re: Best Pizza in Louisiana

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brooklyn pizza In Metry

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Same as Brooklyn Pizzeria in Gulfport? Gulfport Brooklyns is the best pizza & Italian Subs I've had anywhere.

Brooklyn Pizza used to be pretty good, and it is still a decent example of the greasy, neighborhood simple pizza style. But Pizza Delicious blows the doors off of Brooklyn in terms of crust texture & topping quality. Plus the sauce its a tiny bit spicy and less sweet/bland than Brooklyn's sauce. Pizza D has excellent pastas too; simple, straightforward, Italian in the sense that the pasta dishes usually showcase one or two key seasonal ingredients. If I wasn't so lazy, I could post a dozen pics of insanely good PD pics...crab risotto, meatball pizza w/caramelized onions, , margherita w/fresh mozzarella, bucatini al'amatriciana. Seriously, if you are in the NO area and love pizza, you can't miss PD.

Second place for me, these days, is either Domenica or Pizzeria Domenica. I like the tender-crisp crust style & toppings...though I find that the pizzeria Domenica pies all have too much dairy/cheese (though they'll leave off the cheese on anything). I'm not a big fan of quality cured meats drowned in cheese. Let the damn salumi stand on its own.

Third used to be Ancora...but as another poster said, it's suffered from ups and downs as of late. It is also a deafeningly loud space when even 1/3 full, and service is spotty. I really liked the original iteration when Jeff was still at the helm (though I took issue with the "no takeout" rule & other unfriendly aspects of the place).

Shoot, this thread makes me wanna uncover my pizza oven & risk heat stroke & West Nile to make a few pies tonight. (Or I could just go to Pizza Delicious.)

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Stadium Rat

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If you're ever in Gulfport you should drop by there for lunch. I think it'd be right up your alley.

Their happy hour has to be amazing to make up for the soggy pizza

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It's a nice restaurant you shouldn't be using your hands to eat. Use a fork and knife trash ball.

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there's a pizza joint here in nashville..napolinos i think..thats the same. gross soggy crust and you can't eat the pizza or get it off the pan without losing 3/4 of it.



i dont even care how it tastes..the presentation is awful.

So real pizza from Naples looks exactly like that...it is so tender, it can be folded into quarters and wrapped in paper to eat while walking down the street (like a crepe). I understand that crunchy NY style is the "only" kind to some ppl, but I am a huge fan of Neapolitan pizza. (Which is eaten w/knife & fork when served on a plate by an Italian). The folded, street pizza costs a few euros & is every bit as delicious as the sit down version.

The same Neapolitan dough can be fried & topped....holy smokes, pizze fritti are delicious.

I like all pizza styles....as long as they're topped with decent to great ingredients & not terrible industrial skim milk mozzarella, awful sweet sauce, and cheap greasy meats. Now I'm craving square Sicilian grandma style pizza, which is sadly nowhere to be found in my area.

I really like Neapolitan pizza too. I just think Domenica has soggy crust.

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Gattis all day cuh

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used to love those little meatball rabbit turds that would roll off the pizza all over the floor.