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Brooklyn Style Pizza?

#5
Sonic_Death said:
Call it ignorance on my part once more, what the hell is a NYC style pizza? Should I feel ashamed to be a New Yorker at this point?
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It's the big, round, and usually flat style pizza that got tagged with NY style pizza (as opposed to Chicago deep dish style). There's a place in my hometown in PA that perfects "NY style." However, a short two hour drive in western Maryland (where I work/live on weekdays), you can't find NY style for love or money.
 
#9
Neapolitan-style pizza: yummmm.

Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC,[7] and the legal EU document with the Vera Pizza Napoletana Specification in translation, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty". This admits only three official variants:
Pizza marinara: with tomato, garlic, oregano and oil;
Pizza Margherita: tomato, sliced mozzarella, basil and oil;
Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil.

(from Wikipedia)
 
#11
There are actually codified laws in Italy about the making of pizza now, the DOC laws (I forget what that stands for). L'asso in SOHO is the closest pizza I've had in america to what's actually served in Naples.




Headroom said:
Neapolitan-style pizza: yummmm.

Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC,[7] and the legal EU document with the Vera Pizza Napoletana Specification in translation, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty". This admits only three official variants:
Pizza marinara: with tomato, garlic, oregano and oil;
Pizza Margherita: tomato, sliced mozzarella, basil and oil;
Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil.

(from Wikipedia)
Click to expand...
 
#13
fenderx55@yahoo said:
There are actually codified laws in Italy about the making of pizza now, the DOC laws (I forget what that stands for). L'asso in SOHO is the closest pizza I've had in america to what's actually served in Naples.
Click to expand...

Seems as if it's regulated as much as the brewing of beer in Germany. According to friends from Naples, this pizzeria near downtown Seattle creates an authentic-tasting pie:

[Invalid or Expired Link Removed]
 
#15
new york style pizza is the best! thin crust... garlicky sauce... stringy cheeze... all topped with crushed hot peppers.

Since i don't go down to the city that often, I go to "I love new york pizza" in Troy, NY.... mmm, the best pizza in my area.
 
#16
Yeah, the thing that's distinctive about NY style pizza is that it's very thin, and crunchy. The stuff that's called "pizza" everywhere else (aside from Chicago) is kind of thick and doughy.

In the Bay Area, we have a chain called Amici's that does a pretty good NY style pizza. Though apparently, the owner is from Boston. :confused:
 
#17
canopener said:
It's the big, round, and usually flat style pizza that got tagged with NY style pizza (as opposed to Chicago deep dish style). There's a place in my hometown in PA that perfects "NY style." However, a short two hour drive in western Maryland (where I work/live on weekdays), you can't find NY style for love or money.
Click to expand...

Was in Brooklyn about two months ago. Best pizza outside of Boston's North End. Sadly, that's the one food I don't think we do as well in NOLA (not complaining!)
 
#18
Another thing that makes it NY style is that you can't cook it on a screen or corn meal or any of that crap. Fine semolina is the only thing that should separate the dough from a hot rock. Anything else is an abomination (except Chicago style, of course)

Pizza cooked on a screen or in an oiled pan are just mistakes foisted upon the pizza ignorant by people who don't know how to make a good dough. They use the screens etc to prevent sticking and help with even cooking, if they don't have skilled pizza-makers to handle those chores. Really good pie is an artisan's craft.
 
#19
bigfatbass said:
Another thing that makes it NY style is that you can't cook it on a screen or corn meal or any of that crap. Fine semolina is the only thing that should separate the dough from a hot rock. Anything else is an abomination (except Chicago style, of course)

Pizza cooked on a screen or in an oiled pan are just mistakes foisted upon the pizza ignorant by people who don't know how to make a good dough. They use the screens etc to prevent sticking and help with even cooking, if they don't have skilled pizza-makers to handle those chores. Really good pie is an artisan's craft.
Click to expand...

+1
There's also something about the water and latitude that contributes to good dough.
 

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