I love the old school pizza served at Ristorante Carmelo (formerly in the FQ, now in Mandeville). Get a margherita pizza with sliced prosciutto added. DELICIOUS!
Also like the double-decker supreme type pan pizza from Passtime in BR... the old one under the bridge. That first layer of sauce with shrimp and then the cracker-type "middle" crust with everything else on top. Used to stop there all the time when traveling from Dallas to NOLA and back.
What an awful thread. F&D Board can be a little pretentious but this is six pages of OT doucebaggery. Most of you know as much about pizza as New Yorkers know about crawfish boils.
I will say that New Orleans pizza scene has really come on strong the past couple of years and is officially legit. People talking about Moe's and Johnny's awesomeness are just being silly. They are not gross but come on man!
I have a problem with these best pizza threads. When I eat pizza it is for one of two separate and distinct reasons. The first is to enjoy a dining out experience, and I want creativity, quality ingredients and uniqueness. The second is for expedience. I want some comfort food, and I want it now. Make it fast, cover it with toppings and be consistent. The best pizzas for each type are mutually exclusive.