LEO’s Eats with LouisvilleHotBytes
“Who’s got the best pizza?” Ask this question among a bunch of foodies and you’re bound to ignite an active debate.Unfortunately, this question is stupid.
Pizza, an immigrant American dish like chop suey or tacos, has evolved into such a broad range of variations that it’s impossible — or at least not particularly sensible — to declare one “best” without narrowing the question as to type.
Born in Naples and transported to New York City and the East Coast by Italian immigrants, pizza evolved as it spread across the nation. New York, foldable, bread-like or crackery, simply garnished or piled on high? Mozzarella, provolone, cheddar or St. Louis Provel? Add seafood and caviar as the Californians do? Cut it in wedges or Midwestern-style “party cut” squares, as in Southern Indiana’s iconic Pizza King?
It all depends on where you live and what you like. Chicago does it deep-dish; some dare call it “casserole.” Louisville pizzerias like Impellizzeri’s, Clifton’s and Wick’s pioneered a local style with ingredients piled high until a pie makes a meal or maybe two. Lovers of the New York style argue less is more, except perhaps when it comes to cheese. And some lament the lack of proper wood-fired pizza ovens in the local community since the loss of Primo last year.
So when you ask what pizza’s the best, you really need to qualify that question.
And if your answer is New York Italian pizzeria style — and we’re not talking the ubiquitous street-corner pizza, but serious pie like that served at Patsy’s or DiFara’s or John’s — we have a contender in Papalinos NY Pizzeria, newly arrived in the club zone on Baxter Avenue.
Read in full on LouisvilleHotBytes:
http://www.louisvillehotbytes.com/best- ... y-pizzeria
And on the LEO Website:
http://leoweekly.com/dining/best-pizza-can-you-define
Papalinos NY Pizzeria
947-949 Baxter Ave.
749-8525
Robin Garr’s rating: 88 points
I'm super happy for you and this huge success.