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[QUOTE="storrsroars, post: 3249049, member: 2500"]
I'm always delighted to hear about people evangelizing NH style pizza in different parts of the country. When I used to go to San Diego fairly regularly, URBN was a spot I'd try to hit every visit (they have Foxon Park). I'm becoming a fan of Detroit style like in the photo from Tony's, though I wouldn't compare it to the big three. And jalapenos... big fan of the stinger/hot oil Colony pie.

I think a talented pizzaiolo can probably make a pretty good version of a NH apizza anywhere with the right equipment. Wish someone would try it in Pittsburgh.

You can buy specific water additives these days to create a good facsimile of NH or NYC H2O. The issue is generally whether the public will like it as they're used to whatever they grew up with - and is often price sensitive. So I applaud all of those who can bring a good apizza to Boca Raton or wherever.

Also don't mind if the menu also includes other Italian dishes. But I personally draw the line at chicken wings. I've yet to have a mind-blowing pizza anywhere where wings was a major deal on the menu.
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