What makes a New York Pizza a NY Pizza?
- The dough formula
- The sauce formula
- Grande Cheese
- A NY pizza is hand tossed, not pressed or pre-formed.
- A NY pizza is cooked on a deck or wood-fired oven – not a conveyor oven unless the conveyor has stones rather than grates
- New York pizza has crust and the crust is coveted, not discarded as waste
You can visit 100 pizzerias in New York and taste 100 different variations. Some will have more semolina than others in the dough, some will have none at all, some will have no garlic in the sauce, some will have garlic brushed crust or swear that King Arthur flour is better than Caputo 00. These are simply signatures. Most use Grande Mozzarella and a similar dough recipe. The fact is, the dough formula is simple compared with the sauce formula. I’ve spoken with pizzeria owners who don’t put (fill in the blank) in their sauce for whatever their personal reason is. The truth is, each of those guys have been in business forever and the taste is one thing- consistent! Same taste, every time. Doesn’t matter which ingredient is their secret, it’s always there. Head to Chicago and there are an entirely different set of standards which I personally know nothing about and will not attempt to recreate. Our pizza is made to the New York- specifically what you would find on Long Island in any corner restaurant or in Brooklyn with the added benefit of a hardwood fired, brick oven. Again, each shop has it’s own sauce/dough/cheese recipe and each stands behind it. If they were all the same, there would be no benefit to visiting one over another.
Some pizza restaurants have a sign that says NY Style. That is different than the true New York recipes we use. You can use any dough sauce and cheese combo, then call it anything you want. The proof is in the taste. When the taste, not how many pies you get for $X matters, come to Antonio’s Real New York. Order online here: https://mkt.com/antoniosnewyork or call 970-586-7275 to place an order.