A slice of New York pie was almost always relegated to Manhattan and the five boroughs. It was something people in other states dreamed about but could never have. However all that's changing thanks to dedicated and innovative pizza artisans. New York style is coming to the US, whether the mountains or the prairies or the ocean states.
New contributor,Ed Levine, contributor and founder of Srious eats and host of the podcast Special Sauce write about this phenomena in yesterday's New York Times Food section.Mr. Levine is kind of a specialist himself , talking about different cuisines and life in general. He explored how the perfect triangle known as the slices has made its' way across the countries. Pizzerias are serving it and people are falling in love with it. What makes a New York pie so special.Its the entire makeup.It starts with the doughy bottom that charred perfectly in a cola fired oven. From there the low moisture top grade mozzarella and a sauce made from high quality canned and steamed tomatoes.The crust or raised lip should also be charred and riddled with airy bubbles. Most pizzas , especially the slices that non New Yorkers have experienced were thick gummy slices with bad overly chewy cheese and a not so great sauce. Now thanks to pizza evangelists as it were and affectionados as well a s blogger and pod casters America wants a better slice.
The concept buying a single slice was new in some areas.when Ann Kim opened her place in Minnesota customers were confused at the concept of one slice. People were dumbfounded when she placed back in the oven and crisped it up.Fellow pizzarias owner Justin de Leon faced something similar when he first opened up Apollomia's in LOs Angeles. Customers were familiar with the greasy paper plates the pizza slices came on ot the paper bags for take out pizza. They even asked for plastic knives and forks. However the country is becoming acclimated to the idea of New York slices. Righteous Pizza of Rexburg Idaho is getting a big play, Bill Crawford , the owner and chef is creating pies that are the main drive of their business. They are mazed out to their capacity yet they;re constantly growing. Making a New York style pizza is learned. California pizza maker Tony Gemignani opened up Tony Gemignani's International School of Pizza in 2018. Bill Crawford is a proud graduate along wit Ann Kim and some other like Audrey Kelly and Laura Meyer who have their own pizzas.
New York pizza is becoming a thing.People love th e lush combination of good cheese, good sauce and good crust. It's soon to be all over America
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