That being said, the Chicago version is still better.
NYC pizza is a bad joke. As long as you're only paying $1 it's not that bad for the price. That price point and the places that offered it are going extinct unfortunately. The "slice" is dead.
Imagine having to fold your "pizza" because it's just a nasty mess of sauce and cheese.
Instead there’s this divide with crappy $1 joints (that are now a little more expensive) and good $4-5 slice joints that had to differentiate themselves. The workingman’s NY slice might not have long to live.
All that said, it sounds like maybe you’ve not had good NY pizza the way you’re describing it. The sauce and cheese should not be messy, it should be minimal. The fold is so you can walk down the street while eating it in one hand.
[0] Interstitial Cystitis + a lot of allergies
Have your books, watch your YT. Love the science behind the food aspect of it. My whole family does. I am proud to say my daughter, now in college, cooks a few nights a week because she grew up in a family that cooks. I have a challenge for you. In my 40s they figured out my heath issues turn out to be Celiacs. Fun. So do you think you could come up with a closes as possible recipe for NYC style pizza that is gluten free?
Cheers!
I still haven't found anything that beats a Lou's pan pizza.
Keep going: the pies around central Jersey are a celebration of tomatoes. That said, not a New York slice (north shore included.)
