New York pizza styles, a complete guide

[DGUtley]

I have been to New York City a few times for business. Once, the wife went with me as did my brother, his wife, my sister and her husband. We ate at John’s Pizza near Times Squarein an old church. I found this article interesting as I didn’t know there were different kinds of New York pizza.

Although New York City has long had a clearly defined and ubiquitous style of pizza, the city's appetite for the dish knows no bounds. While New Yorkers can certainly be parochial and protective of their home slice, they can also be open and accepting of different pizza points of view. Here is a look at the predominant forms of pizza found in New York City with information about how they developed over the years, and a glimpse at some of the more eclectic and disparate variations on the theme.

https://ny.eater.com/2015/8/7/905009...les-best-slice.


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[nathanbforrest45]

When my son worked in New York City he told me the best pizza came from New Jersey.

[DGUtley]

We really liked John's Pizza, in an old Church.

[Bo-4]

I'm not real big on the typical NYC slice. They are tasty but in general too much crust and too much tomato sauce.

I end up with dough belly and heartburn after one slice. ;-)

[carolina73]

I think there will be less agreement in a discussion about pizza than a debate on politics or religion.

Personally I go for Chicago Deep Dish and loaded. I'm not afraid to offend anyone and use a fork because I like it loaded. The wife is the opposite and goes for the thinnest crust with nothing but cheese.

We don't get pizza together very often,

[Standing Wolf]

I think there will be less agreement in a discussion about pizza than a debate on politics or religion.

Personally I go for Chicago Deep Dish and loaded. I'm not afraid to offend anyone and use a fork because I like it loaded. The wife is the opposite and goes for the thinnest crust with nothing but cheese.

We don't get pizza together very often,

I ordered pizza in a really nice restaurant in Nimes, France, many years ago. The wait staff spoke no English, but I managed to convey that I wanted beef ("boeuf") and mushrooms ("champignons"). So when it came it had beef and mushrooms and a little sauce on a very thin base and no cheese whatsoever. Apparently in France "fromage" is an option, and if you want it you have to ask. The buddy I was with wanted to send it back and I wouldn't let him. I said, "It's our fault for not speaking the language or knowing how it works here."

I'm with Bo on the pizza that's too doughy and has too much sauce on it. I know it's considered by a lot of pizza aficionados to be uncouth to admit it, but I really do like Pizza Hut pizza - thin crust with beef, pepperoni, onions, mushrooms and black olives. And unlike some of the "fancier" pizzas I've tried, the leftovers make a great cold breakfast.

[Ethereal]

Chicago pizza is better, whether it's thin crust or deep dish.

NYC pizza is basically jazzed up frozen pizza. It gets the job done, but it's not real cuisine.

[Ethereal]

Also, NYC is a sewer that is committing slow suicide, so the future of its pizza scene is tenuous to say the least.