Speaking of traveling a couple hours for a pie, I recommend Zelda’s in Sacramento for deep dish, if you like that sorta thing. Better than Zachary’s, and head and shoulders above anything I ever had in Chicago.

Zinzin — you are scaring me, I think we are brothers. Pepe’s and Sally’s are quite possibly the best pizza in the entire world. (Though I like Pepe’s better…) The Spot and Modern are nearly as good these days, but there is a reason there’s often a two hour line for Pepe’s and Sally’s.

But oh god, their clam pie — yes, clams. My mouth is watering as I write this. I would fly out to Pepe’s or Sally’s just for the clam pie. (And before anyone asks, you do NOT put red sauce on a clam pie, sorry Amici’s and Delfina’s — that is wrong, and it must be stopped.)

Anyway, I beg all of you to hop on Metro North and make your way to Wooster St. in New Haven next time you are in NY, you will not be disappointed.

Got to say I was disappointed in Lombardi’s when I was in NYC a few years back, kind of soggy.

Anyway, I like Delfina’s — simple, and straightforward. I do like Zante’s — it suits the doughy crust. Pauline’s was OK, a little underwhelmed. But I tend to make my own pizza on my grill in the yard — olive oil on dough, grill, flip it around, drop on the sauce/cheese/pesto, and ta dah… Thin and crispy as pizza is meant to be.

paulines
little star
pizetta 211 (bad for take away)
local on 1st street is OK
delfina is decent depending on the day
i hear beretta is good…i havent been.
zuni makes a good one
i also love me some zante indian “pizza”. it ain;t really pizza, but it’s fucking tasty.
when i worked in East Bay we used to eat Zachary’s, which is deep dish. pizza i guess you could call it if you;re from chicago.

all the frou frou ones (big surprise). they at least try to do something good.

i order from Serranos (on 21st i think) occasionally…but usually when i’m lazy and want it delivered fast and dont really care. just need a dough/cheese/ sauce fix. it’s fine for movie night.

i find i like Arinell best if i’m intoxicated.

the average SF pizza is just too doughy, and too moist in the crust.

far as NY-ers loving arinell, there are some similarities to garden variety NY slice: big, flat, dense, greasy.

most pizza in NY is C+ too btw. resting on laurels, imho. big greay dough mass. my faves there are all the standard ones, i have lived in SF for 16 years now, so my radar is dusty, i am sure there are new contenders….

difara & franny’s & totonnos in bklyn,
patsys, johns & lombardis in manhattan,
deninos & joe & pats in staten island (i hear denino is down hill)
and…possibly the best of all, is Sallys in New Haven CT. Frank Pepes up there is awesome too. Again, standard choices, but living up to the hype.

the pizza is a C+ at best in my opinion…but i think there’s no better than a B in SF anyways. it’s the water.