The year is coming to an end. Which means it’s time to look back on the best pizza I had in 2014. As I put this recap together, I’ve realized the photos below don’t necessarily do the pizza justice. So you’ll have to use a little bit of your imagination.
5) SICILIAN SLICE @ STEVE’S IN MIAMI
Back in January, I checked out Steve’s Pizza in Miami which is one of the most well regarded spots down there. I was really impressed with their Sicilian slice. In my review, I noted the following: Super cheesy and chewy, it was incredibly easy to eat and surprisingly tasty.
4) CHEESE PIZZA @ BUDDY’S IN DETROIT
This past month, I visited Detroit and had the opportunity to dine at Buddy’s. I really enjoyed their signature Cheese Pie which you can read more about when my full review comes out next month. The buttery crust is delicious and the unique style (it’s cooked in a rectangular steel pan) certainly adds to its allure.
3) FAMOUS ORIGINAL A @ MARGOT’S IN BROOKLYN
One of the most notable happenings in the New York City pizza universe this past year was the opening of Adam Kuban’s monthly pop-up at Emily in Brooklyn. Kuban has perfected the bar style pie and hopes to open a full fledged restaurant in the near future. But for now, try and snag a seat at one of his pop-ups so you can taste his signature Famous Original A pie containing sauce, romano, parmesan, sausage, and shaved red onion.
2) CARROT TOP @ FRANNY’S IN BROOKLYN
Sorry, guys. This was a limited edition pie as part of a March Madness contest that Franny’s put on during the NCAA tournament. It featured (sorry, need to use the past tense here!) spicy carrots, ricotta, garlic, and currants. It was delicious. As I noted at the time: Everything about this pie was a winner. Franny’s: please bring back the carrot pie!
1) SPECIAL PIE @ PIZZERIA PICCO IN LARKSPUR (CA)
Unfortunately, this one appears to have been another limited edition (or at least seasonal) pie. In May, I was out in the Bay Area and drove up to Larkspur to check out Pizzeria Picco. They had a spectacular special on the menu containing asparagus, smoked mozzarella, arugula, pesto, roasted garlic, shaved Parmesan, and Calabrian chili oil. Here’s what I noted at the time: What I really, really liked about the special pie was rather than large chunks of asparagus the pie contained tiny slices. You don’t see asparagus on pizza often, but I’m convinced that this is the form in which is should appear. It complimented all of the other ingredients very well. The pesto and arugula added two light, springtime elements, the oil added a kick, and the mozzarella, parm, and garlic created the base of the pie’s flavors. It was solid on all fronts.
And with that… another year of delicious pizza comes to a close!