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WHAT is it though that separates their pizza from anyone else’s? Because from what he stated, people anywhere can recreate a NY slice or CHI slice by using the same ingredients and methods unless there is some ingredient(s) only NYers have access to. I’m genuinely curious because I’ve heard from countless NYers who try pizza outside the boroughs that people market as a “NY slice” say that it doesn’t hold up. I’ve heard stuff like “it’s the NY water” and other similar hullabaloo as to why it can’t be replicated.
#IComeInPeace
Well pizzas are broken down into styles. It's the dough, thickness of the dough, and tomato sauce which makes it unique to NY. There nothing special about the ingredients. It's just the style unique to NY
Where's a Philly Cheese steak is just kind of an ordinary sandwich in comparison. That's how I see it but I see what you mean.