I know, deck oven pizza is way out of favor these days. Who cares that deck oven pizza outsells Neapolitan, wood, coal and tavern pizza by about a thousand to one? It's mundane, it's ubiquitous, and 99.9% of it is mediocre.
But that doesn't mean that, if done well, it can't be a religious experience. If a pizzeria owner knows what they're doing, the crust on a slice pie can be puffy, chewy, flavorful and light. They can run their oven just a little hotter than the next guy. They can work with a slightly more hydrated dough. They can hire help that's comfortable stretching thinner skins. They can make the dough the day before. With some knowledge and a little attention to detail, a deck oven slice CAN be sublime.
With the hundreds of deck oven pizzerias in this area, SOMEONE has to 'get it.'
With your help, I'm trying to find the needles in the massive haystack that is NY style pizza.
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