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I usually pick 2Amys because it's close to my house, and the lady ended up there this weekend after we discovered that Comet is not open for lunch (boo-urns).

However, though I'm usually quite satisfied with the pizza there, this Saturday's was dissapointing. I decided to get the margherita as usual, but opted for the addition of mushrooms and olives. Though taste-wise, I enjoying it quite a bit, the pizza (which I asked for well-done), was quite soggy in the center just being floppy as a whole. Either I just noticed it this time or something was off.

Still, 2Amys convenience factor can't be beat, nor can the small plates.

There are a few factors that could have contributed to your "soggy", "floppy" pizza.

1) the mushrooms are added raw, if sliced to thick they can give off quite a bit of moisture during the cooking time..The longer the cook time ( well done, 4-5 minutes?) the more moisture will be released.

2) Perhaps the olives were not drained sufficiently. This would be evident if you saw brown liquid on top of the pizza.

3) improper draining of buffalo mozzarella. Unlikely

4) improper draining of tomato. Also unlikely

5) dough stretched too thin in the center. Was the Cornicione larger than usual?

6) Oven air temp vs. floor temp. If the oven was improperly brought up to temperature, the floor could be cold, resulting in an underdone bottom.

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Cornicione seemed roughly the same as usual, and I attributed it, at the time, to the possibilty of the olives and mushrooms being added this time. I had kind of a raging hunger headache at the time though, so I was just relieved to see the pizza in front of me, and didn't pay attention to issues such as thick-sliced mushrooms and improperly drained olives.

Whatever the case, I feel like it was an anomaly, and I'm going to get a regular margherita next time and use it as a control.

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Finally got to have the pizza last night at Bebo and thought it was wonderful. Probably best sauce in town, though not much cheese (margherita). I think I like Red Rocks best so far (have also tried Paradiso and 2Amys)

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For the perfect greasy, square pizza I still emplore you to try the Broiler in Arlington. Excellent house-made spicy sausage and the right amount of grease at the bottom of the box. It's the stand-alons square building with the Orange roof on Columbia Pike, one block past Glebe

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Comet Ping Pong's smoked mozz, smoked mushroom, smoked bacon pizza toppings superb, satisfying, the crust texture was good but no flavor. The pepperoni, peppers and sausage was so hot that I could taste nothing but red pepper.

I went to Comet Ping Pong a week and a half ago for the first time and it was damn good. The dough, I thought, was very flavorful. And contrary to many previous posters' bad experiences, the crust was not overcooked except for a burnt spot the size of a thumbnail. Otherwise my crust had its signature crispiness except for the very center 2 inches which flopped easily into my mouth. And the pepperoni, peppers, and sausage WERE very spicy, but I had expected it b/c it advertises as much in the name. For the first few bites, I just kept telling myself that CPP's was just "different" than 2 Amy's, but by the end I wasn't sure if I really meant "better." Two Amy's has always been my favorite, but each bite of my Comet Ping Pong pie made me at least want to return to see if I should reconsider. My main reservation, though, is that if you take this board's collective history, inconsistency has proven to be CPP's major weakness. Should I pull a George Costanza and go out on a high note?

Pax,

Brian

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I don't know what you have to smoke to think that Bebo's pizza doesn't suck, but please send me some. I'd rather have Domino's.

(Liked Bebo otherwise, though).

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I don't know what you have to smoke to think that Bebo's pizza doesn't suck, but please send me some. I'd rather have Domino's.
I'm going to pretend that you didn't say the D word. Which pizzas did you try? I didn't think it sucked, but Comet is much better.

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I don't know what you have to smoke to think that Bebo's pizza doesn't suck, but please send me some. I'd rather have Domino's.

(Liked Bebo otherwise, though).

Was RD manning the oven? :blink:

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Was RD manning the oven? :blink:

No, but I'm not sure even the maestro himself could have saves this. I guess it wasn't so much sucky as just bland. I had the funghi and proscuiotto, my daughter had a Margharita. The crust was OK, the cheese was OK, the sauce was OK. I almost fell asleep while eating it.

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Finally made it to RedRocks. My ranking:

1. Comet

2. 2 Amy's

3. Bebo

4. RedRocks

with RedRocks sigificantly behind Bebo. Good flavors, but no char and the whole thing was floppy and sodden in the middle.

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No, but I'm not sure even the maestro himself could have saves this. I guess it wasn't so much sucky as just bland. I had the funghi and proscuiotto, my daughter had a Margharita. The crust was OK, the cheese was OK, the sauce was OK. I almost fell asleep while eating it.

My husband and I ate at Bebo on Halloween Eve. We wanted to try the pizzas since I've read mixed reviews here about it. I had the Rolli di Prosciutto Ripieni and my husband had the Prosciutto e Funghi. I thought that the pizzas were amazing. The crusts were perfectly crisp and the toppings came together beautifully. We sat at the bar and the bartender (we didn't get his name, only that he was from Serbia)was friendly, efficient and gave us just enough attention to make a perfect evening. Chef Donna was not manning the pizza oven. I thought the pizza cook did a great job (and we told him so) and we definitely will go back for more pizza.

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I love pizza but can't keep up with all the new joints that are now dishing out gourment pies and the old standbys that are now a shadow of their former selves. Please help me out by ranking your top 5 pizzas int the DC metro area and provide a brief description of the type of pizza (Neapolitan, NY, Chicago, etc.)

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For me:

Washington Deli (20th & K) - NY (family is from Long Island or Queens...I forget) style, great by the slice. Always packed during lunch.

2 Amys - Always order mine extra crispy, never had an issue with the "soupiness" others complain about sometimes. The Etna or the Putenesca (sp?) are my go tos.

Radius - Great cheese pie but also outside the box pizzas. In particular their "Fall (now Pumpkin)" Pizza is unbelievable (pumpkin base, feta/ricotta cheeses, red onions).

Vace - Sauce on top of the cheese. Nice crisp but not too thin crust. My go to carry-out (helps that it is up the street).

Church Street Pizza (Vienna) - NY Style pizza, reminds me of what I was able to consistently get growing up in Eastern, PA/Jersey

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In rough but negotiable order:

Pete's -- Genuine totally freakin' authentic New Haven that's better than Sally's

Vace -- strangely compelling pizza with the cheese on the bottom

Comet -- expensive hipster Neo Haven-style

Moroni Brothers -- finest Salvadoran-Italian restaurant in the universe. Wood-fired yuppie authentico pies.

ETA: Pizzeria Matematico - a failure in every regard but my own. :angry:

Edited by DonRocks

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The Italian Store - New Yawk style.

Pizza Tradizionale - "Thin crust, fresh dough, Italian Store pizza sauce and the finest whole-milk mozzarella."

16 inch version, not the 20 inch (dough cannot hold the cheese as well).

DSC_0204-188x110.jpg

I like the 2 Amys Margherita as well.

I like my pizza plain - no toppings. No foo-foo pizzas for me.

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Radius - New York Style, but it's all about the creative pies (Like Dave mentioned). Fall Pizza is awesome, as is the newer Winter Pizza (Celery root puree instead of sauce, parsnips, feta, and toasted pine nuts)

2 Amys - Closest I've ever had to what comes out of the brick oven in my back yard.

Other than that, I've yet to try any of the other worthwhile Pizza places that have been mentioned here. I will note that Churchkey makes some damn good flat breads, though it's a stretch to include them here.

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Pines of Rome in Bethesda makes a great pizza - just regular. Good crust; tomatoes rather than tomato sauce, and reasonable amount of whatever toppings. Their white pizza is also terrific!

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I love pizza but can't keep up with all the new joints that are now dishing out gourment pies and the old standbys that are now a shadow of their former selves. Please help me out by ranking your top 5 pizzas int the DC metro area and provide a brief description of the type of pizza (Neapolitan, NY, Chicago, etc.)

7th Hill Pizza, my friend - not a bad flavor in the lot of em.

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I like the Staven @ Pete's, according to one of the owners it is named after East Haven which is considered an Italian neighborhood and thus it is comprised of hot ingredients including pepperoni, sausage, garlic & roasted onions.

runner ups include 2 Amy's when prepared extra cooked (otherwise I think it gets soggy too fast), Moroni & Brother and Comet. I'm okay with Vace, especially considering the price, but haven't been blown away, my preferred pie here is pepperoni, onion, mushroom & garlic.

Many say Red Rocks makes a good pie but I have not had enough experience to comment.

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In rough but negotiable order:

Pete's -- Genuine totally freakin' authentic New Haven that's better than Sally's

Vace -- strangely compelling pizza with the cheese on the bottom

Comet -- expensive hipster Neo Haven-style

Moroni Brothers -- finest Salvadoran-Italian restaurant in the universe. Wood-fired yuppie authentico pies.

ETA: Pizzeria Matematico - a failure in every regard but my own. :angry:

Eh, wanted clear gap between the Fab Four and the second tier, didn't feel like flipping two coins between 2A, RR, Coppie's and Radius for the final spot on the podium.

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1) Papa John's as long as it is driven by the man himself in his bitchin' Camero (or was that a Firebird) jammin’ some Billy Squire as he pulls around the corner to my house with a craptastic pie.

2) Pizza Hut ‘wheel o’ dough’ topped with industrial cheese and non-existent sauce

3) 7-11 ready in 60 seconds pie

4) Vocelli's Pittsburgh style wet cardboard

5) Domino’s I guess if one can consider any of the previous 4 pizza, then this fits the definition as well.

Honorable mention: Palisades ode to frozen pizza

Now for my actual list

1) Two Amy’s

2) Red Rocks – I would say that 1 and 2 are basically a tie for me. I think that both make quality pizzas

3) Café Pizzoilo – great neighborhood pizza joint

4) Italian Store – Only had it by the slice, but always hits the spot

5) The original Ledo’s – it is obvious from a previous thread that you either love it or you don’t, I am in the former category

Honorable mention: Continental Pizza and The Broiler – two of the last outposts of a once prevalent local style of pizza.

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1) American Flatbread in Ashburn

2) American Flatbread in Clarendon

3) My house

Never been anywhere else worth mentioning. :angry:

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