So what's so special about New York pizza?

Chester P Squier

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Try eating pizza earlier in the day… Like lunch. And don’t lie down after eating it. Also, don’t eat anything for an hour or two before bed. And drink plenty of water. You might still be able to eat pizza without pain. Good luck.

Some of us southerners still call the noon meal "dinner." I suppose the agrarian lifestyle required a lot of midday nutrition.
 

Ron R

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Mislabeled and in violation of Verace Pizza Napoletana rules.


2.3.2 – Dosage and required condiments

“Pizza Marinara”

Canned peeled tomatoes 70 – 100 g
Olive oil (Extra Vergin) 6 – 8 g (variance of +20%
tolerated)
Garlic One clove (3gr)
Origano 0.5 g (a pinch)


“Pizza Margherita”

Canned peeled tomatoes 60 – 80 g
Olive oil (Virgin or Extra
Vergin)
6 – 7 g (variance of +20%
tolerated)
Mozzarella/Fior di latte 80 – 100 g
Fresh Basil A few leaves
Hard cheese (grated) 5-7 g
Canned tomatoes? I smell pasture patties.
 

trev333

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Ahh, that's what I had in Naples, the Marinara...o_O

“Pizza Marinara”

Canned peeled tomatoes 70 – 100 g
Olive oil (Extra Vergin) 6 – 8 g (variance of +20%
tolerated)
Garlic One clove (3gr)
Origano 0.5 g (a pinch)

I just saw marinara on the board and thought it might have some seafood on it.... and got one like that recipe, though I'm not sure it had much tomato sauce on it..

for a hungry bloke, it seemed kinda lacking...no toppings or cheese... :lol:
 

dickey

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Here is what is arguably considered the best NYC pizza by gourmet magazines.
20160608_144200-1 - Copy.jpg
20160608_144642.jpg
 

davidge1

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The biggest difference in pizza is in the crust / dough. All fresh baked goods in New York (not just pizza) taste better than anywhere else because New York has the best tasting water. It really comes down to that. And it's known all over the world. I read that there's a famous hotel in London will only use water from the New York municipal water supply in the tea they serve.
 




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