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

Thanks for all who came! we sold out in less then an hour. And thanks to the " New Yorkers" who did like it and thought it was great.

Thanks for all who came! we sold out in less then an hour. And thanks to the " New Yorkers" who did like it and thought it was great.

All of the NY Pizza sold out or all of the free pizza's were given away?

Annmarie, I guess you don't know anything about NY pizza! lol

AM, what you are trying to say was relayed perfectly. Dripping oil comes, from scratch sauce, gooey cheese comes from high quality ingredients, and foldable crust comes from recipe, and oven temp, and time in the oven. That is the difference between a good rendition of NY style pizza and a not so good rendition of NY style pizza, The closest I came to that type of pizza here when I first moved here was Sbarro, but not close enough, and they use crusts that they made the day before. ick.

Now we have Papalino's, Freschelli's, and the new kids on the block : DiOrio's.
Vic if you are reading, NORTON COMMONS PLEASE!!!!

Thanks for the review Annemarie...When it comes to "official" NY Pizza I put a lot of "stock" in what you (and Heather) have to say. In Boombazz defense though, I don't know that anyone in L'ville can recreate the perfect (quintessential) NY Pie...the one you folks grew up with...but I think it's darn nice they are trying.

Thanks for the review Annemarie...When it comes to "official" NY Pizza I put a lot of "stock" in what you (and Heather) have to say. In Boombazz defense though, I don't know that anyone in L'ville can recreate the perfect (quintessential) NY Pie...the one you folks grew up with...but I think it's darn nice they are trying.

Thanks Steve. We had many "New Yorkers" in today who loved it, high quality ingredients and scratch sauce They said "style" of New york pizza also varies in New York. I though that was an interesting observation. Also to celebrate today's launch, the Highlands, Westport Village and Frankfort Avenue locations will have Brooklyn Beer on tap for only $2/pint!

Tony, aren't you from the Bronx? Have not tried your NY style pizza, but I am guessing that it should be spot on.

Annemarie-
Thanks for the review. I suspect you will eventually find NY style pizza here before I find NY style bagels. But, I must admit my preference is for New Haven style apizza..
And before anyone gets all twitchy about all this NYC stuff, let me go on record that there is a long list of things I dislike about NYC, but pizza and bagels are not on that list.
Winger

As Annemarie said my wife and I went to the Westport road location today for lunch. While I do agree with her that the pizza wasn't quite as oily and the toppings were not as "loose" as the New York pizzas I grew up with, overall I think I liked it better. The crust was very good, a little crispy on the bottom and chewy on top and it folded nicely. The sauce had a nice flavor but was not overpowering and the cheeses had a great flavor and had bubbled a little bit while cooking for a nice looking top. We didn't have any other toppings because we've just wanted to taste the pizza without distorting the flavors. Overall while not a true "New York" pie it was very good and certainly one we will buy again!

It can't be a NYC pie unless you use NYC water

[Robin Garr]

It can't be a NYC pie unless you use NYC water

That's bagels, not pizza. Of course, it's BS either way.

I know but it was funny, you have to admit!

I'm not sure if it's BS, it can't be Bourbon unless it's that KY limestone rich water!

And apparently water is actually very important:

"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is far different from that of the motherland. His solution: create his own mineral-water composite. Working from a chemical analysis of l'acqua italiana, Batali's team basically clones the H2O that gives the food in Italy its — well, its gestalt. He plans to do this at Pizzeria Mozza in LA, but the joint's Italian-style pie is too lightweight for my taste. Which means I'm still waiting for some other enterprising chef to deliver my New York pizza fantasies to the Left Coast. Hint, hint.

http://www.wired.com/culture/lifestyle/magazine/16-05/ps_pizzasci

[Robin Garr]

KY limestone rich water!

Mmmm, worm fossils!

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.

[Robin Garr]

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.