The Pizza Thread

[Regan MacNeil]

I prefer tavern style. I don't like excess crust.

 

[Azrael]

I prefer tavern style. I don't like excess crust.

Then try Emmett's or Battle Hill.

We have everything!

 

[spikechiquet]

I discovered a local place's "Detroit Style" pizza, square pizza that's pretty thick and I'm loving it.

One of the best Detroit-style pizza places I have had is in Toledo: WildSide Downtown or its original location WildSide Brewing in Grand Rapids, Ohio (note ... in Ohio ... not in Michigan ... don't be like this Red Wings rookie: Red Wings prospect from Sweden mixes up Grand Rapids Ohio Mich | wtol.com

 

[Regan MacNeil]

Also, just to add, don't judge deep dish off Giordano's or Gino's East or even Lou Malnati's. Go to Pequod's. Trust me on this.

 

[Azrael]

https://www.washingtonpost.com/travel/tips/best-new-york-pizza-brooklyn/

BROOKLYN — Frank Pinello says we're living in "a golden era" of New York pizza, and he should know.

When asked to survey his home borough, he counts off names in rapid succession: Williamsburg Pizza, L'industrie, Leo, Fini and an outpost of Joe's Pizza from Greenwich Village. That's just in Williamsburg, and it doesn't include Pinello's place, Best Pizza, a legitimate contender for the top slice in the neighborhood.

 

[doctorquant]

A year or so ago I set my mind to learning how to make New York style pizza from scratch, and I've gotten pretty good at it. Making the proper sauce ... the New York Times has a very good recipe, but my subscription's expired ... is important, as is using the right cheese. Don't use the pre-shredded stuff, since it's been dusted with some starch or another to keep it from clumping together and it won't be gooey enough.

 

[Songbird]

A year or so ago I set my mind to learning how to make New York style pizza from scratch, and I've gotten pretty good at it. Making the proper sauce ... the New York Times has a very good recipe, but my subscription's expired ... is important, as is using the right cheese. Don't use the pre-shredded stuff, since it's been dusted with some starch or another to keep it from clumping together and it won't be gooey enough.

Unless you can explain how you make it you're a dummy dumbo professor.

 

[doctorquant]

Unless you can explain how you make it you're a dummy dumbo professor.

My recipe for the crust is hidden in the Declaration of Independence.

 

[Cosmo]

https://www.washingtonpost.com/travel/tips/best-new-york-pizza-brooklyn/

BROOKLYN — Frank Pinello says we're living in "a golden era" of New York pizza, and he should know.

When asked to survey his home borough, he counts off names in rapid succession: Williamsburg Pizza, L'industrie, Leo, Fini and an outpost of Joe's Pizza from Greenwich Village. That's just in Williamsburg, and it doesn't include Pinello's place, Best Pizza, a legitimate contender for the top slice in the neighborhood.

Had a couple of slices from Joe's in Williamsburg, right near the Bedford Av station, when I was up there a month ago. Glorious.

 

[Azrael]

A year or so ago I set my mind to learning how to make New York style pizza from scratch, and I've gotten pretty good at it. Making the proper sauce ... the New York Times has a very good recipe, but my subscription's expired ... is important, as is using the right cheese. Don't use the pre-shredded stuff, since it's been dusted with some starch or another to keep it from clumping together and it won't be gooey enough.

Lots and lots of slice joints here use this:

B&G Foods

As do we when we make at home. Pretty good.

You are of course correct about the gooey gooey mozzarella.

We use fresh, from the place up the street.

 

[Tighthead]

My city is known as a pizza desert. Thick crust, "toppings" buried under a bunch of cheap cheese. Not many alternatives.

My new go to is Indian style pizza from a place that opened near by. I remember having some in Vancouver 20 years ago, and sort of forgot about it. Anyway, Chicken Tandoori with hot peppers, spicy sauce and fresh cilantro is fantastic.

 

[jr/shotglass]

https://www.washingtonpost.com/travel/tips/best-new-york-pizza-brooklyn/

BROOKLYN — Frank Pinello says we're living in "a golden era" of New York pizza, and he should know.

When asked to survey his home borough, he counts off names in rapid succession: Williamsburg Pizza, L'industrie, Leo, Fini and an outpost of Joe's Pizza from Greenwich Village. That's just in Williamsburg, and it doesn't include Pinello's place, Best Pizza, a legitimate contender for the top slice in the neighborhood.

I've become a Joshua Weissman fan, even have one of his cookbooks. His personal pizza rating has L'industrie atop the list.