What to look for in a New York City pizza
In New York City, pizza is an institution. Ask people on the street and they'll swear by one pizzeria or another as having the best pizza pies around. I decided to do a bit of drooling -- er, gruelling -- research to boil down the list to five delicious options you just can't miss when you're in New York.
Meet your tour guide
I met with self-proclaimed pizza expert Scott Wiener to get some background information and make an itinerary. Scott is so passionate about pizza that he quit his job to keep up with his research and now he guides pizzeria tours, driving an old school bus around town.
One of the first things he warned me about was pizza-by-the-slice. For New Yorkers, pizza parlours can often bear a resemblance to espresso bars. Patrons come in for a slice, wolf it down while standing at a bar table, and continue on with the rush of the day.
Meet your tour guide
I met with self-proclaimed pizza expert Scott Wiener to get some background information and make an itinerary. Scott is so passionate about pizza that he quit his job to keep up with his research and now he guides pizzeria tours, driving an old school bus around town.
One of the first things he warned me about was pizza-by-the-slice. For New Yorkers, pizza parlours can often bear a resemblance to espresso bars. Patrons come in for a slice, wolf it down while standing at a bar table, and continue on with the rush of the day.
A passion for pizza
"The thing is, a slice is reheated," says Wiener with a furrowed brow, "so already you are changing the nature of the pizza. In fact, take-out pizza, even by the pie, hits that cardboard with the scorched crust, and the steam that is released and enclosed in the box, and the heat held in by cheese and olive oil..." He shakes his head. "That is a different pizza by the time you open the box again."
Pizza wasn't always sold by the slice and several of the best pizzerias post signs on their front doors, announcing their devotion to traditional ways: no slices! "In reality, the classic style was pizza by the pie," says Wiener.
The secret to great pizza
Wiener informed me that, besides the obvious call for quality fresh ingredients, the key to a good pizza is the heat. Ovens need to reach temperatures of around 900 F (500 C) to get the properly thin, crispy and slightly charred crust that still offers a bit of chewiness. It's a delicate balance.
The best device for these high temperatures is a coal-fired brick oven. New coal-fired ovens are no longer allowed in the City for environmental reasons, but the pizzerias that opened before these laws took effect were permitted to continue their use.
Taste the goodness
The result is a pizza that cooks in less than three minutes, and a crust that has charred spots along the bottom. If you're a purist, go for Pizza Margherita: just simple tomato sauce, mozzarella cheese, and basil. A great pizza doesn't need to hide behind a mountain of toppings.
Click to continue and discover New York City's best pizzerias...
Page 1 of 2
"The thing is, a slice is reheated," says Wiener with a furrowed brow, "so already you are changing the nature of the pizza. In fact, take-out pizza, even by the pie, hits that cardboard with the scorched crust, and the steam that is released and enclosed in the box, and the heat held in by cheese and olive oil..." He shakes his head. "That is a different pizza by the time you open the box again."
Pizza wasn't always sold by the slice and several of the best pizzerias post signs on their front doors, announcing their devotion to traditional ways: no slices! "In reality, the classic style was pizza by the pie," says Wiener.
The secret to great pizza
Wiener informed me that, besides the obvious call for quality fresh ingredients, the key to a good pizza is the heat. Ovens need to reach temperatures of around 900 F (500 C) to get the properly thin, crispy and slightly charred crust that still offers a bit of chewiness. It's a delicate balance.
The best device for these high temperatures is a coal-fired brick oven. New coal-fired ovens are no longer allowed in the City for environmental reasons, but the pizzerias that opened before these laws took effect were permitted to continue their use.
Taste the goodness
The result is a pizza that cooks in less than three minutes, and a crust that has charred spots along the bottom. If you're a purist, go for Pizza Margherita: just simple tomato sauce, mozzarella cheese, and basil. A great pizza doesn't need to hide behind a mountain of toppings.
Click to continue and discover New York City's best pizzerias...
Page 1 of 2
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