re: Best pizza in BR...

I agree with Johnny D's on Coursey. The meatball appetizer is also pretty solid. The statue of liberty outside the place is a little much for me, though. But that has nothing to do with the great pizza.

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fleur de lis on government

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this is the correct answer

Back to the OP and best pizza in BR.

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how is the pizza at Gino's or Ruffino's?

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I've had both. I love the around the world at Gino's and the pizza at Ruffino's is solid. But I would never consider them a place to get really good pizza.

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Put my vote down for La Pizza Kitchen

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Ditto.
Fresh homemade dough/marinara/pesto, many cheeses/ingredients - Great specialty pizza in a wood burning oven. BBQ pizza there is best in town.

Mellow - good normal pizza
Deangelos - Love it
Whole foods - Never had it.
Fleur di Lis - unique taste that isn't like other joints in BR. Cheap as it may be. I like it.

I think DeAngelo's makes a pretty good pizza, but I'd be lying if I didn't say Bravo had one of the better pies I'd had recently.

I know...it's a chain. That being said, they use a wood-fired oven for the heat, and the dough is a perfect Lazio-style pizza, like a compressed focaccia.

They brought out some dough for my kid and the waitress looked at me like I was crazy because I was studying it - they use a blend of high-protein flour, wheat flour, and semolina (and probably a good bit of olive oil as well), and semolina for the peel.

It browns beautifully from the wheat, gets the that "crust ring" from semolina, which also gives it the crisp/chew. For anyone who bakes, there's a perfect distribution of air, so they take great pains to control the rise. If you ever make your own pizza or experiment with doughs, what they have is hard to replicate.

The pizza with the pepperoni and banana peppers was fantastic.

Started out as a thread about BR pizza....quickly degenerates into a catfight about NO pizza...everyone's ignoring the elephant in the room...the BEST pizza in the Deep South is Johnny's./thread

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LSUChicageaux

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Look what the cat drug in

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the waitress looked at me like I was crazy

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I can see that

DeAngelo's (Louis) has always been too soggy for my taste, liquid not necessary oil. I think they throw their veggies (onion & mushroom) on the pizza raw so they sweat too much while being cooked.

Only tried Johnny D's once & honestly don't remember if I like it or not. Just remember that is was pricey.

I really like the crust/dough @ Mellow Mushroom.

Pastimes & Fleur are great non-traditional pies.

Fleur di Lis is definitely the best...I stop and eat there everytime I visit Baton Rouge

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they use a blend of high-protein flour, wheat flour, and semolina (and probably a good bit of olive oil as well), and semolina for the peel.

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How do they mix it? tried to replicate with a dough hook one time and my crust was too chewy/leathery....maybe the gluten developed too much from over mixing? Should i just try it by hand?

Ruffinos has a wood fire oven and has good pizza

Romans surprisingly has good pizza