I have lived here in San Antonio close to 9 months . I am a big pizza lover . Can everyone fill me in on all pizza avail (oven, brick)

[bigdaddyjp7983]

Main Street. Across from SAC. Great food and good prices to boot.

[famgrl]

capparelli's is good.. its the only pizza my husband liked so far

[Torpedos]

off of babcock and 410 there is a pizza shop, i tried google but the computer is acting up. taste pretty good, NY style, nice and greasy.. You know you are gonna get bad pizza if you ask for a pie and they look at you like " we are not a bakery". real NY pizza joints know what you mean when you ask for a pie.

[annken]

I am a native of NYS and have tried miss ellie's, naples and a new place next to new HEB on Babcock. They were pretty good. I haven't tried Florio's yet.

Many advertise "NY style" around here but only a handful get close to the mark. The crust is not supposed to be thick at all.

[rynetwo]

I can't believe no one said Big Lou's!

http://biglouspizzaonline.com/

[bg2ntst]

Originally Posted by GiannidaNewYORK

Unbelievable , they ship water from NY to SA to make the pizza . I heard a rumor about that years ago in Florida. I remember hearing the pizza and the bread could not be good in Florida due to the poor quality water . Is that really a factor ? It's very interesting teenwolf . So is Grimaldi superior to all the pizza places , because of their water ? Thanks , Gianni

There was show on Food Channel a few years ago to address the issue of whether the water makes a difference with pizza dough. The judges were all well known in the pizza business and, as I recall, one of them was Tom Lehman, who is known as the "Dough Doctor". He's considered by those in the business as the foremost expert on the science of making dough, particularly pizza dough.

The end result was that the water made absolutely no difference.

I know quite a bit about pizza and am actually contemplating my own pizzeria in S.A. in a few years when I "retire" from the current occupation. There are several very good pizzerias here and most have been mentioned already. If you want NY style pizza, I would say Florio's is easily your best bet. Miss Ellie's is pretty good, as are Julian's and 46th Street. Grimaldi's is a little different from these other four as it's a brick oven pizza, but it's a good representative of that style and I like it. I'm not a big fan of Dough and I know that's heresy to some on C-D. Dough is Napoletana style pizza, meaning it meets certain standards for the kind of flour used to make the dough, the mozzarella (fresh - which melts differently from what most of us are used to), the kind of oven it's baked in, etc. I'm not saying it's bad, but I don't go there. It's just not my kind of pizza. But I do give props for the creativity of the name.

If you ever go to Houston, try Ponzo's in the mid-town area. Bagby and McGowen. Some of the best NY style pizza I've had anywhere around the country and, IMO, the best you'll find in Houston.

[Paka]

Love me some "Dough's" pizza...going today in fact!!!!

They brought their stone oven from Italy to get that true Italian taste!!!
He makes his OWN Buffalo mozzarella for goodness sake!!!!

[doss1]

Tom Lehman actually is a regular forum poster at Dough Ingredients

[jules07]

Originally Posted by rynetwo

I can't believe no one said Big Lou's!

Big Lou's Pizza

That's EXACTLY what I was thinking!!! Dang that's some tasty pizza!!!!!

[Merovee]

Originally Posted by rynetwo

I can't believe no one said Big Lou's!

Big Lou's Pizza

I live fairly close but they are a pricy gimmick at 4 bucks more a pizza than Main Street. Would rather drive to Main Street Pizza and it is really good.