Big Ben Pizza

Big Ben Pizza
7726 Rising Sun Ave.

Castro:

This week’s review was kind of an off the wall place to try out. I’ve never even heard of Big Ben’s except for the utterance of a few mind-blowing words. “Thirty two inch pizza.” They produce arguably one of the biggest (if not THE biggest) Philly has to offer. I’ve seen everything from a personal pan to a 28” pie on our quest, but a 32” is just plain stupid. That’s legendary right there. Big Ben carries every size up to the 32” just in case you’re not man enough to attempt such a feat. The doughboys opted against the behemoth today and decided to battle the 20” giant. The last time we tried a twenty incher was at Pete and Elda’s in Jersey for our free t-shirt, and that ended with us feeling like what Whoopi Goldberg looks like on a daily basis. Here’s to hoping we leave feeling like champions.

Ben has some of the most creative toppings I’ve seen to date. Tuna melt, Fruitella, Shrimp Alfredo, and Boardwalk pizza. They’ve got them all. I counted over 30 specialty pies and countless variations of your standard toppings. The one that stood out to me the most was Veal Parmesan. As soon as I seen that on the menu, immediately I knew this was the chosen one. Nothing makes me feel more like a man than consuming a freshly killed baby cow. To compliment the veal, we kept the 2nd half in the parm family. Chicken parm. The gigantic pizza box covered half the table. It was an endless ocean of fried animals and marinara. The Veal Parmesan was love at first bite. The veal was tender, thin and super crispy. You can actually taste the delicious cruelty they endured on the farm! Ben even blanketed the pizza with heaping portions of it too. The sauce was sweeter than regular pizza sauce. It was perfect for the parm style pizza we went with. I thought the saucy equator that separated the two halves was great. Even the dough was lighter than usual which made it easier to fit 3 of these slices in my stomach.

Overall I was extremely pleased with what Ben had to offer. The joint is extremely clean. They have ample seating and French doors so you can easily maneuver your potential 2 ½ foot beast out the door. I was impressed on how good the pizza was. I figured the abnormally sized pizzas were just a gimmick to get you in there, but they definitely put in work. Big Ben and Johnny G’s at the same intersection? Five points just became my new hangout to eat pizza and buy illegally prescribed painkillers.

Plichter:

I think it’s safe to say that whenever we hear about a pie that’s out of the ordinary, we have no choice but to try it. We ate at Pete & Elda’s solely because we wanted to prove we could eat their abnormally large pizza and walk away with free shirts. The unique specialty pizza combinations at Mojo’s were enough to bring us in the door. So when I heard about the 32 inch monster at Big Ben, I knew my fate was sealed.

As much as I would like to say that we ordered the “Big Ben” and destroyed it, I cannot. The size of the box alone would deter anyone from attempting such a feat. That doesn’t mean we didn’t indulge ourselves anyways. At 20 inches in diameter, the “Giant” pie was more than enough to feed our faces. Add chicken parm on one half and veal on the other, and you’ve got a combination that would piss off any PETA member. (Note: I have nothing but the utmost respect for all my vegetarian and vegan friends. I don’t even really like veal, but Castro insisted.)

They certainly weren’t kidding when they dubbed this thing the “Giant” pie. As soon as it arrived at our table, all the doubts that flooded my mind about whether or not we should’ve ordered the “Big Ben” were washed away. We had a hard enough time putting away this thing, let alone something that was a full foot larger. The slices of this behemoth put to shame any of those on South Street, in size and taste. If you’re into having a base that can support the amount of toppings they pile on, you might want to ask for your pie to be well done. The crust was a bit doughy and probably could’ve used another couple minutes in the oven, but it didn’t ruin the pie nonetheless. Whereas most chicken parm pizzas usually have strips, Big Ben uses diced bits of breaded chicken and veal that dresses the entire pie, which was a welcomed change. The sauce and cheese were also both pretty decent, which was more than I expected. To believe that this pizzeria relies on an overly large gimmick is a fallacy. To my surprise, they know how to make a pizza.

Don’t let the location fool you; Five Points has some decent pizza to be had. Once you get past the fact that the neighborhood resembles a Croatian ghetto, you’re sure to enjoy the surrounding pizzerias.

Manhattan Pizza

Manhattan Pizza
2900 Levick Street

Castro:

It seems only logical that after a 2-hour video shoot involving us making and eating pizza that one would get hungry. What better way to satisfy that hunger than with…more pizza. I decided we should go with a little home field advantage for this week’s review. Manhattan pizza. Nestled on the corner of Harbison and Levick, they’ve been saucing up slices for as long as I can remember. I can recall walking home from grade school, book bag up front like a nerd, and getting paper plated pizza from these guys. Since then, Manhattan has been on the receiving end of numerous drunken phone calls at midnight for one of their pepperoni pizzas. I gotta say, I probably order from here once a week. It’s my go to joint for a quick slice when I don’t feel like leaving the safety of my pajama pants or my video game chair.

Our topping choices seemed like they were pretty solid picks: Half steak and mushroom, half sausage and hot peppers. Even though Manhattan and I go way back, as a proud Doughboy I’m compelled to be honest with our followers about the pie we feasted on today. It fuckin’ sucked. I don’t know if they were having a bad day or what, but I was extremely disappointed with it. The sausage was easily forgettable and mediocre at best. The crust was barely up to par, lacking a certain level of much required crispness.  My favorite part was the not-so-special hot peppers, and that shouldn’t be the case. Usually I go with a straight pepperoni pizza and it’s almost always flawless. Let me let you in on a little secret. There’s two special words that when uttered, can change any pizza from just okay to legendary. “Well. Done.” If you get your pie cooked just a little bit longer, it can really make a huge difference in taste. I forgot to tell them and it completely shattered my cheesy hopes and saucy dreams. After we ate this pie, not a word was spoken between us. We just sat back and watched Robocop.

I don’t want today’s review to sway your vote in ever eating a Manhattan pie. Try it out for yourself. Get yourself a large pepperoni, well done of course, and come back to us with your findings. I’d put them up against any joint in the neighborhood and they wouldn’t go down without a fight. However, today’s pizza was a disaster.

Plichter:

In my opinion, you should never have to ask for your pizza to be “well done.” If you’re dealing with a pizzeria that knows what they’re doing, they’ll cook your pie to perfection. This was not the case today, as our pizza from Manhattan was easily undercooked.

I never had this pizza before, and it’ll be a decent amount of time before I give them another shot. The sausage looked like rat shit, the cheese was dull and the dough was barely cooked. If you don’t believe me, just check out the pictures of the pie. The tasty hot peppers are worth mentioning, even though it’s doubtful that Manhattan had anything to do with their production. The steak wasn’t bad either, but not good enough to deserve a decent review.

Honestly, I don’t mind eating shitty pizza and giving it a bad review from time to time. It’s a lot easier to put down crappy pizza than it is to praise perfect pizza. On that note, I’d like to thank Manhattan for making this a particularly easy review to write. At least Robocop didn’t let me down.

Drougie’s Pizza

Drougie’s Pizza
3542 Cottman Avenue

Castro:

Druggies? Drew jee’s? Drow gee’s? Regardless of how it’s pronounced, we decided to savor one of the better-known pizza shops in Mayfair. Honestly, I’ve been living here my entire, sad and miserable life and I’ve yet to sample a Drougie’s pie. Just by logging onto their website, you’ll have a massive build-a-pizza workshop at your fingertips. Their various toppings, sizes and specialty pizzas are sure to keep everyone happy. French fry and cheese whiz pizza? Sure! Chicken finger and honey mustard pie? Why not?! Bacon and egg pizza? Uh huh! How about a gigantic 28” pizza? Yup! I was actually quite surprised at their selections. Since Plic and I are working 2 totally different and bogus work schedules this week, we decided to split the review up. I kept my picks simple, yet semi-extravagant. I went with a large half hot sausage and half hot peppers pie. Hot sausage as a topping is scarce, so seeing it on the menu was a sight for sore eyes. Kind of like not seeing the episode of full house where Michelle tanner falls off the horse and then turning on ABC family when it just so happens to be on.

First off, let me say this…Fuck all the haters on Facebook who spoke words of woe on this pizza. I don’t like to throw the word “perfect” or “best” around too often when it comes to pizza, but this was pretty damn close. I am fully aware that I may very well have made a few enemies with the previous statement but so be it. I don’t know if it was the combination of toppings or if it was because I was extremely hungry, but man was it good. The hot sausage was loaded with generously sized slices of spicy link sausage. Not crumbles or shavings, which I really enjoyed. The sausage had a little kick to it but not too much where I couldn’t enjoy that delicious meat in my mouth. The hot peppers weren’t the normal hot peppers you usually get on your cheesesteaks. They were actual red and yellow banana peppers. I was blown away at how great they tasted. Thinly sliced, super juicy and exploding with flavor. I even put a few little squirts of Frank’s Red Hot on both slices, which only enhanced my spicy topping experience. My only regret is that I should’ve combined the sausage and peppers. It probably would’ve been the super megazord of pizzas. I wouldn’t place their pizza under the “thin” category, but it was just the right thickness for my blood. The crust was blistered, blackened and crisped to perfection. It was a little on the thick side, but still bangin’.

I walked into Drougie’s half expecting slop, based off the reviews of some of our followers and yet I walked out of there EXTREMELY satisfied. I even stored their number in my phone because I know I’ll be placing some more orders in the near future. I’d recommend that particular pie to anyone looking for a great pizza to eat at home on a Friday night while watching lethal weapon 3. A round of applause is in order for the best pizza of 2012 thus far. Hats off from this Filipino Irishman.

Plichter:

“Let me get this straight… They opened a new pizzeria at Cottman and Frankford and named it Druggie’s? Yeah, that seems about right.” This was my exact reaction about three years ago when Drougie’s Pizza first set up shop. Skepticism doesn’t even come close to describing my initial feelings based on their name alone. Why would you want to cram another shoddy shop into a strip already clustered with subpar pizza? And furthermore, why would you give it such a terrible name? Many of the pizzerias on Frankford Avenue are notorious for not only serving some of the worst pizza around, but for lacking any sort of originality whatsoever. It was going to be an uphill battle for Drougie’s to impress this Dough Boy.

If you’re looking for a fine dining experience in a quaint pizzeria, you should probably look elsewhere. Drougie’s only has one table inside, and various employees and drivers usually occupy it. But that didn’t stop me from ordering a large pepperoni and eating it in my car! Although it had been quite a while since my last meal, the extra ten minutes spent waiting for this bad boy to cook was totally worth it.

I hardly hesitated to open the lid and dig right in after I jumped into my car. Word to the wise: Eating a fresh from the oven pizza in a Chevy Blazer isn’t exactly the ideal way to eat Drougie’s. A conglomerate of cheese, sauce and grease descended into the box with every bite, as my savage hunger caused me to tear through that pizza like a Kleenex at a snot party. (That’s a Simpsons reference, by the way.) It was cooked to perfection, with the semi-burnt edges and cheese almost reminiscent of a pie from Gino’s right down the street. However, the thicker crust and extremely greasy pepperoni hindered such a comparison. This pie was good, but definitely not on the same level as Gino’s.

Drougie’s Pizza was a much-welcomed change when compared to the rest of the crap served on Frankford Avenue. Decently priced, well proportioned and genuinely tasty, the competition could definitely learn a thing or two from Drougie’s. They’ll never be as good as Gino’s, but then again no other pizzeria in the neighborhood will be. There’s no shame in being runner up. Well done.

Ernie’s Pizza

Ernie's

The goods.

Sexy close up

Even kids get down with ernie's

The great white delight

Ernie’s Pizza

1618 Cottman Avenue

“Haven’t I told you to call me Ernie…or Big Ern?” This review was somewhat of a fluke and pretty much fell into my lap. I hadn’t received any recommendations nor have I had any prior history with the slices at Ernie’s pizza on Cottman. You see, while Plichter was busy getting shitfaced and partying with the likes of Danny Briere, Braydon Coburn and other various members of the flyers organization in Nashville, I just happened to drive by Ernie’s on a whim. Remembering the decent and husky cheese steaks they’ve produced for me in the past, I decided to give their pizza a whirl. Trying not to get beat up by those Northeast high scumbags, I dipped in to be greeted by a pretty extensive list of toppings. I proceeded to slam my fist on the counter and demand that the lady behind the register hit me with their best slice. Well, actually I didn’t say that but it would’ve been pretty awesome if I did. I did however ask what the most succulent pizza they could construct for me was. I was informed that their signature pie was a white pizza topped with thick, juicy cut tomatoes, fresh spinach and finished off with hefty scoops of ricotta cheese. “Mmmm, that sounds good. I’ll have that.” And since I was completely and utterly hungover from a wedding the night before, I felt like I needed a healthy dose of grease to get me back on my feet. A half pepperoni seemed in order. 8 slices should be enough for one beastly and bulging man, right?

I must say, the half white and half cheese on top was a perfect, non-discriminative pick on my part. The white pizza could’ve been a little more garlicky for me. Seeing that we’ve hit nothing but home runs with white pizzas in the past (Johnny’G's, Vince’s, Stogie’s) I kind of had my standards held high. The massive portions of flavorful tomatoes and spinach more than made up for it. The ricotta cheese was a rare and creamy addition to my pizza eating résumé that I enjoyed thoroughly. The crust was a little too doughy for my taste. I ate my slices to the edge and slung my crust on the table like I was tossin’ hunnits in the club. Having said all that, the pepperoni was without a doubt my favorite of the two halves. Nothing beats a bunch of greasy, salty pieces of pepperoni. They were plentiful, they were crispy and they hit the spot for a much needed post-night of drinking. After devouring 6 slices, my Iphone screen was glistening and shimmering with grease, kind of like Plichter’s forehead on a steamy July evening. The prices here are extremely reasonable and you can grab 2 slices and a coke for about $5, all day erryyy day. Now I wouldn’t go out of my way to hit up Ernie’s again but if you’re looking for a good quality slice of pizza on the go…Ernie’s definitely has your back, boy.

Jules Thin Crust Pizza

Jules Thin Crust Pizza

817 Old York Road, Jenkintown PA

John Plichter:

It’s really hard for a Dough Boy like myself to appease all my followers with so many recommendations constantly coming in. Work and geographic location prevent me from eating pizza in the Philadelphia area more than once a week if I’m lucky, so every suggestion is considered thoroughly before we visit. But after being badgered by Pat Sicilia and Brian Drennen for long enough, I knew there was one place in particular that was overdue for a review: Jules.

While many pizzerias claim to use only the freshest ingredients (like that crap factory Papa John’s), Jules puts them all to shame. The fact that all of their ingredients are locally produced and organic is certainly something to boast about. Their sauce is made fresh daily with organic tomatoes and olive oil.  Only the finest mozzarella and parmesan cheeses are used. Aside from traditional topping selections, gourmet choices such as portabella mushrooms and roasted eggplant break the mundane mold that has become the standard. They also offer a gluten-free pizza for those with food allergies or celiac disease, allowing those affected to enjoy a dish that was once intolerable. With so many options to choose from and none of their pies exceeding $20, the possibilities are endless.

I started off with a slice of the Meat Selection #3: Hormone-free roasted chicken, chopped organic tomatoes and onions, mozzarella, limejuice, cilantro, and extra virgin olive oil. Even though their pizzas may sound expensive, a slice of this elegant bastard was only about three bucks. The unique, oblong, thin crust was a crispy and sturdy enough base for the toppings above. I honestly think that this topping combination had to have been handed down from God himself, as if he passed off two stone tablet pizza menus to a pie-slinging Moses. Never could I fathom such a winning combination. The hint of limejuice with every bite was a welcomed change from the norm, while the fresh ingredients really cut through the clutter and stood out. Whereas it sometimes gets lost in a sea of flavor with the other toppings at certain pizzerias, the cilantro at Jules served a purpose.

Just as I finished my individual slice of #3, our other pizza had arrived. “Kim’s Pie” starts with the same hormone-free roasted chicken as before, but with portobello mushroom, caramelized onion, mozzarella, balsamic BBQ sauce, and chives. If I had given that first slice a perfect 10 rating, this one was an 11. The balsamic BBQ was a little lighter and tart than your normal BBQ sauce, which totally meshed well with the mozzarella. I never had caramelized onion on anything other than red meat, but I’ll def be adding it to my chicken and pizzas after this experience. Again, the freshness of the chives allowed them to transcend garnish status. This was the type of pizza that you buy a couple of when you’re there so you can enjoy the leftovers for a few days afterwards.

Jules Thin Crust Pizza meets at the intersection of Chic Street and Appetizing Avenue. I was skeptical of their trendy interior and exterior, but their pizza speaks for itself. An original and delectable take on an old classic, the options at this distinctive pizzeria will certainly have me coming back for more. Outstanding.

Year End Review: The Top 11 of ’11

Castro:

These past 6 months have been amazing for us. This started out as something we were both passionate about and it spiraled into something much bigger than we both expected. The doughboys have gained nearly 500 fans on facebook and received roughly 150+ views a day on the blog. As we close the book to 2011, we wanted to take this opportunity to personally thank everyone for their support with the blog and we appreciate all the slice recommendations. You have introduced us and opened our eyes to delicious pizza that we didn’t even know existed. The doughboys have big things in store for 2012 and hopefully you’re all gonna tag along for the ride. Happy New year, you animals…

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Plichter:

We’d like to thank all of our friends, families, and fans for the support we’ve received in 2011. When we started doing this, I never could have imagined this kind of reception. So many people and businesses have embraced and supported us, and proved that food reviews can be entertaining as well as insightful. Who would’ve thought that two idiots who like to eat pizza could accomplish so much in six months?! From the bottom of our deep dish, to the top of our thin crust, we’d like to wish you all a very Happy New Year. And stay tuned for what we have in store for 2012, such as pizza parties, merchandise, guest reviewers, and our one-year anniversary party this July!

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11. Pete and Elda’s Pizza Challenge

Pete and Elda's free t-shirt challenge

Castro: The 150 mile round trip, memorable journey to Neptune New Jersey to eat an entire 20″ pizza and win a free t-shirt was more than enough to make the cut.

Plichter: Never have I felt so awful after an eating experience. Def needed to be mentioned.

10. Mojo’s Pizza and Grill

Mojo's roast beast

Castro: The gravy induced roast beef pizza consumed in a back alley next to a grease dumpster easily gets a top spot.

Plichter: Any pizza this original needs to get the recognition it deserves.

9. Soho Pizza

Soho

Castro: The perfect swirl of BBQ sauce had me licking my lips for hours.

Plichter: I’ve had plenty of BBQ pizzas in my day, and this was by far the best.

8. Tacconelli’s

Tacconelli's

Castro: The exclusive, advance order dough was well worth the 24 hour wait to eat 14 slices between the two of us.

Plichter: Although I don’t consider this the “best” pizza around, their sweet sauce and charred crust are a welcomed change of pace for anyone who eats pizza as much as we do.

7. Merc Brothers

Merc Brothers Meatball Extravaganza

Castro: Who can forget the Merc Brothers VS Tony’s debacle which ultimately ended with Tony’s getting stunnered for the thin crust championship belt.

Plichter: Nothing like getting reacquainted with an old friend, especially one as delicious as this.

6. Angelo’s Pizza Kitchen

Angelo's "The Mexican"

Castro: The Mexican’s sour cream and Jalapeno’s made this one my absolute favorite gourmet pizzas thus far.

Plichter: Just as amazing as I had remembered. Glad to see that some pizzerias can withstand the test of time.

5. Stogie Joe’s

Stogie Joe's

Castro: Stogie Joe’s crackling fireplace and sausage white pie made me realize that they made the square pie their bitch. San “who” cci’s?

Plichter: I’d like to personally thank Stogie Joe’s for rekindling my love affair with square pizza. Their white, sausage, and broccoli pie totally trumps Santucci’s.

4. Charlie’s Pizzeria

Charlie's

Castro: The doughboys’ very first review. This sweet sausage pizza popped our cherries and introduced us to the world food criticism. Acting like you know everything about pizza is the best!

Plichter: The first of many delicious pizzas, and one started us on our road to glory. There’s nothing like weirding out old people and talking about pizza like a pro.

3. Isabella’s

Isabella

Castro: Man, 2 giant slices of crispy chicken parm pizza and a soda for $5 would take the #3 spot on anyone’s list.

Plichter: I don’t know how they do it, but they take the concept of chicken parm pizza to a new level.

2. The Couch Tomato Café.

The Couch Tomato Cafe

Castro: The smoky BBQ pulled pork pie was such a welcomed change to our normal pizza intake.

Plichter: Amazing originality and execution. Any one of their specialty pies are a safe bet.

1. Vince’s and Johnny G’s

Vince's and Johnny G's

Castro: 2, number one first place spots? Yeah, thats right. I could eat both pies from both of these places for the rest of my life (god willing) and I would be completely and utterly happy. A congratulations is in order to both winners for making some of the sexiest pizzas Northeast Philly has ever laid eyes on.

Plichter: I know I know, a bit disappointing that we couldn’t have a decisive number one. But both their whites pies were absolutely stunning. I never expected myself to put a white pizza as a favorite, but they’ve made me a believer.

Joseph’s Pizzeria

Joseph’s Pizzeria
7947 Oxford Ave.

Castro:

Alright, so this is probably one of the tougher reviews I’ve had to conjure up. Allow me to explain. We’ve gotten numerous recommendations to give Joseph’s pizza a whirl. People who reside in Fox Chase live and die by it. They’ve grown up eating it so they consider it their lifeline. It’s their go-to pizza on any given night. They probably have a special place in their heart for it, kind of like me with England or Boston, and I respect that. Dozens of delicious pies have preceded Joseph’s before tonight, so here’s to hoping we can keep the tasty pizza streak alive and kicking.

We picked 2, 10″ pies for this evening’s main event. “The B.L.T.” Crisp bacon, lettuce, tomato, cheddar and mozzarella cheeses and a few squirts of ranch dressing. My eyes lit up from the moment I read the menu. I had high hopes for this pizza from the rip, based off sheer originality. The bacon was perfect. Crispy and greasy, exactly how bacon should be…but it lacked something and I can’t quite put my finger on it. Maybe it was the shaved hoagie lettuce or maybe the tomatoes needed to be seasoned in olive oil. The ranch dressing was a great addition to it but it wasn’t enough to swing my vote. Joey could even do a thin layer of chipotle mayo on it just to keep things interesting. I would love for this pie to be my Daniel Larusso and I could mold it into a champion. It would crane kick all other pizzas in the head. But I’m just a doughboy, who’s gonna listen to me.

The 2nd pie was “The perfect trio.” Sausage, green peppers, onions and mozzarella. This was the better of the two. The sausage was shredded down with a cheese grader and had quite a bit of flavor to it. But that was extent of information worthy enough to blog about. I think the crust played a huge part in my thoughts on these pies. It was way too thick and reminiscent of sourdough bread. I’m a crust guy, and when you fuck the crust up it’s hard to recover from such a deficit.

I don’t wanna say that this pizza fucking sucks because it truly doesn’t. They just need to spruce the pies up a little with something that’s gonna make people remember them. However, this particular visit proved that the vegas-esque, bright lights out front just weren’t enough to satisfy the doughboys. Joey’s pizza was anything but impressive and was easily forgettable. It was enough to fill my stomach for a few hours until I would ultimately end my night with a giant bowl of cocoa puffs. Merry Christmas you filthy animals…and a happy new year.

Plichter:

Poor execution. That’s the best description I can give for this pizza. When you look at a menu and see options such as the B.L.T. pizza, I guess you just expect a little more. But there’s no recovering from anything that starts off on the wrong foot, and this crust was enough to disappoint me before it even went into the oven.

It’s a real shame that the pizzas at Joseph’s are built on such a bland crust, because otherwise they’d be quite impressive. The toppings on the B.L.T. pizza were exceptional; the decent sized bacon chunks, shredded lettuce, and well-cooked tomatoes were a delicious trio. But the crust was just ruined it for me. Even “The Perfect Trio” fell short of perfection, hindered by the poor excuse of a pizza crust. It was thick, tough, and anything but appetizing.

I don’t wanna write this place off solely because of the crust, but I have no other choice. The exterior, interior, staff, and general ambiance were all outstanding, but the most important element was lacking: the pizza. Do yourself a favor and take a walk down the street to Johnny G’s instead.

Angelo’s Pizza Kitchen

Angelo’s Pizza Kitchen
6920 Bustleton Ave.

Castro:

When dealing in disc-shaped piles of cheese and sauce, sometimes originality and creativity play a huge factor in whether or not your pie building skills will succeed or ultimately shatter before your very eyes. Enter Angelo’s Pizza Kitchen. From the outside it’s your typical pizzeria, serving up anything on the standard menu one could want. However, under the specialty pies list lies the white whale. The Holy Grail if you will. The inglorious bastard of pizzas. Behold…”The Mexican.”

I’m sure you’ve probably seen a Mexican pizza before. I mean, how hard can it possibly be to throw a bunch of taco ingredients onto some dough and call it a Mexican pizza? Well what sets the bar so high with Angelo’s is the flat quesadilla crust. It’s crispy. It’s flaky. It was just the right addition to be labeled a true Mexican. I’m surprised it didn’t come with a guitar case full of guns. The quesa-crust is just the beginning. Heaping servings of juicy, grilled chicken or chopped steak are proportionately set like puzzle pieces. It’s then doused with a chunky mild salsa and spicy jalapeño peppers. Finally, it’s sprinkled with fistfuls of Monterey jack and cheddar cheeses. This alone was a combination to be reckoned with, but add the side of sour cream and a drizzle drazzle of hot sauce and you got yourself something special.

This was the ultimate act of teamwork among the toppings. Every flavor worked so well with the next. The fiery jalapeños gave this pizza a certain zing that was lovingly embraced. But the quesadilla crust with toppings stretched to the very edge literally made this pie. I will say that the addition of seasoned ground beef or tortilla strips as options would just be delightful, but like Plichter said “if ain’t broke, don’t fix it.” This is by far one the best and most authentic Mexican pizzas I’ve come across. Muy sabroso pendejos!!!

Plichter:

I can honestly say that the Mexican pizza from Angelo’s is def in my top five list of best pizzas of all time. I know that sounds like a bold statement, but you can trust me on this one. It quickly became a recurring delivered dish on my Friday nights at Nazareth Hospital. As much as I love variety, I had no problem ordering this thing on a weekly basis. So when it came time to revisit an old favorite, I welcomed the opportunity with nostalgia and excitement.

Being built on a flakey12 inch Mexican style quesadilla shell really sets this pizza apart from all the other “Mexican” impersonators out there. I’ve had Mexican pizzas in the past, and they’re almost always made on the typical Italian style dough. But this one is in a league of its own specifically because of its crucial crust. It’s obviously not made in Angelo’s, but it compliments the other toppings so well that I could care less. From there it’s topped with salsa, Monterey jack and cheddar cheese, jalapeno peppers, and your choice of chicken or steak. Castro and I both agreed that the steak beats out the chicken, but see for yourself by ordering half and half. The sour cream and hot sauce on the side are an added bonus that allows you to spice it up accordingly. The salsa isn’t too chunky or hot, which gives it a paste like quality with green pepper and onion still remaining. The two different kinds of cheese tie the meat and jalapenos together to the crust, preventing topping spillage. I can honestly say this is the closest you’ll get to authentic Mexican food in a pizzeria. I can also say that you’ll be hooked for life after you finish such an original and flavorful pie.

Now it should be mentioned that this thing is obviously not for the weak of stomach. If you’re not into spicy foods, you might wanna steer clear of this pizza altogether. I’ve never had any other pizzas from Angelo’s, nor have I really thought about it. I was hooked on this south of the border beast since that first bite. But I do believe I have no choice but to try another of their specialty pizzas one of these days. If all of their pizzas are as delicious as the Mexican, then this place could soon be a force to be reckoned with in the Philadelphia area.

Florida Style Pizza

Florida Style Pizza
2052 S. Beechwood Street (20th and Snyder Ave.)

Castro:

While I was watching the travel channel, looking to see Adam Richman do what he does best, there was a show on called “deep fried paradise.” It highlighted the country’s best deep fried chicken, burgers, dogs, and desserts. Which reminds me, if you haven’t checked out “pizza paradise” by now, you probably should kill yourself. Anyway, after 60 minutes of pure heaven, I noticed there was definitely a lack of deep fried pizza. Which got me thinking…are there any places in Philly that flash fry pizza? The answer is no, or at least not that I’ve found. However, I did find a spot in South Philly whose claim to fame is something called the “Inside-Out Pizza.”

It’s essentially the cheese, sauce and toppings wrapped inside pizza dough. It’s then battered and tossed in the deep fryer for a couple minutes. FSP’s “inside outs” got rave reviews from a quick internet search. Based off the sign out front, you might not even give this place a second look if you passed it on the street. In fact, I believe Plichter asked me if I had my gun on me before we went in. The bulletproof glass in front of the register was somewhat intimidating and had me second-guessing our choice of post-dinner snack, but we stood our ground for a little taste of that deep fried goodness. Now it might not sound like much, but these things were absolutely amazing. Crunchy on the outside, with a soft and warm chewy center. The fried batter coating on the outside combined with the great taste of pizza on the inside is a much welcomed change to our diet. As the grease drizzled down my face, it left me believing that this has got to be one of the best and unique variations of pizza I’ve ever eaten.

While there are a few places that do offer a similar item called a “panzarotti”, it’s most likely mass-produced in a warehouse somewhere across the river. Vinnie, the owner, assured us that his inside outs are made fresh by his own little Italian digits. Word on the street is people drive from Jersey and Delaware for a dozen of these at a time to throw in their freezer. If you’re in the area (to buy heroin or maybe to gun down a few snitches) I dare you to savor one of these for a quick bite while you’re on the road. I wish more places would put stuff into deep fryers, especially descendants of the pizza family. I mean, for 3 bucks a pop, how can you go wrong?!

Plichter:

Just as Castro mentioned above, we were a little skeptical of this place before we actually stepped in. Although I’m familiar with the area, it looked especially ominous after walking down brightly lit Passyunk Ave just moments earlier. But the promise of a unique pizza-eating experience pulled us in and never let go, not even after that first bite of the inside-out pizza.

Now I’ve had plenty of panzarotties in the past, so when the owner Vinnie and his co-worker Steve informed me that the inside-out was rooted in the same style, I was a little bit disappointed. For those who don’t know, the United States version of the panzarotti is pretty much a combination of a stromboli and calzone, which is then deep-fried to perfection. Combining the style of a stromboli with the size of a calzone, they usually consist of mozzarella cheese, sauce, and various toppings. But the unique selling point behind Florida Style Pizza is the fact that their inside-out pizza is made in-shop, as opposed to many pizzerias who simply deep-fry some frozen piece of garbage. It was time to put their pizza where my mouth is.

Whereas a typical panzarotti is only lightly fried and a little doughy, this thing was fried to crispy and crunchy perfection. The contents exploded out of the pocket and into my mouth, with residual pepperoni grease and cheese flooding my taste buds. Remember the scene in Requiem For A Dream where Jared Leto and Marlon Wayans shoot up and their pupils dilate instantly when the heroin pumps through their veins? Yeah, it was like that. Except instead of heroin, it was pizza. The moist filling left the inside edges of the pocket flavored with pepperoni, while the outside remained crispy and well done. Words can’t even describe how unique this bastard was. Next time you’re in the area, be sure to pick up a dozen or so.

I cannot stress enough that the Inside-Out Pizza is not the same as a panzarotti. If you visit Florida Style Pizza, leave your previous pizzeria and panzarotti knowledge at the door. But if you must call it a panzarotti, it was simply the best one I’ve ever had. Well done.

Stogie Joe’s Tavern

Stogie Joe’s Tavern
1801 Passyunk Ave.

Castro:

Imagine walking down a beautifully decorated side street in South Philly, where every single house on the block is entangled in Christmas lights. Now picture yourself with nothing on but a rad, plaid button up shirt on a frigid 35-degree night. The only logical thing to do would be to warm up with a few slices and a few beers, right? Stogie Joe’s holds the corner spot down on the 1800 block of Passyunk Ave. Upon entering, you’re greeted with a crackling fireplace and a refrigerator stocked with an endless supply of craft beers. It’s a super cozy atmosphere with an unbelievably friendly staff. We’ve heard from numerous sources about this establishment serving a square pie that’s almost identical to Santucci’s. When I say “almost identical” I actually mean “Identical.” That’s because the owner of Stogie Joe’s is related (through marriage) to one Mr. Santucci, and it’s his very own recipe. The sausage pizza from Tucci’s is without a doubt one of my all time favorite pies, so I knew this pizza needed to get into/onto my face immediately.

We went with a half white w/sausage and broccoli rabe (at the recommendation of our tatted up waiter) and a half red sauce with pepperoni. Those who aren’t familiar with broccoli rabe, it’s a little thinner and more leafy than broccoli. It’s usually sautéed in garlic and Parmesan. Needless to say, this classic blend of bitter greens and spicy sausage was the perfect choice to warm us handsome gentlemen up on this brisk, December evening. At first bite, I knew I had found one of the most delicious pies on this colossal campaign of crust consumption to date. It had a perfect hint of garlic and stretchy, sliced mozzarella cheese. Every time I caught a piece of that sausage and a diced broccoli stem it was like I died and went to Italy, circa 1920. The bottom of the pie had a gorgeous, golden brown texture, whereas the actual crust was charred and super crunchy. Perfection to say the least.

The red pie was sauce over cheese. The sauce was sweet with a hint of herb seasoning. It definitely had the inner workings of a Santucci’s pie. The pepperoni was good but in my eyes, although they were a little too chewy and lacked a certain level of crispiness. I enjoyed it, but if I could go back in time I’d totally get it with some of that seductive sausage.

This Stogie Joe’s visit was flawless. The incredibly tasty pizza was only half the battle. The interior was more than enough to entice me to come back for seconds. It’s intimate enough where the staff won’t be hassled by massive amounts of tables yet it was big enough that the bar was separated from the dining area. I highly recommend bringing your chick here for a slice date or just coming to slam a few high IPA beers down. Either way Stogie’s is 100% doughboys approved. Well done fellas.

Plichter:

Let’s get one thing straight: Santucci’s rules. But depending on which location you visit, the pizza varies. Sometimes it’s too soggy, other times it’s just straight up cold. Too many toppings can lead to spillage, as I found out the hard way when trying to eat their veggie pie. (You probably shouldn’t wear anything nice if you order that one, cause most of it will end up on your face and clothes.) Since Santucci’s is franchised, there’s no real guarantee that a great experience at one restaurant will translate to another. Here’s where Stogie Joe’s comes in. Using the original family recipe and making every pizza with care, Stogie Joe’s guarantees the deliciousness of a Santucci’s style pie with the attention to detail it takes to get it right.

At the suggestion of our waiter, we went with half white with broccoli rabe and sausage, and half red with pepperoni. While we waited with anxiousness, we had no problem taking in the atmosphere and enjoying a couple Blue Moon’s by the fireplace. Yes, this place is a pizzeria, a bar, and a classy joint with a fireplace all wrapped into one. You could either slum it with the locals at the bar or rub elbows with the yuppies in the dining area, depending on the mood you’re in. But enough about the interior, let’s get down to the pizza.

When this magnificent bastard first arrived at our table, it seemed like the same familiar looking Santucci’s style pizza I had grown accustomed to. But there was something different about this pizza. It looked perfect, unlike the last few I’ve had from Santucci’s that were hit or miss. You could tell that the person who made it took their time and put the effort into it, which was reflected after that first bite. The seasoned rabe was firm yet soft, as the cheese stretched from my mouth to the plate. After my first couple bites, I really began to notice the seasoned Italian sausage. Although I forgot about it at first, it quickly became one of my most unforgettable pizza topping combinations to date. The red pepperoni, albeit not as delectable as its white counterpart, was definitely up to par. Pepperoni on these types of pies usually don’t come out crispy since it’s submerged in tomato sauce. So if you’re like me and don’t mind the lack of crispiness in this situation, go for it. Otherwise, go for raised toppings that’ll get cooked thoroughly.

Of course, there were some pros and cons to dining at Stogie Joe’s. The beer list, fireplace, delicious pizza, accommodating staff, and general ambiance were all top notch. The only problem is I’ll never be able to eat Santucci’s again with the same contentment. Stogie Joe’s > Santucci’s.