Quest for the Best
Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!
Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."
Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.
One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza—sometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success—so no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy—but that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."
Watch as Gayle gets the secrets of Bianco's pizza.
Chris's strict pie policies go towards toppings as well—you won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. ... It had me at hello."
Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.
HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.
Japan: Corn and squid
India: Pickled ginger, tofu and mutton (sheep's meat)
Russia: Red herring
Costa Rica: Coconut
Australia: Ham and pineapple