Have to go to NYC to get the kind of pizza I love! (Dallas: home, live)

[Don in Austin]

Originally Posted by Austin97

papa johns thin crust extra crispy. I personally get it square cut (st louis style).

I didnt think new york pizza was crispy so it didnt droop.


New york pizza is crispy, but chewy, like homeslice.

You can also buy homeslice pizza and heat it in a pan on the stove until the crust is crispy.

No droop at all at Spuntos in Greenwich Village.

[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.

[riaelise]

Originally Posted by Don in Austin

No droop at all at Spuntos in Greenwich Village.

Had to look up that restaurant because I never heard of it. It seems to specialize in thin crust, but thin crust is not NYC style at all.

Thick chewy crust, copious amounts of cheese. Tomato sauce.

[Don in Austin]

Originally Posted by riaelise

Had to look up that restaurant because I never heard of it. It seems to specialize in thin crust, but thin crust is not NYC style at all.

Thick chewy crust, copious amounts of cheese. Tomato sauce.

I guess NYC has many styles. My wife found Table 87 out of NYC. Excellent thin crust and you can get it at Central Market.

[mickey65]

I prefer thick crust pizza over thin crust (aka "pizza on a cracker")

[Charlestondata]

That’s weird. Native New Yorkers are moving to Charleston and opening pizza restaurants.

[KathrynAragon]

Originally Posted by Ivory Lee Spurlock

We all love to eat down here in Austin.

You love to eat PIZZA down in Austin. I know many Austinites who rarely eat a bite of pizza of any sort. Too busy eating tacos - LOL.

[EDS_]

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.

Super thin pizza is "Neapolitan" (generally Naples - Italy not Florida - and areas south). 00 flour and ultra high heat are required the pie is usually just crust, tomatoes, mozzarella and basil.

[Don in Austin]

Originally Posted by EDS_

Super thin pizza is "Neapolitan" (generally Naples - Italy not Florida - and areas south). 00 flour and ultra high heat are required the pie is usually just crust, tomatoes, mozzarella and basil.

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.

[riaelise]

Originally Posted by EDS_

Super thin pizza is "Neapolitan" (generally Naples - Italy not Florida - and areas south). 00 flour and ultra high heat are required the pie is usually just crust, tomatoes, mozzarella and basil.

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.