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NY pizza terminology question


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NY pizza terminology question

montyque | Apr 5, 2010 11:44 AM

Sorry, this seems like a silly question, but it’s one I’ve never gotten settled to my satisfaction.

So, there are two major types of Pizza that are respected in NYC, the more revered being the variety served by Lucali and Lombardi’s. The other style is the kind exemplified by Joe’s in the West Village, but served more commonly by the 99 cent guys, as well as “Vinny’s New York pizza” of Omaha Nebraska, et al… really what most people in most parts of America think of when they think pizza that’s not Domino’s or Pizza Hut.

What’s the proper terminology? I would guess the words “coal” and/or “brick” would find their way into the former category… I’ve heard both styles referred to as “thin-crust” but obviously one’s is far thinner than the other’s, and both are thin when compared to Sicilian or Chicago styles.

I get “X” at Lombardi’s and “Y” at Joe’s. What are they?

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