Michael Z. wrote: >: In any case, Ron, if Pizza Hut could make a real Neapolitan pizza >: (hint: It should be 18" at least, not 16", thin crust, sweet sauce, >: and the mozzarella [not cheddar] should be integrated with the sauce, >: and it's called a "plain pie" not a "cheese pizza") I'd go there. > >I've had pizza in Naples, Italy, Dave, and it was thick >(.75") crust and without any tomato sauce at all. Lots >of garlic, too. > >It was called Pizza Napolitano. You may have had toast or fried potatoes in France, muffins in England, or sprouts in Brussels, too, but if there's a better word for the kind of pizza which is what you get when you order a default pizza in New York (as opposed to the rectilinear, thick-crust stuff called Sicilian; or Chicago, or Greek), the kind Papa Gino's aspires to, please let me know. And if somebody actually serves it around here, call me collect :-) (Closest approximations since Jimmy's closed in Woburn are Hi Fi and Il Pannino, both in greater Central Square, Cambridge. I had a T-shirt [and a slice] from a place in Weir's Beach which rightfully claimed to be the best pizza north of the Bronx.)
Boston, MA