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NYC Slice

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Re: NYC Slice

#271

Post by webkike »

trynewideas wrote: post #95
qbasic_forever wrote: post #58

Earlier quoted context omitted.

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…

> 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 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…

Focaccia is basically pizza without the sauce so I'm not sure if the clarification is helpful? Wikipedia claims that some places even call focaccia pizza bianca

Re: NYC Slice

#273

Post by yamtaddle »

fsckboy wrote: post #247
yamtaddle wrote: post #184

Earlier quoted context omitted.

I've got about as good a home pizza game as one can have without a modded or specialty oven, and can confirm, cast iron pan pizza is the perfect place for a newbie to start. The transfer from peel to cook surface is the most likely thing to go catastrophically wrong for someone starting out—pan pizza eliminates that step. No special equipment needed whatsoever—no peel, no stone, don't even need farina or coarse cornm…

by "peel" he means the "big spatula/snow shovel" on a long stick you use to put the pizza in an oven, and take it out.

Important note: when home-cooking pizza, you can easily fake the peel with a large cutting board (wooden! Plastic may melt!) only for the taking-out portion. It may require a little more manual assistance, but it does the job. It's a much worse idea for putting the pie in, though (you can probably make it work, but... I wouldn't risk it)

This is handy if you don't want to own more than one peel, but do want to be able to prep a second pizza on a peel while the first one is cooking.

Re: NYC Slice

#274

Post by fsckboy »

harrydehal wrote: post #78
alar44 wrote: post #13

Earlier quoted context omitted.

Little Caesars is objectively terrible, sorry.

Even the late Anythony Bourdain could espouse on the greatness of an "objectively terrible" Wafflehouse meal. There's a time and place for everything, and even the snobbiest of us food snobs can appreciate the time and place for the likes of Little Ceasars, Costco Pizza, Wafflehouse, et al.

I contend Anthony Bourdain didn't actually know good food from bad. I have nothing against him, I enjoyed his show, it was quite engaging, and I wanted him to dispense good information--so I could use it--but his recommendations, for instance in the NY City area, were awful. (he prided himself on not describing the food he was trying, all he ever would say it is, "that's good".)

His career as a chef was at a brasserie serving brasserie fare which is basically like working at a French diner, not necessarily anything that's going to educate your palate.

Again, not criticizing him, I'm actually envious, I wish I could be happy eating mediocre food, my life would be much simpler.

Re: NYC Slice

#275

Post by dnissley »

trynewideas wrote: post #95
qbasic_forever wrote: post #58

Earlier quoted context omitted.

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…

> 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 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…

Not sure if you were trying to object to the comparison, but this comment made me realize just how similar Pizza Hut pan pizza crust is to focaccia!

Re: NYC Slice

#276

Post by TechnicolorByte »

awhitty wrote: post #130
billiam wrote: post #90

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…

I 100% agree, and I've only visited NYC a couple times. Each time I visit, I try to eat at least one slice of pizza and one bagel every day. The thing that blows me away is how generally good they are, no matter where I buy them. Of course I'll look at reviews, but I won't walk more than 5 blocks to get a slice. Never been disappointed. Same thing visiting Paris - you can hunt for the BEST croissant, but the remarkab…

While we’re on the topic, any recommended pizza places in SF?

Re: NYC Slice

#277

Post by blurri »

alar44 wrote: post #13
DoneWithAllThat wrote: post #11

Earlier quoted context omitted.

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.

Little Caesars is objectively terrible, sorry.

It's $5 man. Also, that's just like your opinion man.

Re: NYC Slice

#278

Post by shigawire »

kakoni wrote: post #254
yamtaddle wrote: post #184

Earlier quoted context omitted.

I've got about as good a home pizza game as one can have without a modded or specialty oven, and can confirm, cast iron pan pizza is the perfect place for a newbie to start. The transfer from peel to cook surface is the most likely thing to go catastrophically wrong for someone starting out—pan pizza eliminates that step. No special equipment needed whatsoever—no peel, no stone, don't even need farina or coarse cornm…

> The transfer from peel to cook surface … go catastrophically wrong Indeed, describes my attempts. Any tips how to succeed in this?

Cornmeal or semolina flour on the peel, a lot more than you think you need.

Re: NYC Slice

#279

Post by lotsofpulp »

moloch-hai wrote: post #265
lotsofpulp wrote: post #231

Earlier quoted context omitted.

>How healthy is it to grow up on pizza? See USA statistics for obesity, diabetes, hypertension, and heart disease.

That you can blame on sugar in everything. Even what was blamed on saturated fat turns out to be caused by sugar and trans fat ("hydrogenated vegetable oil", now more-or-less banned, with certain disgraceful exceptions). Pizza is relatively benign.

The dough is all carbs, which causes the same problem as sugar, and I am sure many places use sugar in their sauce. Unless you are doing a lot of cardio, a slice of cheese pizza is pretty void of nutrition.

Re: NYC Slice

#280

Post by thaumasiotes »

billiam wrote: post #90

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…

> Native New Yorker here. Out of towners are obsessed with the BEST slice

I visited New York and ate at a pizza place† that advertised, if I recall correctly, their second-best rating according to someone who had made it their mission to sample and rate every pizza place in New York. (It couldn't have been this guy, since he says he started in 2014.)

The pizza was subpar. Why would I be interested in what someone in New York thinks makes a good pizza? I want pizza that I like, not pizza that some random guy from a different pizza culture likes.

† Not for the rating; I ate there because it was next to my hotel.

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