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Message
re: Best pizza in Louisiana
Posted on 6/28/21 at 7:00 pm to The Levee
Posted on 6/28/21 at 7:00 pm to The Levee
I think it’s impossible to find the “best” pizza because everyone has their favorites.
My personal favorite style of pizza is Buffalo style with the cup and char pepperoni. I’m yet to find anything close in Louisiana.
My personal favorite in Louisiana so far is Theo’s, particularly the one in Elmwood.
My personal favorite style of pizza is Buffalo style with the cup and char pepperoni. I’m yet to find anything close in Louisiana.
My personal favorite in Louisiana so far is Theo’s, particularly the one in Elmwood.
0
Posted on 6/28/21 at 7:53 pm to The Levee
Deano’s? Lol
They aren’t even the best pizza joint on K Saloom Road.
Actually their pizza sucks to put it nicely.
They aren’t even the best pizza joint on K Saloom Road.
Actually their pizza sucks to put it nicely.
This post was edited on 6/28/21 at 7:56 pm
Posted on 6/28/21 at 7:56 pm to moontigr
quote:
I'm going to New Orleans (maybe tomorrow) to do another blind taste test. I'm going to get Pizza Delicious, Paulie Gee's, and Mid City Pizza.
Have you had NOLA Pizza Co or Zee's? If not I'd def add it to the list if you can manage to fit 5 pizza places in one trip.
quote:
Omar isn't at Roma anymore, but it's still the same product.
That's good to hear. Haven't been that way in probably almost 10 years.
This post was edited on 6/28/21 at 7:58 pm
Posted on 6/28/21 at 8:01 pm to The Levee
Tower Of Pizza
Metairie
Posted on 6/28/21 at 8:05 pm to Rohan Gravy
Nola Pizza and close behind MCP but I don't claim to know outside of Nola. But living in different parts of the country, I think Nola nailed it,
I think this is a key part of Nola per their website
There are three major components to making NYC style dough: water, yeast and fermentation. We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water. This not only provides the right elements for our 48 hour fermentation process of our dough balls, but it produces a consistently high-quality perfect pizza and crust. Our dough is naturally leavened and fermented using a sourdough starter. And finally, we use a top-of-the-line proofer which will ferment the dough at a specific temperature and humidity level for two days, giving the dough a more nuanced flavor and texture than quick-proofed dough.”
I think this is a key part of Nola per their website
There are three major components to making NYC style dough: water, yeast and fermentation. We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water. This not only provides the right elements for our 48 hour fermentation process of our dough balls, but it produces a consistently high-quality perfect pizza and crust. Our dough is naturally leavened and fermented using a sourdough starter. And finally, we use a top-of-the-line proofer which will ferment the dough at a specific temperature and humidity level for two days, giving the dough a more nuanced flavor and texture than quick-proofed dough.”
Posted on 6/28/21 at 8:38 pm to t00f
quote:
We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water.
I think this is a quote out of the NYC pizza starter pack. Omar at Roma Pizza used to say he had to adjust BR tap water with minerals to get the right water so his dough would be good enough.
Have seen similar comments elsewhere.
Posted on 6/28/21 at 8:39 pm to fightin tigers
the crust is pretty awesome , so 
Posted on 6/28/21 at 9:00 pm to slinger1317
quote:
Theo's (NOLA based
Best I’ve had on the Northshore.
Reginelli’s is my favorite in New Orleans.
Ben’s rules da Parish.
Posted on 6/28/21 at 9:19 pm to TigrrrDad
quote:
Ben’s rules da Parish.
Frozen premade crust and plastic cheese.
Not sure if the pizza was much better back in the day, but it is terrible now.
Posted on 6/28/21 at 9:22 pm to moontigr
quote:
NOLA Pizza Co
This is the place to be. It's friggin dynamite.
Posted on 6/29/21 at 8:15 am to tadman
Obvious answer here is Fleur de Lis
Posted on 6/29/21 at 10:42 am to xXLSUXx
I’ve had Zee’s. I thought it was good, not great. Same with Mid City.
I made a typo. I meant to say I’m going to Pizza Delicious, Nola Pizza Co., and Paulie Gee’s.
I made a typo. I meant to say I’m going to Pizza Delicious, Nola Pizza Co., and Paulie Gee’s.
Posted on 6/29/21 at 10:44 am to Rohan Gravy
quote:
Tower Of Pizza
It’s a decent pizza, but best in the state? Come on.
Posted on 6/29/21 at 10:52 am to moontigr
quote:
I’ve had Zee’s. I thought it was good, not great. Same with Mid City.
I made a typo. I meant to say I’m going to Pizza Delicious, Nola Pizza Co., and Paulie Gee’s.
Definitely report back.
Posted on 6/29/21 at 11:02 am to xXLSUXx
Does NOLA pizza do slices or just whole pies
Posted on 6/29/21 at 11:04 am to 3oliv3
Pretty sure just whole
Posted on 6/29/21 at 12:47 pm to Epic Cajun
New Orleans area’s pizzas are better then Lafayette’s?
Posted on 6/29/21 at 2:33 pm to CP3LSU25
As far as traditional "Americanized" pizza goes, I don't know anywhere in Lafayette that has a good version of this (seriously Whole Foods is the best option that I can think of), while Pizza Delicious in New Orleans is great.
Bread & Circus (Lafayette) is better than an Neapolitan style pizza that I've had in New Orleans.
So, it really just depends on which style you prefer, IMO. When I lived in New Orleans, if I wanted pizza I usually went to Pizza Delicious, Pizza Domenica (due to proximity to where I lived), or Magazine Pizza if I wanted a greasy slice after drinking. In Lafayette I usually go to Bread & Circus, Central Pizza, or the Only Child Pizza popup at Wild Child Wines (which is really good Detroit style pizza if you haven't tried it).
Overall I would give the edge to New Orleans due to the number of decent pizza places they have.
Bread & Circus (Lafayette) is better than an Neapolitan style pizza that I've had in New Orleans.
So, it really just depends on which style you prefer, IMO. When I lived in New Orleans, if I wanted pizza I usually went to Pizza Delicious, Pizza Domenica (due to proximity to where I lived), or Magazine Pizza if I wanted a greasy slice after drinking
. In Lafayette I usually go to Bread & Circus, Central Pizza, or the Only Child Pizza popup at Wild Child Wines (which is really good Detroit style pizza if you haven't tried it). Overall I would give the edge to New Orleans due to the number of decent pizza places they have.
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