> Yes, I know, there's a million of them. But I'm looking for one in
> particular.
> Some where, on a side street between 34th Street and 40th Street on
> the West Side of Manhattan was a little hole in the wall pizza place
> that served the best greasy New York pizza I'd had in a long time.
> I've done a Google search both through the web and through the maps
> and all I can find are the fancy places.
> Anybody have any idea where this place might be?

>> that served the best greasy New York pizza I'd had in a long time.
>> I've done a Google search both through the web and through the maps
>> and all I can find are the fancy places.
>> Anybody have any idea where this place might be?

>

> to great pizza is soft crust and minimal oil. The cheese and sauce has
> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,

>>> that served the best greasy New York pizza I'd had in a long time.
>>> I've done a Google search both through the web and through the maps
>>> and all I can find are the fancy places.
>>> Anybody have any idea where this place might be?

>>

>IMHO, the key

>> to great pizza is soft crust and minimal oil. The cheese and sauce has
>> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,

>
>The best pizza has a thin, crisp crust. The pizza I had at a
>trattoria in San Remo, Italy, had a crisp, thin crust, and that's how
>I learned to make it even before that trip.

> On Wed, 2 Jan 2008 09:49:13 -0800 (PST), Nancy2
>
> uiowa.edu> wrote:

>>>> that served the best greasy New York pizza I'd had in a long time.
>>>> I've done a Google search both through the web and through the maps
>>>> and all I can find are the fancy places.
>>>> Anybody have any idea where this place might be?

>

>>IMHO, the key

>>> to great pizza is soft crust and minimal oil. The cheese and sauce has
>>> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,

>

>>The best pizza has a thin, crisp crust. �The pizza I had at a
>>trattoria in San Remo, Italy, had a crisp, thin crust, and that's how
>>I learned to make it even before that trip.

>
> The key to great pizza is the water used in making the dough, which is
> why New York City has the best pizza in the world (maybe it's all the
> flouride). ...

> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" noway.com> wrote:
>
>
>

>> As for the "burnet" crust, are you sure it was burnt and not charred?
>> Good NY thin crust pizza should have a certain amount of charring.

>
> I don't think the tires on my car are as black as the crust was. It
> was definitely burnt. The top of it was a little overdone, too.

> On 2008-01-04 21:00:06 -0500, Phil yahoooo.com> said:
>

>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" noway.com> wrote:

>

>>> As for the "burnet" crust, are you sure it was burnt and not charred? �
>>> Good NY thin crust pizza should have a certain amount of charring.

>

>> I don't think the tires on my car are as black as the crust was. �It
>> was definitely burnt. �The top of it was a little overdone, too.

>
> Why did you not just send it back and ask for another?

>On 2008-01-04 21:00:06 -0500, Phil yahoooo.com> said:
>

>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" noway.com> wrote:
>>
>>
>>

>>> As for the "burnet" crust, are you sure it was burnt and not charred?
>>> Good NY thin crust pizza should have a certain amount of charring.

>>
>> I don't think the tires on my car are as black as the crust was. It
>> was definitely burnt. The top of it was a little overdone, too.

>
>Why did you not just send it back and ask for another?

> On Sat, 5 Jan 2008 13:49:44 -0500, Slim pickins.com> wrote:
>

>>On 2008-01-04 21:00:06 -0500, Phil yahoooo.com> said:
>>

>>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" noway.com> wrote:
>>>
>>>
>>>

>>>> As for the "burnet" crust, are you sure it was burnt and not charred?
>>>> Good NY thin crust pizza should have a certain amount of charring.

>>>
>>> I don't think the tires on my car are as black as the crust was. It
>>> was definitely burnt. The top of it was a little overdone, too.

>>
>>Why did you not just send it back and ask for another?

>
> I never said I ate it.
> ...

> "Phil" yahoooo.com> wrote in message

>> The key to great pizza is the water used in making the dough, which is> > why New York City has the best pizza in the world (maybe it's all the> > flouride).>

>> My wife took me to several of the 'best' pizza shops in the the five
>> boroughs. We weren't happy with the thin and slightly burned crusts
>> we were finding. One of the top ten (I forgot the name; it's on
>> Bleeker) served badly burned pizza. It's not a place I'll be going
>> back to.>

> I suspect that the Bleeker St place was John's, which is considered one of
> the best. Best pizza arguments both in this newsgroup and NYC are probably
> the number one food discussion of all time.>

> I have to disagree with you about water being the key. NYC water goes into> pretty much all NYC pizzas, and I'd say that 98%% of NYC pizza is> mass-produced crap. >>