As a pizza enthusiast who’s lived in NY, Chicago, and multiple foreign countries, I have to disagree. I don’t think it’s the water like people say, though NYC’s filtration system is completely unique, but you’ve got thousands of people all trying to perfect a similar style within a few square miles of each other, all within a city that has a very different culture and economy than any other in the US.
I think that that culture and competition alone lead folks to develop traditions and techniques that don’t happen elsewhere, and I think it’s also likely a commerce thing. NYC has the foot traffic to support dozens of shops making dozens of 24-inch pizzas, cooking them 65%, and then finishing them to order in a 700⁰ oven that stays preheated all day. Size of the pizza affects how the crust cooks, how they use the oven affects the even heating and final texture, along with a number of other tiny variables that only really make sense to do that way when running a counter service booth for 15 million people.
Much thin crust pizza is similar enough, but I think folks who taste no difference between NY style pizza in and outside the city are probably not putting their full palate into it, and are probably just hungry for/happy with anything with bread, tomato, and cheese. And hey, fair game.
Sounds like we agree that the water is doing nothing! It’s all about the restaurant making it.
I’ve had great pizza in New York and awful pizza in New York but the same goes for the other cities I’ve visited/lived in. My favorite standard topping pizza is actually from a restaurant in a suburb
As a pizza enthusiast who’s lived in NY, Chicago, and multiple foreign countries, I have to disagree. I don’t think it’s the water like people say, though NYC’s filtration system is completely unique, but you’ve got thousands of people all trying to perfect a similar style within a few square miles of each other, all within a city that has a very different culture and economy than any other in the US.
I think that that culture and competition alone lead folks to develop traditions and techniques that don’t happen elsewhere, and I think it’s also likely a commerce thing. NYC has the foot traffic to support dozens of shops making dozens of 24-inch pizzas, cooking them 65%, and then finishing them to order in a 700⁰ oven that stays preheated all day. Size of the pizza affects how the crust cooks, how they use the oven affects the even heating and final texture, along with a number of other tiny variables that only really make sense to do that way when running a counter service booth for 15 million people.
Much thin crust pizza is similar enough, but I think folks who taste no difference between NY style pizza in and outside the city are probably not putting their full palate into it, and are probably just hungry for/happy with anything with bread, tomato, and cheese. And hey, fair game.
Sounds like we agree that the water is doing nothing! It’s all about the restaurant making it.
I’ve had great pizza in New York and awful pizza in New York but the same goes for the other cities I’ve visited/lived in. My favorite standard topping pizza is actually from a restaurant in a suburb