Ledos
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Anonymous
| I've lived here for 25 years and LOVE Ledos and their square pizzas! |
Anonymous
|
DH loves it, I hate it. I hate their tomato sauce, it's too sweet.
I do, however, like their thin crust. They make a white pizza which I will eat quite happily. |
Anonymous
| We're from here and LOVE Ledo's! My kids like Vace, but I don't. We also like Potomac Pizza. |
Anonymous
| Hate it. Sauce tastes like katsup |
Anonymous
|
Former Ledo's employee of the Month in high school here. I still love it.
It is a craving pizza. I don't always want it, but when I do -- it is game on. I am sure it varies a little per location, but I worked at two locations and the processes were pretty much the same. All the dough is made from scratch and hand rolled with a rolling pin. The sausage is hand crumbled and not frozen (think about crumbling raw sausage with your hands so it is small enough to cook through in the oven -- it is a royal pain in the ass). The sauce is canned paste but fresh everything else and take a full day to prepare in a huge vat. The peppers and mushrooms are canned. The cheese is freshly shredded on site. The onions and tomatoes are chopped on site. Pre-cooked bacon is made on site. If you get lots of toppings, I recommend requesting that they cook it well done -- the crust will be more firm to support all the toppings. If you eat in store, use a knife and fork when it is really hot. I have really cut out processed foods b/c they make me feel ill the next day, but Ledo's doesn't have this effect. It might not be healthy, but it isn't chocked full of preservatives. |
Anonymous
You left out Philadelphia. After living there for half my life with many mom and pop pizza places and Boston style, I am appalled by what people consider good pizza here. The closest I've come to great pizza in MD is Vince and Dominicks in Bethesda. Vace is great for thin, crispy and somewhat authentic but it's not what I was raised on. Don't even get me started on cheesesteaks, hoagies and good Jewish delis. However, when it comes to Ethiopian, DC beats PA hands down. |
Anonymous
|
Op here, if you haven't eaten at the original Ledos you are really missing out. I hear it's just as good at the new location.
See what I mean about the absolute love/hate dynamic? |
Anonymous
| Born and raised here. Love it. My favorite pizza actually. Love the sweet sauce and the provolone cheese. Some people call the thin cracker crust/provolone pizza "st. louis style." I was very sad when Ledos' moved out of the original location in Adelphi. Husband is from New England -- isn't crazy about it, will eat it. |
Anonymous
It's either catsup or ketchup. You're confused. |
Anonymous
| It's katsup-Ledo's version of Special Sauce. The recipe is a closely guarded secret but rumour has it that it's a combination of ketchup and catsup with a little catnip thrown in. They also only use Real Cheese on their pizzas. Classy. |
Anonymous
| Wtf is katsup? Why would there be a completely different spelling for a word? Is this like a donut? |
Anonymous
Well, obviously it's your favorite if you were born & raised here. It's all you know. That doesn't make it good, it just makes it your baseline/reference point. |
Anonymous
| DH and I both DESPISE Ledo's. He is an Air Force brat and I am from California. The only pizza we like in this area is Pizzeria Paradiso. So thrilled they opened one in Alexandria! |
Anonymous
So who's the arbiter of what makes pizza or any food "good," then? Who's the "decider" of what constitutes "good" pizza? You? We all have a baseline/reference point. Opinions will differ always. |
Anonymous
| Wish the sauce weren't so sweet but we get it as takeout every once in a while to please the kids. (Moved here almost 20 years ago.) |