I recently celebrated the Good Pie's prosciutto bianca pizza in reply to an "Ask the Critic" query, and what I said then still applies now: Cooked in The Good Pie's Neapolitan-style wood-burning oven, the prosciutto bianca features tissue-thin slices of real-deal prosciutto di Parma, arugula and fresh mozzarella. The saltiness of the prosciutto is beautifully balanced by the peppery arugula, while the cheese accents rather than smothers the crust.
And, oh, that crust: soft and a little chewy at the edges, thin but not collapsing in the center, with just the right amount of char.
The Good Pie
3137 Olive Street
$16I'm counting down -- in no particular order -- 100 of my favorite
dishes in St. Louis. Some are well-known, others obscure. Some are
expensive, others dirt cheap. All of them, I guarantee, are delicious.
Please do not hesitate to share your own favorites via the comments
thread.Previously:#82: Gold Coast Chocolate ice cream at Serendipity Homemade Ice Cream#83: Hot salami (salam de testa) at Gioia's Deli#84: Veal parmesan sandwich at Biggie's#85: Nachos (with jalapeños and extra cheese cup) at Busch Stadium#86: Lobster bisque at Café Ventana#87: Calamari fritti at Mangia Italiano#88: Brisket sandwich at Winslow's Home#89: Paletas at La Vallesana 2#90: Spaghetti and meatballs at Sugo's Spaghetteria