351–360 of 534 posts
Everyone is obsessed with NYC but these types of slices can be found in all the major east coast cities and is definitely one thing I miss about Philly. I'm in LA now and you'd think with how many Italians there are around here there'd be a higher standard but nope.
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…
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> The transfer from peel to cook surface … go catastrophically wrong Indeed, describes my attempts. Any tips how to succeed in this?
I just make the pizza on parchment paper on the counter, and then pick up the whole thing and transfer it, with the paper, to the pizza stone in the oven
I wonder if there's a $1 slice anywhere in NYC. Might be really small
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I make pizza at home. If you let the dough ferment cold for at least overnight, the results are pretty darned good. I usually do a 3 day ferment in the fridge.
I've done fancy dough plenty of times, but mostly just use lazy bread-machine dough these days. It's serviceable same-day—not as good as fancier preparations, but not as far off as one might think—and does also benefit from a night in the fridge, if one thinks to make it the day before. Just have to let it get back up to room temp before cooking, or it won't rise properly. Takes like five minutes of hands-on time, wh…
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…
Like out-of-towners asking which cheese steak shop in Philly is the best. The best is whichever corner shop is closest to you. If you're local and eat cheese steaks often, you don't drive all the way across the city to get such a lunch. You walk one or two blocks whichever shop you're near. But visitors want to experience the best, not experience it as a local would.
I wonder if there's a $1 slice anywhere in NYC. Might be really small
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> 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!