After 400 pizzas, the book claims Portland, Oregon has the best
Nothing beats New York pizza, but some weirs think they’ve found a cut above the rest.
In April, New Yorkers were furious that New Jersey and Connecticut had been crowned the best states for pizza by Gastronomy & Wine Magazinethe latest pizza report from. But there might be a new pizza king in town: Portland, Oregon.
The authors of the next three-volume, 1,700-page book, “Modernist PizzaHas eaten nearly 400 pies coast to coast and claims Portland has the best slices in America.
Nathan Myhrvold, a former chief technology officer of Microsoft Corp. who co-wrote the book with Francisco Migoya, says Bloomberg that he was “shocked” by the quality of Portland’s pizza scene.
“For us that means there are several choices of good pizza places, ideally in different styles,” he said.
While promoting Portland’s diverse selection of pizzas, the duo also took photos at famous New York pizzerias including L&B Spumoni Gardens and that of Tomasso. Myhrvold called these places “terrible”, saying diners should be wary of places that offer secret family recipes because “they suck, compared to pizza places that have a creative driving force that tries to make them great.”
“There are some great pizzerias in New York City, but unfortunately one of our other findings is that famous old pizzerias aren’t very good,” he said.
As for that tasteless claim, the crispy bosses at Big Apple Pizzeria suggest you don’t care.
“Give me a break, nobody knows what they are talking about”, Antoinette Balzano, who directs Totonno at Coney Island, The Post said. “My grandfather [Anthony Pero] brought pizza to America and it’s the best pizza in America and possibly the world… testimonials from Zagat and the James Beard Foundation and the Food Network. Needless to say more.
Joe Pozzuoli, Jr. of Famous Joe’s Pizza noted that “taste is subjective,” but also isn’t worried that New York will lose its pizza crown.
“My father, currently 84, immigrated from Naples in the 1950s and started opening pizzerias a long time ago, when pizza was still considered an ‘ethnic’ food in many parts of the country.” , he told the Post. “However, there’s a reason why when tourists visit New York, pizza is invariably the first food they look for. I don’t think NYC is in danger of losing its status as the pizza capital of the United States. There’s over a century of pizza craftsmanship, sweat and dedication woven into the fabric of this city’s food culture.
L&B Spumoni Gardens did not immediately respond to The Post’s request for comment.
The authors were also not impressed with New Haven’s options, calling Connecticut’s thin crust, charcoal Neapolitan pizzas lame, but acknowledge that the pies might be the closest to true Neapolitan style.
The authors also admitted that one of the country’s two best pizza restaurants is in New Jersey – another blow to New Yorkers’ pride in their pizza. The authors were in awe of Razza in Jersey City, a short drive from downtown Manhattan, especially for a pie incorporating slow roasted pork and pork trotters gelatin that melts as the pie bakes. The pair also visited slice stores in Los Angeles; San-Francisco; Detroit; Seattle; Saint Louis; Old Forge, Penn., Which claims an “unofficial”Pizza capital of the worldHeadline; Chicago; Quad Cities in Iowa and Illinois; Phoenix; and Philadelphia, Bloomberg reported.
The authors, however, called on long-standing places to rely on their reputations instead of looking to more innovative and creative approaches to pizza. Apizza Scholls and Ken’s artisan pizza in Portland, there were two places the authors touted as setting the standard for what a pizza place should strive for. These Portland pizzerias, according to the authors, feature many styles such as New York, Neapolitan, and “ingredient-based” pizzas.
Fifty Fifty of Lovely, they said, has an “ultra-seasonal, ultra-local” shine with pies incorporating nectarines, melted leeks, pancetta and Nocciolo cheese. Ken’s Artisan Pizza ferments their dough for a long time, which features their bacon pie. And New York pizza chefs may have something to learn from Scottie’s Pizzeria, who makes New York-style pies by baking them twice – first in a very hot oven to blister the crust, then in a lower heat oven that sets the toppings.
As expected, some loyal fans of the New York style aren’t buying the argument. One wroteThis fake news has to stop. Plus, for your information, the Chicago Deep dish is the best pizza, but NY is the best per dollar spent. Another joked, “This is insane…. Stop Bloomberg, ASAP.
Anthony Falco, a self-proclaimed “international pizza consultant” who worked at a pizza institution in New York City Roberta’s, formerly known as Portland on the biggest pizza town in the country in 2018, causing a major backlash. Falco told the Post in 2019 that the appeal of square slices, themselves a controversial shape among New Yorkers, lies in its structure.
With reference to Falco, a user tweeted, “I understand that the middle slice in New York City may not use the best ingredients and Portland performs well on a pound-for-pound basis, but that argument is as ludicrous now as it was when this” consultant in pizza “did it three years ago!”
Brooke Jackson-Glidden, Eater PDX Writer wrote an editorial in defense of the New York style, stating that “Portland is do not New York. We, as guests and as chefs, value different things. Portland is not a city with hundreds of slice shops; in fact, sliced cultivation barely survived the pandemic in Portland. “
“Without the weight of Michelin stars or an audience that is impossible to satisfy, people can just cook,” she continued. “If there’s a reason our food scene is interesting or special in any way, it’s its breeze – the way people can experiment or not and cook in a way that’s relaxed and honest. “
While some see the New York pizza scene as rushed and rushed to constantly release new pies, others continue to stand behind New York’s staple – even at its fattest and cheapest.
Their three-volume, 1,700-page book will be released on October 5 and will include a recipe manual.