Word: pizzas
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Dates: during 1970-1979
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Doug Shoen's review of pizzas in the Square was rather biased, and I feel that the other side of the pizza must be presented. It is well-known that there are two schools of thought regarding pizza: the thick-crusters vs. the thin-crusters. Those of us who prefer eating pizza to eating bread with a little tomato sauce generally prefer a thin base of dough. Preparing such a pizza required consummate culinary skill; slightly undercooked pizza retains that grainy powder underneath and overcooked pizza has what I understand are called "burnt" areas. The chefs...
...pizza at the end of Plympton St. is a little better than the variety Joe serves up, but it smacks of his influence. Like Joe's the dough is too thin and the tomato sauce uninteresting, but the cheese here has a much more spicy taste. The prices here are the same...
...Restaurant, which took over Hazen's old location, serves probably the finest pizza in the Square. The pie here is a little smaller than either Joe's I or Joe's II, but the owners make up for it by serving a much thicker product. The mozzarella is the key. It is liberally sprinkled on the pie, and seems to be of a much higher quality than the variety Joe uses. The dough is also very thick, and my only complaint was that the person making the pie I had burned the crust a bit too much for my liking...
PINNOCHIO'S ALSO serves a passable pizza, but his pie does not have the flavor that the one at the 24 Restaurant does. The cheese here is also very good and again my complaint is that not enough tomato sauce and cheese are used in making...
While the 24 Restaurant and Pinnochio's serve decent pizza, their pies cannot compare in quality to those served in Italian neighborhoods. In Boston, you probably can get the best pizza in town at Regina's in the North End. Over vacation, sampled pizza in New York City and recommend Patsy's and Cappola's in East Harlem as two of the best in the city...