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14 comments to "Why New York Pizza is so Tough to Replicate"
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fsmarch
April 25th, 2008 at
10:16 am
You can’t beat New York pizza.
Pizza was actually invented in The Bronx, NY.
First.
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fsmarch
April 25th, 2008 at
10:20 am
Question:
Why do people in the midwest cut their pizza in squares, rather than slices?
That never made sense to me. Anybody have any idea?
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bean
April 25th, 2008 at
10:56 am
The difference is also in the water? So people in NY prefer pizza with toxic waste in the dough?
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Miss Cellania
April 25th, 2008 at
11:07 am
New York City is supposed to have the best tap water in the world.
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Sheldon
April 25th, 2008 at
11:10 am
fsmarch, because we like to share pizzas. We have big parties coming in that want pizzas, and they all like to share. So one person can grab a couple squares of pepperoni, cheese, sausage and whatever else they want. Plus, the slices are much thinner, almost like pizza on a cracker, so if they were big slices, they would flop around. It still amazes me how pizza is so different in the different areas of our country.
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Ed Hands
April 25th, 2008 at
11:10 am
Um…only one place makes REAL pizza.
Chicago.
All the others are “wannabees.” Sorry, guys, you got plenty of other cool stuff, but we got the lock on pizza.
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Alannah
April 25th, 2008 at
11:12 am
I can’t even taste a difference between brands of pizza. Do people really notice these differences, or is it just another fun thing to argue about?
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fsmarch
April 25th, 2008 at
11:23 am
Thank you, Sheldon. The thin crust explaination makes sense.
It is virtually impossible, though, not to get sauce all over your fingers, eating from a square.
It is easy, with a properly folded slice.
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chaymation
April 25th, 2008 at
12:28 pm
“Um…only one place makes REAL pizza.
Chicago.”
I would imagine the ones in Italy are quite nice…
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Jim Nutt
April 25th, 2008 at
12:34 pm
I think the best way to get a good pizza is to make it yourself. I’m partial to an extremely thin sourdough crust myself, partially cooked in a very hot oven before adding the toppings, then cooked a bit longer with the toppings in a slightly cooler oven. I’d love to have a wood oven for it (and for bread), but that’s a bit outside my budget right now.
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reznicek111
April 25th, 2008 at
1:10 pm
As a Chicagoan who grew up in New York and New Jersey, I still crave New York-style pizza and lament that fact it’s so hard to find here. The commenters you wrote about Midwestern square-cut pizza being designed to share - um, why would triangular slices be any less shareable than squares? Here, people just end up taking four or five tiny squares - a New York-style slice’s worth - per serving, anyhow. Square-cut doesn’t serve any more people per pie.
I agree, the square cuts are probably more a means of dealing with the dry, crackery Midwestern pizza crust … or a nod to Chicago’s “grid” style city street plan.
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fsmarch
April 25th, 2008 at
1:14 pm
Talking about homemade, my wife makes a really tasty philly cheese steak pizza with a store-bought crust, roast beef, onions, and assorted cheeses.
I pack it away by the plateful, and clamor for more!
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ted
April 25th, 2008 at
4:27 pm
Pizza from Naples can’t be beat.
Chicago pizza is deep - it’s almost like soup. -
JET
April 28th, 2008 at
4:45 am
Nothing beats Swedish pizza. Laugh if you will, but every single American I’ve ever introduced to a real Swedish-style Capricciosa has come away deeply impressed. The ranking goes; Swedish (Scandinavian if you’re generous), Italian, Chicago, NYC.
The big problem is US over-reliance on tomato sauce and generally inferior cheeses.
So there.
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