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 Defining characteristics of New York pizza?

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Hepcat

  • Total Posts: 374
  • Joined: 10/6/2003
  • Location: Toronto, Ontario
Defining characteristics of New York pizza? Thu, 01/24/13 1:45 PM (permalink)
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>
 
#1
    KenK

    • Total Posts: 143
    • Joined: 3/22/2007
    • Location: englewood, CO
    Re:Defining characteristics of New York pizza? Thu, 01/24/13 4:15 PM (permalink)
    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.
     
    #2
      CCinNJ

      • Total Posts: 7761
      • Joined: 7/24/2008
      • Location: Bayonne, NJ
      Re:Defining characteristics of New York pizza? Thu, 01/24/13 4:18 PM (permalink)
      ...and the bagels & bread.
       
      #3
        kozel

        • Total Posts: 810
        • Joined: 7/17/2004
        • Location: Fredericksburg, VA
        Re:Defining characteristics of New York pizza? Thu, 01/24/13 4:32 PM (permalink)
        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
         
        #4
          billyboy

          • Total Posts: 2363
          • Joined: 1/23/2005
          • Location: New York City, NY
          Re:Defining characteristics of New York pizza? Thu, 01/24/13 6:27 PM (permalink)
          Whole pies or slices?  There is a HUGE difference.
           
          #5
            bwave

            • Total Posts: 231
            • Joined: 11/22/2007
            • Location: Delmar, DE
            Re:Defining characteristics of New York pizza? Thu, 01/24/13 6:30 PM (permalink)
            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)
             
             
            #6
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