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I Had to do it!!!....Best Pizza

Dennis in MA said:
You know, if Papa Gino's is your #2, your opinion on #1 is suspect to begin with. LOL

PG is ok pizza. But anywhere near a "best" category?????
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Grew up with Papa Gino's. My parents were kind of boring with food, so Papa Gino's was practically ethnic food. I will say, they have a decent pie considering their chain status. Beats the pants off of Pizza Hut and the like.
 
radioman said:
I did not read all 180 posts so I am sorry if this one has already been selected.


Supreme Pizza Billerica MA! Greek pizza!

Best there is!
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Dupe's are AOK in my book.


ReluctantDecoy said:
Grew up with Papa Gino's. My parents were kind of boring with food, so Papa Gino's was practically ethnic food. I will say, they have a decent pie considering their chain status. Beats the pants off of Pizza Hut and the like.
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I grew up on it as well. But as far as "best" it's not best. I'll still get it from time to time. QC is definitely much lower than it used to be. Will say for a chain, they are pretty good.
 
Village Pizza, Greenfield Massachusetts

If you're ever traveling along route 2 out here, this place is a must.
Again, unpretentious hole in the wall, but when you walk in and see an angry Greek lady and her 4 sons, you know it's gonna be good.
 
Papa Gino's is nostalgic, not 'best'. Lots of us that grew up in MA have eaten their pizzas with your families, at birthday parties, work lunches, etc. for forty years or more. If nothing else they are consistent. You know what you're going to get, and it's the same at every one of their stores.

I'd call them a 'standard bearer'. There are both worse and better, but you can compare all the others to Papa Gino's and people will know what you mean.

Having moved to the south there are only 'local' independent pizza shops, or, like, Papa John's or Pizza Hut. There don't seem to be regional chains like that here.

I make my own sauce, and cheese mixture, and buy frozen dough balls. Yeah I've made my own plenty of times but really, the juice isn't worth the squeeze with dough. Look for DePalo Foods pizza dough in your grocer's freezer section. Wegmans pizza dough is great. BIG 28oz balls you can cut in half and still make two full-size pies. Ask them for it frozen if they only have thawed dough balls in the case. Then you can thaw and use it at your own pace. They have them in the back...

As for places to go, there's a place called Pasquale's in Westfield. They make HUGE party-size pizzas. When I went to WSC in the 80s my roommates and friends and I would go in on one and it'd last us the weekend. Their dough is amazing. Just the right amount of crust on the outside and chew on the inside. They really make a great pizza there. If driving the Pike, get off at the Westfield Exit and it's only a mile or so down Route 20. On the right, just after the Connecticut River bridge.
 
Last edited:
StevieP said:
Papa Gino's is nostalgic, not 'best'. Lots of us that grew up in MA have eaten their pizzas with your families, at birthday parties, work lunches, etc.

I'd call them a 'standard bearer'. There are both worse and better, but you can compare all the others to Papa Gino's and people will know what you mean.

Having moved to the south there are only 'local' independent pizza shops, or, like, Papa John's or Pizza Hut. There don't seem to be regional chains like that here.

I make my own sauce, and cheese mixture, and buy frozen dough balls. Yeah I've made my own plenty of times but really, the juice isn't worth the squeeze with dough. Look for DePalo Foods pizza dough in your grocer's freezer section. Wegmans pizza dough is great. BIG 28oz balls you can cut in half and still make two full-size pies. Ask them for it frozen if they only have thawed dough balls in the case. Then you can thaw and use it at your own pace. They have them in the back...

As for places to go, there's a place called Pasquale's in Westfield. They make HUGE party-size pizzas. When I went to WSC in the 80s my roommates and friends and I would go in on one and it'd last us the weekend. Their dough is amazing. Just the right amount of crust on the outside and chew on the inside. They really make a great pizza there. If driving the Pike, get off at the Westfield Exit and it's only a mile or so down Route 20. On the right, just after the Connecticut River bridge.
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Pasquales is still in business. we go there a lot.
 
Anthonys in cranston and pasquales somewhere in nh. I was leaving a plate shoot and stumbled upon pasquales . Darn good pizza.
 
jimnasium said:
Town Spa was great pizza when it was in stoughton center a couple 3 decades ago. I still have to stop at Pleasant cafe in Roslindale whenever I'm nearby.
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we used to ride our bikes to town spa as kids before it moved to 138. $2.50 a pie back then.
Cash only still.
Last time I checked (2003) he was selling 30,000+ pizzas a month at $6 a pop. That’s before a bar tab. All in cash
 
I had some great pizza when I lived in NJ. Here in MA nothing really stands out as more than decent. The only time I even get pizza is when the kids ask for it. I’m not a fan.

If I had to choose one place, I’d honestly go with Papa Gino’s. I think their sauce is the best around.
 
Picton said:
You’re dodging a bullet.

www.usatoday.com

No cheese? Rhode Island's 'red strips' are an odd take on pizza

Rhode Island's bakery pizza is so odd that some might even argue that "red strips" don't meet the basic definition of pizza.
www.usatoday.com
Click to expand...

No cheese!?!?!

If anything, I prefer no RED sauce! In fact, my favorite kind of pizza is a white pizza with bacon. Here's an example of one that I've had that was outstanding:

full



Frank
 

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