Everyday With Rachael Ray magazine’s March issue will feature a bracketed, March Madness tournament style pizza face-off to determine the best pizza in the country. Sixty-four of the country’s best pizzerias flexed their muscles, rained pepperoni from beyond the arc, slam dunked fresh mootz over the competition and smothered the opposing team’s offense with a competent [...]
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Next up was a Filetti, a bianca (no sauce) with garlic, basil and fresh cherry tomatoes which was a benchmark at Una Pizza Napoletana. Like the margherita before it, this pizza was also delicious, with the cherry tomatoes providing very fresh and acidic counterpoints to the creaminess of the mozzarella. As good as this pizza was, my heart quivered a little and the pizza was a tad bittersweet. The naturally leavened dough Anthony used in his pizzas at UPN helped to create the most flavorful pizza crust I have ever eaten (I have not been to Pizzeria Bianco yet) and quickly emphasized the loss experienced to the East Coast pizza scene by Mangieri’s now confirmed departure to open Una Pizza Napoletana in San Francisco. None-the-less, I was still in pizza la-la land eating these [...] |
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