Originally posted by Bruce Bilmes & Sue Boyle
Agree totally! The topping amount and char on the crust is by design; it's not a result of cheapness or carelessness. Of course, there are people who don't like char on their pizza (we know plenty of them) and who like plenty of toppings. Those people are free to ask for their pies less well-done, with extra pepperoni. But if that describes you (not you, tommyeats) then Pepe's may not be your style of pizza. Everyone doesn't like the same thing.
I actually hesitated to post this picture, because I could already hear all the naysayers crowing about the "burnt" crust. Personally, I like the char:
This is the full pie picture, seen in my "Random NYC" trip report:
If you read that report, there are many who believe that this is one of the best looking pies that they've ever seen. These are well-respected members, who have been to more than their share of Roadfood establishments. It also comes from the place that was all-but unanimously chosen as the best on a tour of Brooklyn and lower Manhattan pizza joints last spring - so, it is not just a good looking pie, but it compares favorably to other "legendary" NY establishments - Totonno's, DiFara's, Lombardi's, etc.
Anyway, yes, this thread is about hamburgers - but, there is also a tangent about New Haven pizza - and the criticism of such can also be found in this pie, which I consider to be one of the best in all of New York City.
Like they say, to each his own. And, for all those that don't like char, you are just reducing the wait time at places like Grimaldi's and Pepe's for those of us that do! Thanks!