uno's deep dish Chicago Classic. The topping is stewed/chopped tomato and ground sausage. If I'm doing business travel and I'm in chain restaurant hell, I do that from time to time.
Ramunto's in West Bridgewater, VT has great pizza by the slice. I'll sometimes pop in there after a few brews at the Long Trail Brewery. Their buffalo chicken topped with a side of blue cheese or ranch is excellent. They do things like thai pizza.
Traditional pizza is fine. I don't see much difference in quality level between NYC, New Haven, and Boston North End. Unlike bagels where NYC (and Montreal) blow everybody else away, I don't think anybody has pizza bragging rights.
andyzee
New member
I tried Ramunto's in Lebanon, NH, great pizza. The next time out we wanted pizza, tried the one in West Bridgewater, good, but not as good as the NH one. Give it a try if you're ever up in that direction..
Yep got a ramuntos here in rutvegas as well, great slices and always a huge variety! Never been to one elsewhere but I assume they are just as tasty... Now I wish I had pizza for dinner... Tomorrow
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andyzee
New member
Yep got a ramuntos here in rutvegas as well, great slices and always a huge variety! Never been to one elsewhere but I assume they are just as tasty... Now I wish I had pizza for dinner... Tomorrow
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Nope, all Ramuntos are different. The only think they really have in common is the name.
I am a New Yorker, born and bred. Pizza snob? Let's put it this way.....you guys in New England might now have a winning baseball team and the Stanely Cup, but you'll never have anything close to New York Pizza!
Pizza is awesome....IMHO, the one thing where people go wrong most often is killing it with too much cheese. Its supposed to have the proper balance between dough, sauce and cheese...otherwise it gets drowned in cheese and is yuck.
I saw the light after moving to CT to go to college.
I grew up in Western Mass; the pizza there was "oval". The slices were square; and there were "inside pieces". You couldn't pick it up with one hand; everything would slide off the top. They put "hamburger" on their pizza.
I came down to CT....slices were triangular...they would hold their shape. Toppings were placed on the pizza...not dumped on with a bucket loader. There were no "inside pieces".
I guess I could be considered a pizza snob. However, much like when offered a beer at someone's place, I'll never complain.
amf
Member
My sentiments exactly. Too many places think smothering a pie in cheese makes a good pizza. And keep it outta my crust. If I want cheeze stuffed bread I'll order cheeze stuffed bread.
In the philly area they have what are called tomato pies, which are essentially pizzas without the cheese. The places that specialize in them typically have an outstanding sauce.
Riverskier
Active member
I will definitely have to try Flipside, and Otto has been on my list for a long time. Flatbread is very good, and perhaps my favorite in the area (so far) is Ricetta's. Pat's is a favorite for no frills, but very good and pretty damn cheap thin crust pizza. Really not that picky though, and can enjoy most pizza.
Yeah, my wife loves extra cheese, I actually don't. I like a normal amount, I hate it when you pull a slice and the entire top of the pizza comes with it.
If you need a knife to separate your slice from the pie after it's already been pizza-wheeled = too much cheese.
Disagree!
gmcunni
Active member
anybody eat pizza with a knife and fork?
I have on rare occasion when it's still really hot and the crust on the bottom doesn't have sufficient structure to hold everything together... when folding it doesn't work. Usually by the second slice it's cooled down enough that the cheese holds everything together.
In general though, no, pizza should be eaten with your hands.
Now you are talking deep dish... always knife and fork that style.
Geoff
Well-known member
I take it as a personal challenge to never eat pizza with a knife and fork. It's a struggle when you have to deal with a slice that's too much cheese and molten lava just out of the oven. I've sacrificed several layers of skin off the roof of my mouth by being impatient.
Yeah, I do. And I love thin crust NY style pizza.
No forking way!
Last night we had Pizza Hut pizza delivered to the house, not the best, but it is one of the cheaper options around (and it's easy to pay with a card when neither of us has any cash). My wife got the one with the cheesy bites in the crust. I picked pepperoni for the topping, it was pretty good actually. Of course, I went the extra mile (towards a heart attack) by dipping mine in ranch dressing. Something I would have never thought of until a few years back when Pizza Hut had the dipping strips (a rectangle of pizza cut into strips) which came with ranch as one of the sauces.... Yummy...
