Of the three types of pizza we tried, the Neapolitan was far and away my favorite-but that’s to be expected. It was a totally different experience, and I really enjoyed it. Because of how thick and airy the crust was and the elevated toppings, I felt like I was eating dressed up focaccia rather than pizza. We ordered it with the La Rughetta toppings: mozzarella cheese, prosciutto, fresh tomatoes, olive oil, shaved Parmesan cheese and fresh arugula. I generally don’t enjoy pizzas with a thick crust, but I was excited to try the Detroit-style (thick, rectangular, super-bready) nonetheless because the menu describes its defining characteristic as “caramelized cheese that edges the pizza.” Can a person ever say no to caramelized cheese? Peeling off the crunchy cheese frill from around the pizza was so satisfying and so delicious. This one was a little bit on the greasy side for me, but the flavors were fantastic, and the acidity of those fresh tomatoes really helped too. We ordered the Joe Pesto toppings: pesto sauce, mozzarella cheese, crumbled Italian sausage and fresh grape tomatoes. Next up was a New York–style pizza, with slices as huge, thin and foldable as you would want a perfect pie to be. I loved the simplicity of the toppings I never in a million years would have thought to put lemon on my pizza, but holy moly it works. The crust was beautiful, chewy on the inside and slightly charred and crisp on the outside with a few airy little bubbles. Maybe I got lucky because I visited at the height of summer-or maybe it’s always this way-but the tomatoes were oh-so-sweet and delicious.įor our Neapolitan pizza, we ordered the Formaggio, topped with rounds of fresh mozzarella, spinach and lemon. It was nothing fancy, but it was so fresh and satisfying with simple ingredients that just worked. There was no way we were going to visit without trying all three.īut first, we started with a caprese salad. You can order Neapolitan pies, massive 16-inch New York–style pizzas and rectangle-shaped Detroit-style pizzas. Pretty high praise! I was more than happy to dive in for a review, since half my family is made of pizza fanatics (my husband, Eli, and our son, Oliver) and the other half has a capital-P Pasta Problem (me and our daughter, Eloise).Ĭarmine’s is unique in the sheer variety of pizza styles they offer. Former staffer Danielle Giarratano knows New York flavors, and she said Carmine’s serves the best pizza she’s eaten in the Midwest. When a New York native tells us we really, really need to do a full review of Carmine’s Wood Fired Pizza in Joplin, Missouri we listen.
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