Like most bar or Midwestern pizzas, this pie is extremely satisfying and wallops you with flavor. The crust is flavorful, though I still think it’s not going to satisfy fans of Neapolitan or New York–style pizza. The crust is almost a vehicle for molten cheese and, in Nicoletta’s case, high-quality toppings. It’s basically Midwestern gut-busting pizza as done by a hot-shit New York City chef (which, by all accounts White, the former Wisconsinite, is). Continue reading Weekly Pizza Lunch: The Calabrese pie at Nicoletta
You know, you’re not going to go wrong adding toppings to a Totonno’s pizza, but when the joint is firing on all cylinders, like it was when I visited yesterday, you only need a plain pie for a satisfying meal.