patrick.net

If you make it down to SoCal, Pizza Port in Solana Beach.

Might want to try Premiere Pizza, they're in N San Jose -- one's in Rivermark and one's down First St a bit.

Proprietor is a nice guy who started from the basics and tried to make the best pie he could. Back in the 80s he won the national throw-off competition and thence was on Carson.

The Cheese Board on Shattuck Ave. in Berkeley might be a good one to try. I haven't had it, but people rave about it and there are always long lines of people waiting to pick up a pizza (no delivery I think) and crowds of people who sit everywhere nearby (sidewalks, on the grass in the divider of the road, anywhere) eating pizza from there. I have tried their other bread products and they're excellent.

Troy says

Proprietor is a nice guy who started from the basics and tried to make the best pie he could. Back in the 80s he won the national throw-off competition and thence was on Carson.

May have to try that. The only place I've been to in SJ was Stuft Pizza and it was decent... but nothing worth going back to.

SF ace says

zachary’s in Berkeley. Deep dish style (if you like sauce and stuffing more than bread) otherwise don’t bother.

That sounds good - been a while since I've had deep dish.

joshuatrio says

May have to try that.

http://www.premier-pizza.com/couponsok.htm

Troy says

joshuatrio says

May have to try that.

http://www.premier-pizza.com/couponsok.htm

Troy, I checked out the website - Premier Pizza looks a lot like "production pizza" aka corporate/chain pizza. I lean more towards independent shops, as every single pizza chain I've been to disappoints.

I think SFAce has the right idea - zachary's looks more independant... The stuffed pie on their website looked yumm-o. While we typically lean towards NY style pies, we appreciate ALL well made pizza's.

Matt C. says

The Cheese Board on Shattuck Ave. in Berkeley might be a good one to try.

This place looks interesting as well - def. worth a look !

My favorite pizza in the Bay Area is Emilia's Pizzeria in Berkeley. It is New York style, or more accurately New Haven.

Zachary's is good if you prefer deep dish, but they also make a pretty good thin crust.

Cheese Board is interesting, but for me it is a little hit and miss, depending on what type they are making for the day. Also, Arizmendi is just like Cheese Board.

leoj707 says

My favorite pizza in the Bay Area is Emilia’s Pizzeria in Berkeley. It is New York style, or more accurately New Haven.

Emilia's looks great. Just checked out the photo's on yelp. Looks like a mom/pop type shop who make a good pie.

Best pizza is when you make it yourself!

Great pizza dough isn't done at room temp, you put it in the fridge for 24 hours so it rises more slowly. You think a pizzeria takes the time for that? Nope.

joshuatrio says

leoj707 says

My favorite pizza in the Bay Area is Emilia’s Pizzeria in Berkeley. It is New York style, or more accurately New Haven.

Emilia’s looks great. Just checked out the photo’s on yelp. Looks like a mom/pop type shop who make a good pie.

Yeah, it is more of just a Pop shop. The only guy I have ever seen in there is the one owner. There is a picture of a kid on the wall, so there must be a Mom somewhere.

Be sure to call early if you are going to order. Sometimes his night fills up pretty quick.

Vicente says

Best pizza is when you make it yourself!
Great pizza dough isn’t done at room temp, you put it in the fridge for 24 hours so it rises more slowly. You think a pizzeria takes the time for that? Nope.

We do that too. Fresh Mozzarella (the balls in water), Cento tomatoes blended with tons of fresh basil (little salt/pepper... sometimes even the San Marzano tomatoes), fresh/high quality toppings, homemade dough (long rise) and a high heat cooking environment.

I've done as much as I can do at home. My oven only gets up to about 550-575 degrees. I've got a top of the line (super thick) 18" pizza stone, and can cook a pretty tasty pie.

Just bought a 22" Weber Charcoal grill - looking to get the pizza stone attachment for it as well - get some good flavor in the pizza, plus cook well over 6-700 degrees.

Anyhow, it's always nice to see what else is out there, and to learn other shops techniques. Most locally owned shops don't mind giving you tips/tricks to make your own pie better.

Nomograph says

NuttBoxer says

Pizza Port in Solana Beach.

Pizza Port is OK, but if you want good NY style pizza you need to go to Bronx Pizza in the Hillcrest area of San Diego. They’ll even be rude to you for no extra charge.
Real NY pizza needs to be eaten right out of the oven, not taken home. If you don’t burn the roof of your mouth, it’s no good.

Bronx doesn't have the tap list Port has though, and a good pie deserves a good pint.

If you go through Atlanta, you should check out Varasano's.

Here's some good info about his quest for a NY Pizza recipe:

http://www.varasanos.com/PizzaRecipe.htm

Pizza Chicago - in Palo Alto, and in San Jose. I can only speak for the San Jose location as I have not tried the Palo Alto location. The 'Rush Street' which is basically a meat-lovers pizza comes with a special sauce that is sweeter. That is my favorite. The soy cheese option tastes like real cheese to me. There is no extra charge. The parmesan cheese (if you dine in) is ground fresh right in front of you. Takes 30 minutes to cook, and you can call in your order before you go dine in.

P.S., buy something, even a bottled water at Safeway (The Market) a few blocks away at the self-checkouts. I've almost ALWAYS gotten a $5 off coupon off Pizza Chicago, or some other perky coupon from them ;) Good luck.

SF ace says

zachary’s in Berkeley. Deep dish style (if you like sauce and stuffing more than bread) otherwise don’t bother.

second that Zachary's!

Two votes for Zachary's eh?

Looks like we may take a road trip on Saturday to the SF Zoo, Zachary's for dinner, then trek back to Monterey.

I keep going to the zacharys.com website and looking at this pic:

I have to try it. Hope it's worth the drive.

SF ace says

You’re better off going to the Oakland Zoo instead.

Also, the Oakland Zoo is possibly better than the SF Zoo. It is smaller, but better maintained.

The SF Zoo never quite lives up to expectations, but the Oakland Zoo is a pleasant surprise.

SF ace says

Josh, that’s a challening itinery, going from Monterey to SF to Berkeley/Oakland to Monterey is about 5 hrs on the road.
The traffic is pretty bad before dinner time so SF to Oak will be hard as well as there will be traffic heading east across the bridge. You’re better off going to the Oakland Zoo instead. Unless your plan to be a zacharys before 5, expect some wait as well, most restaurant worth their salt are busy Fri/Sat and Zachary is a family/young adult restaurant that will surely be packed that night including some effects on restaurants thoughout from Valetines weekend.
I heard Tiger woods is in your town now.

Lol - yeah, I think the Pro-Am is this weekend - I've seen the Goodyear blimp hovering over Pebble Beach on my way to work. Is Tiger actually playing in it this time? If you're going to the tournament, do yourself a favor and go to hole #15. There's a group of people called "Club #15" and they cheer for the amateurs - you won't stop laughing. We have friends who do it every year and usually end up parked at that hole.

Anyhow, you're right - wifey said too much driving. We may try to make a trip out of it and keep it in the Oakland area. Maybe the Oakland Zoo or something. We'll also be in SJ next weekend, so maybe we'll do it then.

NuttBoxer says

Nomograph says

NuttBoxer says

I don’t know who you think you are, but your not God Almighty

Yes I am. Lord Nomo.

And you are someone who brags about *voluntarily* keeping his family on welfare.

You must be one of those guys who as a kid never learned how to shut their mouth because they got too big before someone could beat their ass.
… Or maybe your one of this pussies who likes to take shots from behind a computer screen cuz they know if they ever tried this shit in real life they’d be drinking their meals.
Spineless assholes like you who start shit for no reason usually have deep seated home life issues, now and past. Sorry your mom and dad where such pricks, or your wife only puts out on your birthday, and your kids hate your guts, but instead of using that as an excuse to act like a giant asshole, deal with your issues… Or at least come out from behind your computer before you call a man’s dignity into question, dick.

Can someone ban this guy? I understand tensions can flare on a forum, but this is a little over the top - and well, stupid.

Yes, that's too far. I deleted that comment.

Try the ignore link! That's what it's for. No one seems to be using it...

Ignored. Leaving his blatant off-topic flames up and removing my obvious return fire gives the impression this is a "Good 'Ol Boys" club though, and I don't think most people on this forum are like that.

Yes, that’s too far. I deleted that comment.
Try the ignore link! That’s what it’s for. No one seems to be using it…

Thanks Patrick, I would use the ignore link - but this was a little over the top...

Nomo - chill with the welfare comments - it's obvious you provoked this.

Vicente says

Best pizza is when you make it yourself!
Great pizza dough isn’t done at room temp, you put it in the fridge for 24 hours so it rises more slowly. You think a pizzeria takes the time for that? Nope.

I am lazy and use Trader Joe's bag of pizza dough for a buck and change.

rpanic01 says

Vicente says

Best pizza is when you make it yourself!

Great pizza dough isn’t done at room temp, you put it in the fridge for 24 hours so it rises more slowly. You think a pizzeria takes the time for that? Nope.

I am lazy and use Trader Joe’s bag of pizza dough for a buck and change.

What about toppings? Pizza is like making a sandwich to me. If you're going to buy stuff to put on/in it, you won't be able to use it all in one shot. If you want variety, it gets expensive.

I worked at Pizza Hut during my high school days. They actually did make dough first thing in the morning, let it rise a bit before slowing it down by putting it in the fridge.

During the early hours while the fresh dough is rising, they sell pizza made with left over dough from the night before. It usually sticks to the lid. But it still tasted fine and never gave me any stomach problems. So it should still be good. Order after 12pm if you must.

I make about two or three pizzas a week because my kids and I like pizza. All together I would say I spend about $4 a pizza and they are pretty good. I even made one with tikka masala sauce that came out ok.

Anyone ever visit pizzamaking.com? Excellent site/resource for making your own pizza's. You wouldn't believe what people come up with, and how they've managed to clone almost every pizza made. Some of the forum members have even built their own wood brick oven.

Lot's of shop owners and professionals post on that forum.

joshuatrio says

Vicente says

Best pizza is when you make it yourself!

Great pizza dough isn’t done at room temp, you put it in the fridge for 24 hours so it rises more slowly. You think a pizzeria takes the time for that? Nope.

We do that too. Fresh Mozzarella (the balls in water), Cento tomatoes blended with tons of fresh basil (little salt/pepper… sometimes even the San Marzano tomatoes), fresh/high quality toppings, homemade dough (long rise) and a high heat cooking environment.
I’ve done as much as I can do at home. My oven only gets up to about 550-575 degrees. I’ve got a top of the line (super thick) 18″ pizza stone, and can cook a pretty tasty pie.
Just bought a 22″ Weber Charcoal grill - looking to get the pizza stone attachment for it as well - get some good flavor in the pizza, plus cook well over 6-700 degrees.
Anyhow, it’s always nice to see what else is out there, and to learn other shops techniques. Most locally owned shops don’t mind giving you tips/tricks to make your own pie better.

If your oven self cleans, you can jimmy the lock and fool your oven into getting up to 900 degrees fahrenheit. I ran that on quarry stones and was able to bake neopolitan style pizzas at a baking time of about 1 minutes and 30 seconds. I use an infrared laser thermometer to monitor the temperature of the oven and stones.

These days, I use the broiler to get the stone up to 650 and broil the top. It is still a good bake and my kitchen doesn't go up to 95 degrees when I cooka pie.

theoakman says

If your oven self cleans, you can jimmy the lock and fool your oven into getting up to 900 degrees fahrenheit. I ran that on quarry stones and was able to bake neopolitan style pizzas at a baking time of about 1 minutes and 30 seconds. I use an infrared laser thermometer to monitor the temperature of the oven and stones.

Haha ! Yeah, I've read on people doing this.

You prefer any particular ingredients?

joshuatrio says

theoakman says

If your oven self cleans, you can jimmy the lock and fool your oven into getting up to 900 degrees fahrenheit. I ran that on quarry stones and was able to bake neopolitan style pizzas at a baking time of about 1 minutes and 30 seconds. I use an infrared laser thermometer to monitor the temperature of the oven and stones.

Haha ! Yeah, I’ve read on people doing this.
You prefer any particular ingredients?

I'm kinda a purist. Being from the Northeast, I really only stick to the pizza you'll find in New Jersey, New York, Philly, or Southern Conneticuit.

I usually stick to the Margherita. Only toppings I really go for are sausage & peppers, pepperoni, garlic, and occasionally. Although, the New Haven Style white clam pie is amazing.

theoakman says

joshuatrio says

theoakman says

If your oven self cleans, you can jimmy the lock and fool your oven into getting up to 900 degrees fahrenheit. I ran that on quarry stones and was able to bake neopolitan style pizzas at a baking time of about 1 minutes and 30 seconds. I use an infrared laser thermometer to monitor the temperature of the oven and stones.

Haha ! Yeah, I’ve read on people doing this.

You prefer any particular ingredients?

I’m kinda a purist. Being from the Northeast, I really only stick to the pizza you’ll find in New Jersey, New York, Philly, or Southern Conneticuit.
I usually stick to the Margherita. Only toppings I really go for are sausage & peppers, pepperoni, garlic, and occasionally. Although, the New Haven Style white clam pie is amazing.

That explains the similar taste - I grew up in the Philly area.

I usually go with a Pepperoni, but found a great shop on the east coast that does a buffalo chicken pizza - and it was amazing. New York style is the only way to go.