NY Pizza
Re: NY Pizza
The reheated pizza my dad flies down from Jersey is better than anything "fresh" locally. He has them undercook it.
Re: NY Pizza
Great Read. (although quite wordy and somewhat blasphemous) . Thanks Paz. Glad he mentioned L&B Spumoni Gardens. Patsys was our number two on our last NY Pizza tour. I totally agree about his take on the cheeses and ovens. No need to be snobby about these aspects. Fresh water or Buffalo Mutz just make a different pie. Not necessarily better for the classic NY slice.
Brick ovens add a nice charred flavoring but some places over do it. No need for the crust to be burnt.
Brick ovens add a nice charred flavoring but some places over do it. No need for the crust to be burnt.
Re: NY Pizza
Jody, I'm curious to know if you've tried Nino's pizza on Carrollton. I lived in New York many moons ago and Nino's tastes like the real thing to me. I can't say that I share the same level of enthusiasm for pizza as those of you who grew up on it, but having lived there, I do think I ate enough of it to know good from bad and Nino's is definitely the same pizza they served in NY thirty years ago.jodyrah wrote:The reheated pizza my dad flies down from Jersey is better than anything "fresh" locally. He has them undercook it.
Nino is from Italy and he lived in New Jersey before he moved down here. His pies are big and cheap. All his food is cheap, come to think about it. He gets $2 for a big slice or $11 for a whole pie, I believe. Cheese or Pepperoni only, as far as I know.
Ciro's Cote Sud on Maple has some very serious gourmet/brick oven style pizzas, too. Worth a try.