What is it that makes New York pizza so special?*
We think it’s the thin-yet-still-chewy crust;
The yeastiness of the dough;
The light and bubbly char on that cooked dough;
And the proper proportion of cheese (not too much) to fresh, sweet tomato sauce barely enough to cover the center of the dough.
Look at the tasty snaps and you’ll see what we’re talking about.
An elegantly simple pie from John’s Pizzeria of Bleecker Street in New York City, which has been turning out superior pies, in this same location, since 1929.
Not the gussied up, crazily creative pizzas that have taken the nation (but not Vegas) by storm. Just a simple, coal-fired, brick oven pizza that is a shining example of why this Italian snack got so popular in the first place.
* As much as ELV loves classic New York pizza, he has maintained for years (and recently was interviewed by the Food Network about this), that the pizza capital of the United States is New Haven, CT. Not all of New Haven mind you, just a three block long stretch of Wooster Street where you’ll find the best pizza in the universe.
Uncle Alan Richman, of course, has other ideas.