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Best pizza in Rhode Island?

  • c

Had Frank and Johns from Italy in East Greenwich plenty of times and so far I think they have the best. However, I haven't tried Casertas yet.Sicilias is a bad representation of Chicago style pizza. Has anybody tried the Al Forno grilled pizza? Heard it's great. Thoughts? Fellini's in a paper thin mess as well. Antonios is bad, for being cheap and on a college campus.

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  1. IMVHO Caserta's is still the best. Doesn't even need the cheese.

    5 Replies
    1. re: Bob W.

      I would highly second Casserta's! We always have at least 1/2 a pie in the freezer at all times. My husband makes the treck down there at least twice a month. The tradtional ones are the ebst to me but they will jazz it up for you too. Bear in mind it is closed on Mondays.

      1. re: foodiex2

        Yes they still have the stubby bottles of beer. At least they did a few months ago when I last went.

        One of the many fine attributes of Caserta's pizza is that it freezes incredibly well -- although it is difficult to resist finishing it off all at once. I prefer the plain tomato sauce version. Once at home you can add your own fresh topping of the moment's inspiration when you reheat it in the oven. I don't have a pizza stone, but I had had success warming it up on a grilling iron, slightly olive oiled in a 450 oven. The dough becomes crispy and delicious, a different taste than when fresh but still delicious.

        1. re: VivreManger

          Caserta????
          The Pizza thats made 2 weeks in adnance
          then reheated when you order
          Home of the rudeest waitstaff
          Home to spinach from a can ?
          Give me a break

      2. re: Bob W.

        took everyone's advice and went to caserta's pizza last night. the best dough on a pizza! wished they has sausage as a topping, but got a pig in a blanket to try for sausage..different dough, but very good also. think it probably was an off night...they lost the order of a table around us..people were grumbling that they had such a long wait (over an hour)..they sounded like regulars who expected better..our pizza was cold..but we gladly boxed it up for reheats..
        will go there again if in the neighborhood..

        1. re: Bob W.

          took everyone's advice and went to caserta's pizza last night. the best dough on a pizza! wished they had sausage as a topping, but got a pig in a blanket to try for sausage..different dough, but very good also. think it probably was an off night...they lost the order of a table around us..people were grumbling that they had such a long wait (over an hour)..they sounded like regulars who expected better..our pizza was cold..but we gladly boxed it up for reheats..
          will go there again if in the neighborhood..

        2. d
          DodinBouffant

          I'd have to go with Caserta also. When bringing a pizza back home(to Boston) I request that they don't cut it so I can sort of neatly reheat it to perfection on my pizza stone. I'm thinking next time maybe I'll just ask to buy one of the pans they make the pizza in, that would really work nicely.

          I agree with the comment that a Caserta pizza is so good it doesn't even need the cheese...something about the harmony of their dough and the sauce and those canned mushrooms and olives and the bite of the pepperoni that is just awesome.
          Don't forget to try a Whimpy Skippy.

          The grilled pizza at Al Forno is an awesome pizza but I don't categorize it in the traditional pizza sense, nonetheless it is very very good. Note that it does not travel well(not that they offer it for take out anyway)

          I haven't been to Fellini's in a while but it was always good enough for one of those 1 a.m. slices if you didn't want to shlep over to Haven Bros or the New York System in olneyville(after being in olneyville the other day, I'm done capitalizing the o).

          8 Replies
            1. re: groaker

              Caserta Pizza (or in the RI vernacular Caserta's; Caserta is a suburb of Naples, Italy, not someone's name, but in RI everything becomes a possessive) is on Spruce St., a narrow one-way street that runs for a few blocks parallel to Atwells Ave. Spruce is also the home of the beloved Pastiche, a wonderful pastry shop.

              This is the only pizzeria I know of where cheese is an optional topping. My family always goes for olives and mushrooms, no cheese. They literally dump the toppings on, too.

              Eating in is the best bet. Driving in a car with a hot Caserta's pizza (even in the trunk) is a form of self-abnegation I do not recommend.

              1. re: Bob W.
                d
                DodinBouffant

                Abnegation...I had to look that one up...you gotta be a lawya or somethin...upon completing the necessary research you are quite correct...try driving 50 minutes with that baby in the back of your SUV(not an enclosed trunk). Although in the days before I could drive I was the chosen one to "hold" the pizza for the 10 minute ride home...lemme tell ya, a person can get pretty good at snipping the tape on one side of the box with a fingernail and procure little bits of topping along the way.
                Maybe I'll stop there tonight, wonder if they still have Milla High Life in the beer case?

                1. re: DodinBouffant

                  Do they still sell the tiny bottles of beer ?

                2. re: Bob W.

                  Thanks. Will definitely give it a try next time I'm in that area.

              2. re: DodinBouffant

                And of course, if you wanna sound like a real local when ordering a Whimpy Skippy, call it a Whimpy Skimpy.

                1. re: Bob W.
                  d
                  DodinBouffant

                  and if you want to look like a real local then come on in with your v-neck sweater on with a few nice gold chains and some rings, maybe even chewing on some gum...aaaiiiiight?

                  I never did get why the wimpy skippy is a wimpy skimpy....anyway I'm off to visit Mom and D. Palmieri's bakery is on the way.....

                2. re: DodinBouffant

                  Believe it or not, Olneyville Square was once one of the most VIBRANT neighborhoods in Providence.

                  In the 30's and the 40's it was solidly middle class and THRIVING.

                  It was also the most traffic-jammed area in the city. 10,000 cars a day came through.

                  Now it's just depressing.

                3. Okay everyone just stop it!! I am drooling at my desk ready to make a break for it and heading full throttle down to Casertas!! Thank God we still have a few slices left in the freezer.

                  Ps my DH once at more than 1/2 a large cheese and pepperoni on the drive home even though he put in the back seat for "safe keeping". He is still amazed he didn't get in a ccident reaching back for piece after piece after piece!

                  1. I frequently consume a small pie and/or whimpy skippy in my car, in the parking lot. Or I order it to go and eat it in the shop. Caserta's sauce is the best ever and their pepperoni is way better than most. I like to order a large pie with pepperoni and cheese on the whole thing, and mushrooms and olives on half. Actually, Caserta is the only place where I will occasionally order anchovies.