We go to Mallory. Love their brick oven baked portabella and swiss.

It's not the water, it's the dough. Freezing yeast forever doesn't work.

You know, making pizza is not that difficult. Satisfying all the different palates from all over the country is the hard part, so I guess they go the easy road and serve frozen dreck.

I'm good with that.

Who does Patty? Never had frozen dreck. Never even had defrosted dreck.;)

I agree with Mallory for Pizza in the Villages

What do you think makes a pizza from New York great?

For instance..If you order a pepperoni pizza in New York, what makes it better than my deeeeelicious LaRosa's Pizza from Cincinnati???

LaRosa's Pizza...pepperoni pizza has a thin crust and a slightly sweet tomato sauce with the pepperoni hidden under the cheese.


Tell my about your New York pepperoni pizza...how is it different...and DON'T say the water. I am just not buyin' that...:crap2:

I am listening....;)

Actually Gracie, I was told by friends who run pizza parlors in NY that the water (which obviously makes the dough) has A LOT to do with it.

But the main thing - IT'S NEW YAWK PIZZA !!!! :a20:

I still say it's the dough. Frozen dough doesn't give it that 3-4" raised edge where it's all airy and crunchy. It's also in the throwing. To me the sauce is more spicy than sweet, I don't get pepporoni, but if I did it would be on top of the cheese getting kind of crunchy.

I like to fold it and have the olive oil a bit dripping.

And not for nothing kiddies, if NY pizza (NYMA, not Buffalo)was not held in such high regard, then why is there a chain called NYPD? HUH? I don't see a chain called DesMoinesPD or ClevelandPD. HUH?

Ha Ha - I love it!
My brother and I call this the "flop test."
The pizza - obviously folded - has to flop a little in the front and have some good old olive oil dripping from it.

In addition to your comment - why do many, many pizza joints exclaim "New York Style?"

:pepper2: Can we get a "pizza" emoticon? LOL

Now listen carefully, because I am only gonna tell you this once.

Because they have NEVER been to Cincinnati.:shrug:

;);)

CINCINNATI ?

I SPENT A WEEK THERE ONE DAY !

:a20:

Many restaurants advertise NY style this and that because they know that it will bring in all the homesick NY'ers who think there is nothing better in the world than how it was in NY. Those restaurants are located in areas where there is alot of of NY'ers such as here. Go to Chicago, Pittsburgh, Dallas, LA, etc and see how many advertise that. There is a car wash in Inverness just 1/2 hour west of here that advertises "NY car wash" I guess they bring in NY water. My point is how can you say you have the best in the world when you haven't tried the rest of the world? My experience with NY pizza was just ok but not the best I've had by far.

[QUOTE=ugotme;588988]

I SPENT A WEEK THERE ONE DAY !



:1rotfl:

The best I have ever had was a place on Hylan Blvd in Staten Island.

I kind of knew coming down here I wouldn't care for the pizza, I'm totally okay with it.

Right you are!

I realize that I am not going to get what I liked back in NY.
I have said to many people - If you grew up in Florida (or wherever) and are used to the pizza there you may hate NY pizza. all depends on what you are used to. But still . . .
THERE'S NOTHING LIKE NY PIZZA !!!! :beer3: LOL

Most New Yorkers couldn't find the source of their water if you gave them a map and a compass. Hint: It ain't the Central Park Reservoir. NY has something like 20 reservoirs scattered around southern NY on both sides of the Hudson. Great pizza can be found all around the metropolitan area. There is no water source in common with these areas. I think it has everything to do with technique. I can think of at least 10 pizza places within 10 minutes of my NY home, all somewhat different but all great. The common denominator is that the owners all came from NYC. Just the way they do it there.