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The secret of course is the best pizza in the NYC area is in Northern New Jersey.

• konfusinomicon 4y ago
  central jersey does alright too but the best I've had was a bar called Mario's in clifton.
• deleted 4y ago
  [deleted]
• JumpCrisscross 4y ago
  > the best pizza in the NYC area is in Northern New Jersey Keep going: the pies around central Jersey are a celebration of tomatoes. That said, not a New York slice (north shore included.)
  • chitowneats 4y ago
    Where, in your opinion, can I get the ideal New York slice?
    • rubiquity 4y ago
      In Buffalo
    • JumpCrisscross 4y ago
      > where…can I get the ideal New York slice? Scott’s pizza tour [1]! (No affiliation.) Coal-fired slices are rare, now. I tend to like a charred, crisp crust and simple toppings that can be bitten through. This is a city that cares about its pizza. We don’t run impostors out of town. But the pizza is great, and there is no single ideal. Buy it, fold it, and enjoy. (Grimaldi’s and Joe’s. Di Fara and Lucali rub me like Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.) [1] https://www.scottspizzatours.com/ https://www.scottspizzatours.com/
      • chitowneats 4y ago
        These are all Neopolitan style. I've had Grimaldi's and Lucali and enjoyed them. I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.
        • JumpCrisscross 4y ago
          > are all Neopolitan style They’re more New York than Naples. > asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S. You’re being snotty about people trying to answer your questions. Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded). > when compared to Chicago tavern style or deep dish Try a New Jersey tomato pie. (They’re good.) In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City. (As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)
          • chitowneats 4y ago
            > You’re being snotty about people trying to answer your questions One of many bad habits I picked up from the locals in NYC. Working on it.
          • kasey_junk 4y ago
            Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.
            • JumpCrisscross 4y ago
    • ents 4y ago
      Scarr's
  • jfengel 4y ago
    That's a Tomato Pie. Which is of course a pizza; the name was to avoid scaring off Italo-phobes in the early 20th century. But that particular pizza is its own distinct thing and it does deserve its own name.
    • quags 4y ago
      I have not tried the New Jersey version but grew up with pizza stops which is a style in Rhode Island that sounds similar to tomato pie.