Posted on 01/08/2022 10:22:05 AM PST by mylife
As a native New Yorker, I have strong opinions about pizza, just like I’m supposed to. So when Papa Johns’ newly launched “New York style” pizzas hit the market late last month, I couldn’t resist the opportunity to participate in a time-honored NYC tradition: telling other people exactly how the city’s iconic foods should be made.
The variability of New York–style pizzas, even within the five boroughs, is vast. There are the old-school Brooklyn spots (L&B, Di Fara’s), the media darlings (Lucali, L’Industrie), the unassuming neighborhood joints, and the ubiquitous dollar slice shops. You will be treated to a very different pizza experience depending on where you go, but there are certain hallmarks of a proper New York slice. Here are two non-negotiables:
The slice itself must be large enough to constitute a meal in itself. The slice must be foldable. Contrary to what some people (including, perhaps, the Papa Johns R&D team) might believe, foldability does not mean that the pizza should be floppy. The crust should have a crisp bottom that snaps as the doughier parts give way to the fold, ensuring that you don’t get oil all over yourself as you hold your pizza with one hand while texting with the other on your way to the G train.
(Excerpt) Read more at thetakeout.com ...
sadness, that
I cant find an Italian beef here... :(
-PJ
What’s the verdict on Lenny’s Pizza in Brooklyn that Travolta made famous? Good or just another one on the pile?
dunno but Mystic Pizza was all hype, still better than Papa John.
And they would never admit it even if they did like PJ’s NY-style pizza.
Uno’s varies and that is unfortunate. Lately been fantastic again. Used to enjoy Home Run Inn on the north side and loved Aurelio’s and Sanfratello’s on the far south side.
RESPECT!
I once got a NY thin crust at pizza hut, it was appalling, the crust was cracker like, just appalling.
LOL!
they say the nyc water is key to the dough, I believe the ovens are too, and here is a clue Papa, make yer own dough...
I know a guy in Texas that has philly rolls flown in daily and it makes a world of difference.
I do believe certain indigenous elements make some foods better than others
https://www.youtube.com/watch?v=Dx7SVAQ0dZU
Nah, I haven’t had a good slice of Pizza since I left Queens, NY.
There once was a place called Pizza City on Cross Bay Blvd.
Then there was that little Pizzeria on Liberty Ave, I used to stop by.
All gone but not Forgotten.
Family Lore
When my parents were dating, (NYC pre-WWII) pizzarias were not as prevalent as they later became. They took Dad’s Italian immigrant (legal) folks out for pizza. Granma and Granpa were VERY disappointed. Evidently when they heard “Pizza” their minds went to pizza rustica, not what we in NY called pizza. They enjoyed it, but it wasn’t what they expected.
“And they would never admit it even if they did like PJ’s NY-style pizza.”
$$$$$$$$$$$$$$$$
Exactly. “If it ain’t from NYC, it sucks.”
NYCers - There’s a whole big world out there west of Tenth Avenue, and it has gone right by you.
Rule of thumb: Local place and it must have an Italian name on the sign. ............................ Nope don’t go by that. We had one with the Italian name and it was owned and employed by guys from Afghanistan, the one by my daughter is a Palestinian owned one. And! The best slice of NYC Pizza I had was in Stetin Poland. And I had L&B’s Pizza recently and Eh? But they still made the best Spumoni ever.
we got pierogi pizza here.
Yom
I make the BEST pizza rustica for Easter- down to the pasta frolle crust. Everybody always looks forward to it. In fact i have to make to big 12 inch pizza rustica’s because everyone wants a piece to take home.
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