Finding the BEST Pizza in New York City 

Maybe put slice in title of video.

You have to come to New Haven Ct to try really good pizza.

Well! I don’t see the problem in the video you you said you like it! and the guy from "new york " agreed with you it was too dry! I think people don’t watch all video like you say

@@Tracy-zd6cf Pepe’s? What’s your suggestion for best pizza in NHaven?

What’s the # rating for Ribalta’s--did I miss it?

No flop!

It's too crispy for their taste...

@kara Then why even try it? I wouldn't review food that ahead of time I knew I wouldn't like. I don't like mayonnaise, I would never do tuna salad reviews

Don't think I've never seen people not grasp a concept..... It's a review

Yeah he definitely seems to favor a soft flexible crust which is really not classic NYC style Pizza, so no surprise he doesn't rate very highly what most New Yorker's consider the best Pizza.

Definitely! There are so many types of pizza out there and almost everyone has a different favorite. That’s what makes it fun!!

Exactly. Everyone is falling over themselves to apologize for or justify their unfavorable takes about this style of pizza in general...but in fairness if a New Yorker went to Naples and criticized all the pizza as being "too soft" or complaining that you had to eat it with a fork and knife...they'd get thrown under the bus as an uncultured rube. That may be unfair but that's what would happen. And most people would be ok with that criticism. So why are we surprised that people are calling these lovely folks out when it goes the other way. Fair is fair.

Notice how they swooned over the one fresh-made pie that they got. They don't have a clue.

I agree. I’d rather have a warm or lukewarm slice than have it reheated so it’s not cracker-like and dry.

That’s why slice shops, even in NY, aren’t terribly good. NY has a lot of amazing pizza, but none of the great shops are by the slice, they’re whole pies.

Wow I just watched this a year after it came out and this was never corrected. Slice shops are better than full pie. At a slice shop the slices in the case are almost done. They are cooked to be reheated

Sorry 😅

I literally burst out laughing when she said this. I said to myself “oh now she’s stepped in it!”

Public school pizza... It's the worst. Actually Tony's frozen might be wise than THAT. But still... Roller rink pizza is a little step up. But I'm not paying NYC prices for one slice of mediocre.

Yeah.

He’s an awesome guy!

He's a legend.

@@dianadundidit5343 tbf he said he liked it for a slice not to get a whole pie

@@cptmiller132 oh ok, I must have missed it. Thanks for bringing it to my attention. I'll delete my comment,🙂

I was wondering if that was him! Didn't remember his name but I thought he looked familiar; "isn't that the guy that was torturing that grumpy pizzeria owner with all kinds of pizza concoctions and arguing with him over whether or not they're pizzas on youtube???" 🤣 I hope they bring that series back!

after I started making my own pizza I definitely do not prefer the pizza I had growing up, then again it's mostly been fast food restaurant pizza, frozen pizza, Costco pizza, etc. fresh pizza is where it's at. thin crust, with softer middle cause that emphasizes the toppings/sauce way better than something that takes more effort to eat

New York pizza after Covid lost a lot of quality

Yea exactly, they're making me crave for one so bad I was shocked the rating lol

With all due respect, they are allowed to have a different opinion on NY pizza they just didn't like it that much simple as that and not everyone likes their pizza too crispy and they didn't just compare it to Italian pizza they also compared it to bowling alley pizza😂

I guess they're judging as compared to real pizza, I mean an Italian would know pizza seeing that it's Italian

I'm from NY and I like Napoli style pizza. Ny style is about cheese but real Italian pizza is about the sauce and the soft chewy texture

Facts

Best D pizza in NYC is Emmy Squared, by far.

I like Neopolitan and NYC almost equally but when I am in the mood for one the other will not do 😁

oooooo noooo we need to tray it!

Great slice there

We will have to try it!!

@@ThePasinis Sorry… he means with lots of curly salame, not peppers. He’s right though… best slice (not pizza) in NY.

The Spicy Spring sucks. My son ordered it and didn't like it. I couldn't eat it. I also couldn't eat Bleecker St. (But that was after eating at Joe's and John's). Pepperoni is the best way to improve bad pizza and the best way to ruin good pizza.

A Brooklyn pizza tour is definitely coming!! So many places to try there that we decided to make it a separate video

@@ThePasinis For sure… and if you need transport, my wife and I will be happy to drive you around and share some pies.

Spumoni Gardens is my favorite!

Hello Brooklyn friend! We are loving NYC!

No don’t send them to Di Fara or Lucali I can’t watch them insult anymore fine nyc establishments and that’s coming from a girl who grew up on Staten Island pizza where Joe and Pat’s and Denino’s reign supreme

@@miriammadry9340 sadly, they are comparing NYC pizza to Neapolitan pizza and dont recognize there is a difference...

Ah… Luigi’s isn’t worth it anymore… really went down hill in the last few years.

@@miriammadry9340 DiFara doesn’t really matter anymore… Dom passed away and they’ve expanded aggressively. The quality has immediately plummeted.

@@miriammadry9340 joe and pats pizza looks nasty. Agree 👍

We plan to try both!!

@@ThePasinis L’Industrie is amazing, but it is run by young Italian guys, so it’s not NY style.

Thank you for the tip! Alessio is actually from Northern Italy, were they make pizza in a totally different way than Neapolitan style. It's actually more of a thin crust pizza without the large outer crust that they make in Naples. So Neapolitan isn't actually our preference haha. Unfortunately, a lot of the slices we tried in this video were super dry, making them difficult to eat/enjoy. Maybe it depends on the time of day you go or who's making the pizza at that time that leads to different experiences?

@@ThePasinis Thanks for your reply! The place I recommended is highly rated and it is a very saucy pie with a red sauce that is unique and unmatched and the turnover is very high so you shouldn't get an old slice.

Yes, I agree that they were comparing apples and oranges. And so they will never appreciate or even understand NYC pizza.

Thank you.

Vero. Not everyone wants the cracker crust. I've got a Sicilian place near me that ferments the pizza dough 5 days for a tender bubbly chewy crust that's heaven.

Deep dish pizza exists in Italy except it's not called pizza there but something else. I think he'll like it.

Ever seen the movie "Scanners"? lol

I don't think it's fair to send anyone off to one of Chicago's famous deep-dish locations (Pequods, Giordanos, Ginos East, Lou Malnati's) with the expectation they are getting something they'd consider a "Pizza" . It's more of a tomato pie as in chicken pot pie but with pizza ingredients, even the crust feels more like a pie crust than it does pizza crust or what I'd consider "Standard deep dish style" (I.E. detroit style). It is certainly an experience, and waiting 20-40 min for a personal sized pizza gives you time to knock back a few drinks but it's a thing people in Chicago only do when family/friends are visiting, or some other rare special occasion. Most prefer NY style pizzas or "Pub style". My favorite slice in Chicago was from Piece pizza which does new haven style pizza with local ingredients (like Hot Dougs atomic sausage pizza or Honey Butter fried chicken/Piece pizza colab). Knocking back a slice of NY style pizza is easy... Knocking back a slice of even a personal sized Chicago Deepdish pizza is like eating a large chunk of pie or cake and the pie/cakes core is hovering around the "Scold your tongue" scale of "Your taste buds will take months to return, and Do they make burn cream for tongues?".

@@josephfernald7933 They are both better than the old school NEO pizzas. It's 'like sex...how can you miss what you never had unless you had it? ha ha Pizza has evolved from the simple origin from where it came from. I love BOTH Chicago and NY style..WHY? The more variety in life the better! People always get stuck in a rut and never open their minds to other better things...sort of what we have here.

@@docwho10th88 what's a neo pizza?

I find that the sauce flavor is better when I ask for "not too hot". That being said, Joe's pizza should be pretty fresh even if you order a single slice since they go through a lot of pizza.

But shouldn’t it still be soft enough to fold up and eat on the go?? These were so dry that they broke and cracked in half. The pizza they make in Northern Italy, where Alessio is from, is actually different than Neapolitan. More thin crust without the super thin center! People from Naples will hate us for saying we prefer than to Neapolitan haha

I think you have to review New York pizza against itself and forget about what you find in Italy. It's its own category of pizza. Just as you don't review Italian American food against regional Italian food. They're just different. Like Detroit style is different to Chicago deep dish, etc.

@@ThePasinis alternatively that softness makes it soggy and fall apart compared to the crispiness of new York pizza. You usually don't have neopolitan pizza on the go, of course there is the wallet folding method of Neapolitan pizza, but you have to fold it more times. The crispiness of New York pizza gives it more structure and stability, it shouldn't be breaking in half 😢. that northern Italian pizza sounds good, but I've heard that pizza outside Naples isnt as good, especially in the north. I've seen Milan style pizza which honestly reminds me of Costco pizza a little(😰) I've seen salerno style pizza which is like neopolitan but has a crispier crust, that looks good too. We may also be too used to the idea of pizza one way so that shapes our perception of it. I like New York style pizza baked in a coal fired oven with dough made from yeast and starter(aka sourdough) it tastes good and has better rise/chew. Anyway different strokes for different folks

@@GenXBecks they didn't compare iatlain pizza with the one in new york in fact in the video they removed the neapolitan pizza! they said they didn't like it I don't see where the problem is! in chicago they do it better

They are implicitly comparing Neapolitan with New York style. The thing they don’t like is the very thing that makes it what it is. Like saying you don’t like water because it’s wet. Crispy crust and low moisture mozzarella aren’t there by accident, incompetence, or cultural inferiority; they are there because the makers and clients like it that way. Pizza no longer belongs solely to Italy; and pizza is not better if it tastes more Italian.

Lots of recs for New Haven pizza! We will definitely be trying it!!

Yes that’s the pizza capital of US New Haven. Sally’s Apizza and the original Frank Pepe. Stay away from Modern Apizza not that good

@@ThePasinis You can take the MetroNorth commuter train straight to New Haven, CT and try their Apizza and the original hamburger at Louie’s Lunch. Frank Pepe’s white clam and garlic pie is to die for.

@@Mizdope958 Modern is every bit as good and Pepe's and Sally's. You don't have a clue.

Sounds like pizza in Wisconsin.

Where are you in Canada? I’m in Southern Alberta. Here it’s mostly Greek Style pan pizza. I make an Artisan New York Style in my Food Truck (just started) I have Wood Fired in my backyard and I was selling on Instagram all summer.

Thank you 😋

@@ThePasinis you two are so much fun

I grew up in NYC. We used to have excellent pizza and then most pizza shops became either nice restaurants or dollar pizzerias. Chicago overall wins. Only two boroughs of NY still got good pizza and thats the Bronx and Staten Island. Even Brooklyn is overrated.

We plan on it! We want to do a Brooklyn version and also a full pie version. Gonna be eating a LOT of pizza haha.

Yup, square with spicy pepperoni (salame).

grazie mille

they could not. it was disqualified as it was actually Neapolitan pizza and not NYC Pizza.

@@sirBrouwer ohhh ok

We need to go back and try the square slice with the cute curled pepperoni haha

@@ThePasinis Square (Sicilian) slices are going to be many places’ specialties. About half of NY’s Italian immigrants were from Sicilia, mostly from Palermo. They brought their sfinciuni (sfincione) here and we just call it square pizza. The sauce tends to be sweeter, the dough thick and airy. Onions, anchovies, caciocavallo, bread crumbs make for strong toppings.

We will have to try Angelo’s in our full pie video!

This is so true! So many pizzas still left to try, but we tried to hit the ones most recommended to us.

If the slice places aren't real busy, I usually ask them to toss my slices back in the oven for a couple minutes. They're usually happy to oblige. Makes a big difference, imo.

Yes!! We gotta try the deep dish!

Giordano's is much better in my opinion. Lou Malnatis disappointed me, i found the appetizers better than the pizza

@@greenmachine5600 I was wondering if Giordano's was still around. I worked there for a year back in the early 1980s. If I look closely and use my imagination, I (like to) think I can still see the burn scars on my forearm from that hot oven door!

Chicago Pizza and Oven Grinder on Clark street in Chicago.