Have to go to NYC to get the kind of pizza I love!

[TMSRetired]

Originally Posted by riaelise

I'm from New York City. Most of us don't eat wafer thin crust. That's not NYc pizza, I don't know where that came from.

True "street food" neighborhood New York pizza has a thicker crust at the edge and greasy cheese and that's delicious, but to each their own.

I personally like Reales. Maybe they have a thin crust option, but their regular pizza is pretty good. And they have Sicilian, which is a win.

I know exactly what you are talking about (born and raised in NYC). The local "pizza shop" pizza.
OMG...sometimes so greasy you'd turn it sideways to let some of the grease drip off on your napkin !!

[EDS_]

Originally Posted by Don in Austin

Making my own margherita pizzas with super thin crust I have not found a need for high heat. A friend was at the house recently trying out her hand at making margherita pizzas. They were quite good. Store bought "super thin" crust, 400* oven. Really the only thing not quite up to the NYC standard was a mellow, slightly sweet almost nutty flavor -- which I have trouble describing -- lacking in the crust.


I agree with the ingredient list but with the exception that whole tomatoes lack the concentrated tomato flavor of tomato pizza sauce with perhaps tomato paste added. Also I have been using a drizzle of olive oil but not sure how essential this is.

In reverse order: As a side note I don't distinguish between Neapolitan and Margherita pizzas but I probably should.

1. I meant tomatoes and or tomato sauce, made however. I prefer sun dried tomatoes + a little spicy sauce.

2. IIRC certified Neapolitan pizza makers must use wood or gas ovens set to 900F. I'm pretty sure commercial electric ovens are permissible but I've never read the specs.

3. I think the high heat short dwell-time bit is to achieve a crust that is A. done but only slightly crispy on the outside/bottom B. done but still a little damp/very soft on the top. C. quite done along the outside crust.

_______


If you are ever in Downtown Dallas Partenope is certified to make Neapolitan pies. My attempts are usually good (we have a gas Oni, a wood fired masonry outdoor oven and 3/8" pizza steel* over gas outside).....but don't contend with pies made by pros. I'm fairly sure the main issue is in the dough making/handling and less per the cooking.

[EDS_]

Originally Posted by riaelise

I knew that you were referring to Italy, not Florida

I've actually been to Italy and have eaten a pizza...so I know the thick crust is an American invention...and I prefer my regional version best.

My post was in the context of region -- I am a New Yorker, born and raised. Borough girl. Over half my life I ate NYC pizza..at restaurants plastered with every conceivable kitschy Italian item and playing Sinatra..to street corner storefronts outside of the subway station. The crust was almost always thick and the cheese nice and bubbly.

This isn't to say that thin crust isn't found in NYC, but when many think of NYC pizza, they think of thick crust more along the line of Home Slice (which I find just ok) and Reales.

Sorry wasn't quizzing you just throwing some things out there and the Naples Italy/Florida thing was a dumb joke.

We are going to NYC in a couple of weeks. You are making me hungry!

[Cida]

Maybe there's money to be made by bankrolling some New Yorkers to come set up shop.

[Don in Austin]

Originally Posted by EDS_

In reverse order: As a side note I don't distinguish between Neapolitan and Margherita pizzas but I probably should.

1. I meant tomatoes and or tomato sauce, made however. I prefer sun dried tomatoes + a little spicy sauce.

2. IIRC certified Neapolitan pizza makers must use wood or gas ovens set to 900F. I'm pretty sure commercial electric ovens are permissible but I've never read the specs.

3. I think the high heat short dwell-time bit is to achieve a crust that is A. done but only slightly crispy on the outside/bottom B. done but still a little damp/very soft on the top. C. quite done along the outside crust.

_______


If you are ever in Downtown Dallas Partenope is certified to make Neapolitan pies. My attempts are usually good (we have a gas Oni, a wood fired masonry outdoor oven and 3/8" pizza steel* over gas outside).....but don't contend with pies made by pros. I'm fairly sure the main issue is in the dough making/handling and less per the cooking.

A friend came over and made me a nice margherita thin crust pizza with my oven set at 400*. Crust was fine, did not drop held by one corner. I don't I understand the need for super high temperatures.