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Hackenberg - Banned

Pizza, New York Pizza, ok, so what's the big deal about?

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Thought  I'd carry this over from tailgate  thread.I'm  from  California. Never been east of Louisiana /Arkansas /Texas. 

Never had NY  pizza. Mom n pop places are obviously  better than domino's etc.

They use more toppings, less salt.

Seems like when they're  in movies,  NY pizza is thin and people  don' even care about toppings. What's' the big deal about the flavor/taste?  What  do they do or don't  do?  Is it some Italian  tradition? Or just some stupid slogan like "everything's big in Texas..? 

Screenshot_2019-09-14-19-27-34.png

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51 minutes ago, Peace Frog said:

Pizza does not exist. 

Well, that's what I'm asking lol.

Is this NY pizza is better" thing, a myth or what?

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I eat Pizza therefore I am.

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What the machines have created pizza to taste like is good. 

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4 hours ago, JiF said:

What the machines have created pizza to taste like is good. 

Well the fact is it became nationally  popular because  the machine decided it to be. You has nothing to do with it. You simply followed along. Lop

But aside from that. Come on..no one here was a ny pizza employee/baker? 

What's the deal?

 

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The Crimson King wrote:

 

OK here's the real story:

For a long time, the pizza places of NY were manned by "workers" brought in from Napoli as the stores make perfect money laundering facilities. The product there is far superior (as a general rule) to the rest of Italy and far superior in that country (as a general rule) to the rest of the world. Anyone who has ever had it there would know what exactly what I'm talking about.  The difference is the freshness, a sauce with just the right spices and fresh high quality tomatoes, the exact amount of and right quality of the cheese and the preparation that allows the thin crust. Italians of all walks of life take great pride in their food and it shows. In addition to the "worker" manned stores you have other immigrants who came here with the same craft, recipes and pride such as the aforementioned Dom DiFara and Frank Pepe. The pizzas are made from fresh dough with fresh ingredients and special recipes. It shows. NO franchise has ever existed that produced anything that can even be considered the same dish.  Di Fara was a great example of what has now disappeared. The dough was made just before, the pie was made fresh with your order (loooong waits)  and the old man even took the basil from a pot that grew on a windowsill and cut the ingredient directly onto the pie you would be served in moments.   

Unfortunately, a combination of the immigrant generation getting old and Sammy the Bull breaking up the organization that required money laundering facilities, most stores have been closed or sold to others (let's just say non-Neapolitans) who do not have Bas-Italia skills and pride. Even in NY, you now get pizza made with dough, premade and stored in a refrigerator, bland sauce and no tossed crust. Many places even pre make the pies and store them in a refrigerator before throwing them in the oven (Blasphemy!). Shame that, but all things change. Luckily, it still hasn't in Italia. Try a pie there and see if anything on this side of the pond is even considered the same dish.  

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14 in Green wrote

If you come from an Italian family and are second or third generation, you know, or remember. It was all you knew as you grew up. 

@Apache 51 @The Crimson King my grandma made great pizza too, but the best was New Years Eve. That afternoon she'd start frying zeppoles. Some were plain, tossed with confection sugar, but the best were round. Those were the size of a big rice ball. The middle of the dough was stuffed with ricotta, mozzarella and diced dry sausage. She would fry all night. Family and neighbors would stop by through out the night "for a drink" and some pizza and zeppoles!

To this day I've never seen anyone else do them like that. My family keeps all the traditions, ie Sunday dinners that last for hours, Feast of the seven fishes, and the big Easter breakfast we still make the pizza rustica, grain pies, etc. But my favorite,, the stuffed zeppoles ended when we lost my grandmother.

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6 hours ago, Hackenberg said:

So, basically,  you're saying,  the mafia brought pizza to America

The Crimson King wrote:

More like the Bas-Italia immigrants brought it and when they stopped coming, the (ahem) organization who might have some use of money laundering facilities who may or may not have been organized in five "families", brought over men who kept the traditions alive.

All this talk is making me hungry and Mrs. Crimson won't allow a 11:30p snack :) 

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5 hours ago, 14 in Green said:

If you come from an Italian family and are second or third generation, you know, or remember. It was all you knew as you grew up. 

@Apache 51 @The Crimson King my grandma made great pizza too, but the best was New Years Eve. That afternoon she'd start frying zeppoles. Some were plain, tossed with confection sugar, but the best were round. Those were the size of a big rice ball. The middle of the dough was stuffed with ricotta, mozzarella and diced dry sausage.

To this day I've never seen anyone else do them like that. My family keeps all the traditions, ie Sunday dinners that last for hours, Feast of the seven fishes, and the big Easter breakfast we still make the pizza rustica, grain pies, etc. But my favorite,, the stuffed zeppoles ended when we lost my grandmother.

The Crimson King wrote:

 

Nice! Very nostalgic. Mrs. Crimson was born there so her family did all that too. However, we were the only ones NOT at Sunday dinners, especially Septmember thru early February for obvious reasons. Drove my father in law nuts. All that is disappearing with the grandmas.

You know it's San Gennaro, right? Zeppole and pasta Albanian style. Not the same but kinda fun to go to.

To tie this in, dessert at tomorrows tailgate is going to be cannoli's from an Arthur Ave pork store that opened a branch here in Westchester. Not quite Alba's but not too bad. 

BTW: Never had rice ball sized zeppoles stuffed like that. You should start a franchise ! 

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