>
are all Neopolitan styleThey’re more New York than Naples.
> 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.)
They’re more New York than Naples.
> 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.)