That being said, the Chicago version is still better.
NYC pizza is a bad joke. As long as you're only paying $1 it's not that bad for the price. That price point and the places that offered it are going extinct unfortunately. The "slice" is dead.
Imagine having to fold your "pizza" because it's just a nasty mess of sauce and cheese.
Instead there’s this divide with crappy $1 joints (that are now a little more expensive) and good $4-5 slice joints that had to differentiate themselves. The workingman’s NY slice might not have long to live.
All that said, it sounds like maybe you’ve not had good NY pizza the way you’re describing it. The sauce and cheese should not be messy, it should be minimal. The fold is so you can walk down the street while eating it in one hand.
The Chinese food in Flushing or Sunset Park is incredible, for example.
[0] Interstitial Cystitis + a lot of allergies
Have your books, watch your YT. Love the science behind the food aspect of it. My whole family does. I am proud to say my daughter, now in college, cooks a few nights a week because she grew up in a family that cooks. I have a challenge for you. In my 40s they figured out my heath issues turn out to be Celiacs. Fun. So do you think you could come up with a closes as possible recipe for NYC style pizza that is gluten free?
Cheers!
This place in Portland comes pretty close to getting it correct.
https://newcascadiatraditional.com/
Cheers!
Keep going: the pies around central Jersey are a celebration of tomatoes. That said, not a New York slice (north shore included.)
Scott’s pizza tour [1]! (No affiliation.)
Coal-fired slices are rare, now. I tend to like a charred, crisp crust and simple toppings that can be bitten through easily. This is a city that cares about its pizza. We don’t run impostors out of town. But there is no single ideal. Buy it, fold it, and enjoy.
(Grimaldi’s and Joe’s. Di Fara and Lucali rub me like Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.)
I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.
They’re more New York than Naples.
> asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S.
You’re being snotty about people trying to answer your questions.
Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded).
> when compared to Chicago tavern style or deep dish
Try a New Jersey tomato pie. (They’re good.)
In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City.
(As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)
One of many bad habits I picked up from the locals in NYC. Working on it.
There is a place near Midway called Palermo’s that I like.
Italian Fiesta is probably my favorite but the service is atrocious.
I don’t know even if the spots I picked are standouts. They just are the ones near where I am when it’s appropriate to eat pizza.
Unlike say Chicago bbq a topic on which I have opinions.
The thread I responded on [1] concerned New York pizza. You asked for recommendations [2], ignored and mischaracterised them, and then went on a tirade on a tangential thread. Your throw-out on $1 pizza was shot down by Kenji himself—I’m honestly confused if there is a point underneath this all that I’m missing.
The general reputation of New Yorkers in every corner of this country is highly negative. It's well deserved and you're exemplary.
While there are many international institutions in NYC, the citizens are by and large provincial navel-gazers.
You unironically think that NYC invented slicing pizza, and you referred to it as "innovation". We're having a good belly laugh about this one at the bar.
Burrito has a lot smaller portion of meat then kebab because of the filling. It probably has fresh vegetables (great), beans (good), rice (ok). Sauces are less fatty too often being fresh hot salsas. Guacamole is good too.
Kebabs served in bread (doner, shawarma, gyros, shish) are grilled meat dripping in fat. The vegetables might be fresh but often are pickled and (usually mix of acid/salt pickles) making whole thing saltier. There are no fillers so you have more meat. Because of the meat fat proper kebab might not even use sauces but it often does and they are based around something very fatty too.
Kebab per weight is less balanced and less healthy than burrito.
Pizza is generally even worse its just thin bread with mountain of cheese and some tomatoes.
We can learn from our European brothers.
What's drunk food in China, I wonder. Anyone?
If you look up "queso recipe" it often begins "take a pound of Velveeta."
Broke, Single, Drunk, $1 Slices, Diarrhea, Regrets
↗ ↘
Divorced, SVBed/FTXed, Weight gain Gym, Steak & Eggs, Productivity, Redemption Arc
↖ ↙
Vested, Married, Primo Pizza, Carbs
I’ve eaten some fantastic artisan sourdough wonders here in London but nothing compares to being wasted as fuck and finding the one place that’s open at some ungodly hour after a heavy night of eating fuck all and getting your teeth into some greasy monster made of the worst possible ingredients.