The Debate Over New York's Pizza Supremacy: Why it Stands Out

The claim that New York has the best pizza is subjective and often debated. Many pizza enthusiasts argue that New York-style pizza, characterized by its thin foldable crust and wide slices, is among the best in the world. This reputation is influenced by various factors, including water quality, tradition, and accessibility. However, pizza preferences vary widely, and other cities and regions have strong claims to pizza superiority.

Culinary Context and Cultural Richness

Water Quality:

Some believe that New York City's water, which is used in the dough, contributes to the unique texture and flavor of the crust. This water, known for its naturally mineral-rich quality, is said to enhance the overall baking process and result in a superior crust.

Traditional and Variety

New York has a rich pizza culture with numerous pizzerias each offering their own take on classic styles, from traditional cheese to more inventive toppings. The city is home to a vast array of pizza types, from coal-fired pies in Greenwich Village to brick oven pizzas in Brooklyn.

Accessibility:

With countless pizzerias available throughout the city, New Yorkers can easily find high-quality pizza, whether from a corner slice shop or a renowned restaurant. This wide accessibility contributes to the city's reputation as a pizza lover's paradise.

The "Pizza Belt" Phenomenon

I have traveled in many states and observed how pizza degenerates in taste and appearance outside of the "Pizza Belt," a region spanning from Philadelphia, New Jersey, through New York City and its boroughs, Connecticut, and areas where Massachusetts shares borders with it, to Rhode Island. As one travels outside of this Belt, the odds of finding pizzerias that make great pizza decrease drastically.

Out of the "Pizza Belt," the pizza starts to resemble what is served in sports stadiums. It is made with cheap, flavorless flour and "pizza cheese," which is designed to melt and spread but lacks taste. Brands like Papa John's, Domino's, and Costco pizza provide examples of American Style Pizza, which is often piled with toppings and lacks flavor, confusing the palate.

East Coast Pizza vs. West Coast Pizza

On average, East Coast pizza in the "Pizza Belt" area is better than West Coast pizza for a few main reasons:

1. Immigrant Population and Experience

The huge immigrant population on the East Coast has been making pizza for a while. It seems to me that the rest of the country was unaware of what pizza was until Pizza Hut introduced it in the late 1950s. People simply don't know how to make it. From my experience, making pizza is more about the process than the ingredients. Knowing how to properly make and manage dough is 95% of the work. Cheap or expensive ingredients do not significantly affect the outcome.

2. Mozzarella Quality

The mozzarella made using milk from cows on the West Coast is of poorer quality, as California cows produce milk that is naturally lower in fat than cows in the East. This makes it more difficult and expensive to produce quality whole milk mozzarella on the West Coast. Consequently, most places likely use part-skim or whole milk mozzarella, which is less tasty and cheaper than the mozzarella more easily accessible on the East Coast.

3. Pizza Cheese and Lack of Flavor

Many places opt for pizza cheese, which is designed to melt well and remain chewy but has no flavor. This is the same cheese used by Dominos and Papa Johns, technically qualified as cheese to avoid labeling issues.

4. Soil Composition and Wheat Taste

The soil west of the Mississippi River is too alkaline, and wheat grown in more acidic soil in the East tastes superior. This has been verified by many professional bakers.

New York-Style Pizza

New York-style pizza and New Haven-style pizza are largely the same, as they are not the typical American-style pizza with a higher crust and more cheese and toppings. Di Fara Pizza in Brooklyn Midwood and Lucali Brooklyn are praised for their quality, despite not being a thick crust pizza.

Best Pizzerias in New York City

John’s of Bleeker St. (West Village) Joe’s Pizza (Greenwich Village) Scarr’s Pizza (Lower East Side) Two Boots Pizza (multiple locations) Grimaldi’s (Brooklyn Bridge location) Don Giovanni (358 W 44th St) Lucali (Brooklyn) - Note that Lucali makes pizza that looks like the one in the provided image with basil leaves on it. Di Fara Pizza (Brooklyn Midwood) - Despite my personal dislike for thick crust pizza, many people find the tomato pie pizza taste great. LB Spumoni Gardens (Bensonhurst) - Another notable pizzeria offering excellent pizza.

These are established pizzerias where you can grab and go or sit down and enjoy a meal. Each has its unique story and deserves recognition for contributing to the rich pizza culture of New York City.

Conclusion

The debate over whether New York truly has the best pizza is ongoing. While the city's pizza culture, water quality, and tradition play significant roles, the overall experience and quality can vary. For many pizza lovers, however, the experience of enjoying a slice from one of the many pizzerias in New York is unparalleled.