Defining characteristics of New York pizza?

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Hepcat
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Defining characteristics of New York pizza? - Thu, 01/24/13 1:45 PM
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New Yorkers rave about their pizza and how good it is compared to that of other towns.  But what then are the defining characteristics of New York pizza? I don't want puffery such as "It's just made better!".  I want as neutral an exposition as possible.
 

<message edited by Hepcat on Thu, 01/24/13 3:44 PM>

KenK
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Re:Defining characteristics of New York pizza? - Thu, 01/24/13 4:15 PM
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Personally, I can't say it is true or not. But I have seen many tv programs and read just as many newspaper articles that claim it is the water that differentiates New York pizza from other parts of the nation.

CCinNJ
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Re:Defining characteristics of New York pizza? - Thu, 01/24/13 4:18 PM
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...and the bagels & bread.

kozel
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Re:Defining characteristics of New York pizza? - Thu, 01/24/13 4:32 PM
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Water gets credit for pizza and bagels but can't say if it is true.  Walking the streets of NY with a pizza place seemingly on every corner, when you realize you are hungry, ducking into a pizza place for a slice or two is always a good option. Frankly, I think I enjoy the counter stuff they sell by the slice better than buying a whole fresh pie.  I think the cooking and resting and reheating has a beneficial effect.  I like my slice on a thin crust but the crust need a good tensile strength, a char on the bottom and slightly oily on the top.  I usually add salt but don't tell Bloomberg. By the slice I usually forgo the toppings but anchovies or sausage are a must when I order a whole pie.
 
Here's an interesting web page of an ex-Bronx guy with a restaurant in Atlanta.  His comments were always spot on in my opinion.
http://www.varasanos.com/PizzaRecipe.htm

billyboy
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Re:Defining characteristics of New York pizza? - Thu, 01/24/13 6:27 PM
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Whole pies or slices?  There is a HUGE difference.

bwave
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Re:Defining characteristics of New York pizza? - Thu, 01/24/13 6:30 PM
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Thin, doughy crust, sometimes cooked in a coal-fired oven for extra charcoal flavor on the bottom, large slices, and must be foldable.
I will say that NYC tap water does taste amazing  (at least in Manhattan)
 
(when I say doughy, I mean flour type soft dough, vs. Greek bread style)