161–170 of 247 posts
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I've lived in California for almost ten years, had many a drunk burrito and missed kebabs every time :(
Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner. What's drunk food in China, I wonder. Anyone?
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Jesus, $120? Does it knead, stretch, and top the dough itself too? Seriously, is it really supposedly that much better than my £15 cast iron 'stone'? (I put a lovely seasoning on it initially, but didn't look after it very well and it's all cracked and flaking off, so I need to start again really I think - I suppose it does save that maintenance work... but still, I could just buy a new one and start again several ti…
yeah. thats silly. my 'stone' is a piece of scrap 6mm steel. even new it shouldn't cost more than $8 or something
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The secret of course is the best pizza in the NYC area is in Northern New Jersey.
> the best pizza in the NYC area is in Northern New Jersey Keep going: the pies around central Jersey are a celebration of tomatoes. That said, not a New York slice (north shore included.)
Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common in the local pizza spots. Also can't forget the corn meal to keep the crust from sticking to the pan, which is just a part of the experience when you eat it. Personally the crust looks wrong. It's not a saltine, it's slightly thicker than that. There are pizza…
"Ultra-crispy" is definitely the style at Fox's, on the southwest side, which I grew up with. And Fox's isn't famous; it's just neighborhood Chicago pizza. Giardiniera is definitely a modern innovation, though; growing up, I'd be surprised to see anything other than green peppers on a pizza.
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Well put. That being said, the Chicago version is still better. NYC pizza is a bad joke. As long as you're only paying $1 it's not that bad for the price. That price point and the places that offered it are going extinct unfortunately. The "slice" is dead. Imagine having to fold your "pizza" because it's just a nasty mess of sauce and cheese.
It’s ironic because those $1 slice places that popped up in the mid 2000s are what actually destroyed decent NY slices which couldn’t compete because transplants and students would rather pay $1 for garbage than $1.50-$2.50 for a true classic NY slice. Very few of them remain now. Instead there’s this divide with crappy $1 joints (that are now a little more expensive) and good $4-5 slice joints that had to differenti…
[0] Interstitial Cystitis + a lot of allergies
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> I think a pizza steel preheated in a kitchen oven at 500F gives you a perfectly good pizza, and the fact that you can slide out the oven rack and use gravity to launch the pizza off the peel makes it a total win. For me, the pizza steel is also plenty good compared to the portable gas ovens. Some other tricks I use are adding diastatic malt powder to the dough, and par-baking the crust before adding the toppings, t…
The one minute par-bake also makes it so much easier and stress free to slide a fully loaded pizza onto the stone. I don’t even use cornmeal just lightly dusted whole wheat flour for the raw dough. The par-baked crust needs nothing.
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> where…can I get the ideal New York slice? Scott’s pizza tour [1]! (No affiliation.) Coal-fired slices are rare, now. I tend to like a charred, crisp crust and simple toppings that can be bitten through. This is a city that cares about its pizza. We don’t run impostors out of town. But the pizza is great, and there is no single ideal. Buy it, fold it, and enjoy. (Grimaldi’s and Joe’s. Di Fara and Lucali rub me like…
These are all Neopolitan style. I've had Grimaldi's and Lucali and enjoyed them. I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.
They’re more New York than Naples.
> asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S.
You’re being snotty about people trying to answer your questions.
Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded).
> when compared to Chicago tavern style or deep dish
Try a New Jersey tomato pie. (They’re good.)
In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City.
(As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)
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yeah. thats silly. my 'stone' is a piece of scrap 6mm steel. even new it shouldn't cost more than $8 or something
Maybe, but have you bought anything like that recently? Probably if you know the right place to shop or the right people it wouldn't be much more, but I needed a bit of metal pipe to use as a lever and spent $40 on 3ft of 1.5in diameter pipe at Lowe's. I don't think I paid much more than that for the ratchet set I was using it with.
edit: the issue is they only sell 'wholesale' quantities. 20' sticks, 4'x8' sheets
Native Chicagoan here. Not totally a snob, but getting there. I didn't usually encounter really crispy crust growing up, but I'm not saying it's wrong. He does a lot of things here I've never tried, but now I'm going to. I had an Ooni, and after 5 or 6 meh attempts, I sold it. I also exited the r/ooni subreddit. I'm also out of love with the Neapolitan style baked at 700F+. Come at me. I think a pizza steel preheated…
I use the oven method with a pizza steel exclusively but the recent spike in natural gas costs in SoCal had me cut back considerably on making pizzas. I was looking into alternatives like the Ooni and the Breville countertop pizza oven, but the reviews on the Breville aren’t inspiring. Kenji’s multi-day method for making his thin crusts seems absurd but after testing same-day and “cured” crusts, it’s worth it.
How much in gas cost can making a couple of pizzas a week take?
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I've lived in California for almost ten years, had many a drunk burrito and missed kebabs every time :(
Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner. What's drunk food in China, I wonder. Anyone?