- Thread starter SKY
- Start date
Crazy Pizza Guy Back In Town
- Status
Wow...I know people who prefer Chicago style pizza to NY style...or the pizza from Italy, which are different than anything we're used to in the US, or "Apizza" from New Haven...but Ive never heard anyone who "hates" NY Pizza the way you do...weird cheese and crust? Where are you going? Sbarros? Famous Original One and Only (even though there's over 100) Rays? There must be a dozen or so different types of NY Pizza and over 1000 places to get it and Ive never had one with bad cheese or a weird crust...and the amount of sauce is different in every restaurant...but it *is* subjective, so there ya go...
But in any case, if you like pizza similar to what you'd find in Italy...follow the OP and original thread and try Bocatta in Cabarete...
It was really really good.......
This was just devoured about an hour ago, awesome as usual....this was bought in the States right outside of Boston, this is called The Godfather....
<a href="http://www.flickr.com/photos/51418611@N05/5085105640/" title="The Godfather by bocachica64, on Flickr"><img src="http://farm5.static.flickr.com/4133/5085105640_e6cc38f1dd.jpg" width="500" height="375" alt="The Godfather" /></a>
Gorgonzola bleu cheese on the bottom, mozzarella and chedder above, and topped off with steak tips spread out evenly (sliced small....but it was alot).....I would have never thought in a million years that I would have liked this combination together, but it was unbelievable....(as previously written in post #12)......don't know if this would work in the DR, but I think if someone tried it ...(Pizza Owners)....you would have a hit on your hands.....
Wow...I know people who prefer Chicago style pizza to NY style...or the pizza from Italy, which are different than anything we're used to in the US, or "Apizza" from New Haven...but Ive never heard anyone who "hates" NY Pizza the way you do...weird cheese and crust? Where are you going? Sbarros? Famous Original One and Only (even though there's over 100) Rays? There must be a dozen or so different types of NY Pizza and over 1000 places to get it and Ive never had one with bad cheese or a weird crust...and the amount of sauce is different in every restaurant...but it *is* subjective, so there ya go...
But in any case, if you like pizza similar to what you'd find in Italy...follow the OP and original thread and try Bocatta in Cabarete...
This was just devoured about an hour ago, awesome as usual....this was bought in the States right outside of Boston, this is called The Godfather....
<a href="http://www.flickr.com/photos/51418611@N05/5085105640/" title="The Godfather by bocachica64, on Flickr"><img src="http://farm5.static.flickr.com/4133/5085105640_e6cc38f1dd.jpg" width="500" height="375" alt="The Godfather" /></a>
Gorgonzola bleu cheese on the bottom, mozzarella and chedder above, and topped off with steak tips spread out evenly (sliced small....but it was alot).....I would have never thought in a million years that I would have liked this combination together, but it was unbelievable....(as previously written in post #12)......don't know if this would work in the DR, but I think if someone tried it ...(Pizza Owners)....you would have a hit on your hands.....
Don't take it personal
Ah, ah I don't hate them, I still eat them sometimes:cheeky: Let me rephrase it, i prefer the kind you'd find in Italy.
Wow...I know people who prefer Chicago style pizza to NY style...or the pizza from Italy, which are different than anything we're used to in the US, or "Apizza" from New Haven...but Ive never heard anyone who "hates" NY Pizza the way you do...weird cheese and crust? Where are you going? Sbarros? Famous Original One and Only (even though there's over 100) Rays? There must be a dozen or so different types of NY Pizza and over 1000 places to get it and Ive never had one with bad cheese or a weird crust...and the amount of sauce is different in every restaurant...but it *is* subjective, so there ya go...
But in any case, if you like pizza similar to what you'd find in Italy...follow the OP and original thread and try Bocatta in Cabarete...
Ah, ah I don't hate them, I still eat them sometimes:cheeky: Let me rephrase it, i prefer the kind you'd find in Italy.
You'll never see a pizza like that in the DR....and it looks like a 16" or 18" pie.
Another thing I noticed about DR pizzas is their x-large pizza (everywhere I've seen so far, Des Colores, Hexen Kessel, Bolognas, etc.) is usually only a 12" pizza, which is a small pizza in the US.....:surprised
That is some good looking pie, my local shop, "Pizza Park" does the same thing with boneless buffalo-style chicken. One slice and you are done!
Hey Naptime, what is the consensus on chicken or steak on the Pizza?
Hey Naptime, what is the consensus on chicken or steak on the Pizza?
Yes and I need more veal...not to get off the pizza topic.
I will make a veal paizzon pizza with all the colors of Italy
Mamma Mia ! Now that's a Spicy meat ball.
YouTube - Alka Seltzer Commercial - Spicy Meatball
I HAVE to weigh in on NY pizza
It's awesome! Although, I know what you mean about not liking the kind that flops over and drips grease down your arm. When I visited my sister we went to Patsy's Pizzeria in Harlem (I believe it's East Harlem). It's one of the few coal fired pizzerias in NY, and it's indescribable. Crispy and burned just right on the bottom. The pizza we got looked a lot like the one that Tambo posted. YUMMY. Here in Denver it's tough to find good pizza but my boyfriend and I are always on the lookout. Oh also, little-known fact is that Chicago-style pizza is not always deep dish. Chicagoans really like hand-tossed crust, and most people from Chicago I know prefer the hand-tossed to deep dish. Wish I could be in Cabarete to try some of this guy's pizza. But I'll admit the only pizza I had while I was there was not good at all.
It's awesome! Although, I know what you mean about not liking the kind that flops over and drips grease down your arm. When I visited my sister we went to Patsy's Pizzeria in Harlem (I believe it's East Harlem). It's one of the few coal fired pizzerias in NY, and it's indescribable. Crispy and burned just right on the bottom. The pizza we got looked a lot like the one that Tambo posted. YUMMY. Here in Denver it's tough to find good pizza but my boyfriend and I are always on the lookout. Oh also, little-known fact is that Chicago-style pizza is not always deep dish. Chicagoans really like hand-tossed crust, and most people from Chicago I know prefer the hand-tossed to deep dish. Wish I could be in Cabarete to try some of this guy's pizza. But I'll admit the only pizza I had while I was there was not good at all.
NY pizza rocks.
An unbiased opinion!
Chicago, back in the days, had the best "Outfit" (to those who know what I am referring about) BUT NY always and still does have the best pizza!
Tambo knows!!!:cheeky:
Once in a while you get a decent pie outsidea New Yalk, but nothing compares to an Ultimate Slice or Pizza Park. Sicilian is tough though, I must say, you need the right thickness, and it needs to be cooked but not overdone. I may have to go grab some 'za now.
love both on a pizza
you might remember the menu that tnt72 and i had at our pizza shop..
just a few of our offerings:
steak ranch.
ranch sauce, topped with grilled steak, mushroom, onion, and motz.
chicken fajita.
ranch sauce, topped with chicken, grilled onions and peppers, and motz and cheddar.
bbq chicken
sweet baby rays bbq sauce, topped with chicken, pinapple, bacon, motz and cheddar
cajun shrimp
chipotle ranch, topped with roma tomato, cajun tossed shrimp, motz, basil and oregeno.
buffalo chicken
buffalo wing sauce, topped with chicken, celery, blue cheese crumbles, and motz
shrimp alfredo
alfredo sauce, topped with shrimp or chicken, fesh baby spinach, roma tomato, motz, basil and oregeno
medditerranian
peppered-garlic olive oil sauce, topped with chicken, black olive, onion, feta, and motz
that's just a few of the offerings we had. along with "regular" good old fashioned pizza. (but, neither new york or chicago style)
man, now im missing the pizza shop. think i'll take a ride over there tonight and get some grub and say hi to my former crew.
I must say that it is 20 years since I had NY pizza in NY.
But what really spoiled it all for me was living in Sardegna for a few years.
Since then almost any pizza is a disappointment.
But then again, who in the real world can afford to spend 5 days making the dough?
I did find an Italian pizza place in Boca Chica of all places that has a Sardo pizzaola and he makes my crust crocante.
And do not not shoot me down for this next bit - but Dominican tomatoes can be worked into a great tomato sauce. Pancetta in all its forms is available at Punto Italiano for a fee. Salsicia, pecorino and even a half decent canned carciofi can be had as well.
There is no reason that pizza should not be good here.
But what really spoiled it all for me was living in Sardegna for a few years.
Since then almost any pizza is a disappointment.
But then again, who in the real world can afford to spend 5 days making the dough?
I did find an Italian pizza place in Boca Chica of all places that has a Sardo pizzaola and he makes my crust crocante.
And do not not shoot me down for this next bit - but Dominican tomatoes can be worked into a great tomato sauce. Pancetta in all its forms is available at Punto Italiano for a fee. Salsicia, pecorino and even a half decent canned carciofi can be had as well.
There is no reason that pizza should not be good here.
Nacional in Santiago has good veal...chops, cutlets, ground, etc...and its pretty inexpensive.
- Status