whatever happened to the days where you could find that huge, greasy, plain, classic ny pizza slice for a buck in that hole in the wall pizzeria around the corner?... ..the idea of it now is sadly, almost nostalgic, given that it's been yrs since i've had such a thing in nyc, the irony. perhaps i am looking in all the wrong places?
things i look for in a good slice of pizza:
- crust that's fairly thin, but not cracker-thin; has a good bite, crisp, yet not overly doughy or tough.
btw... is it me or are slices getting smaller & smaller? could it be due to inflation & having to cut corners?
- sauce that's not too salty, overly sweet or spicy, since it would be nice to get that hint of savory tomato flavor w/every bite
- not sure if this is the right word for it, but cheese that has a sorta "aged" tasty flavor to it... i dunno it just seems as tho nowadays, they're either using fresh mozzerella or some other tasteless sort... & btw, i even think the greasier the better.
- must be plain... no toppings, no x-tra cheese, just the real deal
consider me a pizza snob given that i think Joe's is simply "okay" & Lombardi's is just not my cup of tea either. and i shudder to think that there are ppl out there that know pizza as being nothing else but that pseudo Papa Johns or Domino's crap or even the fru fru types that serve $20 pizzas - highway robbery is what i think of that.
in any case, does this sort of pizza still exist in nyc?