Friday, August 04, 2006
I can't believe it either. Three years in this city of food and I only had the best.pizza.ever. last night!
That's right, due to the 100 degree temperatures, Andy and I decided eating out was the right choice. Earlier in the day Andy suggested Toccanelli's. I think I'd shied away from Toccanelli's for the same reason I avoided Pat's and Geno's for a long time; I was scared.
You need to call ahead and reserve your dough at Toccanelli's a day ahead of time, or at least in the morning of the day you're planning on going. I understand this logic. They only make so much dough per day, so to ensure a good fresh pie waiting for you, you have to call ahead. The thing with me is that I hate the telephone. Maybe hate is too strong of a word, but I'm intimidated by the telephone, I don't like speaking with strangers. And yes, this carries over to ordering any kind of take-out or delivery. I'm just a wuss. So I had Uhlie call and reserve the dough for Andy and I. I know I know I know, I'm a grown woman and I should be able to take care of that on my own. Maybe it was that summer I worked selling a certain men's magazine over the phone that turned me off to that form of communication. Okay, back to pizza.
You have 4 pizza choices at Tacconelli's.
1) Tomato Pie - For those who are not local Philadelphians, tomato pie is exactly what it sounds like, dough with sauce. It's even better served room temperature instead of just out of the oven.
2) Classic - Dough, sauce and a little bit of mozzarella
3) White - Dough, no sauce, black pepper, cheese, olive oil and garlic
4) Margarita - Dough, sauce, basil leaves and fresh mozzarella
You can add toppings to the first three choices, but Toccanelli's recommends that you don't have more than three toppings. Choices include the following: Basil, prosciutto, mushrooms, peppers, onions, spinach, pepperoni, sausage, olives and whole tomatoes.
Andy doesn't like white pie (Though I have seen him eat the leftovers when Alison and I order the Mediterranean Special from Angelino's) so we went with the classic red pie with cheese and got sausage and spinach on top.
Here is our beautiful pie! The waitress gave us a stack of paper plates and napkins, dropped a pitcher of Diet Coke off at our table, and we were off. I was so excited to try this pizza that I'd read so many good things about that I burned my tongue, like real bad too! But I was a trooper, recovered quickly and inhaled three pieces. The toppings were good, I like slightly more cheese than was presented, but I can overlook that. The sauce was good, but I think it could have used a bit more garlic and oregano. What really makes this pizza is the crust. Clearly, this is why Toccanelli's, despite needing a complete interior re-design, is busy from open to close every day of the week. The crust is thin where it's supposed to be and thick where it counts, and the oven they're using does the job better than any other pizza oven out there. There are parts of the crust that get a little darker, and therefore crunchier, and a little sweet too as the sugars caramelize. Oh, it is so good!
So good, in fact, that as Andy and I were finishing our pie, Andy asked our waitress if they had any extra dough and sure enough they did, so we ordered a Margarita to go.
Each pie is 17 dollars, which is a little pricey for pizza in this area, but I would probably pay up to 20 for a pie that delivers the amazing taste adventure that Toccanelli's offers.
2604 E Somerset St
Philadelphia, PA 19134
Call ahead to reserve your dough!