This week's sign of the apocalypse

The pizza scene here just keeps on getting worse and worse in my book. I'm with you for the classics, but I haven't found an amazing classic pie yet on the West Coast.

Gioia Pizzeria on Hopkins and Monterey in Berkeley. A purist's dream - thin crusty yet slightly floppy NYC style pizza with impeccable California ingredients. Never more than 2-3 "extras" employed on a pizza, sparingly. Fennel and olive is as exotic as the ingredients get.

What about that place Rahsaan and I went to one time, in Oakland just over the Berkeley line, where all the hip foodies were mobbing the place. As I recall, they had, like, nettle as one of the toppings. (Actually, the pizzas were great. Minimalist school, as I recall.)

I guess it's really a California thing.

Just take a look at the menu at California Pizza Kitchen, and you'll see all the weird stuff we're into. Or even worse, look at the artisanal pies at Pizzeria Mozza, the newest hotspot in LA, where you can find (what I consider) atrocities like squash blossom pizza.

The pizza scene here just keeps on getting worse and worse in my book. I'm with you for the classics, but I haven't found an amazing classic pie yet on the West Coast.

Interesting! Here in Sacramento, we've had a bit of a pizza renaissance going on. There's a guy in our neighborhood who opened up a place that serves very thin crust pizza done in a wood burning oven and minimally topped with stuff like local tomatoes, arugula, high-quality prosciutto, etc. Then there's Hot Italian, which does similar pizzas and Chicago Fire (a chain, I believe) that gives you a choice of a thin crust, a basic American style pizza, or a Chicago style deep dish. And then there's Zelda's, which was started by an ex-cook from one of Chicago's top places. Fantastic thick gooey 10,000 calorie pies with just a bit of corn meal in the crust. Each of these does a great job with their chosen style(s) of pizza.

And no ranch dressing to be found at any of them!

Mozza, the newest hotspot in LA, where you can find (what I consider) atrocities like squash blossom pizza.

Now that's really a shame, since I love both pizza and squash blossoms. But not together.

Maybe I could pull a Jack Nicholson or a Meg Ryan and get the squash blossoms on the side???

Have not tried that combo but I have many friends in the LA area will attest to what Jenise had to say about absolute fabulous pizza at Mozza. Tried to get in to Mozza middle of the week and the line was around the block. Next time will do due diligence and report .
Now I did chide Chris Coad about pineapple on pizza and he wrote a six page article describing in great detail why I should not be considered an American.

The pizza scene here just keeps on getting worse and worse in my book. I'm with you for the classics, but I haven't found an amazing classic pie yet on the West Coast.

Gioia Pizzeria on Hopkins and Monterey in Berkeley. A purist's dream - thin crusty yet slightly floppy NYC style pizza with impeccable California ingredients. Never more than 2-3 "extras" employed on a pizza, sparingly. Fennel and olive is as exotic as the ingredients get.

What about that place Rahsaan and I went to one time, in Oakland just over the Berkeley line, where all the hip foodies were mobbing the place. As I recall, they had, like, nettle as one of the toppings. (Actually, the pizzas were great. Minimalist school, as I recall.)

Haven't been there yet, it's at the head of the list. In SF, A16 has nothing to apologize for on the pizza front. And then purists will turn up their noses, but Vicolo's cornmeal crust pizzas are very tasty (are they still in business?)

Here in Portland the contenders, supposedly, are Ken's Artisan Pizza and Apizza Scholls.

Haven't been to either yet though.

Tried to go to Ken's Artisan Pizza, but got there shortly after they opened one afternoon and they were already packed in tight. Apparently it's like that all the time, from what I've been told. And I don't want to stand around in the rain (an all too common occurrence this Spring), even for great pizza.

Apizza Scholls I just haven't gotten around to yet.

[Jenise]

Here in Portland the contenders, supposedly, are Ken's Artisan Pizza and Apizza Scholls.

Haven't been to either yet though.

Tried to go to Ken's Artisan Pizza, but got there shortly after they opened one afternoon and they were already packed in tight. Apparently it's like that all the time, from what I've been told. And I don't want to stand around in the rain (an all too common occurrence this Spring), even for great pizza.

Apizza Scholls I just haven't gotten around to yet.

I've been trying to get to Scholls, but the guy isn't open every day and you must get there early, because when he runs out of dough he closes. I'm dying to try the pizza with clams.

Yes, as I said elsewhere, I agree that this is truly horrid. But it must be a West Coast thing because I haven't seen any ranch dressing at the trendy artisan East Coast pizzerias (not that I've done comprehensive research by any means...)

But I confess that squash blossoms as a topping does not at all strike me as heretical. Used judiciously and with sense, they could add nice color, texture, flavor. I just bought some from the market this week and put them in an omelette but was (heavens forbid!) thinking of using them in a pizza next week.

As Christian said, ranch dressing is so completely redundant with the cheese and oil, not at all like squash blossoms.

Here in Portland the contenders, supposedly, are Ken's Artisan Pizza and Apizza Scholls.

Haven't been to either yet though.

Tried to go to Ken's Artisan Pizza, but got there shortly after they opened one afternoon and they were already packed in tight. Apparently it's like that all the time, from what I've been told. And I don't want to stand around in the rain (an all too common occurrence this Spring), even for great pizza.

Apizza Scholls I just haven't gotten around to yet.

I've been trying to get to Scholls, but the guy isn't open every day and you must get there early, because when he runs out of dough he closes. I'm dying to try the pizza with clams.

Tried Apizza Scholls this evening. 5:00pm. One hour minimum wait. Fugeddaboutit.

[Jenise]

Tried Apizza Scholls this evening. 5:00pm. One hour minimum wait. Fugeddaboutit.

Dang it. Would have enjoyed a first-person report.