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Old 07-06-2008, 11:57 PM   #51
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is the yellow stuff the cornmeal used to keep the crust from sticking?

kinight, as prosciutto said, the major defining factor of nyc pizza is the crust.

if you want bread with sauce and cheese in/on/all over it, go to chicago.
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Old 07-10-2008, 04:59 PM   #52
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Wink Hope to try again soon

Going up to Jersey in Sept for a wedding. Sure hope to partake in a slice while I'm in the vicinity .

Man did this thread ever grow .
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Old 08-26-2008, 09:43 AM   #53
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Quote:
Originally Posted by VeraBlue View Post
Lombardi's on Spring Street....it's the city's oldest pizzeria. The meatball with ricotta cheese is a particular favourite.
Your signature is very odd and interesting... ;)
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Old 08-26-2008, 02:42 PM   #54
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Going up to Jersey in Sept for a wedding. Sure hope to partake in a slice while I'm in the vicinity .

Man did this thread ever grow .
Where in jersey are you going?

The absolute best pizza is at Francesca's on McWhorter street in Newark just near the train station.
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Old 08-26-2008, 02:45 PM   #55
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Quote:
Originally Posted by buckytom View Post
is the yellow stuff the cornmeal used to keep the crust from sticking?

kinight, as prosciutto said, the major defining factor of nyc pizza is the crust.

if you want bread with sauce and cheese in/on/all over it, go to chicago.

Yes. those tiny yellow seed like grains under the pizza is in fact cornmeal. Not only does it prevent the pizza from stick but it adds a sweetness to the crust.

I agree with you about going to Chicago for bread with sauce and cheese on it
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Old 08-26-2008, 02:47 PM   #56
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Originally Posted by buckytom View Post
agreed, vb. ya gotta head west to 9th ave, then north for decent food.

a buddy of mine is back working in the garden, so i'll be hitting up a few places in the area soon. hopefully i'll find something new (and good) to report.

according to my dad, times square was a great place back in the 40's.

then it changed a lot, and got rundown until lord comb-over (giuliani) put a shiny new face on it, changing out the nickel-and-dimers for corporate whores.

anywhoo, i shall report on my pizza excursions in the area.

HaHaHa.....That's a funny report on Times Square
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Old 08-26-2008, 02:50 PM   #57
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Quote:
Originally Posted by Prosciutto View Post
NY Pizza is Mostly known for its flexible thin crust. It is difficult to eat just by picking it up the normal way so most people fold it in half. Rarely is anything put on it other than the traditional Italian toppings. In my opinion anything on the pie other than tomato sauce and mozzarella are just there to mask the taste of a bad pizza.
I agree.......I never order pizza with toppings. Being a Lombardi i have to be able to critique the holy trinity....."Crust, Tomato, & cheese" ....Hold all the other toppings please.
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Old 08-26-2008, 02:56 PM   #58
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Originally Posted by Easton View Post
It's still NYC style because without the toppings, you'd have a regular slice of pizza. But I wouldn't call it gourmet either because the prices are still very reasonable (they're only slightly higher than pizzas with traditional toppings). Plus, Two Boots doesn't present themselves as a gourmet restaurant, it just looks like another pizza place on the corner.

One more thing I forgot the mention. The crust is so good you can order just a plain slice. They have some sort of yellow seasoning to the bottom that I'm not sure what it is.

The yellow stuff underneath the pizza is cornmeal.


As for pizza with all of the fancy toppings well, that is gourmet. Gourmet as in dressed up "Not your everyday pizza".....regardless of price. When someone says "New York Style Pizza" only one thing comes to mind.......Holy Trinity.....nothing more
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