Hellz yeah! I eat there very often now, alternating between the Brooklyn Bridge and the Godfather.Spigzy wrote:I'd throw a recommendation out for Brooklyn's pizza also - guess it depends on what type of pizza you fancy at any particular time; occasionally I like a nice authentic Italian job, but every so often I'll happily go for a more American style number.
Other plus side of Brooklyn - root beer in a bottle (IBC). Top drawer.
Best Pizza in Phnom Penh
In search of the best pizza in town, I am looking for a pizza with a nice lightly crispy crust, hearty and flavorful tomato sauce, fresh mozzarella cheese, and fresh toppings. Larry's lacked the sauce and the crust was not what I was looking for.
Limoncello is currently the best pizza in town
Limoncello is currently the best pizza in town
Just goes to show how people differ, as I don't care for Limoncelllo's food at all.
Yeah I ate at Limoncello once because of glowing recommendations from this forum and thought it was mediocre.
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I go with the VPN guidlinesjm wrote:And this is why the whole concept of best pizza fails.
VPN Guidelines
1. A Wood-Burning Oven: Pizza Napoletana must be cooked in a wood-fired dome oven operating at roughly 800ºF.
2. Proper Ingredients: Tipo 00 flour, San Marzano tomatoes, all natural Fior di Latte or Bufala mozzarella, fresh basil, salt and yeast -- only fresh, all-natural, non-processed ingredients.
3. Proper Technique: Your pizza dough must be kneaded either by hand, or with a low speed mixer. No mechanical dough shaping is allowed, such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not exceed 90 seconds.
http://www.pizzanapoletana.org/eng_chisiamo.php
http://www.fornobravo.com/vera_pizza_na ... N_faq.html
I'd like it, but I don't do my pizza like that.
Then again, I'm not trying to emulate a Pizza Napoletana. My style of pizza is an evolution of the style my Mum taught me to make as a kid, but with a thinner crust, and cooked at a higher temperature in a stone based gas oven rather than in a pizza pan, and with a chopped tomato and herb sauce rather than a smear of tomato paste.
In the pizza business, you can't keep everyone happy all of the time. You just need to the best you can with what you have, and in the style you choose to make. I've had Italians come to my place for Khmer food, and then noticing that we do pizza order some for the following night. They enjoyed it....with Khmer sausage....in fact they wanted to order more before I reminded them that their tour guide had another Khmer meal organised for them. I've got a regular American customer who never gets pizza here (unless she is with Khmers) because she prefers the Pizza Hut/Pizza Company style of pizza. I've had a well traveled guy declare my pizza world class, and others (Khmer locals) leave half of it on the board with drinks poured over it. I've had surprised Germans saying they didn't expect to get a pizza that good until they got back to Europe, and other European visitors shrug over it, as it was nothing special. Some people like it when I cook a pizza with a fresh dough, others prefer my aged dough.
To call a pizza the best is completely subjective. (Haven't we been here before?)
Then again, I'm not trying to emulate a Pizza Napoletana. My style of pizza is an evolution of the style my Mum taught me to make as a kid, but with a thinner crust, and cooked at a higher temperature in a stone based gas oven rather than in a pizza pan, and with a chopped tomato and herb sauce rather than a smear of tomato paste.
In the pizza business, you can't keep everyone happy all of the time. You just need to the best you can with what you have, and in the style you choose to make. I've had Italians come to my place for Khmer food, and then noticing that we do pizza order some for the following night. They enjoyed it....with Khmer sausage....in fact they wanted to order more before I reminded them that their tour guide had another Khmer meal organised for them. I've got a regular American customer who never gets pizza here (unless she is with Khmers) because she prefers the Pizza Hut/Pizza Company style of pizza. I've had a well traveled guy declare my pizza world class, and others (Khmer locals) leave half of it on the board with drinks poured over it. I've had surprised Germans saying they didn't expect to get a pizza that good until they got back to Europe, and other European visitors shrug over it, as it was nothing special. Some people like it when I cook a pizza with a fresh dough, others prefer my aged dough.
To call a pizza the best is completely subjective. (Haven't we been here before?)
Some men you just can't reach. So you get what we had here last week, which is the way he wants it... well, he gets it. I don't like it any more than you men.
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The ingredients in Katy Perry's are cheap as - the pepperoni is horrendous stuff. The cheap Primo pepperoni you can buy around town is far better, which isn't saying much.
I get the feeling that it is the combination of blood sugar deprivation and intoxication inherent when buying one of their pizzas that keeps them up here - not the actual product.
Fair play to those guys though - they are hard working and are doing very well. I wish more of their countrymen followed suit.
I get the feeling that it is the combination of blood sugar deprivation and intoxication inherent when buying one of their pizzas that keeps them up here - not the actual product.
Fair play to those guys though - they are hard working and are doing very well. I wish more of their countrymen followed suit.
Last edited by Petrol Head on Sun May 18, 2014 7:34 pm, edited 1 time in total.
Haha - my money’s on Playboy
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Katy Peri's rocks, I just wish they were open earlier than 10PM! St 51 street side, diagonally across from the SE corner of the Golden Sorya Mall. $3.50 to $5.50 for really decent pizze, he's worked as a chef for a 4-star hotel before.
Luigi's has ALWAYS satisfied, but of course it's thin crust, but overflows from the platter they serve it on. Good combo, not too much bread, and but they make up for it with plenty of pizza. Luigi's is on a small street SE of Independence Monument. Near Malis, I think. About ... $8 and up? Not bad.
Le Duo on St 228(?) near St 51. Related to Luigi's, real Italians that speak French. Walnuts and Roquefort on mine please. A bit fancy, maybe $9-$12 per pie.
The Garage on St. 110 near the Riverside puts on a decent pizza for $8, and any music you want, jazz, rock, acoustic ...
Does Pizza Pram even exist anymore? Crappy $5 pizza, delivered for $6, but fine for late night snack.
I haven't tried but heard good things about: Brooklyn Pizza, Alley Cat (for Mex/American flavors, they've just worked out the kinks, new offering there next to their great Mexican food and burgers, which I like), Larry's Bar, Aussie XL, and hit-and-miss Limoncello.
Luigi's has ALWAYS satisfied, but of course it's thin crust, but overflows from the platter they serve it on. Good combo, not too much bread, and but they make up for it with plenty of pizza. Luigi's is on a small street SE of Independence Monument. Near Malis, I think. About ... $8 and up? Not bad.
Le Duo on St 228(?) near St 51. Related to Luigi's, real Italians that speak French. Walnuts and Roquefort on mine please. A bit fancy, maybe $9-$12 per pie.
The Garage on St. 110 near the Riverside puts on a decent pizza for $8, and any music you want, jazz, rock, acoustic ...
Does Pizza Pram even exist anymore? Crappy $5 pizza, delivered for $6, but fine for late night snack.
I haven't tried but heard good things about: Brooklyn Pizza, Alley Cat (for Mex/American flavors, they've just worked out the kinks, new offering there next to their great Mexican food and burgers, which I like), Larry's Bar, Aussie XL, and hit-and-miss Limoncello.
Fool's folly is following another fool.
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Caution: all of my posts are to be taken with a grain of salt, heroin, and Everclear. Then you can reply back to us.
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Copins?Rama wrote:Just got a take away from Copins. Smelt like chemicals and threw it away uneaten.
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Gonna have to chime in for Pizza 5's Hawaiian. The only slip up being the driver at times--though usually arrives nice and hot. $5 for the large thin.
Limoncello's Lasagna was strangely colored, but good. Not great, but good.
Brooklyn's is on the list.
Limoncello's Lasagna was strangely colored, but good. Not great, but good.
Brooklyn's is on the list.
See you in Hell
Iridesce wrote:Gonna have to chime in for Pizza 5's Hawaiian. The only slip up being the driver at times--though usually arrives nice and hot. $5 for the large thin.
Limoncello's Lasagna was strangely colored, but good. Not great, but good.
Brooklyn's is on the list.
Hawaiian?
Excuse me.
This is a thread about pizzas, not pineapples.
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