All pizzeria's fall into category by style of pie and Cassetta's is the New York style. The New York style is round pizza, with a fairly thin crust made from elastic flour dough, cut into wedges with a puffy ring handle by which to grab your slice and eat it.
And technically, while it may be controversial for me to suggest, there is an offical New York way to eat this slice also: You must grab your slice firmly by the thick doughy handle, crease it down the middle, fold it so that the bottom crust is on the outside and then begin eating at the tip until you reach the handle. You then have to option to make a personal call -- you can either eat the crust or throw it out. You won't be penalized for either option. In the old days when santization conditions were different in New York City, you were suppose to throw the crust because of the germs you carried on your hands.
Cassetta's makes very good pizza and probably, along with Fat Lorenzo's in Minneapolis, the best in this category of pie. And, don't let people tell you that you have to go to New York for good pizza -- amoung the top five pizza makers in the Twin Cities, we rival anything made in New York. [Take that b*t#ch!] As for Chicago, well, I hate to say it but the style called "deep dish" Chicago-style pizza is not pizza -- here in Minnesota we call that casserole. Or hot dish. Not pizza.
Don't overlook the market here at Cassetta's because they have very good sausage, cheese, and pastas to take home and make for your family and guests. And, absolutely be sure to save room for a chocolate chip canolli and Italian Ice Cream. Outta this world!
But sure to check out the cozy upper dining areas in the upstairs portion of the shop. while this place hops and feels crowded, the best place to get away from the long lines is upstairs.
Cassetta's is as good as it gets in Saint Paul.
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