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Thin Crust Pizza - NY Style on the N Shore

  • s

Here for a month on a project. You people call this pizza? Where can I get NY style thin crust pizza on the North Shore? Seems hopeless.

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  1. Polcari's on Rte 1 pretty good

    1 Reply
    1. re: Theresa

      My favorites are:
      Plum Tomatoes~Summit St. Peabody
      Toscana's~Bourbon St. Peabody

    2. I'm from Long Island and here are the places North of Boston that have come close to the style I want (in order of excellence):

      1) Santarpios (East Boston)
      2) Uncle Lou's House of Ribs (Revere)
      3) Pisa Pizza (Malden)
      4) Bacci's (Saugus and Wakefield)
      5) Caruso's (Melrose)
      6) Polcari's (Woburn, Saugus)

      I've also heard that Bianchi's in Revere and Monte's in Lynn are NY Style but haven't tried them.

      Stay faaaar away from any "House of PIzza". I believe it's Greek style pizza, which may be fine to those used to it but it's not going to keep a NYer happy.

      13 Replies
      1. re: Chris VR

        Ditto in all respects.

        Bacci's also offers NY-style calzones (the small half-circles in particular; the large is more like a stromboli, but with a lighter filling), which are a rara avis in these parts (for some reason I cannot fathom, in Boston people use a stromboli filling -- heavy on the mozzarella, so that it "erupts" through the cuts in the crust, like the eponymous volcano -- in calzones, which are supposed to be more ricotta-oriented). You can even see through the crust somtimes, it's that thin/delicate. Bacci's also properly slices its meatballs (as does DiPietro's in Malden, fairly near Pisa Pizza); beware the more common practice, popularized in Greek "houses of pizza", of confusing hamburger with meatball, both crumbled crap.

        1. re: Chris VR

          I'm from Brooklyn. Santarpio's SUCKS. PERIOD!!!

          1. re: lotsapasta

            How wonderful that we all have so many different places to choose from in order to meet our own individual tastes.

            What's your favorite place?

            1. re: Chris VR

              I've never had pizza to die for, but in the pretty good list : Sweet Tomatoes (recent)

              Pizza regina North end (20 years ago)
              Bertucci's (when they first opened
              also about 20 years ago)
              Blue Bistro (in Brighton, many years ago)
              I guess I'm an old(er) hound now

              1. re: lotsapasta

                Have you tried the Waterfront Cafe in the North End? You may be pleasantly surprised.

          2. re: Chris VR

            I am also from Long Island and on the constant search for NY pizza. Is there any around the Beverly area?

            1. re: svanderbilt

              Lynn might be worth the trip for you. I still haven't tried Monte's but that's where I'd try.

              1. re: svanderbilt

                I went back to my favorite LI pizza place in N Bellmore..it changed hands but its better than I remember......nothing like it on the N Shore however in Beverly there is Prinzis and Bertuccis. Try Luigis on Rantoul by the bridge, try The Firehouse in Salem. I like Delaney's in Gloucester and The Riverview in Ipswich. Not really NY style but I have lived in MA 30 years and I have forgotten how much I am suffering for lack of good pizza

                1. re: svanderbilt

                  If NY style is thin-crusted type, then I just read an article in the Globe about Sam and Joe's in Danvers. Pizza is their specialty. Have driven by but never been but the recs were good for the pizza only.

                  1. re: taxi

                    yes, saw that article too and you are right. very close to NYC style.

                2. re: Chris VR

                  Bianchi's is good - but their sauce leaves a lot (IMO) to be desired. Too much tomato paste. Never had Monte's pizza, but I was in there once & saw a small one that looked - well, like something I wouldn't order. But since I haven't tried it yet, I shouldn't comment.

                  I like Vinny's Pizza in Malden on Salem St. And my own, of course - I make really good pizza in my old faithful cast iron pan - which makes me extremely fussy about pizza I get out.

                  1. re: threedogs

                    Monte's is not even close to 'New York Style' pizza. the dough is machined rolled and most of the toppings are straight outta cans. but it is super yummy with am ice cold draught beer. it's also only available in one size. Monte's is it's own pizza and when I crave it, only the genuine article will do.

                    1. re: ScubaSteve

                      I haven't tried the Firehouse in Salem but have tried Engine house. It's pretty good. Monte's seems pretty scarey on thr outside which sometimes the best places are like that. I have tried those others in Beverly and its not like NY pizza. Very "doughy" and sauce stinks. I havent tried Delany's or the one in Malden. Will try. Just returned from LI and had yummy pizza. My favorites are Emilios and Branchianelli's. Love the thin crust!!!

                3. I'm never sure how "NY style" thin crust pizza differs from thin crust pizza available here, but I recommend Bianchi's on Revere Beach, strictly take out or sit on the sea wall on a nice day.

                  7 Replies
                  1. re: chuck s

                    Actually, I would say that the more authentic Boston style pizzas (excluding emphatically all Greek-style pan pizzas) are somewhat *thinner* than NY-style. Boston pizza slices done that way can sometimes crack rather than curve when folded in the formerly ubiquitous NY manner.

                    Btw, do not laugh, but Papa Gino's has a much more credible pizza than many corner shops. And it's from an East Boston family going back in the business to the 1920s. It's the cream of the simple pizza chains available around here. Quality can vary franchise to franchise, but I have found it to be a dependable bet (pizza only, though) when faced with too many "houses of pizza".

                    1. re: Karl S.

                      ohh my God I am going to be sick. Papa Gino's is THE single most disgusting pizza. Maybe before it was a chain it was good - but now, give me my mamma celeste before I eat that mush.
                      Monte's in Lynn is delicious but not NY style. John's pizza on Chelsea Street in East Boston was the closest I have ever had to NY style. However, they were located almost directly across the street from Santarpios and from what I gather, have closed.

                      1. re: mb

                        I expect more replies like that, but I have reconsidered PG's in recent years. It may be the franchises and times I get there from time to time, but usually what I like is that the pizzas are thin, balanced between a not-sweet sauce and not too much cheese. They are cooked through. I would concede that their dough lacks sufficient flavor presence, but the texture is actually better than many others, shock of shocks. It's not that flabby (or, worse, fried, for Greek pizza) thing you often encounter elswhere.

                        The toppings are *not* stellar, but the only topping I get there if I am not getting plain is pepperoni, and PG's also uses a fairly dry pepperoni with more character than many corner shops employ these days. If I were to compare the busy topping combos, then I might agree with you, but when comparing pizzas, plain is the assumed basis for comparison.

                        1. re: Karl S.

                          Karl, I agree with you- if I have to eat at a chain pizza, Papa Gino's is my choice. The pepperoni is a bit too salty but the sauce is good- not too sweet, which is the kiss of pizza death for me.

                          1. re: Chris VR

                            You're not alone in your sentiment on Papa Gino's. It is a passable pie when Your-Town-Name-Here House of Pizza is your only option.

                            BK

                            1. re: Chris VR

                              The pepperoni's relative saltiness is a sign of its more intense cure that makes it drier (and therefor better) than crappier stuff. I sometimes wonder if they pay the $ for the good Margherita pepperoni (the kind I get, that is not packaged by air-dried), which, when you cook it, is rather salty.

                              You get about twice as much pepperoni per slice when you buy by the slice than buying a pie, so it's the slice purchases where you really get hit with that saltiness (which I like in the summer when I am sweatin' too much). Btw, PG's uses 15" pies for slices, and 14" pies for sale entire (you learn this when you see their very helpful nutritional info at their website, which is a little screwed up but I won't go into that). I started using PG's when I needed a reasonably reliable guide to calories for pizza as a treat, and that opened my eyes to considering it afresh.

                        2. re: Karl S.

                          papa ginos start in medford and arlington as PIECE 'O' PIZZA then it changed it's name

                      2. I can think of three places that come pretty close to New York-style pizza north of Boston:

                        Santarpio's in East Boston (Chelsea Street)
                        Highland Cafe in Malden (Highland Street)
                        The Paddock in Somerville (Pearl Street)

                        Out of the three, I tend to think The Paddock comes closest to your typical New York pizza. One other place you might want to check out is Cafe Italia in Central Sqare in East Boston. I have heard their pizzas rival Santarpio's, but they don't serve them on Saturday night, which is when I typically go there. I'm going to try to get there on a Sunday to try their pizzas soon. Let me know if you get there...

                        1. Monte's, Eastern Ave., Lynn
                          THIN crust. Has been there for at least 40 years...probably same decor, but the best pizza on the north shore for thin crust lovers.