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Old 05-13-2009, 01:47 PM
 
285 posts, read 876,563 times
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My favorite pizza is Mo's on the corner of Clairmont and Briarcliff.
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Old 05-13-2009, 02:27 PM
JPD
 
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Quote:
Originally Posted by rcsteiner View Post

What qualities characterize a New York-style pizza? Large, flat, and big pieces?

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Old 05-13-2009, 06:59 PM
 
Location: Atlanta
434 posts, read 1,041,317 times
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Thanks for all the input guys. I think I'm going to try out Big Pie in the Sky tomorrow. Its right around the corner and also it looks like it has the largest slices.
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Old 05-16-2009, 10:13 PM
 
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Default Chicago-NY

Quote:
Originally Posted by rcsteiner View Post
This might be a strange question, but I'm a midwesterner, not a New Yorker.

I know what Chicago-style is (and the Atlanta metro needs more of it, IMO), and I know that places like Pizzeria Fortunato claim to be New York style (and their pizza *is* good), but I was curious if their style is actually authentic. How would I know?
If you're looking for Chicago-style, I've had Nancy's in Midtown several times and LOVE their deep-dish. Haven't spent enough time in Chicago to say whether it captures the original, but I can tell you it's damn good pizza. As for New York style, Camelli's on Ponce isn't bad, though I haven't found any TRUE New York style pizza yet....
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Old 05-17-2009, 06:04 PM
 
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I like Camelli's. I know the Camellis, too. Nice people. Locally owned business.
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Old 05-17-2009, 07:35 PM
 
Location: Triangle, North Carolina
2,819 posts, read 10,404,670 times
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Luigi's in Dacula. Owners from North Jersey. A good 3 finger fold slice of pie. Finally in Dacula. Been many moons of crackers, nuked in Ragu sauce.
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Old 05-17-2009, 09:39 PM
 
1,582 posts, read 2,185,868 times
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Quote:
Originally Posted by rcsteiner View Post
This might be a strange question, but I'm a midwesterner, not a New Yorker.

What qualities characterize a New York-style pizza? Large, flat, and big pieces?
Its based on the Neapolitan style. Authentic NY style pizza is characterized by a few (3-4) simple high quality ingredients usually just sauce, mozzarella cheese, and basil. The crust is thin and crisp yet chewy. It is said that what makes it difficult to replicate is that the pizzas in NY are cooked quickly at very high temps. There is a new place that is supposed to be opening Downtown that will have the only coal-fired oven in Georgia that can produce the kind of crust you get in NY.

Midwestern pizzas are variations of the Sicilian style.

Varasano's and Fritti are considered to be the best two in the city but I've heard NYers express complete disdain for most of the stuff called NY pizza in Atlanta.


Last edited by J2rescue; 05-17-2009 at 10:31 PM..
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Old 05-17-2009, 10:02 PM
Status: "Pickleball-Free American" (set 5 days ago)
 
Location: St Simons Island, GA
23,466 posts, read 44,100,317 times
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Quote:
Originally Posted by J2rescue View Post
I've heard NYers express complete disdain for most of the stuff called NY style pizza in Atlanta.
I lived in Brooklyn for many years, so I usually just and ignore them. I've had plenty of pizza in both cities, and I'm here to say that there's not a dime's worth of difference in what you can get here and up there. That's just the typical provincialism that you get from some of the transplants that relocate here. I'm sure I'll be hearing from them now. Oh boy.
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Old 05-18-2009, 06:26 AM
 
823 posts, read 2,216,168 times
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Quote:
Originally Posted by LovinDecatur View Post
I lived in Brooklyn for many years, so I usually just and ignore them. I've had plenty of pizza in both cities, and I'm here to say that there's not a dime's worth of difference in what you can get here and up there. That's just the typical provincialism that you get from some of the transplants that relocate here. I'm sure I'll be hearing from them now. Oh boy.
Brooklyn.....Michigan? You can't get anything close to DiFara or Grimaldi's or any other top NYC pizza place here. Nothing even in the same ballpark consistently. There are some places that do a passable job and they have been mentioned but to say "there isn't a dime's worth of difference" is not true at all.
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Old 05-18-2009, 10:29 AM
Status: "Pickleball-Free American" (set 5 days ago)
 
Location: St Simons Island, GA
23,466 posts, read 44,100,317 times
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Quote:
Originally Posted by PeteyNice View Post
Brooklyn.....Michigan? You can't get anything close to DiFara or Grimaldi's or any other top NYC pizza place here. Nothing even in the same ballpark consistently. There are some places that do a passable job and they have been mentioned but to say "there isn't a dime's worth of difference" is not true at all.
Here's the deal. Legions of Northeastern enterpreneurs have moved here over the last few decades, and believe it or not they were required to leave their skills, recipes, and culinary 'at home' when they did. As a result, there are plenty of great pizzerias in this city of 5.5 million (where the 2nd highest # of incoming residents are from NY), although they're not on every street corner and need to be sought out.
I have been listening to the 'Pizza Myth' for years. I'll bet if you airlifted a slice of pizza from Grimaldi's and dropped it on the plate of some NY transplant in Marietta, he'd say, "Well, it's OK, but it's not like they do it in..."
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