I haven’t traditionally been a big fan of Sicilian-deep dish-square pizza. I think some of the earliest ones I ever had were actually Bisquick Impossible Pies with pizza toppings which biased me for a long time. But I saw the recent article in Serious Eats about the best one in New York and that piqued my interest. Clearly, I’d never had a good one.
I checked out the offerings at Barry’s on Richmond @ Fountainview, which is known for their Sicilians. This was the Barry’s Special, Small, with pepperoni, mushrooms, ham, bell pepper onion and Italian sausage. I’ve been sampling lots of pizza lately and got this one to go; this was before I decided I really needed to eat-in to get these pizzas at their best. The best parts were the crust and the sauce; the other ingredients paled in comparison. The crust was like nothing I’d ever had before, crispy and crunchy. The dough was not risen as much as described in the SE article; this was a very dense, heavy pie. I could barely eat one and a third slices. I don’t usually like cold pizza, never figured the appeal of that out, but to my surprise this was pretty good cold. Good thing because I had a lot left over to finish off.
Sorry I didn’t get a good shot of the crust - I hadn’t realized how important that was going to be.
Today I checked out the new Detroit style pies at the Montrose location of Pizaro. This was the Motown with two kinds of pepperoni, ‘regular’ and ‘cupping.’ A full description was not give on the menu sheet and these are not yet listed on the website so I don’t know the other ingredients. There are supposed to be two main kinds of cheese - mozzarella and Wisconsin brick. This was very oily and very good. It is smaller and a much lighter pie than Barry’s; I was able to finish 2 pieces (and only slightly regretted it later). I understand, however, the pepperoni should be under the cheese on a true Detroit style pie.
The sweetness of the sauce on this really surprised me. The crustiness was wonderful but didn’t extend to the underside of the pie as much as Barry’s - much of the center of the pie on the underside was soft.
There are five varieties of Detroit pies on the menu.
These are both good pies. I really liked the crust on Barry’s and maybe have a slight preference for the sauce, too. I wish the other ingredients were a little better quality.
So - what else is there? Had any good Sicilian pies in Houston?