Pizza in Baltimore
I'm trying to find good pizza in Baltimore -- anyone have any suggestions? I've tried Matthew's -- and though this may be considered sacreligious on this board, I thought it was just ok. Anywhere else? I like NY style, good thin crust cheese pizza. Anyone? Thanks!
-
chesapeakesun
Jul 30, 2008 07:11 PM
I moved down here from north Jersey, so it takes a good pizza to impress me. The best I have found in the area is Strapasta. They are cheap, fast and good.
3451 Sweet Air Rd
Phoenix, MD 21131
(410) 628-6004 -
-
-
re: Ed
Pizza John's. 113 Back River Neck Rd. I grew up on it. Their pizza is AMAZING. Thin crust, delicious sauce, stretchy cheese, but not too much cheese. Toppings are great too.
A buddy of mine took me to Gil's for the first time. I liked it a lot, but Pizza John's is always number 1.
Also, there's a place called Serpico's in Perry Hall on Bel Air rd. They have a spaghetti pizza, it's so good. It's a crust, spaghetti inside, then pie strips on top, then the whole thing is baked.
-
-
-
Please find below an earlier thread regarding the same topic. Take note of the follow-up.
Since that has been written, I have tried alot more pizza. I would recommend Viccino's on Charles Street (or Jay's, same restaraunt). Ask for the pie "well done", it will be closer to what you are looking for.
A couple of others I tried and couldn't cut it:
Thirsty Dog: I really like the place but the pizza is not pizza
Gil's: Changed hands about a year ago and puts WAY TOO much cheese and very little sauce. I didn't like it. -
I know it's not the most traditional (or NY style or whatever) but I have to put in a mention for Semolina, on the water in Canton by Bo Brooks and Bay Cafe. Their margherita pizza is delicious-- fresh hand-tossed crust, as evidenced by the non-uniform oblong shape, mozzarella, big tomato slices, basil, and a dash of kosher salt, served straight from the oven. Simple but really really good. They also have a house pie that is loaded up with grilled veggies, but I prefer the crust-to-topping ratio of the plain margherita.
I should point out that I've had nothing else from Semolina, so I can't vouch for anything other than their pizza and cold beer. -
I dont think any pizza in Baltimore is exactly like pie in the city, but,
You might want to try Pasta Mista in Towson, thin crust fresh ingredients not doughy. Also an interesting choice of pies by the slice .
I also like Tutti Gusti in Canton, whole pies can be a bit messy, but they use a very hot oven that cooks the crust more than the toppings. It is more New Haven than Ny, but very good.›1 Reply -
-
-
No offense taken on your Matthew's opinion and I count myself as a big Matthew's fan. It just highlights the eternal problem with requests for "good" pizza. Does one mean NYC style, New Haven style, Chicago style (subdivided into deep dish, stuffed or thin), Neapolitan, St. Louis, California/spa, and the list goes on. And then there are places like Matthew's that have their own style that doesn't fit neatly into any of the "known" categories.
All that said, if you search the archives, you will come across references to a place in Hampden, just of off 36th street (AKA "The Avenue"). I think the cross street is Chestnut. It's on the NW corner of the intersection, or perhaps one door north, and the place has a "person" type name, starting with an "A" if I recall - Angelo's, Angie's or something. I know the family name of one of the owners is actually Pizza (no joke!), according to newspaper clippings posted inside. I can remember everything about the place but the exact name, but I'm sure others will chime in to correct that deficiency. Other Chowhounds have mentioned it as perhaps the best examplar of NYC style pizza iin Baltimore.
While it's not exactly NYC style (just a decent thin crust wood-fired oven pizza), you may like the "Egyptian" pizza put out by a local group of restaurants. The names change from location to location, but the ones I recall are Egyptian Pizza, Al Pacino Cafe (named after the brick oven, not the actor), Isis, and a couple others at one time or another. Again, I'm sure other chowhounds will fill in the locations that are still in operation (if any), and their names.
Good luck, and happy eating! Please give us a review if you find it.›6 Replies-
-
re: Warthog
Angelo's is at 36th and Keswick. I like it, it is a good, greasy pizza. It may be the closest to NY pizza but it isn't the real deal. Of course, I don't think they are trying to make NY style pie. If you go, order an entire pizza--they are better than the "big slice."
The short answer is no, there is no real NY style pizza here. I do think there is good pizza, though. I love Matthew's...if you didn't get the tomato pie, you should give them another try. My normal pizza stops are Matthew's and Angelo's. You may also want to try Fortunato (sp?) Brothers on Broadway in Fells Point. I haven't been in a long time...maybe someone else out there has. There is also a carryout place on Belair Road that is good...is it Gil's? That's on the other side of town for me so I don't get it often. Maybe someone else can chime in with a recent report.-
re: ck
Fortunato Bros has a location on York Road Just north of northern pkwy near Wells liquors. I would consider this the best overall pizza in bmore. Crispy relatively thin crust with dough made in-house not from one of the pizza dough suppliers like nino's. Great toppings including some interesting veggie stuff. Angelo's is OK... i prefer Bella Roma but the Big Slice is hard to beat. If you go later in the day... @2 or 3 the crust is a little firmer.
-
re: ck
It's Gil's. I haven't had it in a loooong time, but I always loved it. I've never been to the Fortunatos on Broadway, but the one on York Road is excellent. Try the "tomato bread," too. And I must also say that I love Matthew's. There's a place on Belair Rd in Perry Hall that sells Matthew's pizza (or at least in the style of), as well. I can't remember the name, though.
-
-
-
