May 20, 2008
9:12:55pm
9:12:55pm
Is it baked in a coal-fired oven?
If the oven isn't over 800 degrees, it's not NY Pizza...
NY Pizza = thin chewy crust, slightly burned on the bottom. Slices are huge, and to be eaten folded in half.
And the thing that makes it impossible to get NY Pizza anywhere outside of the East Coast or Chicago - or maybe a few other places with large Italian populations - you simply can't get decent Italian sausage outside of those areas. I've looked everywhere in SLC, and it's not to be found...
NY Pizza = thin chewy crust, slightly burned on the bottom. Slices are huge, and to be eaten folded in half.
And the thing that makes it impossible to get NY Pizza anywhere outside of the East Coast or Chicago - or maybe a few other places with large Italian populations - you simply can't get decent Italian sausage outside of those areas. I've looked everywhere in SLC, and it's not to be found...
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- Statman
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- Feb 14, 2017
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