Looking for thin New York Style Pizza
#1
Posted 19 October 2006 - 10:11 AM
I just hate the thick doughy Ali Baba Pizza I see just about everywhere. I have settled for Romeo's, but that's not what I'm looking for.
The Irish Times got a nice write up in the Times-Colonist today. One of the menu items which I think is their best: the pizza and a pint special every Wednesday. They have the right idea about thin and tasty pizza, but their recipe is not quite that authentic taste which can't be put into words. It is very good though and I was pleasantly surprised.
Irish Times with the best pizza in town? Can it be? I can see why the reviewer missed it. You shouldn't.
#2
Posted 19 October 2006 - 10:37 AM
#3
Posted 19 October 2006 - 11:03 AM
Know it all.
Citified.ca is Victoria's most comprehensive research resource for new-build homes and commercial spaces.
#4
Posted 19 October 2006 - 11:12 AM
There's a nice beer a pizza place in fernwood, prices not bad and I enjoy the pizza! It's just in that little square by the belfry. Been getting a lot of business since the Dragon is closed while it gets yuppified (yeah, fernwood really needs an overpriced yuppie pub, big market there.)
#5
Posted 19 October 2006 - 11:32 AM
Know it all.
Citified.ca is Victoria's most comprehensive research resource for new-build homes and commercial spaces.
#6
Posted 19 October 2006 - 12:05 PM
#7
Posted 19 October 2006 - 01:59 PM
I have had the Brickyard's too. It's tasty, but not the genuine article either. Now I have to try the Little Italy. I have not been there.
Pacific Rim is very good too. I almost forgot about that one -- but their slices are like a designer pizza with lots of odd toppings and recipes rather than a traditional New York slice, but still a good slice for sure.
I'm looking for the regular, thin crust cheese pizza with tomato sauce and basil and maybe some garlic or olive oil. Anything with orange cheese is not my preference. If you've ever tasted it, you know what I mean. I just can't put it into words, it's a "you know it when you taste it" kind of thing.
#8
Posted 19 October 2006 - 05:24 PM
For the fast food of thin crusts pizza's I like Domino's thin crust pizza too...but it's cheaper quality toppings....
#9
Posted 26 May 2008 - 07:09 PM
Now that there is word of a wood fired pizza joint going in in the Cook St. Village, let us all take a moment and pray that this will take us all to the next level of pizzas in this town.
#10
Posted 26 May 2008 - 10:28 PM
#11
Posted 27 May 2008 - 06:07 AM
#12
Posted 27 May 2008 - 06:32 AM
#13
Posted 27 May 2008 - 08:45 AM
New York Pizza is:
New York-style pizza is a common style of pizza, originating from New York City. This style is identified by its wide, thin, and foldable slices. The traditional toppings are tomato sauce and mozzarella cheese. It is traditionally hand-tossed and light on sauce. The slices are often eaten folded in half, as its size and flexibility sometimes makes it unwieldy to eat by hand.
and common Italian pizza
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavors": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerias) it is served in a dish in its traditional round shape. It features a thin crust similar to the Neapolitan style. It is mostly cooked in a wood-fired oven which gives pizza its unique flavor and texture. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana").
#14
Posted 27 May 2008 - 09:08 AM
...its thin and crispy hand-tossed crust, made from a high-gluten bread flour. The flavor of the crust has sometimes been attributed to the minerals present in the New York city tap water used to make the dough. It is said that some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.
#15
Posted 28 May 2008 - 09:53 AM
The pizza I tried in Italy has a sauce that tastes completely different. Getting the sauce right is a big piece of the puzzle. I can always taste the tomato paste type sauces they are using at most of the slice places downtown. It's good pizza, just not the right taste.
I hate to say it but my favorite pizza in the area is the slice you can get at Costco. How can it be that all these great places around town have yet to master the pizza slice?
I'm pretty sure the mistake being made by many of our restaurants is insufficient kneading of the dough to properly bind all the gluten and make the dough stretchy and thin:
http://slice.serious...ugh-videos.html
#16
Posted 29 May 2008 - 11:23 PM
I used to manage a Pizza Hut in Ontario and worked for Pepsi Co. for 5 years. I've sampled and tried many "commercial" pizzas under the sun. To this day I still claim I make the best pizza, of course who doesn't, and only by using fresh ingredients and a pizza stone in my oven at 425.
Rorschach is correct though. Kneading the dough properly is very important. Air pockets are good in dough.
I have to admit I've never had a slice from Costco. But you aren't the first to suggest that they are good.
For "commercial" pizza in the Victoria area I find Ali Baba #1 if you like a thick "pan" style pizza similar to but not as greasy as Pizza Hut.
Sooke has actually has an amazing pizza joint, again, similar to a thick greasy crust, but quite tasty at Pizzability. I was very surprised and impressed by their local pizza and fresh ingredients.
5th street makes a good thin crust as does Canoe.
Pizza Margarita is probably one of my fav's there.
As for dislike, and I might shoot myself in the foot here, and I know it's cheap pizza, but Dominos has to be the worse pizza imo, closely followed buy Little Ceasars, although more tasty.
Pizza Pizza chain in Ontario is probably the best "cheap" pizza around I find. Although I'm not one to dip my crust, they have an amazing garlic dip that is fantastic.
#17
Posted 30 May 2008 - 05:59 AM
#18
Posted 30 May 2008 - 07:12 AM
For Pizza in Great Volume with outstanding customer service, try Hothouse instead.
I really appreciate vandervalk's comments - I've never made a satisfactory pizza at home. The crust never sets up the way I like and the toppings all slide off. Fifth Street makes my favourite pizza for grownups.
#19
Posted 30 May 2008 - 07:39 AM
#20
Posted 30 May 2008 - 08:14 AM
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