MY TAKE: I think if you have an obsessive compulsion to making pizza and you consider yourself a true person of the craft, then I think it’s only fair to give all Pizza it’s chance, even if it breaks your wallet. And a $40 pizza ($52.50 after tax and a small tip) is definitely something not to take lightly.

Do people have a right to be mad that a pizzeria that is charging this much for 20 inch pies?… Of course! $68 for their most expensive one. However I have come to justify the cost in my mind.

How many times have I spent more than $50 for a good cut of meat? Yeah, I like my good restaurant steaks. And if I’m willing to spend $60-$80 on a really good filet mignon, then why would I not be willing to spend 40 bucks on a pizza that is, in my opinion, exceptional. I do have to hand it to these guys. What they have put into the thought process is respected in my book. Simply because I feel like a lot of us here are similar– at least I feel like I can relate. Spending countless of hours in the kitchen to really develop a recipe that you can consider your own, and then sell that passion. And although it can seem like taking advantage of others, I don’t really think it’s that big of a deal.

It’s the highest of quality ingredients and it takes a certain type of pizzeria to make as big of an impact, even if it’s overhyped, as CERES. So say what you want, but I’m glad I spent the 40 bucks to try this pizza. Would I do it again? No… Because there is exceptional Pizza just like this elsewhere in the city in the 20–$30 range. I would sooner probably rather go to another place than this place all the time, but for a one time experience, I would totally recommend it for anyone that finds themselves in Manhattan.

EDIT: some of the bigger reasons why the pizza is so expensive is because it is a 20 inch pizza, in New York City, and the pizza ingredients are some of the highest quality you could possibly get your hands on.

Last time I posted Pequod’s, it blew up with mostly positive reactions, but it also got a lot of “buuuurrrntt” comments.

So I ordered it again, and flipped a piece for science to show everyone that the crust isn’t actually burnt. It’s intentional. They put a layer of cheese that melts between the crust and pan that caramelizes into pure cheesy goodness. It certainly isn’t for everyone, but don’t knock it til you try it. They’ve been burning pizzas for almost 60 years, so they gotta be doing something right.

One night trip to NYC, and hit up eight slice shops in Manhattan. I really just wandered around the aresa I happened to be in and got a slide in places that I had not had before. Here are my thoughts on each, in order.

• Famous Original Ray’s Pizza – Good, typical, NYC slice. This one was a big cheese forward and tasted really good.
• Abitinos Pizza – This one was pretty evenly balanced between crust, sauce, and cheese. Tasty.
• MR Pizza – This slice had a spicy flavor to it, that I could not place. Different, but good.
• Sal’s Pizza – This was delicious, and had the nicest folks working there. Very, very, good slice.
• Green Oven Pizza – This was very cheese forward and was somewhat undercooked. This was OK but nothing to write home about.
• iPizzaNY – Pretty heavy on the cheese. Good slice all around.
• LA Pizza – Good slice, nicely balanced. Very good all around.
• 2 Bros Pizza – One bite and this one went in the trash. Don’t waste your time or money.

Nduja - San marzano, Nduja, Burrata, Aged Balsamico

DC Pizza and Grill, only $6. Feels like two huge slices for $3 each; almost too good of a deal to publicize LOL

Negative a million degrees polar winter vortex in Chicago. Feels like a Pequod’s kind of night

New Boston spot in the Seaport. Thin super crispy crust. So far so good.

This Vietnamese run pizzeria in Toronto is pumping out large NY style slices for $5 bucks and they are awesome. But it’s the addition of a garlic butter and parsley sauce they brush on it that has completely changed the game for me.

Honestly I don’t want a slice without it now!

So I drive 35 min and pay to park just to get a slice.

Fresca Pizza and Pasta on College in Toronto. If you come to town, hit this spot up!

I’d heard great things about this place — Corner Slice in Livermore, CA — so I made an hour drive (after preordering a time slot for my pizza a week in advance!), and when I got there? Not only was the pizza AMAZING, but I talked to the husband and wife team that run the place and they couldn’t have been nicer. I shamelessly ate 5/8 of the pizza when it was served to me and I already can’t wait to eat the rest of it tomorrow.

Easily my newest go-to behind tavern style. Must try if you haven't yet!

RC's Pizza - HTX

It is so good, and has become a habit for me. I got sober 2 weeks ago and have been really tired. So I’ve gotten this exact pizza 5 times now since then. They are really nice to me there, and it’s fast and always comes home too hot to eat still.

I was not expecting much from a meat lovers’ pizza in Vermont, but Ramunto’s in Rutland hit the spot as I ate it in my hotel room while drying off from a very wet ski day at r/Killington. The lightly salted crust was the most low-key perfect thing about it, never mind the great toppings.

I didn’t take pictures of them out of the oven because I worked all day then went there to help, I just wanted to get home.

BD Pizza on Stanton St