Is NY style pizza supposed to be like this?

[Ukulele_Ike]

@mack

I think that’s a safe assumption. I wouldn’t say putting fresh mozzarella and basil on a regular pizza joint crust makes it neopolitan though (although they may call it that and it makes it neopolitan-ish).

Fresh basil and mozzarella over tomato sauce on a thin crust is pizza Margherita.

Pizza Margherita Recipe

[Ellis_Aponte_Jr]

@Ukulele_Ike

Fresh basil and mozzarella over tomato sauce on a thin crust is pizza Margherita.

Pizza Margherita Recipe

Which describes a slice you can get at almost any corner pizza joint in NYC, so I’m confused by why the “Neapolitan” style is not the NYC style and what makes the NYC style different from standard American-style pizza.

[pulykamell]

@Ellis_Aponte_Jr

Which describes a slice you can get at almost any corner pizza joint in NYC, so I’m confused by why the “Neapolitan” style is not the NYC style and what makes the NYC style different from standard American-style pizza.

You can read about it here. There are NY pizza places that a true Neapolitan-style pizza. But most NY pizza, as I’ve had it, is not like Neapolitan, which is cooked in 1-2 minutes and produces a charred, blistered crust. Neapolitan pizza is also generally soupier in the center and floppier than a NY pizza, so much so that you generally need a knife and fork to eat it.

[Dorjan]

@Ukulele_Ike

Growing up in Cleveland, I consumed pizza maybe four or five times before moving away to New Haven at age 17 for college. There, in the Holy City of Sally’s Apizz, Pepe’s, Naples, Yorkside, and Broadway Pizza, the scales fell from my eyes. Lived in Manhattan and Brooklyn since, happily eating pizza.

If I have to pay a visit to Cleveland now, I stick with fried pierogi or a kielbasa sandwich. I don’t know what’s up with the Italian-Americans there – and I grew up with LOTS of them, who made their own excellent wine and cooked many other great Ital-Amer dishes – but they never seemed to master the pizza pie.

You’ll be fine. Some of the best Neapolitan Style Pizza anywhere can be found in the Cleve these days. There’s even a spot in Mentor that has damn Good NY Style. The only thing it can’t quite match is the NYC water in the dough.

http://ruhlman.com/2016/01/a-near-perfect-pizza/

[DrDeth]

@Chronos

Of the posted images there, the New York style just looks like ordinary standard pizza, as does the Sicilian, and I’ve seen very few places anywhere in the country that serve anything that resembles that Neapolitan pizza. If I go to Little Caesar’s, Domino’s, or Pizza Hut, I’ll get something that more closely resembles the picture labeled “New York” than any of the others. Surely, there’s a difference between Pizza Hut and a true New York pizza?

It has a thin, not crispy crust and thin cheese and topping. It’s nearly 2D.