Anonymous wrote:A proper NY slice does not have a crispy crust or you wouldn’t be able eat in in the traditional way (folded).

+1

Anonymous wrote:B/c it's the water used for the crust is heavy. hence the not quite the NYC crust you're envisioning

Interesting. The best crust I had was a thin crust pizza from a hole in the wall place in the Poconos. I don't know if they have heavy water. But, dang, that pizza was good.

I, too, detest floppy crusts. Gross.

A proper NY slice does not have a crispy crust or you wouldn’t be able eat in in the traditional way (folded).

B/c it's the water used for the crust is heavy. hence the not quite the NYC crust you're envisioning

Anonymous wrote:

Anonymous wrote:Crispy crust? No thank you. I prefer soft ish and floppy.

Gross.

Might as well eat white bread with sauce and cook in a microwave.

If it is soft it means you have not perfected your mastery of the maillard reaction, which is absolutely critical skill for enhancing flavor. Of course I wouldn't expect someone with an inferior palate to understand the basics of food chemistry tho...

What is wrong with you?

Pizza isn't a cracker with toppings imho

Better question - where's the largest soft floppiest? We The Pizza is close but I'm looking for NY floppy.

I'm French and have traveled to many countries. The best pizza I ever had was in a small, unassuming restaurant in Paris: the crust was extremely thin, and the toppings were well balanced, not overly cheesy like here. The center crust was soft and pulled apart easily. The outer rim was deliciously crisp. This was a plate/knife/fork sort of pizza, as I believe they should be.

The American walk-about pizzas full of bread, grease and cheese don't taste good to me.

You can order it this way.

Go to Andy’s Pizza

Anonymous wrote:Authentic Neopolitian pizza is not crispy in the middle. Apparently OP's palate is limited to American cuisine.

No one cares about neopolitican. Old world stuff has been improved in the new world.

Authentic Neopolitian pizza is not crispy in the middle. Apparently OP's palate is limited to American cuisine.

Anonymous wrote:Crispy crust? No thank you. I prefer soft ish and floppy.

Gross.

Might as well eat white bread with sauce and cook in a microwave.

If it is soft it means you have not perfected your mastery of the maillard reaction, which is absolutely critical skill for enhancing flavor. Of course I wouldn't expect someone with an inferior palate to understand the basics of food chemistry tho...

Crispy crust? No thank you. I prefer soft ish and floppy.

You know the deal - you pay $23.99 for some 'gourmet' personal pizza around here that is only 10" or less, yet they never, ever get the crust right. I mean yeah, plenty of places have a relatively good tasting crust, but they can never hit the next level of getting an actual CRISPY crust like NY. The best pizza should have slices where you can hold them straight out and they won't flop over. Why can they never get this around here? Ovens not hot enough? Lack of skill and dedication? Something else?