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Started By
Message
square/sicilian style pizza
Posted on 11/5/19 at 9:23 am
Posted on 11/5/19 at 9:23 am
Any place to get square/sicilian style pizza in Louisiana? I know that Fleur de Lis in Baton Rouge serves a version, but I'm drawing a blank on anyplace else. (Not looking for chain pizza, sorry.) ETA: also called grandma pizza, s'fincione, or pan pizza (but not the round kind).
For a while, it was on the menu at Pizza Domenica, but that's long gone.
Thanks, y'all.
For a while, it was on the menu at Pizza Domenica, but that's long gone.
Thanks, y'all.
This post was edited on 11/5/19 at 9:25 am
6
Posted on 11/5/19 at 10:04 am to hungryone
Do you mean similar to Bonci Pizzeria? Never been but I know people said they are just in squares and you order by weight.
Posted on 11/5/19 at 10:08 am to ShootingsBricks4Life
quote:
Do you mean similar to Bonci Pizzeria? Never been but I know people said they are just in squares and you order by weight.
I've gone. I like the set up, but I'm not a huge pizza fan to begin. It's basically made about 90% of the way then just re-heated when you order. I found it was better cold the next day.
Posted on 11/5/19 at 10:12 am to hungryone
Would love to try it
This post was edited on 11/5/19 at 10:14 am
Posted on 11/5/19 at 10:24 am to hungryone
The place in white star has been advertising that they have sicilian slices some days.i havent tried it yet, so no idea if its legit. Whenever i go home to nj, i always eat my fill of pizza, especially some sicilian slices.
Posted on 11/5/19 at 3:48 pm to hungryone
Rotolos craft and crust has “Detroit” style pizza which is basically the same thing.
Posted on 11/5/19 at 3:55 pm to ShootingsBricks4Life
Bonci is horrible. If it’s authentic that means I don’t ever want to eat the real thing.
Posted on 11/5/19 at 4:08 pm to jbgleason
Re: Bonci, it’s one guys interpretation of Roman style pizza al taglio. Most PalT is thinner, and less focaccia like. In its original incarnation, he was known for very inventive, highly seasonal toppings. I’ve been to the NO location half a dozen times now, and while I’ve enjoyed the pizza, I haven’t seen any super seasonal or crazy interesting combos. Cacio e Pepe was the most interesting thing a couple weeks ago.
Service/organization is OK when the place isn’t busy but a total mess when it is.
Service/organization is OK when the place isn’t busy but a total mess when it is.
Posted on 11/5/19 at 4:33 pm to hungryone
quote:
Cacio e Pepe
Was there pasta on the pizza?
Posted on 11/5/19 at 4:35 pm to hungryone
quote:almost as overrated as Johnny’s
Fleur de Lis in Baton Rouge
Posted on 11/5/19 at 4:43 pm to SuperSaint
Johnnys is GOAT.
Posted on 11/6/19 at 8:49 am to SCTmo
quote:
Was there pasta on the pizza?
I want to hear about this "Cacio e Pepe" pizza as well.
Posted on 11/6/19 at 9:02 am to ShootingsBricks4Life
What's the difference between that and Detroit Style Pizza?
Posted on 11/6/19 at 9:42 am to hungryone
I really want upside down pizza or grandma pizza here. That's the first thing I grab off the train every time in NYC. Walk out Penn station right into NY pizza suprema get two squares to eat and a triangle of cheese for the walk to wherever is next.
Posted on 11/6/19 at 9:43 am to Jax-Tiger
quote:
What's the difference between that and Detroit Style Pizza?
Different pans, different crust texture profile, different cheeses. Detroit style has cheese then sauce, and the cheese is spread all the way to the edges to create a crunchy rim of crisped cheese.
I'm really looking for a "grandma" pie, which is closer to Sicilian sfincione.
Posted on 11/6/19 at 10:03 am to SuperSaint
quote:
SuperSaint
meet me at Sonic, 2 pm...Capeesh?
Posted on 11/6/19 at 10:09 am to ShootingsBricks4Life
quote:
Was there pasta on the pizza?
I want to hear about this "Cacio e Pepe" pizza as well.
No, there was no pasta on the pizza. It was pecorino romano cheese & black pepper on the pizza, ie, exactly the things that top cacio e pepe pasta.
Posted on 11/6/19 at 6:17 pm to hungryone
quote:
Different pans, different crust texture profile, different cheeses. Detroit style has cheese then sauce, and the cheese is spread all the way to the edges to create a crunchy rim of crisped cheese.
Pequod's in Chicago sounds a lot like this. I thought it was the best pizza I've eaten in Chicago and I tried a ton of them.
Posted on 11/29/19 at 3:50 pm to 91TIGER
The toppings at Bonci are very good, but it's just too bready for me. I like Ancora / Domenica style pizza better.
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