[Little Caesar’s pizza made someone a billionaire. Selling crappy pizza for dirt cheap, who knew that could be so lucrative?]
If someone could somehow bring the NY pizza making process and product to a national consumer base, they could easily double that value!
It’s the dough. Bread doesnt test the same outside the tri state area.
I’m more on Chicago style.
On one of the food channels, I saw this Chicago based outfit that makes a huge pizza and they ship them a lot.
Maybe for my birthday.
The best pizza to me is my aunt Joan’s homemade.
Folks out in the hustings actually like their pizza soft and doughy. They like their bagels the same way.
Many a New Yorker has ventured west to elucidate the masses about the proper texture of pizza and bagels, and they have all failed.
I was born and raised in Joisey. The ONLY advantages we have are that we don’t have to pump our own gas and pizza. I was in Bowling Green Kentucky once and saw “NY pizza” My heart ached for home and I ordered a whole pizza pie. They might as well have dumped a jar of Ragu on a lof of Wonder Bread.
I’ve had New York-style pizza (in New York) and did not care for it. I cared even less for the jackasses who insisted on telling me that I had to ‘fold’ it to eat it.