Joe Brown expains why pizza here in NYC is the best in the world - you can forget Julia Robert's character in Eat Pray Love waxing lyrical about wonderful Naples Pizza (I thought tourists only went there for the torture chambers - but still managed to find this review off the movie funny and accurate), New York City made pizza is still better.
I have my own favorite places to go in the City to get Pizza, and hopefully will get around to posting some reviews. I guess we can use this thread as a launching pad to link all of the pizza reviews on the forum, as a master list.
For now, read this article about why New York City has the world's best tasting pizza.
"New York has a grand tradition of pizza making and holds it dear," Batali says. Which means institutions like Arturo's have been using the same equipment for decades. "An oven captures the gestalt of beautifully cooked pizza. And it imparts that."
I'm not comfortable attributing a pizza's quality to gestalt — it sounds like something a California pizzeria would list as a topping. But Batali's theory makes sense to David Tisi, a food-development consultant who has spent much of his career studying pizza.
"As you cook, some ingredients vaporize, and these volatilized particles can attach themselves to the walls of the baking cavity," Tisi says. "The next time you use the oven, these bits get caught up in the convection currents and deposited on the food, which adds flavor." Over time, he says, more particles join the mix and mingle with the savory soot from burned wood or coal — the only fuels worth using — to create a flavor that you can't grow in a garden: gestalt, if you will.
That explains why the only San Francisco pizza I can tolerate is from Tommaso's, a restaurant whose wood-fired oven has been crackling since 1935. Still, there's something off with the crust.
"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is far different from that of the motherland. His solution: create his own mineral-water composite. Working from a chemical analysis of l'acqua italiana, Batali's team basically clones the H2O that gives the food in Italy its — well, its gestalt. He plans to do this at Pizzeria Mozza in LA, but the joint's Italian-style pie is too lightweight for my taste.
So it's our "clean" water running through our 100 year old pipes that does it.
Nice - I think.
Water has something to do with it. I happen to think that pizza as we know it in the modern age was invented (or at least re-invented) not in Italy, but in New York.
The interesting thing about pizza in New York is this: You can practically get a better slice of pie here for 99 cents than you can anywhere in the world - and I've eaten pizza in Italy, in Europe, in Australia, in Asia, and in the rest of the USA.
I don't really have a favorite place that I can say is better than anywhere else - because there are simply too many pizza places in the city to know which is absolutely the best.
Actually - that sounds like a good experiment - where is the best pizza in the city? How many places would I have to try? Around what, 2,000 in all 5 boroughs?
So what I am really saying is :
Best Pizza in World in NYC?
This is good to know.
Hey guys, great forum and thanks for the mention of my review of Eat Pray Love Mr EastVillager!
I might just be an amateur at film reviews but I'm a pro when it comes to eating pizzas and I gotta tell you - New York does have some very nice pizza.
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