The NYC pizza scene  AUG 09 2011

For the Slice pizza blog, Adam Kuban lays down some serious-but-succinct NYC pizza literacy.

One thing you might not be familiar with is the fact that some NYC pizzerias use anthracite coal to cook their pizzas. (Then again, I know that Brooklyn-based Grimaldi's has made inroads into Texas, so maybe you do know coal-fired pizza.) Pizza geeks have long been into coal-fired pizzas. The ovens cook at a hot-enough temperature that a skilled pizzamaker can create an amazing crust that is both crisp and chewy at the same time and that is not dried out and tough. Also, the way that most of these old-school coal-oven places make the pizza, they just sort of know how to make a nice balanced pie, one that doesn't go too heavy on the sauce or pile on too much cheese.

Take five minutes to read this and you'll be talking NYC pizza like an expert.

Read more posts on kottke.org about:
Adam Kuban   food   NYC   pizza

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