July 1: Petrilli’s Pizza, 110 S Mountain Ave # F, Upland
July 1: San Biagio’s Pizza, 1263 W 7th St, Upland
Petrilli’s: ordered 1 medium 16″ pizza, half-cheese, half-pep ($22, pre-tax).
San Biagio’s: ordered 1 medium 16″ pizza, half/half ($18.75, pre-tax).
So we did a two-fer (and shared with others – we’re not that big of gluttons) and were happily impressed with these two Upland places – despite their crazy ass prices. Petrilli’s, to be clear, has the thickest non-Chicago crust we’ve yet seen: it’s essentially Sicilian-style, so the familiar thickness of the dough was at least this time intentional. The pizza: solid … but the first thing that screamed out at us was: SALT. Whatever dry mozzarella they use, the salt content has to be … well, special. The sauce was good, the pepperoni was good, the amount of pizza for the (fairly high price) was reasonable. This was solid pizza, especially if you like salt-licks. San Biagio’s on the other hand weighed about 1/4 of the Petrilli’s pizza, so if you’re in the pizza game for caloric value, skip it. If you’re in it for the flavor? Well, San Biagio’s NY-style is the best area pizza we’ve had: thin snappish crust, an excellent melding of sauce and cheese, nicely spiced pepperoni. It’s a bit of a jog and a bit of a steep price, but it’s the best area pizza we’ve yet had.
Summary: Petrilli’s is good if you like thick-crust and have high salt tolerance – very good. San Biagio’s? Very good. Better.
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