HOME > Chowhound > Greater Boston Area >

Discussion

Help me find the pizza of my childhood...

So I've been following the various pizza arguments here and elsewhere, and it seems to come down often to loyalty to the pizza you imprinted on as a kid.

For myself, during my 13 years in boston, I have been sampling many pizzas in an attempt to find one that matches my memories. Nothing has matched, though I have had some very good pizza of other types.

so i turn to you, gentle chowhounds for guidance.
here's what I'm looking for:
large pizza with occasional big bubbles in the crust.
high gluten content, yeasty/malty flavor, but savory, not sweet.
hand-stretched dough.
simple tomato sauce and nothing special mozzarella.
large floppy slices.

some close-but-not quite pizzas for reference, (and delicious in their own right)
the paddock: dead on on the cheese and sauce, but the crust is less gluten-y and more crunchy than I want
santarpios / regina: same story on the crust
l'il stevies might be the closest I've found in style.

any leads?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I would try the slices at Pini's in Somerville. I think the slices are very similar to what you're describing (the whole pies have a thicker crust, which changes the whole experience for me, even though all the ingredients are the same).

    Good luck in your quest!

    1. black bean, where did you grow up?

      Armando's in West Cambridge may be worth a try.

      1 Reply
      1. re: newhound

        Armando's, or Mr. B's in Somerville. I had a really good pie from there a few weeks ago.

      2. Thanks for the suggestions.

        We hit Pini's and MR B's for a double lunch today.
        At Pini's I had a plain cheese pizza. The crust had a good stretchy texture, with a nice sparser crumb structure. a bit more sauce than I would like. this might be the closest yet for crust type. I'm interested in any suggestions that go even further in the stretchy, high gluten, big bubbles direction.

        Mr B's had more cheese, and it was less greasy. The sauce was fresher-tasting.
        I think objectively it's a better pizza, but the crust had a finer crumb and wasn't very stretchy.
        being a bar makes for what probably is a nice atmosphere in the evening (not much happening at noon on a sunday) though I was bummed that they had guiness tap handles but no guiness.

        1. There's a place on Mass ave, I can't remember the name, but it's hard to miss, I think it's called NY Pizza, and it's right by the Shell Gas Station, where Columbus intersects Mass Ave, I grew up in NY, this is what my Dad calls "Guniea Joint" pizza, but I think it fits what you are describing.

          1. If you don't mind a little drive, Tripoli Bakery in Lawrence Ma, Salibury Beach, or Seabrook Beach, NH makes the pizza you seek.