re: Best pizza in NOLA metro area?

Sorry, but all of you are wrong about Ancora, and about Neapolitan pizza.

Pizza in Naples is eaten with (by Neapolitans) with knife and fork. Period. If you can pick up Neapolitan pizza with your hands, it's overdone - you're eating a cracker, not bread.

HOWEVER, Ancora sucks. All their pies are grotesquely overloaded with toppings (pandering to an increasingly outdated perception of the American palate). Combine the topping overload with their dramatic underbaking, and you end up with a hell of a mess.

BTW I'm aware that Ancora underbakes on purpose, and tries to nag/intimidate its customers into being impressed by the result. In my opinion, Ancora is, rather simplemindedly, so afraid of overbaking that they underbake - dramatically, as if not overbaking was the sole measure of success.

But, come on, dudes. What the point of firing an oven up to 800 degrees if you're not even going to warm up your ingredients?

Domenica is far better than Ancora as a pizzeria, though wildly inconsistent - clearly they're cranking too many pies out of too little oven space. Perhaps Pizza Domenica overcomes that problem.

I've eaten at DOC pizzerias in DC and other places and always had a crust I could pick up.

Since they were DOC certified I'll take their word over yours.

RE pizza in Naples, yes, if you sit down in a restaurant, you do eat it with a knife and fork. But plenty of pizzerie have streetside windows or counters, where you can get a pizza to go. It is folded into quarters, wrapped in paper, and you can eat it out of your hand. Like this, from Di Matteo in the heart of Spaccanapoli...

And I agree on the underbaking at Ancora...I haven't experienced topping overload, but I tend to order the marinara there and am a fan of cheeseless pizzas in general. No grease or topping overload when you skip the cheese.

Here's a pizza at Sorbillo in Naples...note the liquidy/watery center:

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And if you find Domenica's pizzas inconsistent you must be the pizza maven of all pizza mavens. There simply is no pleasing some people.

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Had Pizza Domenica for the first time last night. I've always been a bit lukewarm on the regular Domenica pizzas. Each one I've had has been a bit limp (yeah, that's what she said).

But, man, Pizza Domenica's were amazing. Got the roasted carrot and the carne pizzas, along with the red snapper crudo and the garlic knots.

The two pizzas were nice complements to each other with the sweetness of the veggies on the carrot and the spiciness of the sausages and sauce on the other. Crust was perfect throughout on both and held up for the whole meal.

The crudo plate was great, with sliced little peppers, blueberries, arugula, and the olive oil dressing.

Kids loved the garlic knots and the dipping cheese.

Fabulous place. Definitely ranks up there in the pizzas of New Orleans rankings. Best in that category of pizzas in my estimation -- over Ancora and the original Domenica.

Pizza Domenica is putting out the best pizzas in the city at the moment, IMO. The crust is better than @ regular Domenica and I think they give you a tad more toppings, cheese and sauce.

I'm not as into the carrot pie as others, but it's a good one to throw in there if you're ordering multiple wheels.

Isn't the new Domenica supposed to have a white pizza? I went to order one online today and it wasn't an option.

I tried to get my wife to try to the carrot pizza last night and she won't do it.

Oak Oven is clutch, no doubt. Get their lamb meatball sandwich one day.

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Hugely different crust between Oak Oven and Domenica

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hugely?

id consider both thin crust

PD






Oak