|The classic, New York City slice of pizza.|
In my neighborhood (Manhattan's West Village) I can get five different styles of pizza—New York, Neapolitan, and Roman—all within three blocks. It's pretty incredible.
I can get the classic, New York City–style pizza-by-the-slice, cooked three different ways at three different pizza joints. At Joe's, it's cooked in a gas oven. If that's not my fancy, I'll walk up the street a block and get the same New York–style pizza cooked in a wood-burning oven, which imparts a hint of smoke. Or I head just a few blocks east to Arturo's and get the same style of pizza, only cooked in a coal-fired oven, giving the dough a pleasantly charred flavor.
And then there's Neapolitan-style pizza. I have Keste right across the street. This place abides by strict rules to make its pizza truly Neapolitian. The dough is made with particular ingredients, mixed by hand, and cooked in an oven that is filled with wood and heated to 1000 degrees, allowing the pizzas to cook in only 60 seconds. If you don't believe me, Google "Keste" and read the scores of reviews and testimonials singing its praises.
|Roman-style pizza has a thicker dough. It's cooked in a square dish, cut with scissors, and sold by the [rectangular] slice.|
This is what makes New York City so great: It's a city rich with the stories about the migration of food. The next time you're in NYC, hit the West Village and get your pizza ethnography study on.