Best Pizza -- White - 2004
Anthony's Pizza & Pasta
Making a great white pizza is a delicate business, because one of the three primary ingredients of your standard pizza -- the sauce -- is no longer in play. Without that red to wed the texture of the crust to the flavors of the toppings, things can very easily get out of whack. Some pizzerias' whites are too dry, others overcompensate by loading on the cheese. Anthony's avoids all of these common pitfalls by topping an already excellent crust -- stiff but not crunchy, with a solid backbone of flavor -- with a perfectly balanced ricotta cheese sauce. The result is a mellow, mild white on a chewy, thin-boned crust that tastes great fresh out of the ovens...and even better cold for breakfast the next morning.