Quote:
Originally Posted by MediaGuy
Day-after, room-temperature pizza is great...
Also, perhaps I'm prejudiced, but I always thought the ingredients being *under* the cheese was better than them being over the cheese.
I think they call it Montreal-style pizza, whereas above-the-cheese is New York style pizza?
Also, does anyone know if that place "Escape from New York Pizza" is still around? That was awesome...
:D
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New York style pizza is sold by the slice, big wide slices, eaten folded up, the crust is thin and crispy but not too crispy that it can't be folded without it breaking/cracking apart. Toppings are on top of the cheese and any NY style pizza I've had had large round thin slices of pepperoni.
Domino's has a NY style version called 'Brooklyn' and it's pretty good, best pizza they make.
Pizza is such a simple food, it amazes me that so many restaurants and pizza shops make crappy pizza. The most neglected part of pizza is the dough/crust. Supposedly NY pizza dough gets its special taste from the NYC water.
These are NY style
folding a slice
