Best Pizza (Thick Crust) St. Louis 2007 - Pizzeria Della Piazza
Readers' Choice: Black Thorn
Husband-and-wife owners John and Ann Piazza offer three crust options at their Daggett Avenue institution, Pizzeria Della Piazza: a thin semi-St. Louis style (made with mozzarella instead of Provel), a thick "Pan Style," and a monstrous "Stuffed Pizza." They're all dandy, but we're all over the Chicago-inspired "Stuffed" version. The dough, made fresh throughout the day, is adorned with mozzarella and cheddar, your choice of toppings, a tangy, tasty tomato sauce and a top crust. A small Stuffed is probably sufficient to feed a family of four. At eighteen inches, the extra-large could satisfy hot dog-eating champ Joey Chestnut, the reincarnated corpse of Marlon Brando and those fat twins who ride around on little motorcycles. A caveat: A pizza this big can take up to an hour to bake, so be sure to block out sufficient time and choose your dining companions wisely. And it might be a good idea to bring a defibrillator, just in case.