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NYC Slice

elkue.com

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Re: NYC Slice

#441

Post by stevenwoo »

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?

If cooking on entirely flat surface, the parchment paper method described in other comments works well, though it's precarious with larger or heavier pies, need two people to avoid having the parchment paper spill out. If cooking in a cast iron pan, I just preheat the pan in the oven, and have all the ingredients set aside and dough prepared, and when the oven is ready, pull out the pan, put pan on stove top, lightly oil, and put dough in pan, and then put toppings on it fast and insert in oven. This works for the dough recipe I use, YMMV.

Re: NYC Slice

#442

Post by noduerme »

g_sch wrote: post #331
noduerme wrote: post #203

Earlier quoted context omitted.

Egg and bacon / egg and sausage were like $2 when I was there in the 90s. And they were about twice the diameter of the ones you get at McDonalds. I don't know what it costs now, maybe this is something like avocado toast that's become anomalously expensive, but calorie for calorie it was as cheap or cheaper than pizza back then. They could be bought from most bodegas that had a stove, as the peer points out. (The LA…

At most non-fancy corner stores they're still under $4. Usually under $3 if you just want egg & cheese. And they're always made to order - ketchup, mayo, salt/pepper, hot sauce, on a roll or bagel, 50 cents extra for a tomato. I know New Yorkers can be a little insufferable about their bodegas, but I've lived in a few other major cities and none of them have provided me with this much access to a cheap breakfast. It'…

Thanks for the delicious reminder of how good those are! Nice to hear they're still competitive with pizza prices! I only eat once a day, since before college, so breakfast foods were like a sort of yearned-for delicacy in my world, especially at 3am in Brooklyn. That or cheap dumplings if I was anywhere near Chinatown. Hot corn muffin from the street vendor out my door if I was absolutely hung over and needed something in the morning...

Back on the west coast, the price of a breakfast burrito at my local cart has almost doubled since covid, and the burrito got smaller. My conclusion is that burritos are a scam. The contents of the classic round breakfast sandwich are much harder to fake.

Re: NYC Slice

#443

Post by stevenwoo »

qbasic_forever wrote: post #408
silisili wrote: post #373

Earlier quoted context omitted.

My problem with homemade pizza was how much it costs. As someone who likes lots of toppings (pepperoni, sausage, olives, you name it), a pizza was costing me over $20 to make at home. At which point I guess I'd fail to see the point since it's now costing more and taking a lot of time.

Yeah although pickled or canned stuff like mushrooms, olives, etc. work great and you can just stockpile them in your pantry when you see them on sale. I usually make my pizzas with sausage instead of pepperoni because I find ground sausage cheaper than pepperoni. If you find stuff on sale all the core ingredients like cheese, sauce, etc. can last in your freezer for a long time.

I buy the ingredients in bulk at a warehouse store and freeze the stuff that normally goes in refrigerator to prevent spoilage. Both meat toppings and cheese would mold if I left it in the refrigerator too long.

Re: NYC Slice

#444

Post by wnolens »

tz18 wrote: post #23

Pizza is 3USD a slice in NY?!??!?!?

on the cheap side (for a decent one). You can get 2.50-2.75 in some spots. And of course there's a the $1 slice (for a quality sacrifice)

Re: NYC Slice

#445

Post by wnolens »

ronty88 wrote: post #439

Not all heroes wear capes. This made my day.

Yes, as a NYC resident I love a good convo about pizza. This thread made me very happy to see everyone appreciating pizza

Re: NYC Slice

#446

Post by wnolens »

wahnfrieden wrote: post #438
yunwal wrote: post #416

Earlier quoted context omitted.

Great but still not worth the hype

oh i've been frequenting lucali for ages and it is worth the trouble for me, especially the calzone. i'm nearby and it's not hard to time it or chill at a cafe or bar. not many good no corkage byob places of that caliber either.

gah i'm so far it would require a day off work spent entirely to get it.

i'm still doing it someday though.

Re: NYC Slice

#447

Post by wnolens »

charlus wrote: post #8

I'm visiting NYC for the first time in May - first thing I researched was pizza, so really appreciate this work. Thank you.

There's so so many places honestly. I could rhyme off a half dozen more on this list that some new yorker would say is "the best".

But coming from out of town your expectations are probably sky high. If pizza is high on your list, go for gold. It's a fun thing to do in the city. Also you need to treat both categories separately - slice, and whole pie. different game.

Re: NYC Slice

#448

Post by wahnfrieden »

wnolens wrote: post #446
wahnfrieden wrote: post #438

Earlier quoted context omitted.

oh i've been frequenting lucali for ages and it is worth the trouble for me, especially the calzone. i'm nearby and it's not hard to time it or chill at a cafe or bar. not many good no corkage byob places of that caliber either.

gah i'm so far it would require a day off work spent entirely to get it. i'm still doing it someday though.

when i was still selling my time to employers i would just wfh and camp out at a nearby cafe latter part of the day with view of the line

Re: NYC Slice

#449

Post by staticfish »

brailsafe wrote: post #411

That's a lot of pepperoni over only 9 years. Have never visited New York, but I'm sure the pizza is fine enough. But is it as good as a any neopolitan pizza you can get in any PNW city? Anyone? Vancouver, Seattle, and Portland have pretty good, though expensive pizza.

Sorry, I live in Seattle and it's not even on the same league as even the worst East Coast Pizza.

Re: NYC Slice

#450

Post by wnolens »

anonu wrote: post #353

I wonder if there's a $1 slice anywhere in NYC. Might be really small

There are many, it's practically it's own category of slice. There's definitely a quality hit, but still a great value. And they churn through them so much that you're quite likely to get one fresh out of the oven - which in my opinion beats a better slice that's been sitting there for a few hours.

The $1 slice nearest chelsea flea market is the best I've had.

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