Why is so hard to find a great NY-style pizza outside of New York ?
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Anonymous
| The ingredients seems so simple. |
Anonymous
| Stellina And Pupatella |
Anonymous
| There's something about the NY water that makes pizza dough and bagels better. Unless you're importing the water, it's just not the same! |
Anonymous
These are both Neopolitan style, not NY style. |
Anonymous
Pupatella is nothing like NY pizza. Italian store and Valentino’s are close. |
Anonymous
| Italian Store is good. Santini’s also comes close. My issue is not finding good, authentic Sicilian pizza. |
Anonymous
| Corner Slice in Bethesda. Vuk had a good slice too but they closed. |
Anonymous
| Have you tried making your own? I’ve had great results with this recipe in both a 500 degree oven on a stone and in my Breville Pizzaiolo (a fabulous I’d extremely pricey device). The latter has a preset temperature and time for NY style pizza. |
Anonymous
Forgot the recipe: https://www.seriouseats.com/new-york-style-pizza |
Anonymous
| Valentino's is the closest I've found in the area. I'm from Philly/Jersey shore and agree with a PP that it's something about the water that makes bread, bagels, pizza dough, etc., better up there. |
Anonymous
+1 same goes for the bagels. Same reason a St. Louis Budweiser tastes very different than anywhere else. |
Anonymous
| NY Pizza is not all that. |
Anonymous
That is a myth. |
Anonymous
| Andy’s pizza in old town |
Anonymous
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Because it isn’t that great in New York, it’s the idea of it being in New York that makes people think it tastes great and this is especially true if it’s cheap pizza bc people are thrilled with the bargain price and convince themselves it’s awesome. The price is awesome, the pizza not so much.
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