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 ...
No! Calzone specialty baked product that is supposed to prosciutto, ricotta, mozzarella and herbs.
Personally, I’m partial to Sicilian type Pizza, which is thick, crunchy and full of flavor especially when flavored with onion and anchovies.
I agree. The best pizza I ever had came from a place in NJ. Lots of NYC Italians left NYC for Jersey when things started to turn in the 70’s.
“No! Calzone specialty baked product that is supposed to prosciutto, ricotta, mozzarella and herbs.”
Word of warning. I love a good calzone and on a whim I tried a Little Caesars “Krazy Calzone”. It was VILE and inedible. Never again.
DiGiorno frozen pizza is better than Papa John’s. 😖
I haven’t had either one in ages, but I doubt they’ve changed much.
The only chain restaurant pizza I’ve had that I like is Russo’s New York Pizza.
This is so weird...I was sick for a week, no appetite at all. Yesterday I was feeling better and hungry so I went to Papajohns to get one of their NY thin crust pizzas. I really like the thin crust but with loads of “airy” pockets around the outside. PJ’s was thin but no airy burnt pockets. Can’t find it anywhere. I live in Pittsburgh and great pizza is hard to come by.
with ya
I used to work with a fellow whose Mom made it for St. Joseph’s day. Every year she would give him one to take in just for me.
I lived in New Hampshire for 55 years. The pizza there was Greek style with buttery, spongy crust and canned sauce. I had to go to Boston to get a decent slice. Here in SW Florida there are a number of pretty good NY style shops within 10 miles. Cuban, Mexican and Italian food are very good here. BBQ, not so much. The Chinese here is horrid. The fried rice is white with peas and carrots.
Layered or mixed all together?
My mother layers the meats, cheese, etc. I throw it all in the mixer and mix it all together.
Oddly they have great Chinese in Panama
My point exactly.
If you ain’t Italian, don’t try to cook Italian unless you use the original recipes.
all in the crust, sauce and cheese baby
If fake Italians know anything, its fake Italian food.
They have unconventional toppings like wild mushrooms and sweet fried onions, but it's the pizza itself that has me addicted.
It's the only one I can eat now. Thank goodness right around the corner from work.
Yeah man. And just the right amount of olive oil.
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