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Cam's on-board with the NFL's New Official Pizza


Toker Smurf

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13 minutes ago, Dex said:

Chicago pizza isn't that bad. But it can't touch an authentic NY slice.

What's the main attraction to an authentic NY slice? I've never had one and I'm sure it's tasty, but what really sets it apart from other pizzas? I know Chicago pizza has sauce 2 inches deep, which sounds delicious. I assumed New York style is a thin crust style but floppy and big enough to fold, but what about the flavor?

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47 minutes ago, MurkN said:

What's the main attraction to an authentic NY slice? I've never had one and I'm sure it's tasty, but what really sets it apart from other pizzas? I know Chicago pizza has sauce 2 inches deep, which sounds delicious. I assumed New York style is a thin crust style but floppy and big enough to fold, but what about the flavor?

To be honest I've heard a million theory as to why it tastes the bests. Personally I like think crust with a light sauce. As for taste some say it's the water that's used in the dough making process. All I know is NY pizza always tastes light and fresh and delicious. Other pizza I've tried tastes like cardboard, has sugar in their sauce (HUGE PARTY FOUL), they don't use fresh mozz and the dough isn't light and tasty. Try for yourself someday and you be the judge.

 

TLDR: Never put sugar in your red sauce. 

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