Bleecker Street Pizza has the best pizza in NYC.
NYC Slice
291–300 of 534 posts
Re: NYC Slice
#292Native 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…
Ray's Pizza on St Mark's Place consistently rates in the top 3 of many B&T food bloggers rating New York Pizza. It also has some of the worst pizza I've ever eaten in my entire life and a tremendous rat problem.
Those ratings are bunk.
Sacco Pizza on 9th Avenue & 55th St is an underrated gem and a family business since 1972.
Re: NYC Slice
#293There was a Papa John's in Bay Ridge that sold $1 slices in 2009. It was just a cheese slice but I enjoyed it. I do not enjoy Costco pizza and I enjoy more pizzas than I probably should.
I did include a dollar slice from Papa Johns in Brooklyn. It was not good, and I'm not sure if it's even still offered
Re: NYC Slice
#294> 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…
Agreed. A good pizza is $20 retail, $8-12 at home. I think the pizza problem is two-fold. Like Jewish Delis, ethnic Italians are exiting the business and selling the local shops. Instead of working 60 hours a week in the shop, the kids are mortgage brokers and IT guys. The other issue is that manufactured pizza components are better and cheaper. You can be a lower skill operator and still churn out a mediocre product…
> Like Jewish Delis, ethnic Italians are exiting the business and selling the local shops.
that was the problem a generation ago. The new problem is that very few customers now know what good pizza should/could taste like, they're not very "Italian" any more either.
Re: NYC Slice
#295There's not much that Staten Island has to brag about, but pizza is one of those things, and SI is very much under-represented here.
You're completely right. I wish I had visited more SI spots, some of my favorite pizza of all time has been on SI
Re: NYC Slice
#296Been living in New York for the past 20+ years. Sadly, inflation has diminished the quality and quantity of the average corner pizza shop's slice. Yes, the Artichoke Basil slice the author refers to is much more expensive, but it's also bigger than the average slice of pizza in NYC - and the quality of ingredients seems better. The $1 slice shops (now more like the $1.50 slice shops) live on low margin and high volum…
Yeah an Artichoke artichoke slice costs like $7 I think in Park Slope rn but it's a lot more filling than the $5.50 white slice I got last night from a mom and pop shop a block away.
Re: NYC Slice
#297I used to live above Best Pizza (Williamsburg) and lived there when they opened. In my opinion, the best heuristic for good pizza is just the quality of tomatoes they use. San Marzano or Roma for the east coast, but on the west coast you have a ton of local options. I'm not saying you can't have good pizza from processed tomato sauce, I'm just saying that a place that cares about the quality of tomatoes also cares ab…
Why can't you buy the same canned San Marzano tomatoes anywhere?
Oh, you can indeed find canned San Marzano's anywhere, though many (if not most) sold in the US are fake (but probably the same species): https://www.yahoo.com/lifestyle/san-marzano-tomatoes-probabl...
My point is that along the west coast, passionate pizzerias have more direct access to tomato growers, and might just be using fresh tomatoes rather than canned tomatoes. It's pretty safe to say that along the east coast, most tomatoes are going to be canned, so they'll be easier to spot.
Re: NYC Slice
#298Excludes the dollar slices, but oddly enough I prefer those over the more expensive ones. I think it's cause they're less oily. Do they have fake cheese or something?
Re: NYC Slice
#299> 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…
> The biggest thing I have noticed is the decline in the amount of sauce put on slices. I’m sure this is a cost-saving measure, but the overall quality of your average slice in the city has definitely suffered. Isn't cheese more expensive than tomato sauce? Why would the restaurants skimp on a cheaper ingredient (tomatoes) instead of more expensive (cheese)?
this is not a direct answer to your question, but cheese quality varies more than tomato quality, and NYC pizza in the inexpensive tier already switched to it's-not-really-cheese a few decades ago, so there is little room for saving except by withholding. Possibly customers want the very visible cheese-like product more than they want the sauce so scrimping on the cheese would turn more customers away?
Re: NYC Slice
#300Earlier quoted context omitted.
> 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!
So does the Pizza Hut-alike recipe, but I didn't expect the actual recipe there to literally be a drier focaccia.