New York Pizza Styles - way more than you thought...

first time ive seen mention of bakery pizza, we still have a couple places that serve it here. also you never hear about the new england greek pizza, love the greasy almost fried bottom pies was watching something about pizza this weekend, the pizza box wasnt invented til the 50's, i still remember places selling it stacked in small bakery boxes, when they eventually changed to the pizza box it lost some of the texture and taste that i liked with the bakery pies

great read! still trying to perfect my pizza cooks

Carolina Q said:

cazzy said:

I had Lombardi's on Friday and Di Fara yesterday.  

We are hitting up Ketse today!

I wasn't impressed with Lombardi's. Just "okay". Dom's pie, on the other hand, was outstanding! Even reheated! I was in Virginia and my son bought me a Di Fara pie and delivered it, five hours away. Can only imagine what it would have been like fresh out of the oven. BTW, I wouldn't mind standing in line there. It's pizza!!

Did you mean Keste? Haven't been to that one. Yet. Supposed to be great!

Yes, Keste...we just got here.





The depth of flavor in Dom's pizza was outstanding.  I want to go to Pizzeria Beddia...who drew inspiration from Dom and was voted as the new pizza king.

http://www.bonappetit.com/people/chefs/article/beddia

Carolina Q said:

fishlessman said:

first time ive seen mention of bakery pizza, we still have a couple places that serve it here. also you never hear about the new england greek pizza, love the greasy almost fried bottom pies was watching something about pizza this weekend, the pizza box wasnt invented til the 50's, i still remember places selling it stacked in small bakery boxes, when they eventually changed to the pizza box it lost some of the texture and taste that i liked with the bakery pies

Virtually all of the non-chain joints here sell only Greek style pizza. 
 
The problem with pizza boxes is that they tend to steam the pie which softens the crust. There are some places that won't even offer take-out because they refuse to put their pies in a box.

one thing ive never been able to duplicate with the greek pizzas (i know you like the ny style) is the tiny crispy bubbles on the crust, one place in particular up in maine is really bubbly, maybe 10000 crunchy bubbles on the top outside crust per pie. tried brushing oil, and spraying it, not even close. place has a really old brick gas oven, im thinking it has to be the oven

fishlessman said:

Carolina Q said:

fishlessman said:

first time ive seen mention of bakery pizza, we still have a couple places that serve it here. also you never hear about the new england greek pizza, love the greasy almost fried bottom pies was watching something about pizza this weekend, the pizza box wasnt invented til the 50's, i still remember places selling it stacked in small bakery boxes, when they eventually changed to the pizza box it lost some of the texture and taste that i liked with the bakery pies

Virtually all of the non-chain joints here sell only Greek style pizza. 
 
The problem with pizza boxes is that they tend to steam the pie which softens the crust. There are some places that won't even offer take-out because they refuse to put their pies in a box.

one thing ive never been able to duplicate with the greek pizzas (i know you like the ny style) is the tiny crispy bubbles on the crust, one place in particular up in maine is really bubbly, maybe 10000 crunchy bubbles on the top outside crust per pie. tried brushing oil, and spraying it, not even close. place has a really old brick gas oven, im thinking it has to be the oven

googling them (pizza by alex) i see they use cheddar, that might explain it,its the most crispy outer crust ive ever seen

ive been eating there for over 40 years we have an old family beach house ther that we have had now for 4 generations. went a couple years ago and was dissapointed to see new ovens til an older woman in line demanded hers be cooked in the old oven, of coarse i then said old oven, then everyone in line coming in said old oven tried in the lacanche but didnt get the crust i wanted, im now thinking it may just be the oil in the cheddar popping as it cooks. i like the 10 inch pies, everyone gets a pie

edit

well two different videos - gotta be the HD vimeo called "the best thing i ever done"

@ivanhoe thanks feedback . . glad the search worked - I really enjoyed it too!