131–140 of 534 posts
A fun project could be to quantify how much less pepperoni toppings, NY pizzerias have been putting on pizza. Train a CV model to detect what a slice is, what a pepperoni topping is. Then feed it public pictures of NY pizza over the past 10 years. An interesting result would be something like "NY pizzerias have been putting 16% less pepperoni on pizza". This would totally get news traffic and generate some buzz, and…
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At the risk of sounding like an ad I’m kind of startled at how not-terrible Little Caesars is for the price. A lot of food and a completely reasonable tasting and baked pie for stupid cheap when compared to almost everything else.
it's $5 for a single toping, walk in and walk out with hot-ish pizza. Is it great? no. Does it have enough qualities that make it good? yes.
> 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…
Pizza is 3USD a slice in NY?!??!?!?
Native New Yorker here. Out of towners are obsessed with the BEST slice, but the true measure of NYC's 45 degree greatness is the decent quality following a Poisson distribution. My tip: just travel to any random spot in the five boroughs. First; you will be impressed how close you are to a pizza spot wherever you are. Second: you will be impressed with the slice, and with the variety of people who are good at making…
Similarly, you could do the same thing on the other end of the state in Buffalo, NY. Hard to find a truly disappointing slice. What you will find, however, is a variety in "style" of pizza. They all live somewhere in the neighborhood of 80/20 NY/Chicago style. Easy to find a nice thin slice, but plenty of thicker doughier options. Never so far as a full deep-dish.
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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!
This is how I explain my refusal to learn anything about the varieties and nuances of "good coffee". If I learned to appreciate good coffee, would I still be able to enjoy common dinner coffee? I fear not.
I'm not that way with wine and beer. I don't like bad wine or beer at all. I will turn it down or just drink it to be polite, not enjoying it a bit.
I think the difference is I never liked bad wine or beer, while I started out liking bad pizza and bad coffee before I learned what the good stuff tasted like. So, you might be safe.
[EDIT] Reflecting more on this, part of it may be that I regard bad coffee and bad pizza as pretty much totally different things from good varieties of the same—I just happen to like both. I don't really consider one a substitute for the other, I guess. Bad coffee is just coffee-flavored... but I like coffee flavor! Good coffee has all kinds of flavors going on. If you're interested in getting into that, I recommend finding a highly-regarded local roaster doing a tasting event—I personally find it much easier to get into a new flavor-related thing, such that I can start to understand it and pick out various notes, if I can do side-by-side tastings of various examples of the thing, all in a short span.
It's similar with beer and wine, I just happen not to like "beer-flavored" or "wine-flavored", the way I do like coffee-flavored coffee or find greasy bread smeared with salty cheese and tomato sauce satisfying even if it's pretty awful—get me the nice stuff that has more going on and I'm in heaven, though.
Dunno why it is not included in this list..
This is a fascinating list. No Mama's Too, no Prince St, no L'Industrie, no F&F. All of which are probably my top 4 for slices. Scarr's is there though, which rounds out my top 5. I don't eat a lot of pizza personally but I do love a good slice. What I love about New York isn't necessarily that we have the best pizza (although we do have places that are in the running for the best), but that the average quality is so…
No Fini and No Razza (NJ) L'Industrie is the best ny slice in NYC (possibly the world?) as of 2023 IMO
I'm almost reluctant to share these recommendations online because then those places will become even more crowded, but maybe they will instead expand their businesses and bring their business even closer to me now. One can hope.
Native New Yorker here. Out of towners are obsessed with the BEST slice, but the true measure of NYC's 45 degree greatness is the decent quality following a Poisson distribution. My tip: just travel to any random spot in the five boroughs. First; you will be impressed how close you are to a pizza spot wherever you are. Second: you will be impressed with the slice, and with the variety of people who are good at making…
Out-of-towners are obsessed with the BEST, most obscure everything. It's one of the things I liked least about living in the city. Everything always felt like a competition about who knew the coolest places. It's comical that someone would travel more than a few minutes within NYC just to try a slice of pizza. Like if it's a nice neapolitan pie, sure. But just for a standard NYC-style slice? That's a waste of time. A…