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Pizza companies & their Pizzas
in article , Doug Freyburger
at wrote on 1/2/04 5:08 PM:
> So start by looking at the local places. If your area is famous for good
> pizza, go with one founded by a local (this avoids the religious debate
> over NYC vs Boston vs Hartford vs Chicago etc because I'm from Buffalo and
> Niagra Falls so clearly the pizza from Buffalo/Niagra Falls wins the
> religious war. For me). If your area is NOT famous for good pizza, look
> for a place founded by someone who moved from a place famous for pizza.
> Most of the east coast counts as famous for pizza ;^)
Umm....Hartford is famous for insurance.
NEW HAVEN is famous for pizza!!!!
It's akin to NYC pizza, major difference being the sauce/cheese balance
favors sauce vs. NYC favoring cheese. Both are thin crusted large diameter
pies. The best of both are baked in coal or wood-fired brick ovens.
Frankly, there are really only a handful of basic varieties of pizza.
They are all variations on the thickness of the crust and the balance of
sauce to cheese.
There is the paper thin crust typical of NYC style pizza, the slightly
thicker, but same type of crust, which is typical of most places,.... Then
you get into the crusts with more oil in the dough, making a fluffier
crust--Those that are about a quarter inch thick, we call that Greek-Style
here in CT...and then you get into "Sicilian", which is bready, and there
are degrees in between. The Chicago crust is like the NY style Sicilian
crust.
Of course, variations on the sauce make a huge difference too, and that
varies by restaurant and location. In Providence, they call apizza "Tomato
pie". And that's what it is. Crust and sauce, with cheese being a
condiment. In NY, it's all about the cheese.
For me, it's about crispy crust, good sauce and less cheese. I like NY
pizza, but I really prefer New Haven style. And I'm lucky, I don't have to
schlep the 20 miles to New Haven to get it, as I have several pizza places
within blocks of my apartment that make excellent pizza.
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