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There's a pizza place about 20 minutes from here that a lot of New Yorkers rave about. We've been there once and really liked it! We haven't gone back cause we typically don't eat out, and when we do, there are so many closer options (and as far as I know, they don't deliver, at least not here)...
Hmm... I might have JR pick up a pizza from there tomorrow... He's going out of town to a Rubik's cube competition with our son and coming home around dinner time... [GO PATS]!
It's not. The sauce is the best part followed by the bread/crust. Cheese is last tbh.
The sauce is the most important part. But cheese is the best part.
This is the correct take.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
The sauce is the most important part. But cheese is the best part.
This is the correct take.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
TL;DR
I wanna dislike you because of the Patriots fandom, but I just can't with responses like this.
There's a lot of incompetent pizza out there. I've lived places where Domino's is the best option. <shudders>
I was a Domino's driver in 12th. Best job ever. The pizza was good when it was free. Side note, I tried delivering pizza again in my 20s, but the magic was gone.
There's a pizza place about 20 minutes from here that a lot of New Yorkers rave about. We've been there once and really liked it! We haven't gone back cause we typically don't eat out, and when we do, there are so many closer options (and as far as I know, they don't deliver, at least not here)...
Hmm... I might have JR pick up a pizza from there tomorrow... He's going out of town to a Rubik's cube competition with our son and coming home around dinner time... [GO PATS]!
The sauce is the most important part. But cheese is the best part.
This is the correct take.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
The sauce is the most important part. But cheese is the best part.
This is the correct take.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
I’d like to let you guys know I’m sitting in my car in the parking lot of a local pizza establishment waiting for my order to finish up, thanks to this thread.
Since I know someone is gonna ask, small combination pizza well done light sauce, and a Greek salad with grilled chicken and extra feta.
I’d like to let you guys know I’m sitting in my car in the parking lot of a local pizza establishment waiting for my order to finish up, thanks to this thread.
Since I know someone is gonna ask, small combination pizza well done light sauce, and a Greek salad with grilled chicken and extra feta.
Pics or it didn't happen... I'll accept them on FB.
I’d like to let you guys know I’m sitting in my car in the parking lot of a local pizza establishment waiting for my order to finish up, thanks to this thread.
Since I know someone is gonna ask, small combination pizza well done light sauce, and a Greek salad with grilled chicken and extra feta.
Nice. I had waffles with a blueberry reduction.
Fun Fact: My wife is off dairy for another month and a half so I've barely had pizza since summer.
Sauce, along with the texture of the crust, are most responsible for the overall mouthfeel of a bite of pizza. If the sauce is too thin, the crust can overpower the texture of the bite and the overall pizza tastes more like just hard bread and cheese. What you want is a herbed sauce with substantial thickness to both support the cheese and adhere to the crust underneath. A heartier sauce also decreases the amount of grease that runs from the pizza, as thinner sauces are often more acidic. While a little bit of sweet often balances out the salt of the cheese, too much sweetness can be distracting from the ooey yummy goo that really is the hook of the meal. Cheese, as a salted fat, is quite sensational in that it invites continued consumption without being overpowering on the palate. Assuming a standard of mozzarella, you want the cheese to substantially cover the entirety of the pizza, but the ratio should be slightly sauce-forward at the outer edge of the pizza so that way there is still enough moisture to soften the final bites that are almost entirely crust. As for that delectable outer crust, you want it to be about an inch thick with half of that being slightly sauce. Occasional pockets of air are perfectly acceptable - they provide a change in texture as well as a crunch that is often a welcome variation by that point in the slice. Final color should be a light golden brown that easily holds shape but is also pliable with little force. One should be able to hold a slice with both corners and fold it in half with no more than one break in the crust at the very bottom of the fold. A little bit of garlic powder rub on the crust also goes a long way.
This type of pizza - the type known as "good pizza" - is most commonly found in New Jersey, the NYC area, and pockets of eastern Pennsylvania. New Jersey's bountiful tomato crops help ensure local shops stay stocked with low-price, high-quality sauces, which tends to boost the quality of any average local pizza place in the region.
I’d like to let you guys know I’m sitting in my car in the parking lot of a local pizza establishment waiting for my order to finish up, thanks to this thread.
Since I know someone is gonna ask, small combination pizza well done light sauce, and a Greek salad with grilled chicken and extra feta.
Pics or it didn't happen... I'll accept them on FB.
I had Atomic Burger for the first time tonight. I got the turkey, mushroom/swiss dressed with a Blueberry Cheesecake milkshake. No pics, its in my belly already.
I had Atomic Burger for the first time tonight. I got the turkey, mushroom/swiss dressed with a Blueberry Cheesecake milkshake. No pics, its in my belly already.
I had Atomic Burger for the first time tonight. I got the turkey, mushroom/swiss dressed with a Blueberry Cheesecake milkshake. No pics, its in my belly already.
Everything you just said sounds amazing. This is why I love you.