Just came back from Letizia's. We had a large pizza - half fresh tomato, the other half sausage. There is no skimping on the quantity or quality of the toppings. I was never a fan of thin pizza, basically because when you tried to pick up a piece it would go limp, and all of the toppings would slide off. Not with this pizza. Just the perfect amount of sauce and cheese make the ideal base for whatever topping you might want to add. This pizza is simply the best tasting in the world.
One word of caution: do not be in too much of a hurry to take your first bite, as the pizza comes from the kitchen served on a metal pan that is piping hot. Service by the entire staff is friendly. Since we are moving to Rhode Island, do you think they could open a Letizia's II there?
"A whole garbage pizza: a grand meal for at least two appetites."
Michael Stern
"Say cheese! Three kinds of cheese melt together atop the super-thin, brittle crust, forming a textural wonderland that varies from soft-as-brie goopy to chewy and crusty."
Michael Stern
"Pepperoni pizza -- note how the discs of pepperoni are cooked almost crisp."
Michael Stern
"This is a shot of Letizia's "garbage pizza," with a good view of the semi-crunchy crust at the edge."
Michael Stern
"Wall space near the cash register is divided between pennants of New York teams and pictures of the family's restaurant in early days ... plus, of course, a map of Italy."
Michael Stern
"Letizia's does not look like one of the solar system's greatest pizza parlors. But it is!"
Michael Stern
