![]() ![]() It’s also mildly saltier than water found in other parts of the world due to an uptick in sodium ions. ![]() There’s science to support this as well – New York’s tap water is said to be “softer” than water found elsewhere due to lower amounts of magnesium and calcium. It may sound like an old wives’ tale, but many pizzaiolos swear that NYC’s H2O is the key to its flavorful and durable crust. No way! New York City’s food culture is defined by its diversity and its pizza game contains multitudes.ĭoes New York’s water make its pizza more delicious? Of course, your mileage may vary, and there’s no shame in downing five or more slices in a sitting.ĭo they only serve New York-style pizza in New York City? They’re cut into eight slices one makes for an ideal snack, two slices qualify as a solid nosh, and three or four make for a quality meal. New York-style pizzas are usually about 18 inches in diameter, which eclipses the standard Italian pie. Here, you’ll find a much thicker layer of cheese that spans the entire pie up until the cornicione and is much more suited to the American palate. Traditional pies in Italy are frequently dotted with gobs of fresh mozzarella and, sometimes, only sprinkled lightly with grated parmesan cheese - too much cheese and the pie becomes soggy. NYC pies are also much, much cheesier than their Naples counterparts. Because of the lower temperature, low-moisture mozzarella is used in place of fresh mozzarella. The New York-style pizza is typically cooked in a gas-powered oven, although historically pizzerias used coal-fired ovens (Lombardi’s still does.) Gas ovens heat up to a lower temperature than the wood-fired ovens that produce Neapolitan pies. This launched a revolution in NYC and in the culinary world as a whole. In Italy, Neapolitan pies were offered only as single-serving dishes, but Lombardi’s was willing to accommodate those who could not afford the expenditure. New york style pizza full#Lombardi’s and the like quickly found a following among the city’s working class, who would often request a slice rather than a full pie. Most of the great pizzaiolos trained at this shop, and they later went onto found other classic NYC pizzerias like Totonno’s and John’s. One of America’s first pizzerias, Lombardi’s, began serving pies in New York’s Little Italy neighborhood in the late 1800s/early 1900s. When was the New York-style pizza invented?Īlthough the exact origins of pizza in America have recently been complicated by new research, we do know a fair amount. This round, thin-crust pie is the most commonly found pizza variant in the five boroughs and throughout the United States as a whole, and for good reason. The New York-style pie is considered by many to be the gold standard of pizza. ![]()
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