New York pizza

[Webster]

I am not certain, but I think in 2014, they were still focused on just making really good pizza, rather than opening airport locations.

They were all about the toppings, and they put a lot of care into how everything was prepared. People used to compare them to Dom from Di Fara in Brooklyn who used to come up on here all the time on pizza threads (I believe @Webster grew up eating his slices).

I did — it was a few blocks from where I was born/grew up and where my mom has lived for the last 55 years. Dominic called me "Oklahoma" for years because I had an OU ski hat when I was in around 3rd grade and he always remembered that, even a decade later. Shockey (RIP) lived nearby as well, which I learned on this board.

When I was a kid, we loved the Sicilian slices and the sausage, veal and chicken parm heroes, but the consensus among my friends was that there were better regular slices in the area. Out of nowhere, it made some best in NYC lists and the place was mobbed ever since.

 

[The Big Ragu]

I did — it was a few blocks from where I was born/grew up and where my mom has lived for the last 55 years. Dominic called me "Oklahoma" for years because I had an OU ski hat when I was in around 3rd grade and he always remembered that, even a decade later. Shockey (RIP) lived nearby as well, which I learned on this board.

When I was a kid, we loved the Sicilian slices and the sausage, veal and chicken parm heroes, but the consensus among my friends was that there were better regular slices in the area. Out of nowhere, it made some best in NYC lists and the place was mobbed ever since.

The only times in my life I have been in Midwood. ... was to go out there to try his pizza. In fact, I probably wouldn't have known there was a Q train (prior to the 2nd Ave. line; it's the Q, right?) if not for Dom.

I did think it was really good, but for me not great enough for the trip more often. Also, he did more of a neapolitan soft dough than the crispy NY kind of crust, which I prefer.

But regardless of what you thought about the pizza, that man was a craftsman. I love people like who he was. He did a lot of things that nobody will do in this day and age, like proofing his dough a little longer to let it ferment, he was hand ripping cheese and grating it fresh per pie, and it wasn't just cheese, he was getting buffalo mozzerella from Naples because his ingredients were so important to him. The san marzano tomatoes had to be right, and he was finishing off his pies with gran padano and snipping basil leaves right off the plant when it came out of the oven, etc. ... and on his toppings? People talk about places with rewarmed slices in these discussions, but his attention to the quality of his ingredients was unreal. I am really glad I got to pay homage while he was still around.

My criticisms would have been that, 1) it really wasn't a great crust, in fact I thought his ingredients were so ridiculously off the charts good that it hid the deficiencies, and 2) He was sort of doing his thing by feel, so my sense was there was no consistency from week to week in exactly what you might get. He was so good, though, that I think people didn't cared.

 

[Webster]

The only times in my life I have been in Midwood. ... was to go out there to try his pizza. In fact, I probably wouldn't have known there was a Q train (prior to the 2nd Ave. line; it's the Q, right?) if not for Dom.

I did think it was really good, but for me not great enough for the trip more often. Also, he did more of a neapolitan soft dough than the crispy NY kind of crust, which I prefer.

But regardless of what you thought about the pizza, that man was a craftsman. I love people like who he was. He did a lot of things that nobody will do in this day and age, like proofing his dough a little longer to let it ferment, he was hand ripping cheese and grating it fresh per pie, and it wasn't just cheese, he was getting buffalo mozzerella from Naples because his ingredients were so important to him. The san marzano tomatoes had to be right, and he was finishing off his pies with gran padano and snipping basil leaves right off the plant when it came out of the oven, etc. ... and on his toppings? People talk about places with rewarmed slices in these discussions, but his attention to the quality of his ingredients was unreal. I am really glad I got to pay homage while he was still around.

My criticisms would have been that, 1) it really wasn't a great crust, in fact I thought his ingredients were so ridiculously off the charts good that it hid the deficiencies, and 2) He was sort of doing his thing by feel, so my sense was there was no consistency from week to week in exactly what you might get. He was so good, though, that I think people didn't cared.

I rarely go back to the old neighborhood so it's been probably 15-20 years since I last visited — before it was more well known. We tried to go a number of times when we visited my grandmother-in-law (in the 2009-11 time frame) and each time the line was huge. We gave up after that.

 

[Rockbottom]

can confirm

also, New Haven

New Haven is MONEY. Specifically, Pepe's. Having waited in line in the cold for my first pie from the legendary oven, I can say from experience it was WORTH IT!

rb

 

[MisterCreosote]

New Haven is MONEY. Specifically, Pepe's. Having waited in line in the cold for my first pie from the legendary oven, I can say from experience it was WORTH IT!

rb

A Pepe's just opened down the street from me in VA.

So, I should try it?

 

[justgladtobehere]

Pepe's it is for tomorrow"s bowl games.

 

[Rockbottom]

A Pepe's just opened down the street from me in VA.

So, I should try it?

Only if you really REALLY like quality pizza.

rb

 

[The Big Ragu]

https://nypost.com/2023/06/25/nyc-r...pizzerias-must-cut-carbon-emissions-up-to-75/



I swear, that isn't me.

Also, I wish I could have been a fly on the wall when he got asked, "So what are you in for?"

 

[Slacker]

Gotta be Archie's grandson. ... Get him down to the TV studio!