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Does the tantalizingly thin crust of New York pizza make your mouth water? Or perhaps you precieve pizza as a blank canvas, ready to be topped with something new or exciting, a la California. Or maybe, you like so many toppings, you like it Deep Dish. Some swear on the regional specialities, like the Provel-topped, thin crusted St. Louis style pizza, or the square, Grandma's style pizza of Long Island. Which do you prefer, and why?
New York brick oven with puffy, chewy edges and a lightly crisp bottom, made with somebody's great-great-grandmother's family pizza sauce recipe brought from the old country. I like Greek and California styles too, particularly Thai, but New York pizza is even better than it is in Italy.
New York brick oven with puffy, chewy edges and a lightly crisp bottom, made with somebody's great-great-grandmother's family pizza sauce recipe brought from the old country. I like Greek and California styles too, particularly Thai, but New York pizza is even better than it is in Italy.
Ahhhh man, that is JUST how I like it, like a good Brooklyn brick oven pizza. Fresh Mozzarella, basil, and a sweet grandmothers sauce...mmmmmmm
Real Italian, wood oven THIN crust Pizza. Very simple ingredients , proper tomato Passata, buffalo Mozarella but very little of it and maybe a couple of real anchovies ( not the over-salted shrunk ones you get everywhere) and some herbs.
i like making my own pizza's, experimenting with, different sauces, cheeses and toppings,,,have many favorites
also make an alfedo sauce, grilled chicken pizza that is tasty!!
but one of my favs, is a homemade sausage (garlic&cheese pizza) with plenty of cheese (a mix of mozzarella/smoked provolone) and home-made sauce.
I've never had new york pizza, so i voted for that, because it sounds really tasty.
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