- Thread starter MiamiDRGuy
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Little Caesars Pizza Best in DR?
No, that's their main offer: 350 Pepperoni Pizza 7 days a week.
On their store board you'll see all their combos, starting 350 pesos.
No, simply Dominicans love affordable fast food and they marry with one brand until they start rising prices and lower their quality.
Simple Pepperoni Pizza - 8 slices - Dominican Republic
Sept 2024 Data (by me).
Source: ONLY Pizza Nationwide Chains:
Little Caesars: 350 Pesos
Papa Johns: 425 Pesos
Domino's: 718 Pesos
Pizzarelli: 775 Pesos
212 Pizza: 895 Pesos
Pala Pizza: 900 Pesos
Pizza Hut: 1075 Pesos
@JD Jones @NALs @Aguaita29
I don’t even like the pizza in Jersey. 😂
Vesuvio used to have good pizza. And I had some very good pizza in Dominicus.
Have you seen A Quiet Place Day One? One of the main characters just wants to get to Harlem for a pizza. When she finally gets there it’s been bombed by the aliens. Patsy’s on 1st Ave and 117th St. I am related to Patsy (RIP) and my uncle had pizzerias all over NYC. I know good pizza 😊 Especially the ones made in the grandfathered coal ovens.
Hard to beat Patsy's, I used to frequent the UES location before my DR years. It's a fav of Tio T (117th if I recall). Don't leave out John's of Bleeker and Brooklyn's hours long wait, Lucali. But alas, I am saddened by your lack of enthusiasm for a NJ pie. You know NJ has some of the most iconic joints around. I would rank: 1, NJ (except points far south) 2, New Haven; 3, NYC
This places is still going strong with coal ovens. My friend has owned it for the last 50 years, His family business. Try it..........
America's First Pizzeria | Little Italy NYC | Lombardi's
Since 1905 Gennaro Lombardi crafted pizza in the United States using his bakers trade he learned from Naples.Lombardi is credited with developing New York St...
www.firstpizza.com
This places is still going strong with coal ovens. My friend has owned it for the last 50 years, His family business. Try it..........
America's First Pizzeria | Little Italy NYC | Lombardi's
Since 1905 Gennaro Lombardi crafted pizza in the United States using his bakers trade he learned from Naples.Lombardi is credited with developing New York St...
Yes. Patsy Lancieri of Patsy’s Pizzeria worked for him as a young man, learned the ropes, then opened his restaurant in what was Italian Harlem. It was his only location, and the walls are lined with photos of Sinatra et al, who were always there. Patsy lived upstairs with his wife and daughter and she’d sneak down late at night to peek at the celebrities. He died in 1973, the family sold it decades later, I think in the 90s, and the new owners expanded to other locations.
PATSYS PIZZERIA
www.patsyspizzeria.us
I've had some good pizza in NJ, too. Philly also. Not every place, even in NY, has good pizza.
It would go against the laws of physics if every place had good pizza. Philly, never had a pie there. Portnoy certainly has a favorable opinion of Philly pizza, however.
Next time your in Santiago try Brooklyn Pizza on Calle San Luis. You won't be disappointed.
You really have to know where to go. I've had some excellent ones in Philly and others were just average but, in any case, much easier to find a good pizza in Philly than just about anywhere here in the DR.
Ah yes, bringing it back to DR. They can't achieve the art of the pizza because of 1, the water (pH, mineral content, chlorine, temperature) and 2, the cheese. Also no one seems to understand pizza sauce there, even the Italian "trattorias" in the capy. If you don't have the right flour, ie double zero, you can only acheive home cheffy amateur stuff. If you're not using Grande Cheese's mozz, you simply can't get that North East pie. Neopolitan with fresh mozz is meh at best. Only folks that know can know.
El Hijo, you never cease to amaze me. You nailed it, its the water. That is why N.Y. always had the best bagels. low mineral content in water also feels bad when showering in it