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Ultra crispy crust pizza

Chefpaulo Jun 19, 2008 05:40 PM

OK Hounds, I have been craving this for years. Where do you go for that thin (almost papadam crisp) crust pizza that crackles when you bite into it and lasts a few crunches more? I had it often when I lived in the Big Apple for grad school but have yet to find a facsimiile in the Big Scrapple. Enough of the doughy stuff. What I need (knead?) is rolled very thin, has thinly spread toppings and is baked at very high temp for a short time. Give me a Za that lets me know I'm alive! Any recs, particularly in the Montco and Delco area?

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  1. crazyspice RE: Chefpaulo Jun 19, 2008 05:58 PM

    When I saw this post, I was hoping you had the Holy Grail of thin crispy pizza!! I feel so deflated right now. *Big Scrapple* - Too funny!

    1. mschow RE: Chefpaulo Jun 19, 2008 06:57 PM

      Doughy, undercooked pizza is what we get here in Philly. I have never had the type of pizza I had growing up in the NYC suburbs since moving to the Philly area many years ago. I have found good pizza in NJ that would probably hit the spot for you, but never in PA. Hopefully someone out there will be able to help you.

      1. rabidog RE: Chefpaulo Jun 19, 2008 07:24 PM

        osteria's pizza has that sorta feel to it. my fave thing by far of my one dinner there! it is pretty good. i kept it simple with the margherita.

        rustica in nolibs is pretty satisfyingly crusty but by no means papadam thin.

        1 Reply
        1. re: rabidog
          hollyd RE: rabidog Jun 20, 2008 10:26 AM

          I used to order from Rustica alot, but their crust is so chewy sometimes it makes my jaws hurt! I've kept to Angelino's lately. But this is off topic, neither has the crispiness that Paulo is looking for.

        2. d
          danny m RE: Chefpaulo Jun 19, 2008 07:37 PM

          Mama Palmas on 23rd and Spruce has my favorate pizza, the food is great beer is cold, the staff is educated and friendly.

          1. l
            lawgirl3278 RE: Chefpaulo Jun 20, 2008 10:34 AM

            Any time I've had Tacconelli's it's been cooked well done with a nice crunch. It's not super thin, but still delicious. Tip: Forget reserving dough in Port Richmond, drive to their Moorestown location instead. Just as good.

            1. Den RE: Chefpaulo Jun 20, 2008 10:39 AM

              Go to Bacco in North Wales for thin crispy crust pies.

              13 Replies
              1. re: Den
                Chefpaulo RE: Den Jun 20, 2008 02:10 PM

                Now we're talkin.' Where it is?

                1. re: Chefpaulo
                  Displaced California Foodie RE: Chefpaulo Jun 20, 2008 03:41 PM

                  How about Jules thin crust in Doylestown (Is this Bucks County?) . I've never been but heard it's great. http://www.julesthincrust.com/
                  If you go- let me know!

                  Here is the Bacco info:

                  Has anyone had the pizza at Pietro's?

                  1. re: Displaced California Foodie
                    bluehensfan RE: Displaced California Foodie Jun 20, 2008 03:59 PM

                    Pietro's is some of the best in the city...for what it's worth.

                    I think you would've liked Lombardi's in Philly when it was still open.

                    1. re: bluehensfan
                      lynnellen RE: bluehensfan Jul 2, 2008 01:11 PM

                      I've found Pietro's pizza sauce to be too sweet for my taste. Anyone else?

                      1. re: lynnellen
                        rabidog RE: lynnellen Jul 6, 2008 11:05 AM

                        *raises hand* i have!! i HATE sweet sauce on pizza!!

                        not at all what the OP is looking for, but on a general pizza note i have to say i've found my local neighborhood dive, george's, at 2nd and girard to be even better than perfectly acceptable. i was ordering from rustica pretty much all the time, but wanted to venture out into the area's other offerings - not bad! i get the pie with olives, which are real kalamata ones. sauce doesn't offend, cheese is good, only problem is the crust needs work.

                    2. re: Displaced California Foodie
                      Chefpaulo RE: Displaced California Foodie Jun 20, 2008 04:52 PM

                      Ahhhh...ther ARE alternate realities in the Universe of Za! As it is but a stone's throw from here, I will be heading to explore Bacco over the weekend. Many thanks to all posters.

                      Feel better now, crazyspice? Maybe thy quest is fulfilled!

                      1. re: Chefpaulo
                        crazyspice RE: Chefpaulo Jun 21, 2008 06:15 AM

                        I fear my quest is still unfulfilled :-(

                      2. re: Displaced California Foodie
                        wetlands559 RE: Displaced California Foodie Jun 23, 2008 08:15 PM

                        Jules pizza is awesome! They have two locations in Bucks County, the Doyelstown one you mentioned and Newtown (been to that one). All of the ingredients are organic and they offer wheat, white, and gluten-free crust. The toppings range from gourmet to traditional. If you are ever in the area, I highly recommend checking them out (watch out though, can get pricey depending on topping selection).

                      3. re: Chefpaulo
                        crazyspice RE: Chefpaulo Jun 21, 2008 06:10 AM

                        I haven't had Bacco's pizza, but everything we had there was awful.

                        1. re: crazyspice
                          Displaced California Foodie RE: crazyspice Jun 21, 2008 06:50 AM

                          I agree with crazyspice-I've eaten at Bacco and the food was way below average. I have not had the pizza, but have heard from a few that it is very good. If anyone tries it- please give us feedback!!

                          1. re: crazyspice
                            Chefpaulo RE: crazyspice Jun 21, 2008 11:48 AM

                            Rats! Another wrench in the gears. And, having just filled up the buggy to the tune of $62, I'm not into wasting A DROP unless all reviews are positive.

                            1. re: Chefpaulo
                              crazyspice RE: Chefpaulo Jun 21, 2008 02:07 PM

                              ONLY $62? In my dreams............

                          2. re: Chefpaulo
                            Den RE: Chefpaulo Jun 22, 2008 04:11 AM

                            I have not had anything at Bacco other than the pizza and IMO, it is very good. It's on Rt 202 near 63. It's open Sundays

                        2. s
                          sylviag RE: Chefpaulo Jun 20, 2008 06:09 PM

                          I love a thin crust pizza, but there are very few around.
                          Tacconelli's pizza is exceptional. I believe the location is New Jersey has closed.
                          It may not be the thinnest crust around, but it is thin and crunchy and their original - white pizza with garlic, tomato and spinach - is unbelievable. Worth the trip.

                          Next best is the "designer" pizzas at places like Osteria.

                          We once had Jules thin crust - we were in Doylestown - and it was very good.

                          1. t
                            the dog ate my homework RE: Chefpaulo Jun 21, 2008 06:39 AM

                            Everybody always thinks of Chicago style pizza as the big fat 'Pizzeria Uno'-style crust. But, growing up in the 'burbs of ChiTown, I remember the thin, crispy crust everybody is yearning for here. Barone's was fab, as was Johnny's on Mannheim Road (if there are any other Chicagoans on this board)

                            1. t
                              tudor3522 RE: Chefpaulo Jun 21, 2008 03:12 PM

                              Tony's Bar - Frankford Ave.& Levick St. - The Best Pizza in Philly for at least 30years. I never understood the fuss about Tacconelli's, I was always underwhelmed, they're not even number 2.

                              1. a
                                avocados are for lovers RE: Chefpaulo Jun 21, 2008 04:21 PM

                                alex's pizza in roxborough, the crust is cracker like thin at times or on another occasion it may be slightly chewy but still nonetheless thin. but be for warned, it is cheese on the bottom topped by a kaliedscope of slightly sweet sauce. it is somewhat reminscent of tony's bar in the northeast but i have to give the nod to alex's. TRY THIS PIE NOW AS IF YOUR LIFE DEPENDED ON IT!

                                1 Reply
                                1. re: avocados are for lovers
                                  mazza3 RE: avocados are for lovers Jun 23, 2008 08:45 AM

                                  my best friend grew up around the corner from alex's and it is delicious. but i don't think it is the kind of pizza this person is looking for (though you noted that in your cheese/sauce decription).

                                2. d
                                  deprofundis RE: Chefpaulo Jun 22, 2008 09:13 AM

                                  I don't think you're going to find pizza like that around here. I've had pizza like you described at a place called Lido in Hackensack. Tacconelli's is probably the closest you're going to get, but even their pizza, while thin and charred, is not really crunchy. By the way, their NJ location is NOT closed.

                                  3 Replies
                                  1. re: deprofundis
                                    DDR4040 RE: deprofundis Jun 22, 2008 02:48 PM

                                    FYI, the 2 locations are not affiliated. Macnow from WIP asked about it when the Philly owners were in the studio for his pizza challenge finals and the wife was downright snotty when she informed him they had nothing to do with the NJ location. Seems like there is a bit of bad blood between the 2 stores.

                                    1. re: DDR4040
                                      Bigley9 RE: DDR4040 Jun 23, 2008 06:48 AM

                                      Family Feud

                                      1. re: DDR4040
                                        lawgirl3278 RE: DDR4040 Jun 25, 2008 10:39 AM

                                        Here's a link to the history of Tacconelli's NJ. Guess Vince decided to jump ship


                                        And I agree, Slice makes a great pie.

                                    2. m
                                      mazza3 RE: Chefpaulo Jun 23, 2008 07:59 AM

                                      you can get very thin crust pizza at slice, however i must warn you that you should go there and order, wait in the shop and eat it right away. thin crust pizza (as you probably/definitely know) does NOT travel well. you can probably ask them to make it even thinner in the shop and i bet they will. their pizza is never doughy though, so at least that craving will be satisfied. slice is at 10th and federal, just across the street from bitar's (despite pizza = love, bitar's gets WAY more of my business....).

                                      personally, i love slice's clam pizza. it gets nice and super crispy when you reheat it the next day. the margherita is lovely when just fresh too. do not get their sausage topping, isn't so good. and my boyfriend finds their prosciutto salty, but i loves it. :)

                                      2 Replies
                                      1. re: mazza3
                                        mazza3 RE: mazza3 Jun 23, 2008 08:48 AM

                                        and slice doesn't overdo the toppings....

                                        1. re: mazza3
                                          rabidog RE: mazza3 Jun 23, 2008 08:41 PM

                                          you are certainly right about that - not overdoing!!! i asked them to WAY overdo the black olives and there were hardly any on there! that's OK, i can still live with that and it doesn't taint my overall pizza experience.

                                          however bland cheese DOES. the cheese was totally flavorless. a big boo on an otherwise perfect pizza. crust (extra thin) was PERRRRfect and the sauce was delicious and tangy. why oh why did they have to go so wrong on the cheese?!

                                      2. c
                                        CPaul RE: Chefpaulo Jun 25, 2008 09:42 AM

                                        A bit out of your area...sorry...but Toscana, a Cherry Hill, NJ BYOB (in the Italian Bistro chain) has great, crispy, thin crust pizza. Cooked in the wood-fired oven. Absolutely superb.

                                        1. h
                                          hungry100 RE: Chefpaulo Jun 25, 2008 12:41 PM

                                          I sort of hate to say this, but I've had the Neopolitan pizza at California Pizza Kitchen and it's actually quite good and crispy thin...

                                          2 Replies
                                          1. re: hungry100
                                            crazyspice RE: hungry100 Jun 25, 2008 12:52 PM

                                            They just opened a CPK in Plymouth Meeting. Not being a fan of chain eats, I had to be dragged there and I had a salad. Is their crust thin and crispy?????

                                            1. re: crazyspice
                                              hungry100 RE: crazyspice Jun 26, 2008 07:30 AM

                                              I must say my neopolitan margharita was indeed crispy and delicious -- I'm not a proponent of chain restaurants, and I love pizza. I was pleasantly surprised. I'm also a big fan of Alex's in Roxborough.

                                          2. Den RE: Chefpaulo Jun 25, 2008 02:37 PM

                                            I wanted to add to the discussion that the best thin crust pizza is really at home. The recipe is simple, the toppings exactly as you want. The way to do it is with a pizza stone and a gas grille. I make the Neoplitan dough with 00 flour the day before making the pies. Put the pizza stone in the gas grille and crank it up til the temperature needle pegs at the hottest. Make up the pizza with your toppings, put it on the stone and it will cook in about 6-8 minutes and the crust will be perfectly crisp.

                                            2 Replies
                                            1. re: Den
                                              crazyspice RE: Den Jun 25, 2008 06:27 PM

                                              I am a better "eater" than a "cooker" of pizza. So, what time will the pizza be ready?

                                              1. re: crazyspice
                                                Displaced California Foodie RE: crazyspice Jun 26, 2008 03:24 AM

                                                crazyspice- my thoughts exactly. Sounds like the best pizza in the area is at "Den's"!

                                            2. n
                                              nwinkler RE: Chefpaulo Jun 27, 2008 02:41 PM

                                              Has anyone tried La Fourno on South Street? I believe I tried this place (or its predecessor) many years ago--it had received a nice write-up by Rick Nichols in the Inquirer--and it was at the time the best pizza I'd ever had. Finished in minutes in their wood-burning oven, thin, crackly. Can anybody corroborate this?

                                              2 Replies
                                              1. re: nwinkler
                                                phillychowgrl RE: nwinkler Jul 3, 2008 11:44 AM

                                                La Fourno is very good and they deliver. I love their Roman Artichokes when they have them.

                                                1. re: phillychowgrl
                                                  Hansel RE: phillychowgrl Jul 6, 2008 11:47 AM

                                                  Nice thin crust at La Fourno, delicious sauce as well. My choice is the smaller size Fior di Latti -- the larger diameter pizza doesn't seem to be as crisp. This is the only place I ever order from.

                                              2. m
                                                missfunkysoul RE: Chefpaulo Jul 3, 2008 07:19 AM

                                                Grandma's Grotto in Horsham. On rte 611. Best pizza in the area, hands-down.


                                                I grew up in Bklyn and western Long Island, and like to think I know from good pizza... this is it!!

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