Why is New York City known for "good pizza" if their pizzas are <insert bad word here>? (Jay: how much, buy)

[bowneline]

Personally, when I think people talk about NYC being a great pizza town, it has less to do with the amazing quality of any given slice, and more to do with the fact that there is so much good pizza in the city. Often, you don't have to go more than a handful of blocks to get a great slice, unlike pretty much anywhere else on this planet.

It's not like if you go into many of the solid pizza places in the city, you are going to be totally blown away. It's just that you are going to get a very good slice for a good price. After all, it just pizza, especially if you are getting a plain slice. It's not like some fine wine that blows you away. If go in thinking that your socks are going to be knocked off by savoring an "authentic NYC slice," then you might be disappointed.

It's like burritos in California. It's not as any given burrito at a random mexican food joint is going to blow you away. I mean, it's just a burrito. But, California is nonetheless a great place for burritos, because its so easy to find a good one. Like NYC pizza shops, no matter where you are, there is probably a decent one close by.

And, its not like you can't find a good slice outside the NYC area, or a good burrito outside CA, it's just that you may have to work harder to find it.

[Ironkid1]

I can eat pizza every day of my life

[L'Artiste]

First time I ate NYC pizza I was mortified of how bad it was but then I found this place called "Not Ray's Pizza" and it was addicting! I haven't taste anything better in my life

[SeventhFloor]

I vote for Rosario's on the Lower East Side. Try that and get back to me.

[Forest_Hills_Daddy]

Shakey's pizza is NY-style and tastes good. Get the garlic & cheese flavor if the store offers it. Goes well with a piece of their fried chicken, mojos and a mug of root beer.

[bg7]

Sal's on Lorimer St. in East Williamsburg.

[SeventhFloor]

Also Vinnie's on Bedford Ave in Williamsburg

[NY Annie]

I vote for the pizza from mia cucina. Nice thin crust, not like a piece of bread with sauce & cheese, not in the ashy coals of a pretend brick oven - eww, I don't want to eat coal dust. Then I use some homemade gravy, sausage or pepperoni for the meat eaters, and full cream mozzerella, sprinkle of parmesan, baked on a pizza stone. Delicioso.

As good as any of the GOOD pizza parlors on Staten Island.

BTW, it's the water that makes a NY pizza stand out.

[knh39]

N+D Pizza on Ave U and West 9th St in Brooklyn. Try the grandma slice and your life will never be the same. Everything about it is perfect.

[bg7]

Originally Posted by NY Annie

I vote for the pizza from mia cucina. Nice thin crust, not like a piece of bread with sauce & cheese, not in the ashy coals of a pretend brick oven - eww, I don't want to eat coal dust. Then I use some homemade gravy, sausage or pepperoni for the meat eaters, and full cream mozzerella, sprinkle of parmesan, baked on a pizza stone. Delicioso.

As good as any of the GOOD pizza parlors on Staten Island.

BTW, it's the water that makes a NY pizza stand out.

You might not want to eat coal dust, but coal-fired brick ovens aren't "pretend" brick ovens. While brick ovens were originally wood-fired as coal became commonly available (cheaper) it was also used. Coal-fired brick ovens mainly came about in the 19th century, there are a few still around.