Posted on 02/24/2022 5:58:15 AM PST by mylife
If you were raised in northern New England, or spent any appreciable amount of time there, you already know what I am about to tell you: Beach pizza is a thing of local lore. There is some debate among people in my hometown — Newburyport, Massachusetts, a coastal city tucked between Boston and the New Hampshire border — about whether or not I, a person born in New York and raised in New England, should be allowed to identify as a Bay Stater. But when the conversation turns to pizza, my provenance becomes clear. I’m from New England. If I were not, I would not have a horse in this pizza race.
In the lengthy annals of pizzadom, New England beach pizza is little more than a blip on the carbohydrate radar; a connoisseur might deem beach pizza objectively bad. Cooked in sheet trays, it has a barely perceptible crust, an even less prominent dusting of cheese, and an overly sweet sauce that owes its flavor profile to Prego. Hold a square in your hand and you’ll be reminded, somewhat nostalgically, of an Ellio’s slice. There is wafer-thin crust and crunch, and your inevitable impatience to take a chomp out of it will be repaid with a burnt roof of the mouth, because waiting for perfectly imperfect things is difficult. For an extra 50 cents, the pizzaiolos at Cristy’s and Tripoli Pizza Bakery, the two rival vendors who produce this species of pizza, will melt an extra disk of provolone onto your slice. This is not great pizza. And yet, somehow, it is.
(Excerpt) Read more at eater.com ...
thats why it in chat, see?
lol...there are lots of things in this feed which arent newsworthy or relevant...i think we can both agree. IMHO two shithole pizza places in East BF Mass squaring off to see who can make this nastiest pizza doesnt qualify it as “New England Beach Pizza”....its just trash pizza, see? Its a fabrication-like the Russian pee pee dossier. No one outside this little circle knows anything about it, see? Not a thing.
Go buy some Peeps, (the little marshmallow ducks covered in some kind of sugar thay we all got,for easter) you’ll understand better. They taste good too 😆
I hadn’t tried one in probably 40 years, and I bought a package the other day, now I’m hooked again lol
[[Put the pineapple in a bowl off to the side]]
And then when noonemis poking sling it,out the open windows to your left for the birds to eat... if they can stomach it
Gee whiz, “when noone Is looking, sling it out the windows” I meant
again, it just chat. see?
I love pineapple but not on pizza.
Lol.i could never stomach it much. Maybe cut I’ve never tried a truly,fresh one- just the ones you get in a supermarket or can. I tried to,like em 😆
Looks like the institutional pizza I was served in elementary school.
I’m from Central New Jersey. All pizza outside the New York City area is sh*t.
Best pizza is the NYC is in the LIRR Terminal below Penn Station - Rose’s Pizza and Pasta - the one next to Moe’s.
There’s some good ones in the Whitehouse/Flemington area, this coming from a Yonkers NY chic....I still think we had the best.....
The pizza made in the US is mostly US style, not the Italian style that originally came from Naples although it has been traced, kind of, to ancient Egypt. If you go to Naples today, it is a lot different from the US version.
One of the key misconceptions about Italian pizza is that it is served like a thick cake, deep-dish style. In fact, the crust is one of the most important components of the meal and is traditionally thin but has a fluffy consistency. The crust is hand-stretched and cooked at extremely high temperatures in a wood-fired oven.
The sauce is usually made from peeled local Italian tomatoes, most often San Marzano, and blended with a variety of well-portioned herbs. Another oddity is that this sauce is not cooked alongside the other toppings but remains fresh and chilled atop the crust. In some versions, Italian pizza is served entirely without sauce, called bianca, and is instead lightly doused with olive oil.
The toppings may be one of the most surprising properties that sets authentic Italian pizza apart from its recreations and mimics. Instead of small slices of pepperoni or a sprinkling of shredded cheese, you’ll find large discs of prosciutto or slabs of gooey buffalo mozzarella. There is also an entire niche of toppings that aren’t used almost anywhere else in the world, such as eggplant, artichokes, pumpkin, truffle, and salty capers. Lastly, pizzas are often topped with a delicate drizzle of olive oil to lend smooth uniformity and then a scattering of aromatic leafy basil. Not the type mostly served in America.
wy69
Do,you have a Monopol’s pizza in the city area? I went through upper ny once and stopped at one and wow, very good pizza
Provolone is halfway between Mozzarella and SWISS cheese. Swiss cheese should never be allowed near a pizza. Nonetheless, I was expecting what might be a decent snack, if not pizza. This is an insult to Elio’s!
I formerly would defend Boston pizza.
Also, you never know where you might find New Yorkers making great pizza. I found one place in Easley, SC that was pretty awesome!
The fried egg on top is an interesting touch. You could have it for breakfast or lunch.
yup, pizza in Rome sucked
You’re right about the slabs of Buffalo Mozzarella. On Long Island, this was sold as “water mozzarella” because instead of being “chedded” like part-skim, salted mozzarella, it was stored in water. But even on Long Island, it was hard to find on pizza. Also, hard to use to make your own pizza, because when sold water-soaked, it tended to release the water when heated, making your pizza messy.
But I’m confused when you slam on “thick cake” pizza crust, do you mean Sicilian-style, or Chicago-style? You’ll certainly never see that sold in the East as the default style of pizza (although you can frequently ask for “Sicilian” or “Grandmother” pizza). Sicilian pizza should have a light, chewy, very airy consistency, similar to Ciabatta bread, only further in that direction. Although, schools are infamous for serving “Elio’s”-style pizza, which is alledgedly Sicilian, but really only square because it’s cheaper to manufacture in bricks than pies. Chicago-style isn’t pizza; it’s some sort of weird casserole dish.
had it in Rome.
None of this chewy, fattening bread crap crust.
We ate pizza, not pizza bread.
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