The San Francisco Board has these endless discussions about what NY Pizza is supposed to be.
So if you are a New Yorker, what is pizza to you?
If you are a transplanted New Yorker, especially a Californian, what are you looking for that you are not getting.
I grew up in Connecticut, close enough to NY to know the city very well and ate a lot of pizza in NY and surrounding areas.
All I can say is that we still don't have it in San Francisco. Not that we don't have excellent pizza in the area ... still ... when I'm on the East Coast and stop in even a nothing special pizzaria, with one bite the old yearnings come back and I think "why can't they do this in SF? It is just dough, cheese and tomato sauce".
One of the discussions is that NY pizza has a darker bake. I don't think that is true. I never actually liked a dark bake pizza.
Then there is the issue of foldable slices.
All I can say is that usually in SF, the crust is too thick and ... well, really ... everything is medicore ... the sauce has little flavor and even the cheese is 'eh'.
And let me state clearly ... anything with salad on it is NOT NY Pizza. It doesn't have argula or toy box tomatoes. And it has SAUCE on it, not stuff called 'tomato magic' or 'tomato confit'. Now that might taste really fine ... but it is not NY Pizza.
And I really don't understand it ... can't define it ... only know it when I taste it ... but for all the high-class organic artisan ingrediants, nothing beats the slice from that multi-generational pizza parlor in NY or even anywhere on the East Coast. When I lived in Boston, I never felt pizza-deprived.
As someone asked on the SF board ...
"Is it a slightly crispy, rather thin pie (no slices) from John's Pizzeria in the Village, or a ubiquitous heavy slice from Ray's found on almost any street corner?"