Posted on 07/02/2008 2:04:16 PM PDT by John Jorsett
I’ll give you the perch. I used to go to a place that made a danged good perch sandwich every Lent...mmmm...might have to visit the family next Easter :)
you never hit Pizzeria Regina on Thatcher Street in the North End then...a hole in the wall, but what a good pie!!
I’m a bit of an amateur baker myself these days. I’m happy to see my poolish compares favorably to his.
you beat me to it... ; )
I’d argue the other way around. NY style may have come first, but it was only a stepping-stone on the way to true pizza. :-)
Incidentally, there is not a single “Chicago style”; there are at least two: deep dish (which most people think is the typical Chicago style) and thin crust (which is not all that thin, and is the more common pizza style in Chicagoland). There’s also “stuffed pizza,” which is like deep dish, but has more “stuff” than crust.
I used to love the perch sandwiches at the Marina Restaurant at Cedar Point. That’s goodtime summer memories.
ping
Best thin crust in the Chicagoland:
http://local.yahoo.com/info-17213695-village-pizza-carpentersville
And Chicago-style “pizza” is pure filth. How people choke down that goo will always be a mystery to me.
The only pizza in Texas that's even close to NY pie is that made at Campisi’s Egyptian Room on Mockingbird Lane in Dallas.
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“I agree. It’s 100% the water.”
No chance. If that was true, similar water of New Hampshire and Maine would yield excellent pizza. It doesn’t. Our pizzas are slimy and taste like they are made with spaghetti sauce.
We have Greek pizza. It’s terrible.
The guy in the article has the right idea. The secret is the right ingredients along with an exceedingly hot oven. Good sauce takes fresh basil and oregano, good olive oil and good Italian tomatoes in a sauce that hasn’t been boiled for 4 hours. Fresh mozzerella doesn’t leave an oil slick on the pizza.
I haven’t read his recipe yet, but I’ll bet his mix of flours and the kneading/resting process is quite specific.
I’ve been able to make a decent pizza in my kitchen. To make a really good one, I would need an oven that heats much hotter than the 475 or so that I get.
In NYC I could go into Penn Station and choose between two excellent pizza places (what subway did I come in on? $1.25 for a small slice or $1.50 for a huge slice? Whose selling beer?). That's without going outside. If I was going to Brooklyn the option opened up further. The best slice I think I ever had was some place downtown in a sketchy part of, I think, Hell's Kitchen. Pizza was a buck a slice for whatever toppings were already made, from 3 pm until dinner time (for the school kids I guess). Great pizza. I wish I could remember the place.
I’ve pretty much been stuck in Georgia all my life and don’t know one style of pizza from another, but the best pizza I’ve ever put in my mouth is the original Shakey’s Special with a thin crust and salami, pepperoni, Italian sausage, seasoned ground beef, mushrooms, black olives and popcorn shrimp. My friends and I used to say it caused “mouth gasms”. Man I want one!
Speaking of pizza in the Philadelphia area, there’s a place called Franzone’s in Plymouth Meeting (around here they just call it Plymouth) that is the best in the entire area, IMHO.
You have to know where it is in order to find it.
I came home from work today, anticipating the tasty almost half-a-large-pizza remainder of the double pepperoni, Italian sausage and mushroom that I ordered last night would be tonight’s dinner and almost went over the edge because there were only two slices left.
I may go get another one tonight.
They also sell a most excellent cheesesteak for about six bucks.
That would be Plan B.
There was this lebanese place I used to go to, had the best meat pies- lots of onion and a great pie case. Tasted very different from a pasty, but it satisfied the same craving...mmmmm....That’s the other thing I missed about New York. All the supermarkets had plenty of English food. I didn’t have to go out of my way for Flakes or Ribena or marrowfat peas.
I just emailed jeff and hope he can give me a line on
decent pizza here in Atlanta.
>>>>>The best pizza I have found in Northern Virginia is “Emilio’s” in Sterling
Yea, it rings a bell, but it’s a haul for us “inside the Beltway” types.
>>>>>>NYC to take in a Yankees game. We went for four days and let me tell ya-—I loaded up on pizza.
I’d love to do a NYC tour based on the Slice blog
(referenced in the article above). I think it would take a full week.
>>>>A bagel shop opened up near our business and he tried it and said, nope, not any good, they need the NY water!
Manhattan Bagels in Arlington VA (ironically only 5 minutes from my pizza fave) is outstanding for NYC-type bagels. I know I could find bagels in NYC that aren;t as good.
Rosenfeld’s in Newton Center MA is also great, it’s a hole in the wall that sells bagels and cream cheese and other refridge items *only*. One line from the front door to the counter, order your stuff and go. Good bialys too. Used to stop by there for a dozen almost every Saturday night, they stayed open very late, I think until midnight.
Good and accurate reviews here:
http://www.yelp.com/biz/rosenfeld-bagel-company-newton-center
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