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What is meant by New York pizza....and does it exist in Chicago as I recall it?
My thanks to you and many others for assisting in my quest. Happy to say, I'm now finding some pizzas with the good, stringly cheese.
But the quality I haven't found yet is the greasy pizza aspect -- the use of olive oil on the top, presumably to speed the cooking plus adding to the flavor. Obviously there are excellent reasons for restaurants not to top their pizzas with olive oil. (Unless they also issue bibs).
That said, my shirt stains are long forgotten, but the taste memory won't go away.
Any suggestions?.
What is meant by New York pizza....and does it exist in Chicago as I recall it?
I read the year-old post about NY pizza in Chicago. The qualities ascribed were very thin crust, foldable, cut in pie slices.
My associations with the NY style -- ok, from a good few years back -- include those qualities plus a couple others: for one, extremely stringly mozzarella, the kind that you almost have to cut with a sissors. But more important, slices that were sometimes drip-on-your-shirt oily, as the pies often had olive oil poured over the top, maybe to accelerate cooking. (I especially recall this from a place in Norwalk, Conn.) The olive oil gave the pizza a quite distinct taste.
Does this resonate with any identifiable Chicago pizza?
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