I posted what will probably be my last entries on my pizza blog. Two old school places were at the top. Next, local ice cream!
And for those of you who don't want to go to the blogspot page, the entries!
And my final comments - At least until I find some other places to go.
It's been awhile since I did an update. I have a couple more places I visited, but none of them made the top of the list. So a couple quick comments and then my the place I consider the best in town.
We went to Belluci Pizza House in Boone IA awhile ago. Not the sort of pizza I am looking for. It is still excellent pizza. We went on the railroad and then had pizza after and it's a great way to end your day if you find yourself out that way. Our highest recommendation for non-thin crust pizza. The sausage had this wonderful garlic tang to it. The crust was thicker than I am looking for, but still had this nice crispness to it. Great, great pizza.
I went back to Scornovacca's for lunch and had a terribly mediocre pizza. Too much cheese, not enough ingredients. I was very disappointed. They slip down from my original estimation.
Lizzie and I went back to Bordenaro's and had one of the best pizzas we have ever had. It was a combo with one of the best balances of ingredients ever. Oh my it was good. But …
Then last week Lizzie and I made a return to Chuck's and had what was probably the best thin crust pizza I have ever had in my life. Once again a combo. Everything that we loved about the pizza the first time was amplified this time.
I have to say, Chuck's has the best thin crust pizza in town with Bordenaro's a very, very close second.
Bianchi Brothers - April 6, 2014
As we do if possible, we started with the fried ravioli. The ravioli was a little bland but had a nice flavor with the marinari. It had ground beef rather than sausage. We weren't impressed.
The pizzas were quite good. The sausage was a little on the mild side, but had a nice flavor to it. The pepperoni had a nice bite to it. It had a thin, cracker sort of crust and the ingredients tended to pull away from the crust. I think that this will be much better pizza when the oven gets a chance to age a bit, it's a very new place.
Orlandos - June 16, 2013
I had not been to Orlando's in a few years and it was as good as I remembered. Still not quite what I am looking for. The crust is thicker and cheesier than what I am looking for, bit is still excellent. The sauce is some of the best that we have had. Very meaty, very strong without being overpowering. The sausage is also some of the best we have had and is made in-house. The cheese comes close to being too much, but ends up balancing things nicely. The pepperoni is tasty without being too spicy. The ingredients bind to the crust nicely. All in all a great pizza, if not quite what I am looking for.
I did speak to the owner as we were leaving and was informed that we could get a thinner crust if we asked. We will go back.
This was originally posted on Dreamwidth, after which it wandered out to various other sites. Feel free to reply where ever you want. I should still see it.