That is less than $2.00 a slice! Not even for a premium ingredient plain slice! This, two-premium topping masterwork is at the least $5.00 per slice in Manhattan! Smile/// It was delicious by the way!
Let me ask you this, in your personal opinion of the aforementioned pizzas, which style along with the subtle nuances do you most enjoy? I have not eaten enough pizza outside of N.Y.C. to answer this question myself. Thanks for posting!
I grew up in NY, then moved west. Have eaten pizza pretty much coast to coast and now Vancouver (Canada) My favourite pizzas always hearken back to my NY roots.
Subtle things that move pizza to a new level for me:
crust - no corn meal or semolina, just a really good (preferably sourdough) crust baked to crunchy perfection.
Sauce - I can actually tell when people use crappy tomatoes (or they do something gross like cooking the sauce). I like it with a little hit of spice. (garlic, red pepper, oregano)
Cheese - One of the best pizza's I have had outside of NY was in Italy. I'm pretty sure they used parmesano reggiano, and some amazing mozarella. It was *really* good, also it was topped with arugula, which is now a thing at our house.
Sorry - couldn't resist - you're kinda my NY connection.
My pies are always three cheese. Romano, mozzarella, and then a finish with Parmigiano Reggiano after it comes out. Tomorrow I will post up a special pea tendril pizza pie I made. Thanks for posting!
NYC pizzas do NOT cost $50, and here in Greenpoint, Brooklyn it's more like $15-20.
That is less than $2.00 a slice! Not even for a premium ingredient plain slice! This, two-premium topping masterwork is at the least $5.00 per slice in Manhattan! Smile/// It was delicious by the way!
I have bought and eaten my share of NYC pizza, as well as CT, NJ and PA pizzas. Both by the slice and whole pies.
Per-slice price is not how whole pies are priced in the mid-Atlantic.
Manhattan pricing is higher than the same item purchased across either of the rivers.
Let me ask you this, in your personal opinion of the aforementioned pizzas, which style along with the subtle nuances do you most enjoy? I have not eaten enough pizza outside of N.Y.C. to answer this question myself. Thanks for posting!
Best regards,
Will Falzon
I grew up in NY, then moved west. Have eaten pizza pretty much coast to coast and now Vancouver (Canada) My favourite pizzas always hearken back to my NY roots.
Subtle things that move pizza to a new level for me:
crust - no corn meal or semolina, just a really good (preferably sourdough) crust baked to crunchy perfection.
Sauce - I can actually tell when people use crappy tomatoes (or they do something gross like cooking the sauce). I like it with a little hit of spice. (garlic, red pepper, oregano)
Cheese - One of the best pizza's I have had outside of NY was in Italy. I'm pretty sure they used parmesano reggiano, and some amazing mozarella. It was *really* good, also it was topped with arugula, which is now a thing at our house.
Sorry - couldn't resist - you're kinda my NY connection.
My pies are always three cheese. Romano, mozzarella, and then a finish with Parmigiano Reggiano after it comes out. Tomorrow I will post up a special pea tendril pizza pie I made. Thanks for posting!
#1 Pea Tendril pie. The First addition
#2 Pea Tendril Pizza
Thank you so much for your kind words, Gyro. Enjoy the Pea Tendril video.
edited to add
I found the video for the first rendition of the Pea Tendril pie