On April 9th we had a pizza tasting party. The goal was to try out new pizzas from the area and see which ones people considered their favorite. We asked guests to bring a pizza pie along and here is what we enjoyed.

We provided pizza from Central Park.



The toppings were cheese, pepperoni, mushrooms and olives.
Overall I would give this pizza a modest rating. As far as pizza in our immediate neighborhood, this pie wasn't bad. The crust was thin an a bit crispy. The sauce was a tad on the sweet side and the oilage on the top was nice but not a grease spill. I guess the issue with this pie was its lack of character. It was an average pizza.

Based on leftovers, this pizza was the least consumed.

Next to arrive was a pizza courtesy of Connie and Ethan from Red Brick.



The toppings were cheese, pepperoni and sausage. (YUM)
This pizza was surprsingly good. Typically a pizza with this much meat tends to get overpowered, but the fluffy crust, well balanced sauce and well melted cheese made for a great slice. Apparently part of the pizzas character comes from its red brick oven baking technique.

Based on leftovers, this pizza was one of two top consumed.

Jeff came along with the third pizza from Leucadia.



The toppings were eggplant, broccili, onions, mushrooms and some other veggies.
This pizza was a good gourmet pizza. The exhaustive toppings made for a hearty slice which as probaly much more nutriously balanced than the meat lovers from Red Brick. Almost bready, the pie was a nice contrast to the other pizzas in the offering.

Out of the five pizzas, this one came in fourth.

The fourth pizza was from Matt's Kitchen. (No, it's not a resturant, it literally came from Matt's house, handmade, spoonful of loving, etc etc)



The pizza was a tomatoe and basil pizza.
Matt blew me away with his pizza. It was an excellent homemade pie. I've tried on many occassions to make pizza at home and typically wind up with bread. Matt's crust came out deliciously and it was baked to perfection. My only critque would be his choice of sauce. As a purist, I hope to one day tag team with Matt and provide him some of my own homemade sauce and allow him to use his pizza genius to perhaps create a beautiful symphony of dough, sauce and cheese.

Out of the five pizzas, this was tied with Red Brick for first place.

When the last pizza arrived, I was a bit thrown off by the delivery man.



Then I remembered it was Rob and not some strange delivery guy. Rob and Lisa brought us pizza from the fabled Bronx Pizza.



The pie was a vegan pie featuring a conicoupia of vegetables and no cheese.
The crust was very good, reminecent of a New York style pizza. The sauce was nice and the veggies carried well on the pie. I am definately going to seek out this pizzeria and try some of their other offerings which may contain animal products. But if they are even half as good as this pie then I feel as though I may have found a good pizzeria in this area.

While it may be unfair to use leftovers as a gauge for success, since this pie did arrive well behind the others, this one came in third.

Thanks to everyone for coming along and bringing your favorite pizzas. Slowly but surely we'll learn the culinary ropes of this place!