9c05994f 
 XPost: nyc.general, soc.culture.italian, rec.food.cooking 
 From: dogglebe@yahoooo.com 
  
 On Wed, 2 Jan 2008 09:49:13 -0800 (PST), Nancy2 
  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). 
  
 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. 
  
  
 Phil 
 ====== 
 visit the New York City Homebrewers Guild website: 
 http://www.hbd.org/nychg 
  
 --- SoupGate-Win32 v1.05 
  * Origin: you cannot sedate... all the things you hate (1:229/2)