Cup and char pepperoni is so goddamn delicious.There's this place in NY called Prince Street Pizza that has some amazing pizza. Dat pepperoni.
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Cup and char pepperoni is so goddamn delicious.There's this place in NY called Prince Street Pizza that has some amazing pizza. Dat pepperoni.
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Ny pizza:
bread flour
cooked marinara sauce
low moisture mozzarella
baked at lower heat
trashy
Neapolitan:
00 flour
minimally processed tomato sauce
fresh water buffalo mozzarella
baked at higher heat
classy
This looks like it will kill you halfway through eating it.There's this place in NY called Prince Street Pizza that has some amazing pizza. Dat pepperoni.
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I've had good ny pizza, it's just not what I consider pizza. It's like tex mex isn't Mexican foodThe majority of people in this thread, in a nutshell:
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Why don't you try to post one that looks good then? Like, every time someone posts NY style pizza there's always someone who comes in and says "that's not NY style pizza, that looks horrible" yet you never see one that actually looks tasty and amazing
Funnily enough the same argument can be made for Kebap.Neapolitan looks tasty so that one. The other looks like what you'd find at any kebab shop on a night out. Useful when drunk and it's 2am but not a preference otherwise.
Let me guess, you don't want curly hair?I am anti-crust, always. I accept all pizzas for who they are. But I'll never accept crusts.
Shamefully I haven't had anything other than the cheap kebabs from takeaway shops, so I should definitely keep an eye out for a good Turkish restaurant when this is all over to get a sense of what it should be like!Funnily enough the same argument can be made for Kebap.
Genuine moist meaty finely cut Turkish Yaprak (Leaf-Cut) Döner Kebap from a reputable respected Turkish restaurant. The equivalent of "Neapolitan".
Fast food chunky dry fatty bread mixed "Kebap" from fast food takeaway shops in Europe. The equivalent of "New York".
Yesssss, I am with you on this one. Pizza Romana <3
From Google:I just don't get it, there's no 'e' in Napoli, and there's no 'e' in the first Naples syllable. Where does it come from?
from Latin Neapolitanus, from Latin Neapolis 'Naples', from Greek neos 'new' + polis 'city'.
I'm not sure they're to blame, but feel free to shake your fist at the German speakers of the world:I just don't get it, there's no 'e' in Napoli, and there's no 'e' in the first Naples syllable. Where does it come from?
Thanks. Still feels kind of random, but I get it now.I'm not sure they're to blame, but feel free to shake your fist at the German speakers of the world:
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Neapel – Wikipedia
de.wikipedia.org
But jokes aside:
"From Latin neāpolītānus, from Neāpolis, from Ancient Greek Νεάπολις (Neápolis, literally "new city"), a Greek city in modern Naples."
That's how language (in Europe, but probably everywhere) be.
You probably eat it chilled too
So what are the precise factors for true Neapolitan pizza, to you?Naples, no question. Mind you: they might tell you that it's Neapolitan pizza, it may look (a bit) like Neapolitan pizza, but more often than not it's not. Also for me, pizza has to be cooked in a brick wood oven, basically BBQ for baking.
The crust has to be soft and slightly elastic, almost at the point to be considered slightly chewy but not quite.So what are the precise factors for true Neapolitan pizza, to you?