I've walked the streets of NYC while chowing down on a locally bought folded quarter-slice wedge of cheese.
I've loosened my belt a notch after snarfing an entire deep dish masterpiece at Pizzeria Uno's in Chicago.
I've had crust so thin and crispy, a Ritz cracker would have felt overweight and dough so puffy and light that the air escaping from the crust as I bit into it sighed with pleasure.
I served pizza at my wedding, and eat pizza with my Wife for every nuptial anniversary in whatever state we happen to be in.
I'm not a pizza expert. Like any red-blooded American, I just appreciate a slice of the good stuff.
So imagine my reserved joy when I heard the radio ads for a joint in the city called Falcone's.
Encouraging signs that built my hopes up...
I was starting to get hungry and readying a plan to take my family on a little trip to New York City via Bricktown OKC.
But then there were these...
Warning signs not to get my hopes up...
I finally did get to sample the famous Falcone's pizza pie a few weeks back and I only have one question.
Do canned mushrooms (like pineapple and canadian bacon) have any place on an authentic pizza made and sold by a second generation Italian American, born and raised in New York who still makes his meatballs by hand?
Other than that, the pie was most definitely, "the best pizza I've ever eaten."
Hey, you asked.