Brooklyn-style pizza (OT)

[David Donnell]

Pardon my going off-topic.

Didn't think it would ever need to be said, but
there's some amazing pizza here in NYC--including
Brooklyn. And the foldable quality to the crust
is neither an accident nor a flaw.

Lombardi's Pizzeria, on Spring Street, claims to
be the first pizzeria in the USA. My wife loves
their thin crust, but I actually find it too
thin. In any case, their pies are made with the
best, freshest ingredients, and they're
absolutely delicious.

My point: the foldable crust on (some) NYC pizza
is no accident, and it's not the result of it
sitting around for a long time.

More about Lombardi's here: http://www.firstpizza.com/history.html

Also, the worst pizza on earth (other than the
frozen kind) must surely be Imo's Pizza, in my
native St Louis. Ever heard of Provel cheese?...
disgusting!

Read more: http://en.wikipedia.org/wiki/Provel_cheese

DD
Missourian in NYC


At 6:23 AM -0500 12/7/07, Geoff Nathan wrote:
>I discussed this object with my wife, Margaret Winters, who grew up in
>Boro Park, a well-known district of Brooklyn.  She recalls pizza in
>storefront cafÈs that had been sitting on steam tables for hours, with
>the smell of stale mozarella wafting through the air.  (It wasn't till
>she was an adult that she was able to actually eat pizza, because of the
>memory of that smell).
>What makes this relevant (yes, there is a point) is that Pizza Hut makes
>a big deal of being able to roll these 'Brooklyn-style' pizzas up.
>Margaret suspects that is related to the soggy crusts caused by the fact
>that they sat on steam tables for hours, being sold slice by slice.
>FWIW.
>
>Geoff
>
>--
>Geoffrey S. Nathan
>Computing and Information Technology and Department of English
>Wayne State University
>Detroit, MI, 48202
>geoffnathan at wayne.edu
>C&IT Phone (313) 577-1259
>English Phone (313) 577-8621
>
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