Amen to this guy, who explains the science behind why it is that pizza on the west coast cannot ever approach the goodness that is true New York pizza. Apparently the secret is in 90 year old brick ovens, and the tap water. Amazing, no?
I’ve always wondered about that pizza thing. I mean, I like pizza enough to eat it, regardless of its origins, but there still is very little that competes with slices of New York style pies. Personally, I preferred my uncle’s rendition of pizza to everything else. My uncle is Sicilian and learned to make this wicked amazing pizza, which he then passed down to my father, who also makes this wicked amazing pizza, but it’s not quite as good as my uncle’s for some reason. Perhaps this exercise in scientific explanation makes sense, and can help humanity truly understand what goes in to making the best pizza in the world.