2 likes
cjaquilino
There's a genre of pizza I call artisan New York (or new school New York style) where they take the format of a New York slice but use higher quality of ingredients.
They ferment the dough longer, use better quality tomatoes, finish pies with micrograted parmigiana, olive oil, and basil. They all seem to be inspired by L'Industrie. Brooklyn DOP is very much in that vein.
If you had pizza at spots like Mama's Too, Philomena's, Mano's, Lucia', Fini, Leo's, Wheated, Sauce and others, all will have a somewhat different flair on where they take the New York slice.
I liked this. It's well done and fermented, is not doughy and chewy like a typical slice joint, it's thinner, and it's more flavorful with the three cheese on it.
Man, I wish I had gotten a pie. Because I feel like one of the flaws common on this style is how the sauce dries up on the reheat, when they really should step out more and add more sauce. That's also true of traditional slices, but I feel like since they're not in that exact style there's no reason good not to add more, especially considering this was a margherita slice.
Also not a fan of chiffonaded basil. It tells to dry out and flake and lose all of it's aroma to the point it doesn't make a difference. I think leaf basil can also be overloaded. But I'd far rather the later than the former.
All that said, it'd be great to see this style takeover these slice joint that have zero passion for their product, who don't care about pizza. This place clearly does.
