Clearly not a NYer. NY pizza culture goes beyond the pizza itself, though I will also strongly disagree that it’s mid- them’s fighting words. It’s a result of NYC’s crazy lifestyle. It is:
Absolutely everywhere and open late (one of my favorite memories is getting drunk pizza at 4am with a bunch of randos I befriended at Stonewall)
Often times cheaper than anything around them
Large enough to fold in half and eat with one hand while running to catch the train
Perfectly crisped with just the right amount of burnt crust, fresh tomato sauce, and melty cheese
Free parm
Like the other person said, chefs take their recipes deeply personally
I no longer live in NYC sadly but it’s my home city and the pizza culture is honestly one of the things I miss most. That’s not to say other cities don’t have good pizza (shout-out to Detroit style) but they lack the other elements of that culture. Tangentially related, wtf is going on with Pittsburgh style pizza?
Edit: I didn’t feel like I needed to specify but toppings are a huuuge part of it
Clearly not a NYer.
You’re right. And thank god. Couldn’t stand it if nearly everyone in my city considered a type of food as part of their core identity.
Absolutely everywhere and open late (one of my favorite memories is getting drunk pizza at 4am with a bunch of randos I befriended at Stonewall)
Not actually pizza-related at all. There are tons of places open late, especially in large cities.
Often times cheaper than anything around them
Not pizza related either, food pricing is largely based on supply and demand. It’s generally cheap because there’s lots of competition nearby.
Large enough to fold in half and eat with one hand while running to catch the train
Can’t think of a single time I’ve needed to do anything similar to that. NY is filled with people that can’t time manage apparently.
Perfectly crisped with just the right amount of burnt crust, fresh tomato sauce, and melty cheese
You’re describing a pizza.
Free parm
I have literally never had a pizza place charge for parm anywhere I’ve ever been nationwide.
Like the other person said, chefs take their recipes deeply personally
That’s just a chef thing. Nothing to do with pizza specifically.
Tangentially related, wtf is going on with Pittsburgh style pizza?
Pittsburgh style isn’t too crazy to be honest. It’s a far cry from NY style, but so is most other styles of pizza. Why is there so much insistence on just cheese in NY? Live a little and get some toppings on there.
Have you even seen Altoona-style pizza? Made widely famous thanks to it being where Luigi was arrested. Sicilian-style pizza dough, tomato sauce, green bell pepper, salami, topped with American cheese and cut into squares. That’s an abomination.
Clearly not a NYer. NY pizza culture goes beyond the pizza itself, though I will also strongly disagree that it’s mid- them’s fighting words. It’s a result of NYC’s crazy lifestyle. It is:
I no longer live in NYC sadly but it’s my home city and the pizza culture is honestly one of the things I miss most. That’s not to say other cities don’t have good pizza (shout-out to Detroit style) but they lack the other elements of that culture. Tangentially related, wtf is going on with Pittsburgh style pizza?
Edit: I didn’t feel like I needed to specify but toppings are a huuuge part of it
Okay and altering the recipe to remove potassium bromate will change exactly zero of those things.
I never argued that it would
if it was perfectly crisped, you wouldn’t be able to fold it in half.
NYC-style pizza has one thing going for it: it’s genuine fast food. It’s on par with other fast food.
Have you even seen Altoona-style pizza? Made widely famous thanks to it being where Luigi was arrested. Sicilian-style pizza dough, tomato sauce, green bell pepper, salami, topped with American cheese and cut into squares. That’s an abomination.