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Started By
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re: Closest pizza to true NYC and Chicago pizza around Baton Rouge?
Posted on 11/16/18 at 1:24 pm to LSUvegasbombed
Posted on 11/16/18 at 1:24 pm to LSUvegasbombed
There are published polls showing New York with #1 or in the top three.. I'm not really looking at, or interested in others' opinions when I make my own judgment.. about the taste of tap water. But it is a fact, the presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger. ... So, yes, New York City water is unique and does contain properties that likely make it more conducive to better dough for bagels and pizza.
This post was edited on 11/16/18 at 1:43 pm
0
Posted on 11/16/18 at 1:24 pm to Bill_86
Diguiolio brothers used to have pretty good pizza.
Is Johnny Deangelos still around?
Is Johnny Deangelos still around?
Posted on 11/16/18 at 1:25 pm to LSUvegasbombed
well it was an article from a water chemistry magazine back when i took water chemistry.
I just found ont that had NOLA at 16
I just found ont that had NOLA at 16
Posted on 11/16/18 at 4:46 pm to Bill_86
GINO's EAST
Ginos East in Chicago will ship their pizzas if you want to pay for it
Ginos East in Chicago will ship their pizzas if you want to pay for it
This post was edited on 11/16/18 at 4:47 pm
Posted on 11/16/18 at 11:20 pm to LSUballs
quote:
S’barro
quote:
fantastic NY style pizza
No sir, it is not
Posted on 11/17/18 at 7:19 am to LSU-MNCBABY
quote:
Pee wees pizzeria
Ummmmmm....
Posted on 11/17/18 at 8:43 am to bdevill
quote:
Impossible to get New York style pizza crust in Louisiana. The water in New York is what makes the crust..
Supposedly Roma Pizza in Prairieville gets their dough shipped from NY. They use simple toppings but I love the crust on their pizza and it is very close to the stuff I’ve had in NY.
Posted on 11/17/18 at 8:47 am to urinetrouble
X2. Romas is awesome at lunch
Posted on 11/17/18 at 8:57 am to USEyourCURDS
IMO Chicago style is so overrated compared to NY style. I know its not in BR, but Tower pizza in metairie is damn good NY style pie that has been around forever. Moe's on the westbank isn't too shabby either. Too bad Mark Twain's got bought out because the pizza now isn't the same.
Posted on 11/17/18 at 9:29 am to LouisianaLady
quote:
I really want to like Rocca because I like Dominica.. but it hasn’t really wowed me. The photos they continue to post on their social media look nothing like the actual pizzas I’ve had. Everything I’ve had there besides the Iverstine has been laughably low on toppings and seemingly not sauced at all.
I don’t expect overly topped Americanized pizza, but these don’t even match up to what they’re presenting on their own menu.
Got the azzurro fries and had the same experience. Only 2 of them in the whole bowl had the topping/sauce.
The Azzurro fries are awful. They should just take them off of the menu.
With that said, it's neapolitan style pizza. I don't know what they are posting on social media, but if you don't keep the toppings sparse, the pizza will be structurally impossible to pick up. The style is also very light on sauce. Traditionally, the most important component of a neapolitan style pizza is the dough. All of the other sauces and toppings are supposed to feature the flavor of the dough while maintaining balance overall.
And while I love Domenica, their pizza is actually a little thicker than what is traditional, which is why they can add heavier toppings. It's possible you simply aren't crazy about the neapolitan style
Posted on 11/17/18 at 9:49 am to Joshjrn
Mama dellas in BR was really good while they were around. People here always complained about the owner’s attitude, though. He really gave off the soup nazi vibe.
Posted on 11/17/18 at 10:05 am to TheIndulger
quote:
Mama dellas in BR was really good while they were around. People here always complained about the owner’s attitude, though. He really gave off the soup nazi vibe.
My issue with Mama Dellas was that he couldn't seem to figure out what he wanted his place to be, and I say that as someone who loved the pizza. You can't have the uber casual vibe of his place and charge the prices he did. It was utterly incongruous.
Now that I'm thinking about pizza, for those who haven't tried it, I would nominate La Contea as a dark horse for "best NY style" pizza in town. I get their margherita take out when I'm feeling lazy.
Posted on 11/17/18 at 11:01 am to bdevill
quote:
Best tap water anywhere, and comes out of the faucet icy cold.
Baton Rouge consistently ranks at the top for water quality every year. We have the southern hills underground aquifer.
Now it could be the salinity in the water that adds to it.
Posted on 11/17/18 at 12:00 pm to RockyMtnTigerWDE
quote:
quote:
S’barro
quote:
fantastic NY style pizza
No sir, it is not
Give me some Sbarros NY style and Little Caesars Neopolitan style and I'm good to go
This post was edited on 11/17/18 at 12:01 pm
Posted on 11/17/18 at 4:31 pm to rutiger
quote:
Roma’ s in praireville is pretty good and pretty close to ny style pizza.
That shite is terrible. I don’t know how it stays open other than it’s a front for something. I could count the pieces of meat on one hand on the pizza... or maybe that’s how. Pay for a lg and get the toppings for a Totinos pizza roll.
This post was edited on 11/17/18 at 4:34 pm
Posted on 11/17/18 at 9:18 pm to HebertFest08
Take it back. I use the grease on my leaf springs.
Posted on 11/18/18 at 2:37 pm to HebertFest08
quote:
That shite is terrible. I don’t know how it stays open other than it’s a front for something. I could count the pieces of meat on one hand on the pizza... or maybe that’s how. Pay for a lg and get the toppings for a Totinos pizza roll.
To each his own
but I have very troubling addiction to Roma's pizza.
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