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NYC Slice

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Re: NYC Slice

#391

Post by porknubbins »

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?

Eventually develop a whole methodology around launching pizza. Use a smooth floured wooden paddle. Know how much sauce a certain dough can hold before sticking. Avoid ingredients in sizes that tend to fall off. Test motion before putting in the oven, and if its sticking know that you can reflour under it piece by piece but attempting to launch a even slightly sticking pizza will always end in disaster.

Re: NYC Slice

#392

Post by guythedudebro »

bnralt wrote: post #374
pzone wrote: post #237

Earlier quoted context omitted.

I used to live near Bagelsaurus and it is better than any bagel I can get in my Brooklyn neighborhood now. Dragon Pizza there similarly high quality.

There are a number of foods that are supposedly only being amazing within a certain geographic location, but the best ones I've had were far outside if that location. The best shrimp poboy I had was in Tampa; nothing I could find in New Orleans even came close. There was a New York style pizza place in Shanghai which people that went back to America would talk about missing (better than any pizza I've had in NYC). An…

Was the pizza place in Washington 2Amys?

Re: NYC Slice

#393

Post by mike50 »

ghaff wrote: post #164
awhitty wrote: post #130

Earlier quoted context omitted.

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…

One thing I've heard said about French food generally in the past is that there's an entire supply chain in France around French food in particular so you really tend not to get bad French staples at very many places--even if it's a random touristy place. You can rinse and repeat in many places for various items. For example, when I was last in Germany, you'd get good sandwiches with good bread at any random train st…

In the NYC metro area we actually have a great supply chain for bread, it's New Jersey.

Re: NYC Slice

#394

Post by [deleted] »

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…

[deleted]

Re: NYC Slice

#395

Post by SergeAx »

rcme wrote: post #15

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.

I generally like pizza, but more interested in rich and sophisticated toppings, not just dough and cheese. Normally I have pizza about once in a month (except when I am vacationing in Italy, of course). If what you are saying is close to reality, I think I have an answer to US obesity problem.

Re: NYC Slice

#396

Post by larrybud »

neilv wrote: post #182

The best slice in the Boston area ("the city that always sleeps") was the one you could get at 2am. It had a loose connection to HN-style hackers. Hi-Fi Pizza and Subs was a rare place that would serve the Central Square clubgoers around last call, as well as the people walking home in the cold from a late night at MIT. There'd be a welcoming warm light from the somewhat gritty street, and a fast moving line. You'd g…

Back in the early 2000’s I read an interview with Ben Affleck where he said his favorite pizza was HIFi! Sadly I can’t find the article via an internet search; it was in some inflight magazine I was flipping through to kill time.

Re: NYC Slice

#397

Post by kortilla »

lotsofpulp wrote: post #279
moloch-hai wrote: post #265

Earlier quoted context omitted.

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.

> slice of cheese pizza is pretty void of nutrition.

Unless you’re excluding the cheese, this is way off

Re: NYC Slice

#398

Post by kortilla »

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…

“A grilled cheese recipe is just a recipe for toast with some differences.”

Re: NYC Slice

#399

Post by qbasic_forever »

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…

Yes and if you've had a Pizza Hut pan pizza it tastes just like a buttery focaccia bread smothered in cheese and sauce.

The ATK recipe at 400 degrees works because you cook it on the very bottom rack right next to the heating element. Then when it's done you cook it longer on your range at medium heat to really crisp the crust--it's in a cast iron pan after all. You can get the crust as toasty as you want.

Re: NYC Slice

#400

Post by bnralt »

guythedudebro wrote: post #392
bnralt wrote: post #374

Earlier quoted context omitted.

There are a number of foods that are supposedly only being amazing within a certain geographic location, but the best ones I've had were far outside if that location. The best shrimp poboy I had was in Tampa; nothing I could find in New Orleans even came close. There was a New York style pizza place in Shanghai which people that went back to America would talk about missing (better than any pizza I've had in NYC). An…

Was the pizza place in Washington 2Amys?

That's the one.
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