Quest for the best - revisited

We returned to this post from so long ago about our quest for the best pizza (which is more than a little different than the recent pizza quest on A Current Affair) and since the time it was written we've sampled the good the bad and the ugly of Sydney's pizza pie world. There are really some great samples to uncover La Disfida (above), Pizza Mario at Republic(original article pic), Grappa, Pompei's and we still like Bar Reggio and Napoli in Bocca.

For home delivery we most often choose Crust but mostly because it's is nearby enough that it's always hot.

We've also heard good things about both Balmain's Il Casale and Rosso Pomodoro (who also do pizza making classes).

But we're also still open to more suggestions. (coal fired pizza anyone?)

Sadly, none of the above are Grimaldi's (but what else is really?)

Comments

[jerm]

Talking of pizza, here's an interesting note on pasta: entitled "China winds noodle war" http://www.theaustralian.news.com.au/common/story_page/0,5744,16914240%255E29677,00.html

[Michael Shafran]

Hi guys. You've hit the best of the lot in Sydney, although you do have to make a trip to Ladro in Melbourne (Fitzroy) if you want to see what a fantastic artisan pizza in Australia looks like. And places like Goodlife Modern Organic Pizza in Adelaide show that the other capital cities are being just as, and maybe more, imaginative in their pizza making - and in a good way, not the pineapple and tandoori chicken way.
As for Grimaldi's, it's a great place to start and being an expat-New Yorker, I've long been a fan of coal-oven pizza, which I think is superior to woodfired. The next time you're in the States, you really need to take a drive to New Haven, Connecticut (the home of Yale university), where the two main pizza joints, Pepe's and Sally's, put Grimaldi's to shame. We're talking about bubbling, charred, coal-oven perfection.

[Sean]

Thanks for the feedback and the tip Michael. It's hard to imagine Grimaldi's being put to shame but we'd love to eat our way through trying.

[Michael Shafran]

Believe me, for a native New Yorker, it was downright shameful to admit that someone in Connecticut was making better pizza (surely you need NY water to make the best pies!). On the other hand, there are a couple of other spots in deepest, darkest Brooklyn and Queens that also have a big reputation as primo pizzerias that I haven't had the chance to try yet. May have to investigate when I head home for a visit in late December.