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Have you been to Cicis? Literally all you can eat + pasta. Dirt cheap. If you're the 'one-meal-a-day' type, is there a cheaper option?
Costco's pizza works out pretty damn well on a just-get-some-calories-in-me-but-don't-make-me-cook basis, too, if you want something you can carry out. Two days of calories for $10.
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Little Caesars is objectively terrible, sorry.
I genuinely feel bad for you. I really enjoy Little Caesar's (and most pizza.)
That kinda goes for most things, really.
Notably absent from this list is L'Industrie in Williamsburg!
As an old guy, I try to avoid Hipster doofus land^W^W^W Williamsburg as much as possible.
YMMV
NYC'ers: how bad is that take?
(None of this is to say that it's illegitimate for New Yorkers to have opinions about whether the NYC slices they happen to be near, or were near before, are better than the others --- in the same sense as there are Italian Beef rivalries in Chicago.)
> but the overall quality of your average slice in the city has definitely suffered This is true of the big national chains, too. They've kept prices relatively stable for damn near 25 years, at this point, but quality has gotten far worse over that same time span. That mouth-watering Pizza Hut pie you remember from 1992 isn't all nostalgia—every now and then I find single-location or small-chain joints that make piz…
Pizza Hut pan pizza is the easiest pizza to make yourself at home. You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven, it just cooks at 400 degrees F in a cast iron skillet. Give this recipe a shot, it's unbelievably good and very accessible: https://www.seriouseats.com/foolproof-pan-pizza-recipe or https://m.youtube.com/watch?v=-srf…
That recipe is just focaccia with about half the olive oil, probably replaced by whatever runs off the toppings: https://www.saltfatacidheat.com/fat/ligurian-focaccia
- no stand mixer
- no kneading
- overnight room-temperature rise
- 4:3 flour-water ratio
- dough is dimpled in the pan before baking
The Ligurian focaccia recipe brines it with salt water, which you don't strictly have to do but helps considerably, and bakes at 450F, which arguably so should any cast-iron pizza because the crust won't crisp up as much at 400F.
Earlier quoted context omitted.
Little Caesars is objectively terrible, sorry.
You don’t need to apologize to them. We should be saying sorry to you. Someone who gets enjoyment out of a $5 pizza is in an objectively better position than someone who can only get enjoyment out of a $10 pizza. Sorry!
Many who grow up in the NY area grow up on pizza. In childhood, it's often eaten as a quick meal that doesn't require cooking. In adolescence, pizza is one of the only foods you can afford to eat out with your friends after school. In college, there's nothing like a drunken slice of pizza at 1 am. It's hard to overstate what a satisfying comfort food pizza is. There's truly nothing like it.
That’s not just NY. I suspect it’s basically all of the US.
I'm not a New Yorker, but a New York food person I follow has a small rant about how people obsess about the best NYC slice, but that the real point of NYC pizza is that it's available everywhere in the city, like that you are never far from a good NYC slice --- so that the idea of seeking out particular slices kind of misses the point. NYC'ers: how bad is that take? (None of this is to say that it's illegitimate for…
I'm not a New Yorker, but a New York food person I follow has a small rant about how people obsess about the best NYC slice, but that the real point of NYC pizza is that it's available everywhere in the city, like that you are never far from a good NYC slice --- so that the idea of seeking out particular slices kind of misses the point. NYC'ers: how bad is that take? (None of this is to say that it's illegitimate for…
Also even at the level of your local places, after eating the amount of pizza you do in New York you can tell small differences in quality such that you will seek out specific places in a certain radius.
I'm not a New Yorker, but a New York food person I follow has a small rant about how people obsess about the best NYC slice, but that the real point of NYC pizza is that it's available everywhere in the city, like that you are never far from a good NYC slice --- so that the idea of seeking out particular slices kind of misses the point. NYC'ers: how bad is that take? (None of this is to say that it's illegitimate for…
I have fam on the Upper East Side and it's not an area with a lot of pizzerias (and definitely not many slice joints). There is a ton of great pizza in the city (and the surrounding Jersey burbs), but you do have to travel a bit for it sometimes even if you live in the city.