I'm going to try again. I'm looking for NY Style / Slice-Style pizza in OC, preferably within the boundaries of areas like, Irvine, Costa Mesa, Newport Beach, and Santa Ana. A place I can go regularly. I'm not looking for gourmet artisanal pies, there are plenty of those and I'm partial to Pizzeria Mozza (IMO among the best in the world). If anyone is either from NYC or SF (SF has Tony's which is IMO one of the best in the country - and I say this with begrudging admiration because I'm from NY and must admit Tony's is as good or even, ahem...., possibly better than NY, there I said it) and understands what I'm looking for, I'd especially love to get your recs. I've come to the conclusion that pizza these days is more about production than flavor and that's probably the issue. I've had awful flavorless crusts here with even worse texture and concluded there are some factors that contribute to that so I've laid out the things that should lead to a better pie. Here are the criteria:
1 - Hand-tossed and hand-formed dough/crust (machine stamped dough is awful)
2 - Brick, wood, or deck type oven (no conveyor belts)
3 - No mesh screens for the dough. If it has that silly mesh texture on the bottom of the pie, it's out, the dough needs to cook on the floor of the oven to get the proper texture and it's a sign of using a conveyer belt.
4 - Prefer mom and pop places that made their own recipe and give a you know what about quality coming first.
5 - For the love of (bleep) please do not suggest national chains or Blaze (I've reviewed them already, their crust is an inedible embarrassment)
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