Your Pie, My Mouth: Pizzeria Luigi

Sunday, December 23, 2012

Pizzeria Luigi - San Diego

Pizzeria Luigi is my favorite pizza in San Diego.

Yep

Crust, sauce, toppings (being minimally applied which is a good thing. Not skimpy but not over done)

Now, I'm talking a whole pie, freshly made. Not slices, which can be bad or good ANYWHERE depending on how long said slice has been sitting in the case. I generally don't like buying a slice for exactly that reason.

Whole pie, Luigi's beats Bronx (My pick for #2 in San Diego).

HOWEVER, this topic will be WIDELY discussed and debated in an upcoming post, wait for it.....

With all of that said, this blog is NOT about my favorite pie, even though it is Luigi's. The topic of this post is a specialty pie, which I am normally not a big fan of. Done right though, it can rock, and this one does, mostly, kinda, sorta. I was digging it untill the end then, blech. Explanation below.

Here's the pie, Loaded Baked Potato. Now, Luigi's has a creative, super cool name for it which I don't recall because it doesn't relate to the pie. Something stupid or too cute. It tastes like a loaded baked potato. WHY NOT JUST NAME IT THAT?!?!?!? Instead of "Sidecar" or "Streetkiller: or whatever the F they named it. Stupid. Ughhh, let's just take a look at the pie, Kay???

Looks interesting, smells KILLER! Just like a baked potato with the works

YUMMMMMMMMMMMMM

Bacony, cheese-ony, yumm-ony

Let's dive in and have a slice!

Bullseye!

Tastes EXACTY like a loaded baked potato!!!! Oh, wait, I've said that like 4 times already

But it does, and it's delicious. I devoured my first slice in like 4 seconds.

When I got the edge of the crust I was like, huh? Why dis crust no so soft?

But I ate it anyway and moved on to the next slice.

Same shit. Hard as a rock.

After much debate I think I have it figured out.

The Luigi dough is designed for minimal toppings, designed to cook fast, under 10 minutes likely, just enough time for the crust to cook, cheese to met, then out.

But this potato thing creates a problem. The main one being that the potato is not pre-cooked. Meaning that the slices of potato has to cook while on the pizza, requiring more cooking time, requiring them to cook the shit out of the pizza, killing the crust. Oh sure, the dough under the pie, we'll say "back-side-pie....." remains ready to stuff ur grill. But the outer rim is ruined, destroyed, cooked beyond recognition. For me, ruins the whole experience. If I can't eat the crust, and love the crust, then the pie should not go in my mouth. Sorry, but you gotta admit that it's true.