Why does no pizza anywhere else taste like NYC pizza? (wines, ingredient)
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I've had pizza in multiple U.S. states as well as in several countries, including Italy.
I'm just wondering why no pizza outside of the tri-state area tastes like NYC pizza, even if they say it's New York pizza. What's the secret? Please share your thoughts.
Upstate NY pizzas are just as good. Where I grew up, tons of great pizzas. You can't find them anywhere as good as there. Some are so pathetic. We had one in Miami one time, a Cuban Pizza. It was like cardboard and inedible. We threw it out. I guess Pizza is in NY'ers genes.
as one poster said,,,it could be the water ( food channel network,,,or some channel did a focus on this)
in my opinion...I like the .99 each slice of pizza at a convenience store around here...that's my fav.....more cheese the better,,and,,,we can even sprinkle some parmesan or romano cheese on...... again...for only 99cents a slice!!
and yes ive been in nyc and had a pizza.....it was good..... very thin,,,,but wayyy over priced (I'm not use to nyc prices)
I think it's both the water and the ingredient suppliers.
Quote:
Originally Posted by mainebrokerman
and yes ive been in nyc and had a pizza.....it was good..... very thin,,,,but wayyy over priced (I'm not use to nyc prices)
A slice of pizza has been the same price as the subway fare for as long as I can remember. We do have some 99¢ places but they usually serve pretty bad pie.
While I don't know for sure, I've always said that its the water, too. And when I taste the tap in NYC vs. many other localities, I do notice a distinct difference.
But I'd expand the question to include why doesn't pizza elsewhere taste like it does in the greater NY area (I've found that pizza in NJ and PA taste just as good . . . perhaps for the same reason)?
Why would pizza every where else (especially in another country like Italy) taste like or need to taste like NY pizza? I am sure more than 1 Italian has landed in NYC and wondered why the pizza sucks and doesn't taste like home.
As far as places that bill themselves as NY style pizza...sure I have been to a few that taste like NY pizza. In fact there is one I go to occasionally in DFW area. However, most don't taste like the real deal. This isn't a phenomena restricted to NY Pizza. You leave the geographic area of a famous dishes origin and you have trouble finding ones that taste the same. Napoli Pizza, Italian food in general, Chinese food, Texas/Oklahoma Smoked brisket, Carolina BBQ, Philly cheesesteaks, and on and on.
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Quote:
Originally Posted by 5-all
I think it's both the water and the ingredient suppliers.
I have to lean more towards the ingredient suppliers. We have a pizzeria here in SE NC whose owners proclaim they really are from Brooklyn and the pizza could certainly pass for being from Brooklyn too!
Minor variations in water - and there's nothing unique about New York's big-city water supply - are not discernible through the intense flavors of cheese, tomato sauce, sausage/pepperoni, etc.
It's just psychological. People just can't believe that 'New York-style pizza' can be made anywhere else. It's the same phenomenon that led to French wines (and to a lesser extent those of Italy, Germany and Spain) invariably winning high-profile tasting after tasting. Then, when blind tastings were held, suddenly wines from the United States and South America and Australia started winning alongside the European wines.
The tasters didn't know they were doing it, but they just couldn't recognize that non-European wines were on par with Old World wines. No one is going to recognize a New York-style pizza made as they're made in New York but in Chicago or Los Angeles or wherever, and with local water, for what it is.
I had some very good NYC pizza in Manhattan a couple years back. It tasted exactly like some pizza I had in Texas of all places (although that pizza place was started by a guy in Providence RI). There's a place in PA that tastes very similar to that slice I had in NYC. It was all good, and all very similar.
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