Dina’s Favorite Pizza in the Triangle
by Dina Di Maio
Photo by Alan Hardman on Unsplash
I’m a harsh judge of pizza. For a few good reasons. My parents owned a pizzeria. People in my family have owned pizzerias in the U.S. as early as the 1930s. Both sides of my family are from Naples. And I wrote a book with a chapter on the history of pizza, Authentic Italian.
I’m qualified to write about pizza, and since I’ve lived in the Triangle off and on since 1993, I’m qualified to write about pizza in Raleigh, Durham, and Chapel Hill.
Pizza should be judged on 3 criteria, and 3 criteria only: 1. Crust 2. Sauce 3. Cheese
Crust is the most important component and an especially difficult one to master. If you cannot make a decent dough, you shouldn’t be making pizza. (The best crust I ever had was at Sally’s Apizza in New Haven.)
Photo by Artur Rutkowski on Unsplash
Having said that, I’ve tried pizza at many of the area’s pizzerias, although not all, because despite the fact that pizza is so ingrained in my blood and heritage, it’s actually not one of my personally favorite foods. However, I am well-schooled in its craft and know a good one from a bad one.
One can find New York, Neapolitan, Chicago style and Turkish pide in Raleigh, Durham, Chapel Hill and other areas of the Triangle. Unfortunately, most I have had were mediocre.
Oakwood Pizza Box
I’ve been pizza-wowed only once in Raleigh. And that was at Oakwood Pizza Box, which I think is an example of good crust, sauce and cheese, and the best example of pizza to be found in the Triangle. Not a surprise from the owners of the former Bella Mia in Cary, a since-closed pizzeria that was also one of my favorites in the Triangle. The owner, Anthony Guerra, is an Italian American from New York with ancestry from Basilicata, a region of Southern Italy.
Have I had an OK pie elsewhere? Yes. I can’t say I’m an expert on Chicago style, although I’ve had a really good one in Chicago, but if I’m in the mood for it or the occasion arises, I go to Nancy’s in North Raleigh, a local franchise of the pizzeria chain created by Italian immigrants who patterned the pizza after a traditional Easter pie.
I had a decent pie at Anna’s in Apex (while I like their regular pie, I wasn’t a fan of their grandma pizza). In Durham, Pizzeria Toro and Pie Pushers were OK, the latter especially if you like a cheesier pie.
Now and again, I enjoy an eggplant pizza from Frank’s Pizza, a classic old-fashioned pizza parlor. If I’m reminiscing for the simpler times of Raleigh, I’ll go to Mellow Mushroom or Lilly’s. Salvio’s is my go-to for New York-style. On the rare occasion I’m in Rolesville, I’ve enjoyed Pie-Zano’s, a pizzeria owned by Italians from New Jersey. If I want Turkish pide, I go to Istanbul or Bosphorus in Cary.
pide from Istanbul Restaurant
I like the chain Piola for the Brazilian catupiry cheese, created by an Italian immigrant to the country.
Pizza from Piola with catupiry cheese
All of these have something interesting to offer, even though some are chains or part of restaurant groups or not owned by Italians or Italian Americans. There aren’t older Italian-American pizzerias in North Carolina because Italians didn’t immigrate to the state due to its painful history toward Italian immigrants the first half of the last century.*
Generally, I don’t want a pizzeria that supports shareholders/investors or people looking to capitalize on pizza’s popularity, although sometimes it’s unavoidable, say if you’re out with a group and everyone decides to go to one of those places. I feel that if a restaurant group or chain wants to capitalize on an Italian and Italian-American food, it should give something back to the Italian-American community. Acknowledge the history of Italian Americans. Maybe donate to a scholarship fund for local Italian Americans. Or donate to an Italian-American organization, museum, or charity somewhere in the United States to in some way honor the heritage from which you are borrowing.
Photo by Nicolas Hoizey on Unsplash
What do I want in a pizza? Is it too much to ask for that Di Fara’s Pizza pride, the heritage, the craftsmanship? Domenico De Marco became a legend because of his obsessive devotion to pizza. That, and the fact that he makes one of the best dang pies around. One can’t expect that from every pizzeria, but what stands out to me is a pizza that stays true to my heritage and that supports a local family business and the cultural history of pizza. Oh, yeah, it has to taste good too.
*(There is a town named Valdese that was settled by Protestant Northern Italians, but their foodways are different from Southern Italians, who originated pizza as we know it.)
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