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 Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.)
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.
> 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.)
One problem with tavern style pizza is that you are going to be hard pressed to find someone who really knows the whole city and can really say what the best one to go out of your way to is. Because at the end of the day it’s just what your local pizza spot has. It’s like what you get at a kids birthday party or when you go out after a softball game.
I don’t know even if the spots I picked are standouts. They just are the ones near where I am when it’s appropriate to eat pizza.
Unlike say Chicago bbq a topic on which I have opinions.
I mostly have a no steakhouses rule generally (except when required for business purposes). Sure, there are good ones. But I can get way closer to what a steakhouse can do at home than any number of other recipes.
Into what? I never claimed expertise around Chicago pizza.
The thread I responded on [1] concerned New York pizza. You asked for recommendations [2], ignored and mischaracterised them, and then went on a tirade on a tangential thread. Your throw-out on $1 pizza was shot down by Kenji himself—I’m honestly confused if there is a point underneath this all that I’m missing.
You trotted out the most tired New Yorker meme of all time. "Chicago pizza isn't real pizza, it's pie". Despite the fact that the headline of TFA is clearly about thin crust pizza. How lazy can you be? You absolutely offered an uninformed opinion in the form of a wall of text like you often do on this website. Your attempt to pretend you didn't is pathetic.
The general reputation of New Yorkers in every corner of this country is highly negative. It's well deserved and you're exemplary.
While there are many international institutions in NYC, the citizens are by and large provincial navel-gazers.
You unironically think that NYC invented slicing pizza, and you referred to it as "innovation". We're having a good belly laugh about this one at the bar.
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 Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.)
[1] https://www.scottspizzatours.com/