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Westchester Pizza - Why so thin?

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Westchester Pizza - Why so thin?

jhopp217 | Mar 2, 2010 07:09 AM

OK, I realize a while back when gas was $4 a gallon the price of flour went up, but it went back down. Why is it that every pizza place has gone to a thin crust format. When I want pizza, I want pizza, not pita bread pizza. Now listen, Lincoln Lounge in Mount Vernon & Roma's in Eastchester got the thin thing right (don't get me started on Johnny's), but why is every other place making their crust so small. I went to a local place near me by Crestwood train station a few months ago and got a nice white slice. I went back about a week ago and got this slice that looked like it was cut half (in thickness). Same price too! I remember a day when a slice was lunch. Now I have to eat three of them just to feel a little full.

Any place have real pizza anymore other than Amore in Scarsdale? Seriously. And don't tell me Sal's in Mamk because they haven't been good since the early 90's. Oh yeah and one more thing, I don't want sicilian. If I wanted a hunk of bread with tomato sauce on it, I'd buy a focaccia. A'ight.

Someone help and explain!

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