Boston Magazine’s 21 Best Places to Eat Pizza Right Now
Who doesn’t love pizza? With the ever-expanding food scene in the Boston area – pizza has become a staple on many eateries menus. From your local pizza shop to sophisticated “foodie” restaurants, Boston Magazine has compiled a list of The 21 Best Places to Eat Pizza Right Now. And not surprisingly, two South Boston spots – one in Fort Point the other on the Waterfront.
From the magazine:
Babbo
11 Fan Pier Blvd., Boston, 617-421-4466, babbopizzeria.com.
As much as the notion of celebrity chef Mario Batali’s swooping into the provinces from New York City and depositing a brand extension at the Seaport gives us agita in principle, it’s hard to argue with the pies. Despite a few consistency problems out of the gate (doors opened in April), they’re already verging on superb. And they’re quick to the table, too: Thanks to the ferocious heat of the wood fire, Batali’s signature Neapolitan-Roman hybrids get the requisite crust char in less than two minutes.
OVEN DETAILS: Valoriani wood-fired (800º-1,000º).
MUST-TRY PIE: The meatball, a dreamy mash-up that pits bright tomato sauce and vinegary pickled chilies against rich, creamy fontina.
DEEPER DISH: Batali switched names midstream from Otto (his suite of pizzerias in Manhattan and Vegas) to avoid confusion with the Portland, Maine-based chain.
Pastoral
345 Congress St., Boston, 617-345-0005, pastoralfortpoint.com.
VPN-certified pizzaiolo Todd Winer burns the pizza torch hot and bright in the red-tiled dome oven at this lively Fort Point restaurant, a pie-ous acolyte’s tribute to the City of the Sun (hint: Naples). True to the tenets of Neapolitan orthodoxy, the rounds of slightly sour, micro-blistered crust are rimmed with a pillowy lip that fades into a soft center—the soggy cross true believers must bear.
OVEN DETAILS: Marra Forni (900º).
MUST-TRY PIE: The one featuring tomato sauce laced with the creeper heat of spreadable ‘nduja salami; the astringent brininess of Castelvetrano olives; slivered red onion; and dreamy, creamy burrata. (Oh, and it’s called the Diavolo, so eat it, don’t worship it.)
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DEEPER DISH: The floor of Pastoral’s 3,600-pound imported Italian oven is made of volcanic rock and sand from Mount Vesuvius.
They also mentioned Stoke Pizza – a food truck with amazing pizza that occasionally is parked at the Lawn on D in Southie.
Stoked
stokedpizzaco.com
KEEPING THEIR PIES ON THE ROAD Even if food trucks aren’t quite the radical statement they were a few years ago, it’s still pretty damn rare to experience a true curbside culinary epiphany—in this case, wood-fired pizzas that rival any in the city—to the tune of a purring generator. When they’re not slinging stellar pies from the cramped confines of their mobile pizzeria, Stoked owners Scott Riebling and Toirm Miller putter around in the rented commissary space they use as a lab, indulging Riebling’s “mad scientist” (Miller’s words) perfectionism, particularly on the ingredients front. Hunting for a not-too-acidic whole peeled tomato, Riebling finally discovered one he liked in Naples—and now imports it by the pallet. But Stoked’s biggest score may be the hard red spring wheat flour Riebling found in North Dakota: a key component of the magic behind Stoked’s trademark airy, bubbly crust. —Christopher Hughes
OVEN DETAILS: A Pavesi wood-fired beauty from Modena (700º-950º). “The oven only comes in one color, Ferrari red, which is pretty much the same color as our truck,” Riebling says.
MUST-TRY PIE: Buffalo chicken, with a sauce modeled after the upstate New York original.
FUN FACT: Riebling was the bassist for popular ’90s alt-pop band Letters to Cleo.
To read the entire list pick up the magazine or visit: http://www.bostonmagazine.com/restaurants/article/2015/07/28/best-pizzas-in-boston/4/
