Business Wars
Slicing Into New York's Pizza | 6
Nov 14, 2024
Join Dan Pashman, a three-time James Beard Award-winning host, and Melissa McCart, Eater NYC reporter and food writing expert, as they dive into the New York pizza scene. They tackle the debate over East Coast vs. West Coast pizza, discuss the evolving styles and pricing, and put the hot honey pizza trend to the test. Expect insights on personal preferences, the impact of social media on dining, and the thrilling rivalry between iconic pizzerias Scar's and Roberta's. It's a flavorful showdown you don’t want to miss!
35:44
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Quick takeaways
- The evolution of New York's pizza styles highlights the importance of innovative techniques and quality ingredients in catering to diverse preferences.
- Dan Pashman's journey with Cascatelli illustrates how culinary innovation can disrupt traditional food categories and gain widespread recognition despite initial skepticism.
Deep dives
The Allure of New York Pizza
New York City is renowned for its diverse pizza styles, drawing on its rich culinary history. The discussion highlights the four primary styles of pizza evolution in the city: coal oven pizza, chewy pizza from baker's pride deck ovens, neo-Neapolitan wood-fired pizza, and a new wave focusing on innovative dough quality. Each type showcases specific baking techniques and flavor profiles that reflect the varying preferences of pizza lovers. Notably, the increase in demand and competition for quality pizza has contributed to New York's reputation as a top destination for this culinary delight.
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