Rhode Island Pizza is–for the most part–really bad

8 Responses

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1. jim says

   Just fiddling with the 43[things|places|people] interface to wordpress. The integration is pretty slick. You can use 43[t|p|p] as an interface to wordpress.

   February 27, 2006, 2:44 PM
2. Ken Youens-Clark says

   Jim,

   If you want to get serious about your pizza crust, you have to get The Bread Baker’s Apprentice by Peter Reinhart and make his “Pizza Napoletana”. Here’s a picture of my pie from that recipe:

   http://www.flickr.com/photos/kyclark/97024615/in/set-72057594059017702/

   Delayed fermentation rocks. It’s actually a very simple recipe and makes a fabulous crust.

   ky

   February 27, 2006, 4:23 PM
3. chris says

   ahhh, the elusive seven slice 5/8 green pepper pie. looks delicious.

   February 27, 2006, 4:50 PM
4. Justin says

   If Providence and Johnston are home to more Italian-Americans than any other city in the US and Providence served as home of the New England Mob for years, I find it hard to believe you can’t find delicious pizza in this state. For good Italian pizza, try Uncle Tony’s, Casserta Pizza (”On Da Hill”), or Twins in North Providence (”Nort Providens”). Twins and Uncle Tony’s are the only two places I’ve ever been where they ask “How do you want your pizza cooked?” and you order it Medium, Medium-Well, or Well like a steak.

   If you’re all about “New York” (think crust brick-oven) or “Chicago” (deep-dish) style pizzas, you’re outta luck with the exception of the chain restaurants. Although, Emeril made mention of a place on the hill the other night (yes, we were mentioned on TV) that is known for its grilled pizza. I think it was Al Forno’s.

   February 27, 2006, 5:32 PM
5. rpm says

   Oh, Fed’s, you’ve spoiled us.

   February 28, 2006, 10:51 AM
6. Jeremy (Milner, not Willis) says

   I’ve been on this rant since the day we moved into the state…pizza in Rhode Island blows.

   There’s a place in Warwick that makes bar-size pizzas (small and greasy, but pretty good) but there’s nowhere to get a real pie. Caserta’s and Twins are both ok, but not even close to the five-hundred places in Boston or New York that leave you wanting more pizza instead of with a box full of dry crust.

   We mostly eat Bertucci’s or Papa Gino’s; both cooked well. Most importantly, since I work in MA, I can usually get my fill of decent slices without trying too hard. Mmm, slices…

   February 28, 2006, 2:53 PM
7. jim says

   In as much as I appreciate Justin’s suggestion that a large Italian-american population would result in decent pizze here in RI, I have to disagree. In NJ even the worst pizza joint has better pizza than the best offered in RI. Which is not to say that RI doesn’t have some standout culinary contributions. It does and I should really write up a little something about that. It’s just that pizza isn’t one of them.

   I will however (once we get off of our dining-out embargo–approx when Jay goes off to college) give Twins a shot.

   March 1, 2006, 10:04 AM
8. jim says

   And, also, despite its being pegged at a 1:1 price point to the gold market, Federici’s is the best pizza. Ever.

   March 1, 2006, 10:06 AM