2014 Resolution Busting Pizzas
Resolution Busting Pizzas
So we’re only a few days into the New Year, do you know what that means? It means that it’s high time to either kick that diet to the curb, or cheat on your diet with some pizza and call a mulligan. Tempting? If so, be sure to make it worth your while! Allow me to recommend five pizzas that are not only different than your average pizza, but are five (of many) that knocked my socks off in 2013. There are a bunch of pizzas that are equally good as the ones that I listed below, but in no particular order these are the five that I chose:
Okay, I claimed ‘different than your average pizza’, but Ceccoli’s might be somewhat close to average pizza since its kind of pizza is quite common in NEPA (Northeast PA), but it is nonetheless special. The family of pizza Ceccoli’s belongs to is the pan-fried variety which has been popularized by establishments such as Victory Pig, Pizza Perfect, and Pizza L’Oven. I started eating pizza from Pizza Perfect in my adolescence, and for many years it was one of my two favorite pizzas in NEPA. I won’t mention here where any of the aforementioned pizzas fall on my current favorites list, but I will say that Ceccoli’s has an edge over Victory Pig, Pizza Perfect, and Pizza L’Oven. The cheddar cheese, straight crushed tomato sauce with chopped onions, and the pan-fried crispy crust with the ridgeline of flavorful burnt cheese on the handle… this pizza is worthy of a 2014 diet mulligan! You can read my full review of Ceccoli’s here.
If you were from NEPA and heard someone talking about a bunch of ladies in the kitchen with potato, onions, and American cheese you might instantly think that there are some pierogies about to be made, but for the people in the-know, they might realize that Cebula’s pizza just might be the topic of conversation. As part of my good fortune from 2013 it was suggested that I try Cebula’s pizza because it was different and good. I tried it to find that Cebula’s uses some type of potato flour/starch which makes for a thin yet stiff crust. I found that Cebula’s sauce is same straight crushed tomato variety used by many of the pan-fried places. I also found that Cebula’s uses ooey gooey stick-to-your-teeth American cheese, and lots of it. I’m not a big fan of extra cheese, but I absolutely loved it on this pizza. This pizza is way different, has flavor out the ying-yang, and is definitely worthy of a diet mulligan! You can read my full review of Cebula’s here.
I’ve always loved pizza and I am inclined to say that I’ve eaten some every week of my life since a very young age, even when vacationing, but it wasn’t until I started reviewing pizzas for this blog that I’ve become somewhat discriminating between good/bad pizza, and all of the other dichotomies that exist. I used to think that pizza with creative toppings was gourmet, such as what Peace A Pizza serves. It was just six months ago that I learned what is was for a pizza to really be gourmet, thanks to La Porta. I sat down at La Porta with very high expectations, and they were exceeded! La Porta has a preset menu of pizzas and asks that you don’t alter them in order for the pies to maintain their integrity. Do yourself a favor and adhere to their request! I had the Pizza del Giorno, which on that day which was constructed with sausage made in-house, red peppers, caramelized onions, mozzarella cheese, and grated mozzarella and Asiago cheeses. This pizza was fricking amazing! I can go on and on but know this; there is no feeling guilty about ditching the diet for this pie, in fact, you’ll probably regret not having done it sooner! Check out my full review of La Porta here.
This isn’t a ‘best of’ list, but I have no trepidation with proclaiming Anthony’s Coal Fired (ACF) to be the best chain pizzeria. My review of ACF was done at their Wayne, PA location, but I’ve since been to their Exton, PA location and didn’t manage to find any inconsistencies. The hallmark of ACF’s pizza is that it is well-done with charring and a crispness that can only be acquired inside of a coal-fired oven, and has beckoned me from my diet several times! ACF has a traditional pie, upon which you have the freedom to add toppings, and they also have several preset pizzas, of which I’ve tried the Paul and Young Ron, the Fresh Mozzarella sliced tomato and basil, and the Meatballs and Ricotta. To each his own, but I can’t not order the Meatballs and Ricotta. Do ditch the diet for this pizza; four of your five senses will thank you! You can read my full review of ACF here.
What do neurogenic motor immobility, Van Gogh’s Starry Night, and Gestalt theory have in common? They were all experienced while devouring my first Neapolitan pizza at Nomad. Neapolitan pizza is one of the oldest types of pizzas but perhaps one of the least well-known. Proper Neapolitan pizza isn’t easily found outside of metropolitan areas, but seems to be gaining some ground. As I alluded to in my review of Nomad, there is an extensive history of Neapolitan pizza so I’ll keep it short by saying these few things; the crust is soft not crispy, the flavors on this pizza are fresh and prominent, and this pizza is best eaten at the pizzeria; time is an enemy to this pie as it allows the oil to migrate to the crust and alter its integrity. Diet or no diet, you owe it to yourself to try a Neapolitan pie from Nomad. Read more details about Nomad Pizza here.
There you have it; five different types of pizza worthy of a ditching the brand new 2014 diet and calling a mulligan. I’d love to hear your thoughts on any of them. Thank you for your continued readership! I have a lot of plans for the upcoming year; I hope that you come by and experience them with me.
All the best,