free pizza at Boombozz today.... my take....

********YAWN*************

And Will, I don't accept solicitations in Private messages.

Public solicitations then ?...."No holes barred" ? ........................
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Please Lord give me the strength to accept the ass kicking I am about to receive

Yea, Yea, Typo Steve, Typo, enjoy yourself! Knock yourself out.

Heather, your response is not suprising, based on the fact that you appear to be self-centered and quite obnoxious (yes, I would tell that to your face in a bar). All I asked for was a return to civility, and you responded in the exact opposite manner...figures. Let me repeat, "telling it like it is" is something totally different than being a jerk. Based upon your recent posts, you are headed towards that latter.

If you are so tired, maybe you should go to sleep.


Can't wait to try the Boombozz Brooklyn pie when I have a chance.

Have a good day all. DD

HEY !!! Ya'll just keep it up !!!...and I'll turn this car around.

HEY !!! Ya'll just keep it up !!!...and I'll turn this car around.

Steve you always make me laugh!!!

Jeez, and I can remember not all that long ago that Boss suggested I apologize when I merely suggested a member was "off his meds".

it is nowhere a true new york style pizza.
a true new york style pizza has cheese that as you bite into it it's pulls away. then their is the orange oil dripping. the cheese wiggles. the slices flop when folded. and the crust is edible. the pie should have a glistening look to it. (shiny) these are all characteristics of a true new york pizza. and last but not least, when you bite into a true ny slice that has been folded, everything wants to slide south on you, and messy to eat.

I am sorry but that description of pizza just sounds awful. At least for me. What you are describing is a New York style street pizza found on every corner. That is it's own category but not the only one. There are many style of New York pizzas that would not fit that description. I would not describe the pizzas of Patsy's, Totonno's, Grimaldi's or Lombardy's in that way. Or for that matter the New Haven styles such as Frank Pepe. Most of those pizzas have Neapolitan roots using American ingredients and an American fuel source. Tony has a tremendous knowledge of many types of pizzas and a real commitment to quality. I for one look forward to trying his version.

Right on target, Madeline. I've made this point to Annemarie before, but it's apparently her memory of pizza, and that deserves respect. But you're absolutely right, it's street-corner pizza, "blue collar NYC pie," sold by a place more likely than not to be called "Original Ray's." If you've ever eaten at Patsy's or DiFara's, it's awfully hard not to laugh about "orange grease" being described as a positive.

Having spent 6 years as a college student and then line cook in NYC I'm quite familiar with the lower-end pizza places where you can grab a cheese slice for two bucks. It was in my heavy rotation along with falafel sandwich shops, papaya hot dog spots, and Bahn mi stalls, but those pizza places were in no way phenomenal.

I've been to all the Ray's and all the bastardizations of the name that New York has to offer as well as the Patsy's and Lombardi's and maybe I missed out on the real NY style pizza because I didn't get to NYC until 2004, but NY style pizza besides being a thin foldable slice isn't all that unique and tended to vary from place to place flavor wise.

Maybe they're all phoning it in now, but i'd take a square grandma's pie slice with fresh olive oil, basil, and mozzarella from Johnny's Pizza on 5th between 58th and 59th in Sunset Park/Bayridge anyday of the week over a "NY Style" pizza slice.

Art T, are you kidding me? Wow, you people disect everything someone says.

Allison, tell that to Mr. Palambino, as soon as I can, I am posting the picture that I took with my phone,.

And Will, I don't accept solicitations in Private messages.

No. I was on my Ipad so I kept my comment short, but it wasn't trying to dissect anything.

IRL, I don't take anything too seriously, but I guess I come off that way here. I need to work on my sarcasm.

I never saw a perforated pan in a pizza shop before I came here. I always assumed it was to try and make the crust crispy.

FWIW, I went to Boomboz and liked the pizza very much. I haven't tried the NY Style yet.

Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good.

I've eaten in quite a few pizza joints in NY and Louisville all they are all pretty good, some better than others, but all tasty. Call it what you want, as long as it tastes good, I don't care.

The NY pie at Boombozz is very good, authentic or not.

I can't remember who originally said "there's no such thing as bad pizza...or bad sex", but I think there's probably bad both.

Still, I can think of a lot of times I would have rather been eating pizza.

I can't remember who originally said "there's no such thing as bad pizza...or bad sex", but I think there's probably bad both.

Still, I can think of a lot of times I would have rather been eating pizza.

Just combine the two and you can't lose.

I can't remember who originally said "there's no such thing as bad pizza...or bad sex", but I think there's probably bad both.

Still, I can think of a lot of times I would have rather been eating pizza.

Just combine the two and you can't lose.

Alright there Costanza.

I love this thread.

Ok. Can't we make fun of Chicago style pizza instead? Now that's funny.

BWA HAHAHAHAAAAAA!!! I think you mean "casserole."

This just goes to fuel my speculation that anybody who really thinks this what Chicago pizza is about has received their information form the travel channel. I will admit you will find it around town(tourist north side spots), in most parts of Chicago you will find a very a very thin crust,square cut pizza. Lous,Unos,and Giardanos are just lame tourist taps that give Chi town pizza a bad name. I would challenge anybody to go Vito and Nicks in Chicago and come out complaining about the pizza. Another bogus interpretation is that Chicago has thick crusts. The deep dish pie(that the town unfortunately is known for) has a thin crust.