Pizza on the Brain- Part 1
I've had pizza on the brain for a few days and living in a one stoplight town, my options are limited, especially for delivery. When I got to Pawleys Island just over a year ago I found one place called Di Roma's that delivered and luckily was not part of some crapped-out giant chain. I'm not one to do chain restaurants because they mostly suck. The pizza is really good, but it's a Sicilian pie (square not round), which could be good for mathematicians because they all know that the area of a circle is "pi r squared". (OK, I'll admit that joke was lame as hell, but I couldn't resist.) I dig the traditional round pizzas because I like to fold the slice in half. I don't know why, I just do it. None the less it's a great pizza. I think there may be one other place that delivers, but I'm not sure. Gotta do some more research! :)
Luckily there are two places in town that have great pizza that don't fall in the category of a "pizza place" or as I like to say "pizza parlor" because it sounds hokey and reminds me of going to Happy Joe's as a kid back in Cedar Rapids, Iowa. (A little shout out to my Midwestern friends.) I will often sit at the bar, order a drink and then order my pizza to go. I like eating pizza at home as opposed to out because it's much more comforting, and pizza can be sort of an indulgence.
The first is Pawleys Island Tavern, which I have written about before. Their Hawaiian pizza with ham and pineapple is awesome especially with the addition of banana peppers. They also make another pizza that I'm fond of called the Gaye's Special which is a spin on a Greek pizza with spinach, garlic, tomatoes, and feta cheese. The crust at the P.I.T. is in the middle of what would be considered "regular" or "thin". It can stand up to a lot of toppings and still be great for the minimalist. It has a nice heft with the perfect bite.
My other favorite place for pizza in town is Frank's. Their pizza has a thin crust baked in a wood-fired oven. I'm a sucker for wood-fired pizza. Kelly and I always order the Vegetable Pizza. It has a basil pesto base with roasted red peppers, artichoke hearts, spinach, Kalamatas, onions, banana peppers, and mozz finished with a habenero pepper oil. It's outrageous! You would think that the habenero oil would be too hot considering that a habenero pepper is one of the hottest peppers in the world, but the oil is amazingly well balanced.
I really dig seeking out good pizza. I keep a running mental list of my favorite places around the world. A pizza crust is truly a blank canvas for creativity. You can be as bad or as good as you want to be with what goes on it. It's one of the many things I love. Stay tuned for Part 2 of 'Pizza on the Brain' where I'll tell about my love of making pizza at home. Super easy and super cheap.
Ciao down,
Penn
Luckily there are two places in town that have great pizza that don't fall in the category of a "pizza place" or as I like to say "pizza parlor" because it sounds hokey and reminds me of going to Happy Joe's as a kid back in Cedar Rapids, Iowa. (A little shout out to my Midwestern friends.) I will often sit at the bar, order a drink and then order my pizza to go. I like eating pizza at home as opposed to out because it's much more comforting, and pizza can be sort of an indulgence.
The first is Pawleys Island Tavern, which I have written about before. Their Hawaiian pizza with ham and pineapple is awesome especially with the addition of banana peppers. They also make another pizza that I'm fond of called the Gaye's Special which is a spin on a Greek pizza with spinach, garlic, tomatoes, and feta cheese. The crust at the P.I.T. is in the middle of what would be considered "regular" or "thin". It can stand up to a lot of toppings and still be great for the minimalist. It has a nice heft with the perfect bite.
My other favorite place for pizza in town is Frank's. Their pizza has a thin crust baked in a wood-fired oven. I'm a sucker for wood-fired pizza. Kelly and I always order the Vegetable Pizza. It has a basil pesto base with roasted red peppers, artichoke hearts, spinach, Kalamatas, onions, banana peppers, and mozz finished with a habenero pepper oil. It's outrageous! You would think that the habenero oil would be too hot considering that a habenero pepper is one of the hottest peppers in the world, but the oil is amazingly well balanced.
I really dig seeking out good pizza. I keep a running mental list of my favorite places around the world. A pizza crust is truly a blank canvas for creativity. You can be as bad or as good as you want to be with what goes on it. It's one of the many things I love. Stay tuned for Part 2 of 'Pizza on the Brain' where I'll tell about my love of making pizza at home. Super easy and super cheap.
Ciao down,
Penn
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